Rye sourdough recipe

Brown Rye Sourdough Bread

A deep and aromatic rye loaf for people who enjoy real wholegrain bread.

Why rye works well with fresh milling

Freshly milled rye gives this bread a stronger aroma and a more traditional texture. It is ideal for slower baking with sourdough.

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Brown Rye Sourdough Bread

A deep, aromatic rye bread made with wholegrain rye flour, sourdough starter and caraway.
Prep Time25 minutes
Cook Time1 hour
12 hours
Total Time13 hours 25 minutes
Course: Bread
Cuisine: Wholegrain
Keyword: HamarMill, rye bread, sourdough, wholegrain rye
Servings: 1 large loaf

Equipment

  • HamarMill grain mill
  • Mixing bowl
  • Loaf tin

Ingredients

Dough

  • 1000 g wholegrain rye flour freshly milled if possible
  • 200 g sourdough starter active rye starter
  • 750 ml water adjust as needed
  • 2 tsp sea salt
  • 1 tsp ground caraway

Instructions

Preparation

  • Mix rye flour, sourdough starter, water, salt and caraway into a sticky rye dough.
  • Cover and let the dough ferment slowly until it becomes active and slightly risen.
  • Transfer to a greased or lined loaf tin and smooth the top with wet hands.
  • Let it rise again until the dough shows visible activity.
  • Bake at 200 °C for 15 minutes, then reduce to 180 °C and bake for about 45 minutes more.
  • Cool completely, preferably several hours, before slicing.

Notes

Rye bread needs more cooling time than wheat bread. Do not slice it hot.

Recommended HamarMill products

Use Arabella for convenient rye milling or Tanya for traditional hand milling.

Soft home baking

Yogurt Sandwich Bread and Filled Buns

One soft yogurt dough, two practical family uses: sandwich bread or filled buns.

Flexible dough for everyday baking

This recipe is useful when You want soft bread but still want to include some fresh wholegrain flour in the dough.

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Yogurt Sandwich Bread and Filled Buns

A soft yogurt dough that can be baked as sandwich bread or shaped into filled buns for breakfast, lunchboxes and family snacks.
Prep Time30 minutes
Cook Time35 minutes
1 hour 30 minutes
Total Time2 hours 35 minutes
Course: Bread
Cuisine: Home baking
Keyword: filled buns, HamarMill, sandwich bread, yogurt bread
Servings: 1 loaf or 8 buns

Equipment

  • Mixing bowl
  • Baking tray
  • HamarMill grain mill

Ingredients

Dough

  • 500 g wheat flour partly freshly milled wholegrain flour if desired
  • 200 g plain yogurt
  • 150 ml water lukewarm
  • 20 g fresh yeast or 7 g dry yeast
  • 1 tsp salt
  • 1 tbsp oil
  • 1 tsp honey optional
  • 100 g cheese or savoury filling optional for filled buns

Instructions

Preparation

  • Mix yeast, lukewarm water and honey and let it stand for a few minutes.
  • Add flour, yogurt, salt and oil, then knead into a soft dough.
  • Cover and let the dough rise until doubled.
  • For sandwich bread, shape into a loaf and place in a loaf tin. For buns, divide into 8 pieces, add filling if desired and close well.
  • Let the shaped dough rise again for 20–30 minutes.
  • Bake at 180 °C for 30–35 minutes for bread, or 20–25 minutes for buns.

Notes

For a more wholegrain version, replace up to one third of the flour with freshly milled wholegrain flour.

Recommended HamarMill products

Use Arabella or Kombi Duo to add freshly milled wholegrain flour to soft sandwich bread and buns.

Slow wholegrain bread

Graham Bread with Freshly Milled Flour

A simple graham bread with sourdough character, caraway aroma and a slow rise.

For everyday wholegrain baking

Graham bread is a practical way to use fresh wholegrain flour in a loaf that is rustic, aromatic and satisfying.

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Graham Bread with Freshly Milled Flour

A traditional wholegrain-style graham bread made with fresh flour, sourdough starter, caraway and a slow rise.
Prep Time30 minutes
Cook Time55 minutes
12 hours
Total Time13 hours 25 minutes
Course: Bread
Cuisine: Wholegrain
Keyword: fresh flour, graham bread, HamarMill, sourdough
Servings: 1 loaf

Equipment

  • HamarMill grain mill
  • Mixing bowl
  • Loaf tin

Ingredients

Dough

  • 700 g graham flour freshly milled if possible
  • 200 g sourdough starter active
  • 420 ml water add gradually
  • 2 tsp salt
  • 1 tsp ground caraway
  • 1 tsp brown sugar optional

Instructions

Preparation

  • Mix the graham flour, salt, caraway and brown sugar in a large bowl.
  • Add the active sourdough starter and most of the water, then mix into a soft but structured dough.
  • Knead briefly, cover and let the dough rise slowly until visibly increased in volume.
  • Shape the dough and place it in a loaf tin.
  • Let it rise again until ready for baking.
  • Bake at 180 °C for about 50–55 minutes.
  • Cool completely before slicing.

Notes

Rising time depends on room temperature and starter strength.

Recommended HamarMill products

Use Arabella for fresh graham flour, or Tanya for a slower manual milling routine.

Sourdough basics

How to Make a Wholegrain Rye Sourdough Starter

A simple starter for rustic breads, made with wholegrain rye flour and patience.

Why use fresh rye flour?

Freshly milled rye flour is active, aromatic and ideal for building a lively sourdough starter.

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How to Make a Wholegrain Rye Sourdough Starter

A simple starter method using wholegrain rye flour and water, designed as the base for rustic sourdough breads.
Prep Time15 minutes
3 days
Total Time3 days 15 minutes
Course: Bread
Cuisine: Sourdough
Keyword: fresh flour, HamarMill, rye starter, sourdough starter
Servings: 1 jar

Equipment

  • 1 L glass jar
  • Wooden spoon

Ingredients

Starter

  • 200 g wholegrain rye flour freshly milled if possible
  • 200 ml water room temperature
  • 50 g wholegrain rye flour for daily feeding
  • 50 ml water for daily feeding

Instructions

Preparation

  • Mix 200 g wholegrain rye flour with 200 ml water to make a thick, smooth paste.
  • Place the mixture in a clean 1 L glass jar and cover loosely so air can escape.
  • Keep at room temperature and stir once or twice per day.
  • Feed daily with 50 g rye flour and 50 ml water, discarding part of the starter if the jar becomes too full.
  • After 3 to 5 days, when the starter smells pleasantly sour and bubbles actively, it is ready to use.

Notes

Use a clean jar and avoid sealing the lid tightly during fermentation.

Recommended HamarMill products

Use Arabella or Tanya to mill fresh rye flour for starter feeding and sourdough bread.

Fresh flour recipe

Wholegrain Spelt and Seed Bread

A dense, nourishing bread built around freshly milled spelt, rye and seeds.

Why mill flour fresh?

Freshly milled flour brings more aroma and texture into rustic wholegrain bread. This recipe is a simple way to use a home grain mill for everyday baking.

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Wholegrain Spelt and Seed Bread

A dense, aromatic wholegrain bread made with freshly milled spelt, rye flour, yogurt and mixed seeds. A simple recipe for home bakers using HamarMill grain mills.
Prep Time35 minutes
Cook Time1 hour
25 minutes
Total Time2 hours
Course: Bread
Cuisine: Wholegrain
Keyword: fresh flour, HamarMill, spelt bread, wholegrain bread
Servings: 1 loaf

Equipment

  • HamarMill Arabella Electric Grain Mill
  • Mixing bowl
  • Baking tray

Ingredients

Bread dough

  • 600 g wholegrain spelt flour freshly milled if possible
  • 150 g wholegrain rye flour freshly milled if possible
  • 100 g mixed seeds sunflower, sesame, flax or pumpkin seeds
  • 375 g plain yogurt
  • 100 ml water add gradually
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp bread spice or ground caraway optional
  • 1 tbsp olive oil for the baking tray

Instructions

Preparation

  • Mill the spelt and rye flour fresh, if You are using whole grains.
  • Mix the flours, salt, baking soda, bread spice and seeds in a large bowl.
  • Add yogurt and part of the water, then mix into a firm but workable dough. Add the remaining water only if needed.
  • Shape into a loaf on a lightly floured surface and score the top with a wet knife.
  • Let the loaf rest for about 25 minutes while the oven heats to 170 °C.
  • Bake for about 60 minutes, reducing the temperature slightly after the first 15 minutes if the crust browns too quickly.
  • Cool completely before slicing so the crumb can set properly.

Notes

This is a rustic wholegrain loaf. It is best sliced only after cooling.

Recommended HamarMill products

Use Arabella for convenient electric milling or Tanya if You prefer a traditional manual mill.

Fresh milling recipe

Fresh Wholegrain Muesli with Home-Rolled Flakes

A simple breakfast built around freshly rolled grains, fruit, yogurt and nuts. This is one of the easiest ways to understand why fresh flakes taste different from packaged flakes.

Why roll grains fresh?

Freshly rolled flakes keep more grain character, texture and aroma. With a manual flaker, You can prepare only the quantity You need for breakfast and avoid storing opened flakes for a long time.

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Fresh Wholegrain Muesli with Home-Rolled Flakes

A simple wholegrain breakfast made with freshly rolled flakes, fruit, yogurt and nuts. Best prepared with a manual flaker such as HamarMill Anni or Kombi Duo.
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: Wholegrain
Keyword: fresh flakes, HamarMill, muesli, wholegrain breakfast
Servings: 2 servings

Equipment

  • HamarMill Anni Manual Grain Flaker
  • Mixing bowl

Ingredients

Muesli

  • 100 g whole oats or spelt, rye or another suitable grain for flaking
  • 200 g plain yogurt or kefir
  • 1 apple grated or finely chopped
  • 1 banana sliced
  • 30 g walnuts roughly chopped
  • 1 tsp honey optional
  • 1 tsp lemon juice optional

Instructions

Preparation

  • Roll the whole oats or selected grain into fresh flakes using a manual grain flaker.
  • Add the fresh flakes to a bowl with yogurt or kefir and mix gently.
  • Add grated apple, sliced banana and chopped walnuts.
  • Sweeten with a little honey and add lemon juice if desired.
  • Let the muesli rest for 5 minutes before serving, or eat immediately for a firmer texture.

Notes

For a softer breakfast, prepare the muesli 10–15 minutes before eating. For a fresher texture, roll the flakes immediately before serving.

Recommended HamarMill products

Use HamarMill Anni Manual Grain Flaker for fresh breakfast flakes, or HamarMill Kombi Duo if You want one manual tool for both fresh flour and fresh flakes.

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This recipe is perfect for newcomers to bread making. It doesn’t require a mixer, kneading, or tricky shaping skills. Just a little stirring and folding of ingredients with a spatula is all that’s necessary to produce an impressive flatbread with a deliciously crispy-fried base. Watch out- you’ll be instantly addicted!

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Two Ways: Tomato Basil and Simple Spicy

Cauliflower is a hearty vegetable with loads of health benefits. One of the best ways to enjoy cauliflower is by coating it in a sauce and dehydrating it. When you dehydrate cauliflower it gives it a crispy bite on the outside with a meaty texture on the inside. This is an addicting snack that’s also guilt free because one cup of cauliflower is just 25 calories.

This recipe is less about what sauce you make and more about the simple idea of coating cauliflower in any sauce and dehydrating it for a surprisingly delicious snack. First you will want to cut your cauliflower into small bite sized pieces, about the size of a quarter.

Next you want to pick a sauce. This concept is so easy that you can use almost any pre existing sauce if you don’t want to make your own. You can drizzle on a little soy sauce or teriyaki, and you’ll have something delicious.

Today we’re going to take it to the next level with some special flavors. First we have a tomato basil flavor that is thickened with flour which gives it a more hearty texture. The second recipe is for a simply spicy flavor. Take your favorite hot sauce, add a few more enhancing ingredients and you have a delicious spicy snack made from cauliflower.

Flavor #1: Tomato Basil

Ingredients:

  • 1 cauliflower head
  • 1 handful of basil
  • 10 sundried tomatoes
  • 1 tbsp flour (any flour of choice)
  • lime juice from ½ a lime
  • 1 tsp garlic
  • 80 ml water
  • pinch of salt

Instructions:

  1. Chop the cauliflower to small bite sized pieces about the size of 2,5 cm.
  2. Blend together the rest of the ingredients. Add more water if it won’t blend.
  3. Coat the cauliflower pieces in the blended mixture
  4. Line the cauliflower pieces on your dehydrator sheet
  5. Dehydrate for 8-10 hours at 54°C

Flavor #2: Spicy

Ingredients:

  • 1 cauliflower head
  • 4 tbsp hot sauce
  • 1 tbsp paprika
  • 1 tsp cayenne
  • 1 tsp garlic powder

Instructions:

  1. Chop the cauliflower to small bite sized pieces about the size of 2,5 cm.
  2. Mix the rest of the ingredients together in a bowl.
  3. Coat the cauliflower pieces in the hot sauce mixture.
  4. Line the cauliflower pieces on your dehydrator sheet.
  5. Dehydrate for 8-10 hours at 54°C
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