Rye sourdough recipe

Brown Rye Sourdough Bread

Name: Brown Rye Sourdough Bread
Prep time: 25 min
Cook time: 60 min
Total time: 805 min
Ingredients: 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

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.

Brown Rye Sourdough Bread

Print Recipe

A deep, aromatic rye bread made with wholegrain rye flour, sourdough starter and caraway.

Course Bread

Cuisine Wholegrain

Keyword HamarMill, rye bread, sourdough, wholegrain rye

Prep Time 25

Cook Time 1

Total Time 13 25

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.