Go Back

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 minutes
Cook Time 1 hour
12 hours
Total Time 13 hours 25 minutes
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.