Sourdough Rye Bread

Serves 1
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Directions

  1. 1Mix 30 grams of your starter with 50 grams of bread flour, 75 grams of wholemeal flour, and 125 grams water.
  2. 2Mix 30 grams of your starter with 50 grams of bread flour, 75 grams of wholemeal flour, and 125 grams water.
  3. 3Mix 30 grams of your starter with 50 grams of bread flour, 75 grams of wholemeal flour, and 125 grams water.
  4. 4Keep overnight until doubled in volume.
  5. 5Keep overnight until doubled in volume.
  6. 6Keep overnight until doubled in volume.
  7. 7Add 450 grams lukewarm water and 250 grams of your leaven to a bowl.
  8. 8Add 450 grams lukewarm water and 250 grams of your leaven to a bowl.
  9. 9Add 450 grams lukewarm water and 250 grams of your leaven to a bowl.
  10. 10Mix the water and leaven.
  11. 11Mix the water and leaven.
  12. 12Mix the water and leaven.
  13. 13Then add 500 grams dark rye flour, 75 grams pumpkin seeds, 75 grams sunflower seeds, and 12 grams salt.
  14. 14Then add 500 grams dark rye flour, 75 grams pumpkin seeds, 75 grams sunflower seeds, and 12 grams salt.
  15. 15Then add 500 grams dark rye flour, 75 grams pumpkin seeds, 75 grams sunflower seeds, and 12 grams salt.
  16. 16Mix together.
  17. 17Mix together.
  18. 18Mix together.
  19. 19Grease a baking tin with olive oil.
  20. 20Grease a baking tin with olive oil.
  21. 21Grease a baking tin with olive oil.
  22. 22Then use wet hands to lift out the dough.
  23. 23Then use wet hands to lift out the dough.
  24. 24Then use wet hands to lift out the dough.
  25. 25Shape it into a log and place it into the tin.
  26. 26Shape it into a log and place it into the tin.
  27. 27Shape it into a log and place it into the tin.
  28. 28Add 25 grams of pumpkin seeds and 25 grams of sunflower seeds.
  29. 29Add 25 grams of pumpkin seeds and 25 grams of sunflower seeds.
  30. 30Add 25 grams of pumpkin seeds and 25 grams of sunflower seeds.
  31. 31Gently press them in so they stick.
  32. 32Gently press them in so they stick.
  33. 33Gently press them in so they stick.
  34. 34Then cover and rest for 6 hours, or until doubled in volume.
  35. 35Then cover and rest for 6 hours, or until doubled in volume.
  36. 36Then cover and rest for 6 hours, or until doubled in volume.
  37. 37Preheat the oven.
  38. 38Preheat the oven.
  39. 39Preheat the oven.
  40. 40Add a tray with water to generate steam and bake for 25 minutes.
  41. 41Add a tray with water to generate steam and bake for 25 minutes.
  42. 42Add a tray with water to generate steam and bake for 25 minutes.
  43. 43Remove the water to darken the crust.
  44. 44Remove the water to darken the crust.
  45. 45Remove the water to darken the crust.
  46. 46Turn down the temperature and bake for another 25 minutes.
  47. 47Turn down the temperature and bake for another 25 minutes.
  48. 48Turn down the temperature and bake for another 25 minutes.
  49. 49Then gently loosen the bread to lift it out of the tin.
  50. 50Then gently loosen the bread to lift it out of the tin.
  51. 51Then gently loosen the bread to lift it out of the tin.

Ingredients

  • 30 grams sourdough starter
  • 30 grams sourdough starter
  • 30 grams sourdough starter
  • 50 grams bread flour
  • 50 grams bread flour
  • 50 grams bread flour
  • 75 grams wholemeal flour
  • 75 grams wholemeal flour
  • 75 grams wholemeal flour
  • 125 grams water
  • 125 grams water
  • 125 grams water
  • 450 grams lukewarm water
  • 450 grams lukewarm water
  • 450 grams lukewarm water
  • 250 grams leaven
  • 250 grams leaven
  • 250 grams leaven
  • 500 grams dark rye flour
  • 500 grams dark rye flour
  • 500 grams dark rye flour
  • 75 grams pumpkin seeds
  • 75 grams pumpkin seeds
  • 75 grams pumpkin seeds
  • 75 grams sunflower seeds
  • 75 grams sunflower seeds
  • 75 grams sunflower seeds
  • 12 grams salt
  • 12 grams salt
  • 12 grams salt
  • olive oil
  • olive oil
  • olive oil
  • 25 grams pumpkin seeds
  • 25 grams pumpkin seeds
  • 25 grams pumpkin seeds
  • 25 grams sunflower seeds
  • 25 grams sunflower seeds
  • 25 grams sunflower seeds

Equipment

jarbowlbaking tinoventray

Tips

  • If the leaven floats, it's a sign that it's ready.
  • Remove the water from the oven to darken the crust.
  • Gently loosen the bread to lift it out of the tin after baking and cooling slightly for easy removal.
  • Let the bread cool completely before slicing to ensure the best texture and flavor. This often means waiting several hours or even overnight for rye bread, as it continues to set and develop flavor as it cools.
  • While not explicitly stated in the video, letting the sourdough starter mature for several hours (or overnight as indicated) is crucial for proper leavening. The 'doubled in volume' visual cue is a great indicator of readiness.
  • The recipe calls for a specific temperature for baking. Ensuring your oven is accurately preheated to these temperatures will prevent issues with the crust and crumb structure. Using an oven thermometer can be helpful.
  • The use of a tray with water in the oven creates steam, which is essential for a good crust development in sourdough breads. It helps the crust remain pliable initially, allowing the bread to rise fully before hardening.