# Sourdough Rye Bread

This whole grain rye bread is packed with vitamins and minerals and one of the most nutritious breads you can eat.

- Cuisine: German
- Category: Baked Goods
- Language: en

## Ingredients

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

## Instructions

1. Mix 30 grams of your starter with 50 grams of bread flour, 75 grams of wholemeal flour, and 125 grams water.
2. Keep overnight until doubled in volume.
3. Add 450 grams lukewarm water and 250 grams of your leaven to a bowl.
4. Mix the water and leaven.
5. Then add 500 grams dark rye flour, 75 grams pumpkin seeds, 75 grams sunflower seeds, and 12 grams salt.
6. Mix together.
7. Grease a baking tin with olive oil.
8. Then use wet hands to lift out the dough.
9. Shape it into a log and place it into the tin.
10. Add 25 grams of pumpkin seeds and 25 grams of sunflower seeds.
11. Gently press them in so they stick.
12. Then cover and rest for 6 hours, or until doubled in volume.
13. Preheat the oven.
14. Add a tray with water to generate steam and bake for 25 minutes.
15. Remove the water to darken the crust.
16. Turn down the temperature and bake for another 25 minutes.
17. Then gently loosen the bread to lift it out of the tin.

## Equipment

- jar
- bowl
- baking tin
- oven
- tray

## 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.

## Source

- Original video: https://www.youtube.com/shorts/tIr8IxP84a0
- Recipe page: https://www.cliprecipe.com/recipe/b5dcf65a-bef2-4382-8a18-5fc1e2be706c
- Extracted: 2025-06-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt