Sourdough Rye Bread
This beginner-friendly sourdough rye bread requires no kneading or shaping and uses few basic ingredients. It keeps well, is highly nutritious, and delivers a delicious, complex flavor with a crispy crust and moist, soft interior. It's a perfect canvas for various sweet or savory toppings.
Instructions
- 1
In a large glass bowl, combine sourdough starter (150 g), rye flour (150 g) and water (150 g).
- 2
Mix into a thick paste, scrape the sides of the bowl, smooth the top with a spatula and cover with a kitchen towel. Leave to ferment in a warm place overnight or until the preferment has risen and is bubbly throughout.
- 3
Brush your baking tin with a little [oil] and coat it with [flour]. If your tin isn’t non-stick, add a wide sling of baking parchment in the middle for easy removal.
- 4
To the bowl with prefermented starter, add wholemeal flour (150 g), the remaining water (150 g), fine salt (1.5 tsp) and sunflower seeds (100 g) (hold some back for the topping). Mix really well until no flour pockets remain.
- 5
Transfer the dough into the prepared baking tin, pressing the mixture down so it’s evenly distributed and has no air pockets.
- 6
Smooth the top with a wet hand or spatula. Cover with an upside-down bowl and set aside for 2-4 hours in a warm place, until the bread rises and domes out of the tin with a few pinholes visible on the surface.
- 7
When the bread is nearly risen, pre-heat the oven to 220° C / 430° F.
- 8
Once risen, gently spray the top with [water] and sprinkle with some [sunflower seeds].
- 9
Place the bread on the middle shelf. Optionally, place a deep baking tray filled with warm water at the bottom of the oven for a less hard top crust.
- 10
Bake for 15 minutes, then decrease the temperature to 200° C / 390° F and bake for another 55-60 minutes, until the bottom sounds hollow when tapped. Cover the top with foil for the last 15-30 minutes if it's browning too quickly.
- 11
Once baked, remove the bread from the tin immediately to prevent a soggy bottom and place it on a drying rack to cool.
- 12
Allow the bread to cool completely (overnight or until stone-cold) before slicing.
- 13
Store wrapped in a paper bag and kitchen towel on the counter for up to 5 days once cut. To freeze, slice and separate with baking paper before storing in an air-tight container for up to 2 months.
Nutrition Facts
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