Rye Bread
Rye bread is a recipe featuring fresh ingredients from the sourdough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g whole grain rye flour (and extra flour for working)
- 100 g natural sourdough starter
- 1 tbsp salt
- extra flour for dusting
Instructions
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1.
In a bowl combine 400 g of the flour with 600 ml lukewarm water and the sourdough starter, mixing well. Cover and let rest in a warm place for about 4 hours. Then add the remaining flour and salt, kneading until the dough is firm yet pliable (about 10 minutes); add more flour if needed. Rest covered again for about 1 hour. Knead on a floured surface and shape into a loaf. Dust well and place in a proofing basket. Cover and rest another 30 minutes.
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2.
Preheat the oven to 240 °C with both top and bottom heat. Place a fire‑proof dish of water in the oven.
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3.
Carefully transfer the loaf from the basket onto a baking sheet lined with parchment paper. Bake on the lower third of the oven for about 10 minutes. Remove the water dish and reduce the temperature to 200 °C. Continue baking for 60–70 minutes. If the bottom sounds hollow when tapped, it’s done; otherwise bake another 5–10 minutes and retest.
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4.
Let the bread cool before serving.
