Rye Sourdough Bread

A nice and simple rye bread recipe

5 from 2 votes

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Course: Appetizer, bread, Side Dish

Cuisine: British

Keyword: bread, bread flour, flour, rye, sourdough

Prep Time: 30

Cook Time: 40

Proving time: 8

Total Time: 9 10

Servings: loaf

Calories: 1494kcal

Author: Martin (Dad What Cooks)

Cost: £3

Equipment

1 Banneton basket

Ingredients

250 g Bread flour
150 g Rye flour
280 ml Water luke warm
8 g Salt
75 g Starter

Instructions

Making the dough

Mix together the water, bread flour and the rye flour then leave it for an hour. This is the autolyse time which helps build strength with the gluten formation in the bread dough.
250 g Bread flour, 150 g Rye flour, 280 ml Water
Add in the sourdough starter and carefully mix in. Let the dough settle and rest for 30 to 45 minutes.
75 g Starter
Add the salt and then begin the stretch and folds. Do one set of stretch and folds every 30 minutes over the course of 2 hours.
8 g Salt

Bulk prove

Cover the dough and leave for 2 hours, up to 8 hours (depending on climate.)

Shape and prove

Once doubled in size with bubbles, tip out the dough and shape. Place in a prepared banneton basket. Put it in the fridge to prove over night (up to 24 hours).

Bake

Preheat your oven.
If using a baking stone or Dutch oven you must preheat it for at least 30 minutes. If you want, you can just use a normal baking tray instead. Just make sure it is pre-heated.
Also - place a baking tray in to the bottom of the oven to preheat too (this is going to have water in it to create steam).
Flip your banneton onto some baking paper and score the sourdough as per the picture. Use a sharp knife or baking lame to achieve this. If you want you can do a design on it too.
Just before you put the bread in the oven, pour some boiling water into the baking tray in the oven to create steam.
Put your bread in on the baking stone or on the tray. Bake for 30 to 40 minutes.
For a Dutch oven, you should bake covered for 20 minutes and then uncover and bake for another 25 minutes.
You can tell it is ready by looking for a brown crust on the top and a hollow sound when the bread is tapped underneath.
For best accuracy, use a probe thermometer and pull the loaf when the internal temperature reads 96 to 99°C. The hollow tap test is a reasonable backup, but rye sets up differently to wheat and can sound hollow before it's fully baked through.

Slicing Rye - Important

Allow the loaf to cool fully on a wire rack, at least 4 hours, before slicing. Cutting into rye too soon will leave the crumb gummy even if the bake was correct.

Notes

Try different types of rye flour and water percentages to experiment with crumb types. More rye flour will give a denser crumb. More white flour will make a fluffier loaf.

Nutrition