Rye Sourdough Bread Recipe
Hi everyone,
this is a recipe for a 100% rye sourdough bread. I use whole rye flour for the sourdough and rye flour type 1370 for the dough. If you don´t have access to rye 1370 you can use whole rye flour instead. For the sourdough, I use an adjusted monheimer salzsauer - only 1% salt / 10% starter instead of 2% salt / 20% starter. The bread keeps fresh for a long time. Please feel free to ask any questions.
If you want to have a closer look at the different steps, here is a link to our video:
Sourdough (adjusted monheimer salzsauer):
350g whole rye flour
350ml water 50°C / 120°F
35g sourdough starter (I use a rye starter based on rye type 1150)
3,5g salt
Let sourdough rest for 12-24 hours at room temperature depending on sourdough starter activity and room temperature.
Ingredients for the dough:
Sourdough
350g rye flour type 1370 or whole rye flour
190ml water 40°C / 105 °F à goal is a dough temperature of about 27°C / 80°F. Adjust water temperature depending on your room temperature.
12,5g salt
Put all ingredients in a large bowl. Mix by hand until well combined.
Let dough rest for one hour at room temperature.
Shape dough and put it in a proofing basket.
Cover dough and let rest for about 75 min at room temperature.
Preheat your ofen in time for 45 min at 250°C / 480°F.
Bake for 10 min at 250°C / 480°F with steam. Release steam after 10 min and continue baking at 210°C / 410°F for about 45 min.
That's another fantastic looking rye bread. I'll bet it tastes fantastic, too!
I like the modified Monheimer Salzsauer; I might try that with some other recipes.
Thanks. Somehow the currently sold rye harvest in our region leads to very mild rye only breads. Do you have similar experiences? Compared to a 50 50 rye wheat bread I found that the taste of this rye only bread is less tangy.
I just tried making this. No picture because it looks just like your photo, except I halved the recipe. The crumb might be a little less open, hard to tell. I made these changes:
1. My rye is stone-ground whole rye from a local mill. I used it as is for the sourdough, and I sieved it to around 70% extraction for the flour in the final dough. Perhaps between them it approximates the medium rye in the recipe ...
2. I fermented the sourdough levain in a proofer at 81 deg F (27C) for 11 hours in the hope of finishing the same day, but when the timing didn't work out I turned off the heat for overnight. Total sourdough development time was around 16 hours.
Otherwise I followed the recipe as is. It even baked close to the specified time (40 instead of 45 minutes at 410 deg F). I did watch your video and if I hadn't I probably would have not gotten such a nicely shaped loaf.
I cut a slice even though the loaf is still slightly warm to the touch. It's not tangy and has a slightly sweet under tone; I would call it "mild" with a nice rye flavor. It seems slightly salty to me.
Overall I'm very pleased with my first-ever 100% rye loaf. Thank you!
TomP
You are welcome. I´m glad that it worked out.