Easy Homemade Rye sourdough bread

Rye bread. This sourdough bread is of Danish origin. It's a staple. Famous moist, aromatic bread with a mix of seeds is a must on the table. Sourness is more intensely felt all thanks to the rye sourdough starter. Well balanced, nutritionally rich and flavourful. Ready in just 5 hours from initial mixing. Let's dig in!

The basic ingredient you will need to get started is a Rye sourdough starter. To make a middle sized loaf, we'll need 200g of starter.

Follow this schedule for approximate orientation in time:

Feed the starter the night before

-> mix 50g rye starter with 120g water and 120g rye flour. The consistency will resemble a paste.

- Overnight Seed soaker prepared the night before

-> 40g pumpkin seeds, 40g sunflower seeds, 30g sesame seeds soaked in 100g water

!Tip! For a more aromatic flavour, toast the seeds in a pan until golden.

The next morning, gather all the ingredients to mix the dough.

- 200g sourdough starter

- 100g water

- 200g rye flour

- Seed soaker, strained to remove excess water

- 11g salt

Follow along process

1. Mix the starter with water

2. Sift flour little by little

3. Add in the seeds and salt

Oil slightly a rechtangular form in which you will be baking the bread, and transfer the dough there. Leave in a warm place, covered with a towel until it doubles in size.

When the dough has risen enough in volume - 30 to 50%, preheat the oven to 240 C.

To bake the rye bread, it is important to cover it. Use an aluminium foil to cover the form in case you don't have the right cover for it. If the baking form is made from a thin material, place the form with bread in a tray and cover with aluminium foil on top.

Bake at 240 C for 10 minutes. After 10 minutes, lower the oven temperature to 180 C and bake another 15 minutes. After 15 minutes take out the cover / lid and bake until the core temperature of the bread is 98 C.

Let the bread cool on a baking rack for about 20 minutes before slicing in to it!

Do let me know if you need any more details, help with adjustments, calculations and anything else you got a question for. Happy Baking! 🙌😊