RYE MIX · MEDIUM
Soft Rye Sourdough Sandwich
Dark, moist, sliceable rye sandwich loaf — earthy and long-keeping.
25 min
Prep
14h
Rest
45 min
Bake
1 loaf
Yield
Medium
Difficulty
Total time: 15h
Ingredients
Steps
1
Combine ingredients. ⏱ 25 min
2
Bulk fermentation. ⏱ 4 hours
3
Shape with wet hands. ⏱ 10 min
4
Cold proof overnight. ⏱ 10 hours
5
Bake at 200°C. ⏱ 45 min
Step-by-step baking
1
Mix Combine all ingredients to a wet, sticky dough. No kneading is needed. ⏱ 25 minutes
2
Bulk Ferment 4 h until visibly expanded with bubbles on the surface. ⏱ 4 hours
3
Shape With wet hands, shape into a log and place in a buttered tin. ⏱ 10 minutes
4
Proof Refrigerate 10 h until the surface shows slight cracks. ⏱ 10 hours
5
Bake Bake for 40–45 min. Cool fully 24 h before slicing. ⏱ 45 minutes
Tips
⏲️ Patience
Rye must rest 24 h after baking; cutting early creates a gummy crumb.
🍯 Molasses
Molasses deepens colour and gives the characteristic Scandinavian sweetness.