RYE · Advanced
Wholegrain Sourdough Rye
A dense, dark, deeply flavoured rye — hearty, healthy and long-keeping.
30 min
Prep
7h
Rest
60 min
Bake
1 dense loaf
Yield
Advanced
Difficulty
Total time: 8h 30 min
Ingredients
Steps
1
Mix into a sticky paste. ⏱ 15 min
2
Initial fermentation. ⏱ 4 hours
3
Transfer to basket or tin. ⏱ 15 min
4
Final proofing. ⏱ 3 hours
5
Two-stage baking. ⏱ 60 min
Step-by-step baking
1
Mix Stir everything into a thick paste-like dough; no kneading needed. ⏱ 15 minutes
2
Ferment Cover and ferment 4 h until visibly bubbly and expanded. ⏱ 4 hours
3
Basket Wet-shape and place in a well-floured banneton or lined tin. ⏱ 15 minutes
4
Final Proof Proof 2–3 h until small cracks appear on the surface. ⏱ 3 hours
5
Bake Bake at 220°C for 15 min, then 200°C for ~45 min. ⏱ 60 minutes
Tips
⏳ Patience
Rye must rest 24 h after baking; cutting early gives a gummy crumb.
👐 Wet Hands
Keep hands and tools wet to handle the sticky dough.