Bakery

Sourdough 100% Rye Bread

Preparing levain: 10 – 12 hours
Proving time: 3 – 4 hours
Baking time: 50 minutes

Ingredients:

Levain: 

  • 30 g (1 oz) rye starter (100% hydration)
  • 100 g (1/2 cup + 2 Tbsp) rye flour
  • 100 mL (1/4 cup + 3 Tbsp) water

Malt mixture:

  • 40 g (1,4 oz) malt
  • 20 g (2 Tbsp) rye flour
  • 140 mL (1/2 cup + 1 Tbsp) hot water (±90°C)

Dough:

  • 220 g (7,7 oz) all rye levain
  • 250 g (1 cup + 1 Tbsp) water
  • 200 g (7,05 oz) all malt mixture
  • 350 g (2 cups + 1/4 cup) rye flour
  • 10 g (2 tsp) salt
  • 45 g (1/4 cup) pumpkin seeds
  • 15 g (1 Tbsp + 1 tsp) sesame seeds
  • Dry apricots, damson optional

Directions:

  1. Levain: combine rye starter, water and rye flour. Leave on for 10 – 12 hours at room temperature.
  2. Malt mixture: mix flour, malt and hot water. Leave for at least 30 minutes.
  3. Dough: dissolve the levain in water. Add rye flour, malt mixture, salt, pumpkin seeds and sesame seeds. Combine all ingredients by kneading a sufficiently sticky dough until smooth for 1 – 2 minutes. You can add some damson or dried apricots.
  4. Leave the dough at room temperature for 3 – 4 hours.
  5. Grease a baking dish with unsalted butter and form the fermented dough with hands soaked in water.
  6. Cover the dough with a damp towel and leave the dough in a warm place for 1 hour.
  7. Bake with steam for the first 10 minutes at a temperature of 250°C (482°F). After releasing steam, bake for 40 minutes at 200°C (392°F). When the bread has cooled, remove it from the mold and wrap it in a linen or cotton towel. Leave the bread overnight to make it taste much better.
Category: Bakery

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nastya

Lemon Cook

Simple recipes of healthy and delicious food

Hi, my name is Nastya! Welcome to the Lemon Cook, the website where I share my favorite recipes of healthy and delicious food.