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Sourdough Rye Bread
Sourdough rye bread is an ancient food which is full of flavour and in deep colour. It has many health benefits and is easier to digest than most breads.
Course
Bread
Cuisine
German
Keyword
fermented, healthy
Prep Time
4
hours
hours
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
5
hours
hours
5
minutes
minutes
Servings
24
slices
Calories
122
kcal
Author
Eva Burg
Ingredients
2
cups
sourdough starter
7
cups
organic rye flour
4
teaspoons
salt
2 1/3
cups
filtered or bottled water
US Customary
-
Metric
Instructions
Add all ingredient into a big bowl and mix until well combined.
Oil two loaf tins and pour in the dough mixture. Sourdough rye dough is too liquid to bake it without a tin
Cover the tins with a plastic bag and let the dough proof in a warm room for 4-5 hours. You can also let it proof overnight.
If the dough hasn't risen allow it to sit for another hour.
Once it has the desired size, wet your hands and smooth out the top.
Preheat the oven to 450° F-475 °F/230 °C - 250 °C.
Bake at 450 °F-475 °F/ 230 °C - 250 °C for 20 min, then lower the temperature to 400 °F-425 °F/ 200°C- 220 °C for further 30-40 min.
If you are using a fan oven reduce the temperature by 68 °F/20 °C.
I recommend letting it sit overnight before you cut it. Enjoy!
Nutrition
Calories:
122
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Sodium:
389
mg
|
Potassium:
111
mg
|
Fiber:
3
g
|
Calcium:
8
mg
|
Iron:
0.8
mg