Sourdough rye bread with assorted seeds

Sourdough bread was the first bread prepared by humans. The first information for sourdough dates back to 3700 BCE. Sourdough starter also know as wild yeast is amazing, it creates life to make a really delicious bread from what is basically flour and water.

Sourdough is known to be a difficult/complicated and tricky process to prepare, if I have to be honest I thought the same. I thought about this bread for quite a while, I was very interested in it but didn’t have the courage to make it. Now I think that there is nothing difficult about it, apart from the real love and attention you have to give it. I really believe it’s alive!

The whole process takes around 24 hrs, but don’t worry about that because the actual time involved pretty insignificant. If you are interested in making sourdough rye bread then you probably know the health benefits and the many reasons to choose it, not just a healthy bread. It is essentially a very healthy and nutritious food for the whole family.

More information about the health benefits of sourdough can be found on the “sourdough starter link“. Here are a few tips I can share with you for making your sourdough rye bread.

  • The room has to be a minimum temperature of 21°C.
  • The dough is very sticky and soft so use flour for your hands, water or a spatula so you can work a little easier. Don’t dust flour on the dough to try to make it less sticky, you will have problem when it tries to rise.
  • Always use spring or filtered water to prepare the dough. The good bacteria in the dough doesn’t like the chlorine in tap water, you will have problems with the dough rising.
  • Always cool your bread down on a wire cooling rack and only slice when cool.

Here I will give an example for time so you can see that it’s easy to make even if you are a very busy person.

  • Activate the starter – Take out the required quantity from the fridge in the morning. Add 1 1/2 tsp flour, stir well and cover it with closing film (not tight) and leave it at room temperature (20-22°)
  • When you come back from work 6-8 hours later start to make the sourdough following the recipe and the method.
  • Leave it in the fridge overnight
  • It will be good if the next day is your day off! Take the dough from the fridge. After 1 hour fold it and transfer it into the baking tray and leave it covered with a floured tea towel or foil for 4 hours at room temperature before you bake it.
  • If you are working on the next day its fine – in the morning take the sourdough from the fridge, fold it a few times and transfer it into the floured baking tray. Cover with cling film or foil and pop it back in the fridge for final raising until you come home 6-8 hours later. It will however need to stay at room temperature for 1 hour before baking. Don’t forget to make a few cuts on the top to allow for even baking.

Good luck and feel free to write to me if you have any questions for the preparation, I will be happy to help and support you. I really believe that it’s important for people to eat healthy, to be happy, so it’s my pleasure and mission to support everyone who needs it.


Print Recipe
Sourdough rye bread with assorted seeds
Sourdough bread is the healthiest bread with so many benefits. Enjoy this crisp top yummy rye bread, freshly cooked and with a incomparable heavenly aroma!
sourdough rye bread
Cuisine Healthy
Prep Time 24 hrs
Cook Time 40 Minutes
Servings
Servings
Ingredients
Cuisine Healthy
Prep Time 24 hrs
Cook Time 40 Minutes
Servings
Servings
Ingredients
sourdough rye bread
Instructions
  1. Sift the flours. Add the big bits left over from the rye flour along with the water and salt. Mix well.
  2. Activate the starter (it should have been at room temperature for at least 4-6 hours) it should have risen and be full of little bubbles. Mix the starter into the bread mixture, cover with cling film and leave at room temperature for half an hour to 1 hour.
  3. Move the sourdough bread mixture into the fridge or a cooler place for overnight (keep it in the same bowl, covered with stretch foil).
  4. In the morning fold it a few times. If it's sticky use a spatula or a bit more flour. Transfer into a lined baking tin, brush with oil and dust with flour. you can use the same process with a ceramic dish but make sure it has high sides.
  5. Cover the baking tin with the dough inside with cling film and leave it at room temperature for 3-4 hours, or in the fridge for 7-8 hours.
  6. Pre heat the oven to 230° Make a few cuts on the top of the bread about 1cm (1/3") This is not just for decoration but important for equal baking.
  7. Bake the bread for 10 minutes then lower the heat to 190° and continue to bake for 30 minutes.
  8. Cool the bread on a wire baking rack. The bread is at its best around 6 hours after baking. You can store it in a cool dry place, cover it with a tea towel and it will stay crispy on top a soft inside for up to 1 week. Enjoy it!
Recipe Notes

If you enjoyed this sourdough rye bread the give us a like, share it with your friends. Follow us on social media for more great recipes.

Enjoy!

Share this Recipe

Leave a Reply