rustic rye bread
bowl, tea towel, heatproof bowl
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- 200 g flour
- 6 g fresh yeast
- 200 ml water
Combine flour, yeast and water to a wet dough and cover with plastic wrap. Let that sit over night on the counter.
- 6 g sourdough starter
- 56 g whole-wheat rye flour
- 56 g water
Combine flour, water and sourdough starter in a jar with the lid loosely on. Let that sit over night.
- 300 g flour
- 500 g whole-wheat rye flour
- 60 g maple syrup
- 4 tsp ground cumin
- 30 g salt
- 14 g fresh yeast
- 360 ml water
Combine the sourdough, starter dough, flour, yeast, rye flour, maple syrup and cumin. Knead and gradually add water. Knead for another 8 minutes before adding the salt. Knead for an additional 2 minutes. The dough should be stiff and dry.
Let the dough chill in a slightly oiled bowl for an hour. Then pull and fold the dough around the clock 2 times and let the dough chill for another hour.
- tea towel
On a floured surface, shape the dough by pulling the sides into the middle and roll it up to a tight ball. Lay out a bowl with a floured tea towel and let the tight dough ball chill in there for 45-60 minutes.
Preheat your oven to 480F (250C) and let your baking sheet heat up as well. Once heated, flip the dough onto the hot baking sheet and cut a score into the loaf.
- heatproof bowl
Bake the bread with a heatproof bowl of ice for 15 minutes. Cut the heat back to 430F ( 220C ) and take out the ice. Let the loaf bake for another 25 minutes. You know it’s done if it sounds hollow when you knock on the bottom.
Let the bread cool completely before cutting.
Enjoy your meal!