rustic rye bread

rustic rye bread

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"Super easy bread for at home! A real go-to."

Difficulty

Medium 👍

Preparation

35 min

Baking

50 min

Resting

900 min

Ingredients

2Servings
200 g
flour
6 g
fresh yeast
300 g
flour
500 g
whole-wheat rye flour
6 g
sourdough starter
56 g
whole-wheat rye flour
56 g
water
200 ml
water
60 g
maple syrup
4 tsp
ground cumin
30 g
salt
oil
flour
14 g
fresh yeast
360 ml
water
ice cubes

Utensils

bowl, tea towel, heatproof bowl

Recipes made to your taste

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  • Step 1/8

    • 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.

  • Step 2/8

    • 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.

  • Step 3/8

    • 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.

  • Step 4/8

    • oil

    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.

  • Step 5/8

    • flour
    • bowl
    • 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.

  • Step 6/8

    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.

  • Step 7/8

    • 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.

  • Step 8/8

    Let the bread cool completely before cutting.

  • Enjoy your meal!

    rustic rye bread

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