Rye Sourdough
- 30m Prep Time
- 45m Cook Time
- 1h 15mReady In
A dense, tangy rye sourdough bread made with light rye flour, rye sourdough starter, and chopped rye grains. Sweetened with black treacle and baked until firm.
Ingredients
- 400 g light rye flour
- 300 g rye sourdough starter
- 330 g water
- 50 g chopped rye grains
- 15 g black treacle/molasses
- 10 g fine/table salt
- butter
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 73.6 mg
- Iron: 6.42 mg
- Magnesium: 258 mg
- Phosphorus: 842 mg
- Potassium: 1341 mg
- Zinc: 7.32 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 400 g light rye flour
- 300 g rye sourdough starter
- 330 g water
- 50 g chopped rye grains
- 15 g black treacle/molasses
- 10 g fine/table salt
- butter
Let's Cook
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Step 1.
In a large bowl, combine 400g light rye flour, 300g rye sourdough starter, 330g water, 50g chopped rye grains, 15g black treacle/molasses, and 10g fine salt. Mix thoroughly to form a thick batter. Cover the bowl and let rest for 30 minutes.
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Step 2.
While the batter rests, grease two 500g/1lb loaf tins with butter.
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Step 3.
Divide the rested batter evenly between the two prepared loaf tins. Lightly dust the top of each loaf with rye flour. Cover the tins and leave at room temperature for about 4 hours, until the batter has risen to the top of the tins.
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Step 4.
Preheat the oven to 200°C/180°C fan/400°F/gas 6. Uncover the tins, dust the loaves again with rye flour, and bake for 45 minutes, until the loaves are firm and sound hollow when tapped.
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Step 5.
Remove the loaves from the oven and turn them out onto a wire cooling rack. Let cool completely. Because rye loaves are very sticky inside when freshly baked, store the fully cooled loaves in a bread bin or other container for at least 4 hours, preferably 1–2 days, before slicing and eating.