This recipe is practically foolproof – a 100% rye bread, made with a rye sourdough starter, and baked to a dense, dark, and chewy loaf that tastes delicious.
This simple recipe came about as a result of my oven breaking. I’ve made rye breads before, but needed a straightforward loaf that I could bake at a reasonably low temperature, as my oven has recently taken a dive and now only reaches 180-200˚C.
It doesn’t get much simper than this – three ingredients, no kneading, and excellent results.
100% rye sourdough
- Refresh the rye starter for a couple of days prior to baking. This loaf will not rise much, but the starter will add complexity to the finished flavour.
- Combine all of the ingredients and mix thoroughly to combine. Divide in two, shape into rough rounds and place into bannetons floured with rye flour. This bread does not require kneading, or a bulk ferment. Proof the loaves at room temperature for 4-6 hours, or proof for 4 hours then refrigerate overnight.
- Preheat oven to 200˚C with a lidded cast iron pot (“Dutch Oven“) on the middle shelf. Bake loaves one at a time for 45 minutes with the lid on, then reduce the temperature to 180˚C and bake for 15 minutes with the lid off.
- Cool on a wire rack for two hours before slicing. Slice thinly.