Recipes - 100% rye sourdough bread recipe

Author: Jesse Adamson  

This Pain de Seigle recipe uses a relatively simple process and I've included beer for enhanced malty flavors and aroma, and plain yogurt to boost the crumb texture with additional lactic acid. Made with rye flour, sourdough starter, caraway seeds and the lightest touch of molasses, this easy sourdough rye bread yields a delicious, rustic loaf.

Tourte de Seigle (100% Rye Bread)

Tourte de Seigle (100% Rye Bread)
Tourte de Seigle is a deep and earthy flavored whole grain rye bread from the Alps areas of France, Switzerland, and Germany. It's delicious with butter and paired with hearty stews, also dry white wine, as per [Baking History|]. This Pain de Seigle recipe uses a relatively simple process and I've included beer for enhanced malty flavors and aroma, and plain yogurt to boost the crumb texture with additional lactic acid.
Provided by: Melissa Johnson
Total time: 95 minutes
Cook time: 65 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 13
  • Levain / Sourdough Starter Build
  • 10g sourdough starter
  • 45g whole grain rye flour
  • 45g water
  • Dough
  • 100g ripe rye levain from above (1/2 cup)
  • 390g whole grain rye flour (3 cups)
  • 120g water (1/2 cup)
  • 120g beer (1/2 cup)
  • 115g plain yogurt (1/2 cup) [If you have thick Greek yogurt, use 100g yogurt and 15g water]
  • 25g barley malt syrup or maple syrup or honey (1 Tbsp)
  • 8g salt (1 1/2 tsp)
  • 2-3 Tbsp additional whole rye flour for dusting the countertop and proofing basket
How to cook:
  1. Levain (the night before)
  2. Mix the ingredients for the rye levain and let ripen overnight. In a cool kitchen, this may take 8-10 hours. In the summertime, use cool water to prevent the starter from ripening in the middle of the night. 100% hydration rye starter is fairly stiff so you may see no expansion for the first few hours (likewise with the dough). Aim for the starter to have at least doubled in size when you use it.
  3. Dough (the next morning)
  4. Mix all the ingredients together in a bowl until everything is incorporated. Different yogurt brands have different hydration, so feel add a smidge more flour or water if needed.
  5. Let the dough rise until it has expanded by about 75% (see photo in the gallery below). In a very cool kitchen (63-65°F), this took 14 hours. A subsequent dough at 68°F took 10 hours. The beer and yogurt are cold additions, and the dough is relatively stiff, so it doesn't ferment very quickly.
  6. Shaping (early evening)
  7. Sprinkle your work surface with whole rye flour and scrape the dough out of your bowl or bucket.
  8. Using a floured bench knife, fold the dough into a ball. Adding flour as needed, flip over the ball and shape the dough into a boule with your hands. Oval and oblong shapes are fine too, but not the traditional tourte.
  9. Flour your proofing basket and flip the dough into it, seam side up. You'll flip the dough again into your baking vessel with the smooth side up, but the crust will still crack nicely.
  10. Cover and let the dough proof for 1-2 hours, depending on your ambient temperature. The dough will expand a little and look slightly puffier (see photo gallery).
  11. About 30 minutes before the end of the final proof, start preheating your oven and baking vessel to 425F.
  12. When the preheat is complete, flip the rye dough out of the proofing basket and onto a sheet of parchment paper or the base of your hot baking vessel, cover, and return the vessel to the oven.
  13. Bake for 60-65 minutes (late evening)
  14. 10 minutes at 425F lid on
  15. 30 minutes at 415F lid on
  16. 20-25 minutes at 415F lid off (leave the lid on longer or the entire time if you prefer a softer crust)
  17. When baking is complete, the bread should have an internal temperature of at least 208F and it should sound hollow when you knock on the bottom of the loaf.
  18. Cool and Set (cut the morning after the next)
  19. Wait 24-48 hours before cutting into this bread so that the crumb can set and isn't gummy. Store cut-side down on a cutting board and cover with a bowl, towel, or bag.
Notes: A Simple Loaf of 100% Rye Sourdough Bread, A Simple Loaf of 100% Rye Sourdough Bread In a medium mixing bowl, combine the sourdough starter and the water and mix until combined. Add in

100% Rye Sourdough Masterclass With Patrick Ryan

Patrick Ryan owner of Firehouse Bakery will be making a 100% rye You can get the full Duration: 8:13

100% Whole Grain Rye Sourdough Bread

This was actually the first sourdough bread I learned how to make, and it's also super easy
Duration: 8:32

Simple 100% Whole Grain Rye Sourdough Bread

A very simple, easy way to make nutritious and delicious 100% rye sourdough bread with
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Sourdough Rye Bread Recipe

Sourdough Rye Bread Recipe
Made with rye flour, sourdough starter, caraway seeds and the lightest touch of molasses, this easy sourdough rye bread yields a delicious, rustic loaf.
Provided by: Jenny McGruther
Total time: 1005 minutes
Cook time: 45 minutes
Prep time: 720 minutes
Yields: 1 serving
Cuisine: American,german
Number of ingredients: 9
  • 50 grams sourdough starter ((proofed))
  • 100 grams warm water
  • 150 grams light rye flour
  • 150 grams dark rye flour
  • 150 grams light rye flour
  • 170 grams warm water
  • 1 teaspoon molasses
  • 1 ½ teaspoons finely ground real salt
  • 1 tablespoon caraway seeds ((optional))
  • Calories: 166 kcal
  • Carbohydrate: 33 g
  • Protein: 4 g
  • Fat: 1 g
  • Cholesterol: 3 mg
  • Sodium: 452 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Make the levain.
  2. Measure the sourdough starter into a large bowl, and then whisk in 100 grams warm water. Stir in 150 grams light rye flour, to form a shaggy, loose dough. Cover the bowl with a tight-fitting lid or square of plastic wrap, and then let it sit at room temperature at least 12 and up to 16 hours, or until proofed and bubbly.
  3. Make the dough.
  4. Scrape the levain into the basin of a stand mixer, and then dump in 150 grams dark rye flour and 150 grams light rye flour. Add the water, molasses, salt, and caraway seeds. Using the dough hook, knead the dough about 5 minutes, and then cover the bowl and let the dough rise about 3 hours, or until puffy.
  5. Generously dust your banneton with flour.
  6. Turn the dough out onto a floured surface, and then form it into a boule. Place it seam-side up into the floured banneton, and then cover it lightly with a tea towel. Allow it to rise about an hour. Then transfer it to the fridge.
  7. Baking the bread.
  8. Place a Dutch oven into the oven, and then preheat the oven to 500 F.
  9. Once the oven reaches temperature, turn down the heat to 450 F. Then turn the dough out onto a piece of parchment paper, and score the loaf.
  10. Remove the preheated Dutch oven from the oven, and then carefully lift its top. Gently lower the dough into the Dutch oven, cover it, and then return the pot to the oven. Bake for 30 minutes, and then uncover the Dutch oven and continue baking a further 15 minutes.
  11. Transfer the bread to a wire rack and allow it to cool completely before slicing and serving.
Notes: 100% Rye Sourdough Recipe, View the recipe here: Duration: 2:00

100% Rye Sourdough Loaf

100% Rye Sourdough Loaf
Provided by: Fannys Real Food
Total time: 75 minutes
Cook time: 45 minutes
Prep time: 30 minutes
Yields: 1 serving
Number of ingredients: 10
  • 50 G Rye starter
  • 1 Cup water
  • 1.5 Cups Whole ground rye flour
  • 1.5 Cups water
  • 2 Cups Whole ground rye flour
  • 1 Cup Sprouted rye flour ((Or 3 cups of normal))
  • 2 Tbsp Cacao powder
  • 2 Tbsp Molasses ((I used maple syrup))
  • 1 Tsp salt
  • 1 Tsp ground coriander
How to cook:
  1. Whisk your starter with the water until light and fluffy then add the flour until it’s dry and sloppy.
  2. Cover tightly and leave at room temperature until it looks bubbly and soft (between 4-12 hours depending on your room temperature - I left mine overnight and it was perfect).
  3. When it’s ready, mix this starter with the rest of your ingredients, then cover and leave at room temp for 4-10 hours. The dough should puff up and rise and then drop slightly. If you’re not sure, go for around 6 hours.
  4. When it’s ready, mix with a spatula and transfer to a lined loaf tin and smooth the top with a wet hand.
  5. Allow it rest in the tin for up to 30 mins then bake in a preheated oven (180oC) for around 45-50 minutes.
  6. Cool and if you can, wait before slicing. If you don’t want you eat it all in one go, slice and freeze.
Notes: 100% Rye Sourdough, Ingredients · 500g rye flour · 10g salt · 350g rye sourdough starter · 360ml water

100% Rye bread

100% Rye bread
Delicious sourdough bread made with rye flour , caraway, molasses and salt.
Provided by: Swathi ( Ambujom Saraswathy)
Total time: 1970 minutes
Cook time: 50 minutes
Prep time: 1920 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
  • Day before baking
  • Starter
  • 66.4 g/ 1/2 + 1/8 cup Mature Rye starter: (I used 100% saturation)
  • 265.5. g/ 2 cup Whole rye flour
  • 398.18 g 1 1/2 cup Water
  • Dough
  • 730.08 g All the above starter
  • 119.45 g Luke warm water
  • 20 g Molasses
  • 13.27 g Salt
  • 305 g. Whole rye flour
  • 3 g/ 2 tsp Caraway seeds
  • Calories: 342 kcal
  • Carbohydrate: 74 g
  • Protein: 10 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 865 mg
  • Fiber: 11 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. In the evening of day before baking mix all the ingredients in starter in a plastic container and set aside. Use freshly fed mature rye starter to ensure better activity.
  2. Next morning you see bubble rich starter with a nice tangy or acidic smell.
  3. To this add all the ingredients in the dough, mix everything well and set aside for 3-5 hours. ( first time I set aside for 3 hours and second time I kept for 5 hours).
  4. Grease the 9" x 5" loaf pan generously with canola oil. Pour the dough, it will be like cake batter and flatten the top with butter knife, sprinkle with caraway seeds and set aside for second rise. It will take about 2 hours.
  5. By the end of second rise pre-heat oven to 410 F. Keep an empty broiler pan in the lower rack of oven. Add boiling hot water into the broiler pan when you are ready to bake the bread. (This will create steam, necessary to make the thick crust).
  6. Bake the bread for 50 minutes. When done the bread will are golden brown and its internal temperature will register 190°F on an instant-read thermometer.
  7. Cool the bread for five minutes in the pan. Then Cool it in a wire rack, leave for a day before you cut them. Wrap in paper/towel for that day. It is always better to leave high percentage rye breads as they are gummy when cut too early.
Notes: Professional Baker Teaches 100% Rye, Volkornbrot Only 3, Try making a pure Rye Bread the flavor is deep and wonderful. You won't be dissatisfied.If Duration: 19:23
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