8 July, 2015

Sourdough rye bread

This is another version of sourdough bread. This uses rye flour and molasses and thus has a very appealing aroma and a taste.

I have adopted this recipe from breadtopia.com and have adjusted it to suit my liking and preferences.This bread is best eaten with marmalade or jam. But sometimes I like to toast a slice lightly and eat with a good slathering of butter for breakfast or brunch.

I’m using pumpkin and Lynn seeds but you can use any grain or omit it completely.

Sourdough rye bread

Sourdough rye bread

Sourdough rye bread
Yields 1
Aromatic and flavourfull sourdough rye bread
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Prep Time
15 min
Cook Time
40 min
Total Time
15 hr 40 min
Prep Time
15 min
Cook Time
40 min
Total Time
15 hr 40 min
  1. 1/2 cup tablespoons active starter
  2. 250g rye flour
  3. 250g bread flour
  4. 300g water (approx.)
  5. 50g molasses
  6. 10g salt
  7. 1 orange zest
  8. Hand full of seeds (optional)
  9. Extra flour for dusting
  1. Mix starter with water. Add molasses, zest and nuts if adding. Stir well and set aside.
  2. Mix all the dry ingredients in another bowl.
  3. Pour the starter mixture in to dry ingredients, and mix with a spoon or a dough whisk.
  4. When the dough is well hydrated, cover with plastic wrap and leave for about 20 minutes.
  5. Stretch and fold the dough for 2 minutes cover and leave for another 20 minutes. Repeat this two more times. Then cover and keep in a dry place overnight.
  6. After proving, fold the dough. Sprinkle some flower and take out of the bowl.
  7. Mould in to desired shape.
  8. Prepare proving basket or use a bowl with dusted tea towels.
  9. Place the loaf in the bowl and let sit for another 2 hours.
  10. Preheat oven to 230 °C with tray/stone.
  11. After 2 hours, invert on to the tray or baking stone. (Dust tray or stone beforehand)
  12. Score the top if you prefer.
  13. Place in the oven and reduce temperature to 210 Celsius.
  14. You can use steam (water spray) if you like.
  15. Bake for about 40 minutes or bread is light and sound hollow.
  16. Cool on wire rack.
  1. Score the top with a sharp blade or a serrated knife. Angle the cut to control the bloom and shape of the final loaf.
Adapted from breadtopia
Adapted from breadtopia
Voddy's Kitchen http://voddyskitchen.com.au/

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