Ingredients
- —500 g rye flour (pure, whole grain)
- —400 ml lukewarm water
- —150 g active rye sourdough starter
- —1 teaspoon salt
Instructions
Mix the rye flour, water, sourdough starter, and salt in a bowl to form a sticky dough.
Cover the bowl and let the dough rise for 12–16 hours at room temperature until its volume increases and air bubbles are visible.
Lightly grease a bread tin or line it with parchment paper.
Scoop the dough into the tin and smooth the top with wet hands.
Let it rest again for 1–2 hours for the second rise.
Preheat the oven to 230°C.
Bake the bread for 20 minutes at 230°C, then lower the temperature to 200°C and bake for another 40–45 minutes.
Allow the bread to cool completely before slicing (rye bread sets firmly as it cools).
Serving Tip
Let the bread cool completely before slicing; rye bread develops its compact, full texture only after cooling. A hearty, nutritious sourdough bread made from pure rye flour — dense, flavorful, and perfect as a slow-digesting carbohydrate source.
Storage Tip
Store in parchment paper or a linen bag; keeps well for 4–5 days. When sliced and frozen, it stays perfect for up to 3 months.