I received wholemeal rye flour and chopped rye berries from Anne at the Felin Ganol Mill, and with a handful of roasted sunflower seeds they make a wonderfully hearty, earthy loaf. The soaked rye chops keep the crumb moist, while the seeds add a pleasant, nutty texture.
This loaf pairs especially well with mature cheeses. Rye behaves differently from wheat — it lacks the same gluten development, so the dough stays sticky and you won’t get a large rise. Work it gently with wet hands and accept a denser, moist crumb. Allowing the baked loaf to rest for at least 24 hours improves texture and flavor.
If you’d like to try this recipe, read on.
Rye Vollkornbrot sourdough bread recipe
This loaf works in any shallow tin since rye doesn’t rise dramatically. I used a 20cm square tin about 3cm deep, but a similar-sized pan will do fine.
Ingredients
140g rye chops
140g water, just off the boil
380g active rye sourdough starter
80g warm water
120g wholemeal rye flour
15g salt
25g sunflower seeds, lightly roasted in a dry pan
A little extra rye flour for dusting the tin
Method
The night before baking, pour the hot water over the rye chops, stir with a fork, cover and leave at room temperature to soak overnight.
The next day, combine the starter and 80g warm water in a bowl. Add the soaked chops, rye flour, salt and roasted sunflower seeds. Mix thoroughly until all ingredients are hydrated and the mixture is even with no dry lumps. The dough will be sticky — that’s normal for rye.
Cover the bowl with lightly oiled plastic and let it rest in a warm spot for 30 minutes.
Prepare your tin by oiling or greasing it and dusting the inside with a little rye flour.
Wet your hands and shape the dough quickly into a form that will snugly fit the tin. Transfer the dough to the tin, smooth the top, dust with a little rye flour, cover with the oiled plastic and leave to prove in a warm place for about an hour. Expect a modest rise of roughly 30% — that is enough.
Preheat the oven to 230°C. If you use a steam tray, have it ready for the initial bake.
Bake the loaf in the tin at 230°C for 15 minutes. Carefully remove the steam tray if using one, lower the temperature to 200°C and continue baking for 45 minutes.
Remove the loaf from the tin and return it to the oven directly for another 15 minutes to ensure the sides and bottom are fully cooked.
When the loaf is out of the oven, wrap it in a clean tea towel and let it rest for 24 hours before slicing. This final rest allows the crumb to finish setting; cutting too soon will result in a gummy, dragging center. The wait rewards you with a properly textured, flavorful loaf.
Other posts you may like:
- White and kamut flour sourdough breads
- Felin Ganol – Tybalt Flour: Sourdough Bread
- Sourdough bread with rye and linseed
- Felin Ganol Amaretto Flour: Sourdough Bread
Felin Ganol Amaretto Flour: Sourdough Bread