STEP BY STEP, 100% Rye Sourdough bread


Prep Time: 22 h | Cook Time: 1.5 h | Servings: 1| Difficulty: Medium


  • 4 cup cup rye flour

  • 260 g starter

  • 360 g water

  • 1 tbsp salt

  • ½ tbsp garlic powder ( optional )

  • ½ tsp caraway ( optional )

  • ½ tsp smoked paprika ( optional )

  • 1 cup seeds or nuts ( of your choice )


Step 1 Sponge :

Mix in a large bowl 2 cups of flour, water and starter. Mix it well, cover with a plastic bag or another bowl and let ferment for (8-10 hours)

Soak the nuts of your choice in water (8-10 hours)

Step 2, Seasoning:

Drain the nuts/seeds and add to the dough/sponge

Add another 2 cups of flour to the sponge and mix well

Add seasoning. The only seasoning i would recommend you not miss is salt, the rest is optional, so be creative.

Cover it with cover with a plastic bag or another bowl and let ferment for (4-6 hours )

Step 3, transferring to the tin:

Line a baking tray ( 30 cm long x 10 cm wide x 7 cm deep ) with baking paper

Transfer the dough carefully using a silicone spatula, smooth out the top of the bread using your hand and water.

Wrap the tin with a plastic bag and proof for 5 hours ( rise in the tin ).

Step 4, time to bake:

Remove the bread from the plastic bag and place in a cold oven.

Set the oven immediately to "normal baking" 160C / 1 hour 30 min


Notes: Do not cut the bread , let it sit for 3 hours before cutting, better if you can wait overnight.