Bread & rolls
Mixed rye sourdough loaf
Rye flour makes this crumb fuller and slightly denser than an all-wheat loaf.
- Total time
- 610 min
- Servings / pieces
- 1
- Topic
- Bread & rolls
Rye flour makes this crumb fuller and slightly denser than an all-wheat loaf. Active sourdough supplements the yeast. This recipe starts with a ripe starter; its preceding feed is not included in the timing. The timing includes the stated rises, which can take longer in a cool kitchen. Watch volume and dough tension as well as the clock. Weigh flour and liquid, keeping extra dusting flour separate from the measured dough ingredients.
Method
Step by step
- 01
Mix
Combine both flours with water, starter, yeast and salt.
- 02
Develop the dough
Knead for about eight to ten minutes by hand or at low mixer speed. The dough should become cohesive and elastic. Brief pauses help if the mixture still tears readily while you are working it.
- 03
Let rise
Cover and rise for 90–120 minutes until substantially increased in volume.
- 04
Shape
Round with a little flour, place seam-up in a floured basket and prove for 50–70 minutes. Turn onto the tray and score.
- 05
Bake
Bake at a preheated 240°C conventional for 15 minutes, then 210°C for 30–35 minutes more, until deeply browned.
- 06
Cool
Cool on a wire rack so steam can escape from the underside too. Slice only once the crumb is no longer hot; cutting too early can compress the interior and make it seem gummy.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Ingredients and dough texture
Rye dough stays stickier than wheat dough; this is no reason to add unlimited flour. It need not form a thin windowpane. The starter should have visibly risen and smell pleasantly tangy before use.
Serving and storing
Cool for at least four hours before slicing. Thin slices suit savoury spreads; freeze the sliced loaf in small portions. For a milder impression, serve the finished loaf with sweet butter or mild cream cheese rather than removing the starter from the formula. A slightly closer crumb belongs to this flour ratio and does not automatically mean the dough failed to rise.
Kitchen questions
One more question?
Can I omit the starter?
Not in this version; a yeast-only loaf needs different quantities.
Why does the knife become sticky?
Cutting too early is a common cause with rye-containing bread.
