Whole rye sourdough bread

4. March 2022

This whole rye sourdough bread is very uncomplicated, very aromatic and not dry at all. It contains only 3 ingredients: whole rye flour, water and salt. A flour custard made with whole rye flours makes this bread stay fresh longer.

As you the bread contains no yeast, it is very important that your sourdough starter is very active. Have a look at my advice on how to activate your starter here.

My advice for you

Your Frankenlaib will be perfect if you take specially care of these 3 things:

1) the dough should not be too dry, it should have the consistency of cement. And do not expect to pass the window pane test.

2) to shape it use a lot of flour! When shaping rye breads it is better to use a lot of flour, or else the dough likes to stick on the surface and it will be no fun at all. Use a light rye flour.

3) pay attention during the final rise, that the fermentation lines are big enough. Have a look at the pictures I attached to the recipe steps.

If you have any question or would like to tell me how my recipe turned out, I would love it if you would leave a comment down below. Have fun and enjoy!

Video

There is a tutorial for this recipe available as Instagram-Reel.

 Time schedule

Day before

20:00h Prepare sourdough starter & flour custard

Baking day

08:00h Prepare main dough

08:30h Shape dough & place in proofing basket

10:30h Bake bread

Whole rye sourdough bread

This whole rye sourdough bread is very uncomplicated, very aromatic and not dry at all. It contains only 3 ingredients: whole rye flour, water and salt. A flour custard made with whole rye flours makes this bread stay fresh longer.
Working time1 hr
Waiting time15 hrs
Total time16 hrs
Ergibt: 1 bread à 700g

Ingredients

Sourdough starter

  • 180 g whole rye flour
  • 180 g water 30°C
  • 18 g sourdough starter

Flour custard

  • 12 g whole rye flour
  • 60 g water

Main dough

  • 208 g whole rye flour
  • 130 g water 30°C
  • 9 g salt

Instructions

Sourdough starter

  • Dissolve the sourdough starter in the water and then add the flour. Mix everything until all the flour is wet and everything is mixed through.
  • I let the sourdough proof at room temperature (23 degrees) during 10-12 hours. The sourdough should be active, doubled its volume but not deflated yet.

Flour custard

  • For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
  • Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.

Main dough & bulk fermentation

  • Mix all ingredients 5 minutes.
  • Let the dough rest 30 minutes in the bowl. Cover it so it doesn't dry out.
  • Pour the dough onto a floured surface and shape to a round loaf. Place in a floured banetton and cover.

Final fermentation & baking

  • The final fermentation takes 2 hours. This depends on the room temperature and on the activity of your sourdough starter. Take a look at the picture I took as a reference.
  • Place on a baking paper and place in the oven at 250°C with a bit of steam. Reduce the temperature immediately to 230°C. After 20 minutes remove the steam and bake further 20-25 minutes.

Further recipes

Knowledge area

FAQ

Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.

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