100% Wholemeal Rye Sourdough Bread

There's nothing like a good slice of whole rye bread! Spread with butter or topped with cheese, and sausage. It's perfect for breakfast, in between meals or for supper as home-baked always tastes best!Nothing else goes into the dough here but wholemeal rye, water, salt and optional malt extract. A little time, a little practice and you have a hearty and nutritious bread on the table. The bread releases an irresistible aroma as soon as it is baked. You can tell if the rye bread is baked through by tapping on the underside of the loaf. If it sounds hollow, the bread is ready. It is best to let the loaf cool down completely before cutting it.
Wholemeal rye flour is rich in dietary fibre as well as minerals due to the high proportion of husks. Fibre promotes good and healthy digestion, while the minerals perform various tasks; phosphorus, for example, is important for strong bones and zinc ensures good defences. The B vitamins are also essential for the brain and nervous system.

100% Wholemeal Rye Sourdough Bread

inspired and adapted from here and here

5 g Rye sourdough starter
325 g Water, lukewarm
1/2 tbsp Salt
1 tsp Barley malt extract (or molasses)
400 g Wholemeal rye flour

Mix the starter with 25 grams of lukewarm water, add 25 grams of flour, mix well and leave to mature in a screw-top jar with a lid at room temperature for 3-6 hours.
Dissolve the salt and malt extract in the remaining water in a mixing bowl, then add in wholemeal rye flour. Now add in active sourdough starter and mix everything well by hand until a sticky, even dough is formed. Cover the bowl with a large plastic bag and leave to rest at room temperature for 30 minutes.
Wet your hands with cold water and stretch and fold the dough. To do this, reach under the centre of the dough, pull upwards and fold to other end. Repeat this with the remaining 3 sides. Cover and let the dough rest for 30 minutes, then stretch and fold again. Cover the dough and allow it to ferment for 1-2 hours.
Carefully scrape the dough out on a lightly floured work surface and form into a round. To do this, fold the sides of the dough towards the center in clockwise with a little pressure so that the dough does not stick too much to your hands. Place the dough, seam side up, (or down if you like a more rustic look) in a floured, round proofing basket. Cover with a large freezer bag or plastic film and leave to rise in the fridge for 12-16 hours. The dough should at least double in size during this time.
Preheat the oven to 250C/480F with a baking stone in the center and a baking tray at the bottom of the oven.
Turn the dough out onto a piece of baking paper or pizza shovel dusted with flour. Transfer the bread to the hot oven and pour a cup of water to the baking tray at the bottom of the oven. Close the oven door immediately and bake the bread for 15 minutes. Open the door briefly to let the steam escape. Lower the oven temperature to 220C/410F and bake for a further 35-40 minutes. Remove the bread and cool on a wire rack for at least 2 hours before slicing.

27 comments:

Brian's Home Blog 20/6/22 00:29: I know I mentioned this before but yum, I love rye bread!
My name is Erika. 20/6/22 01:11: Yummy. Your breads always look amazing!!!
kathyinozarks 20/6/22 01:43: Beautiful bread, you bake up delicious looking breads-happy new week
Tom 20/6/22 02:40: ...I love sourdough and wholemeal rye sounds great.
J.P. Alexander 20/6/22 02:42: Gracias por la receta. Me encanta el pande centeno la haré pronto. Te mando un beso.
Nancy Chan 20/6/22 04:38: You bake beautiful breads.
Lola Martínez 20/6/22 07:22: El pan de centeno me encanta, suelo comprarlo, pero como bien dices, casero sabe mejor. Tiene un aspecto de lo más apetecible.
Bss
Margaret D 20/6/22 07:41: Looks delicious. You must eat a lot of bread at your place :)
speedy70 20/6/22 09:07: Bellissimo pane come sempre!!!!
David M. Gascoigne, 20/6/22 12:55: I wish you were my neighbour, Angie.
Federica Simoni 20/6/22 14:42: bellissimo pane! Complimenti!!
Jeff the Chef 20/6/22 15:38: Your rye loaf looks so beautiful! But top it with cheese and sausage, as you suggest, and I'm sure it's a slice of heaven!
Kitchen Riffs 20/6/22 17:01: When I was a kid, there were several really good German bakers where I lived. Now, they've all disappeared. So whereas really good rye bread was easily available, now it's mainly supermarket stuff (not entirely; you can still find good rye bread, but you have to really look for it). Anyway, loving all your rye-based recipes! This looks excellent -- thanks.
Christine 20/6/22 17:14: Looks so good
Bill 20/6/22 18:26: The bread looks very tasty.
DeniseinVA 20/6/22 20:44: I used to love ordering sandwiches in a restaurant that used rye bread. This looks great Angie, thank you!
Cooking Julia 20/6/22 22:55: This bread is gorgeous, I would love to eat a slice of it!
DEZMOND 20/6/22 22:58: Looks lovely! You are on a bread baking frenzy lol to us up all your sourdough hehehe....
Ben | Havocinthekitchen 21/6/22 02:18: Sometimes a slice of warm rye bread with some salted butter is everything you need! This looks gorgeous - I can almost feel the aroma!
Mbul Kecil 21/6/22 11:47: wow your bread has a beautiful pattern....i like their color and The texture of bread is the most important part. You're a smart baker Angie. Thanks for the great recipe ^^
Maria Grazia Ferrarazzo Maineri 21/6/22 11:59: What a beautiful bread, Angie! Perfect, as always.
MG
shirleysimplerecipe 21/6/22 12:38: The bread looks beautiful 😃!
David 21/6/22 16:53: Angie, I love rye bread and I love sourdough bread...so this mash up of the two sounds amazing. Add some quality butter and a slice of nice mild cheese and I'd have a nice lunch! Take Care, Big Daddy Dave
thepaintedapron.com 22/6/22 16:30: You are a break making Queen! Oh to be your neighbor...
Lowcarb team member 22/6/22 23:01: My nephew would love this recipe, I must show it to him :)

All the best Jan
foodtravelandwine 22/6/22 23:48: It looks delicious!....it so hot here that I don't want to turn on the oven, but for sure I will make it in the weekend with fresh milled rye flour.....I would love to send you peaches, but I prefer you to come to my home to eat the ice cream and cook together!!......Abrazotes, Marcela
2pots2cook 23/6/22 11:44: Love your breads Angie! This one looks so moist and it seems very budget friendly to keep it for several days now when prices are going crazy.....