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100% Rye Bread (Roggen Brot)

© 2023 |

© 2023 |

Compared to typical wheat bread, rye bread is considered more nutritious, lower in gluten, more in soluble fiber and have less of an impact on blood sugar. This recipe uses coarsely ground rye meal and light rye flour to create a deliciously crispy, healthy and rustic bread with chewy texture and depth of flavour.


100% Rye Bread (Roggen Brot)

adapted from Marcel Paa
  • 330 g Water 40C / 104F
  • 100 g Rye meal, coarsely ground
  • 340 g Light rye flour, plus extra for dusting (I used Roggen #997)
  • 200 g Rye sourdough starter
  • 13 g Salt
  1. Put all the ingredients in your food processor and knead for about 6-8 minutes at medium speed.
  2. Then place the dough in a lightly greased bowl, cover with a clean kitchen towel and leave to rise for 2-3 hours at room temperature. The actual fermenting time will depend on temperature and on the activity of your sourdough.
  3. Turn the dough out onto a floured work surface and fold into the centre on all sides to create a smooth underside. Turn the dough over (smooth side is now on top) and shape it into a ball.
  4. Dust a proofing basket with a kitchen towel or a piece of baking paper lightly with rye flour. Place the dough ball in it with the cap facing down. Leave to proof in the refrigerator for 12-14 hours.
  5. Preheat the oven with a cast iron pot or with a baking stone and a fireproof bowl in the lower half of the oven to 250C/500F.
  6. Turn the dough out of the proofing basket onto a floured bread scoop or on a piece of baking paper. Place the bread into the cast iron pot and put on the lid or directly on the baking stone.
  7. Bake the bread in the hot oven for 30 minutes, remove the lid and bake for another 15 minutes at 210C/410F. Cool the bread completely on a wire rack.

© 2023 |

© 2023 |


Tom 30/10/23 14:14

...rye is a favorite of mine.

Lola Martínez 30/10/23 14:25

Tus panes son super ricos, pero el de centeno es una debilidad para mi, no lo consumo demasiado porque me lo como en nada de tiempo. ¡Menuda pinta tiene el tuyo!

eileeninmd 30/10/23 14:37

Your homemade bread looks delicious! Take care, have a great day and happy week!

DEZMOND 30/10/23 15:21

What a nice brot indeed, bet your kitchen smelled like heavens today! I have not eaten brot in a long time, sometimes I will make glufree oat bread, but these days I mostly just make simple crackers with oats and sunflower, or sesame or pumpkin seeds. Or sometimes bean or lentil crackers.

Daniela 30/10/23 16:27

wowww che pane meraviglioso! E' perfetto :) Buon inizio di settimana.

DeniseinVA 30/10/23 17:07

Looks wonderful and the aroma in your home must be incredible! Thanks for this Angie :)

Anonymous 30/10/23 17:53

So yummy! -Christine

Simone | In Simone's Kitchen 30/10/23 18:11

Wow, your bread looks amazing. I've never fully gotten the hang of making my own bread!

foodtravelandwine 30/10/23 19:07

I love rye bread!....for me is the best bread!!....Delicious recipe!!.....Abrazotes, Marcela

speedy70 30/10/23 20:52

Perfetto questo pane di segale!!!

Cooking Julia 30/10/23 21:06

I love this kind of bread with a dense texture and a rich flavor. Yours is gorgeous.

roentare 30/10/23 21:31

The bread looks very aromatic by the appearance

Ben | Havocinthekitchen 30/10/23 23:52

How wonderful and what s beautiful crust! I love rye bread, especially European-style. It's not always easy to find delicious rye bread in our stores and definitely nothing as good as your version!

Brian's Home Blog 30/10/23 23:55

That bread sure does look good!

Mbul Kecil 31/10/23 00:22

i can imagine that your bread has a good smell...i like the texture...

Citu 31/10/23 03:21

Gracias por la receta. Te mando un beso.

Veronica Lee 31/10/23 09:29

Looks delish 😋
Hugs and blessings, Angie

David M. Gascoigne, 31/10/23 13:05

I want it - right now! I can just imagine it with cheese, lettuce and tomato! A little mayo perhaps.

[Reply] 31/10/23 14:35

I bet homemade rye bread is incredible, you are such a master of bread baking Angie!

Pam 31/10/23 18:21

Beautiful! I love rye bread.

David 31/10/23 19:41

Hi Angie, I love a good rye bread...especially when laden with hot pastrami and Swiss cheese. Yours is a beautiful loaf of bread! Take Care, Big Daddy Dave

Cristina Bernardi 31/10/23 19:55

Meraviglioso questo pane...con la farina di segale non ho mai provato a farlo, seguirò la tua ricetta!

Lowcarb team member 31/10/23 23:45

Looks delicious Angie.

All the best Jan

My name is Erika. 1/11/23 01:29

This loaf looks amazing Angie. I bet it tastes wonderful too.

Carol @Comfort Spring Station 2/11/23 13:00

When I was a young college student, I discovered rye bread and loved it. I even used to make peanut butter sandwiches with it in the dorm. Yours looks fantastic!

Anonymous 2/11/23 23:07

I love rye bread and have never made it. Yours is beautiful! (David— C&L)


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