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Rye Sourdough
By admin
Rye Sourdough
A traditional 100% rye sourdough made using the Thermomix. This is a dense, nourishing loaf with a rich flavour and even crumb, quite different from a light white bread. Rye behaves differently, but once you understand it, it becomes a beautiful and reliable loaf to make at home.Perfect sliced thin and enjoyed fresh or toasted.
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Servings: 1 loaf
Ingredients
- 120 g active rye sourdough starter
- 340 g water
- 375 g rye flour
- 1 tsp salt
Instructions
- Add water, sourdough starter, rye flour and salt to the Thermomix bowl. Mix 10 sec / speed 4, scrape down, then mix 5 sec / speed 4.
- The mixture should be a thick, sticky paste rather than a dough.
Bulk Ferment
- Leave in the bowl or transfer to a container and cover loosely.
- Allow to ferment for 3–5 hours in a warm place (around 22–26°C), until slightly risen with small cracks/holes forming on the surface.
Shape
- With wet hands or spatula, transfer the mixture into a loaf tin. Smooth the top.
- Optional: Lightly dock the surface with a wet fingers or skewer. (giving somewhere to release pressure)
Final Proof
- Leave to rise for 2–3 hours, or until the dough has reached the top of the tin. It should have a fine, slightly cracked surface. Do not wait for a large rise.
Bake
- Preheat oven to 220°C.
- Bake for 15 minutes at 220°C, then reduce to 180°C and bake for a further 50 minutes.
- Optional: Place a small dish of water in the oven for steam.
Notes
Expect a different texture: This is a dense, moist loaf, not light and airy like white bread. That’s exactly what you want with 100% rye.
Your starter matters: Use it when it’s active and airy underneath. Rye starter often looks flat on top and light and spongy inside.
Don’t overproof: Rye doesn’t need a big rise. A slight puff and a few cracks on the surface are enough before baking.
Keep it warm: A warm kitchen helps fermentation. If your space is cooler, allow extra time.
Let it rest before slicing: This is the most important step. Leave the loaf for 12–24 hours before cutting so it can fully set; this step prevents a gummy texture.
Serving: Slice thinly and serve with butter, cheese, or your favourite toppings. This rye loaf also toasts beautifully, bringing out its rich flavour.
