Rye bread often contains a certain percentage of wheat flour, that’s why we call it “Mischbrot” which means “Mixed Bread”. However, sometimes, people want a pure rye bread and this is the recipe you need for that.
Because rye flour has almost no gluten, we usually add about 40% of wheat flour to a rye bread, so it has a better texture. However, it is possible to bake bread with 100% rye flour. This is a very delicious and rustic bread – perfect for people who want to reduce their wheat intake or who are gluten sensitive.
The Rye Bread
This bread will be a lot more dense than many store bought breads, which makes it great for sandwiches. Whether you want to enjoy it with jam or honey or go for something hearty – I recommend cheese ore salami – it tastes fantastic with either.
Like all breads with rye flour, this recipe needs a sourdough. You can make a sourdough from a sourdough starter and how this all works, is described in this article and video: https://mygerman.recipeshow-to-make-and-feed-sourdough-starter/
The Rye Bread Dough
Be prepared for a very sticky dough! If possible, leave one hand clean in case you need to grab something – usually the phone rings the moment you have touched the dough ;-) – and work with the other hand on the dough.
Also very important to know: Clean all tools and bowls asap. If rye dough dries, it can be like concrete and difficult to clean off.
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Rye Bread with 100% Rye Flour
Sourdough / Pre Dough
- 60 g Sourdough Starter (see recipe on this blog)
- 270 g Rye Flour
- 300 ml Water
- 6 g Salt
- 100 % of the Sourdough from above, made the day before
- 300 g Rye Flour
- 162 ml Boiling Water
- 24 g Honey
- 7 g Salt
Making The Sourdough
- Mix the Sourdough Starter (see recipe on the blog: https://mygerman.recipeshow-to-make-and-feed-sourdough-starter/ ) with the 300 ml water, salt and rye flour.
- Cover and place in a warm area at about 30°C for 24 hours.
Making the Bread Dough
- Put the 162 ml boiling water into a large bowl and add the rye flour, salt and honey and mix it all together.
- Now add the Sourdough that you started the day before. If your sourdough starter is rather young and the sourdough seems to be not very active, add a little yeast to the dough.
- Mix everything with your hands until all flour is incorporated.
- Cover and let rise for an hour or until it has increased its size by one third.
- Place a good amount of flour on a large board and put the dough on top of it.
- Begin folding the dough from the top to the center, rotate it 90° and again fold the top of the dough to the center. Continue to do this until you made it two to three times around.
- Dust a proofing basket or bowl with a thick layer of rye flour and put the dough into it.
- Let rise until it has almost doubled its size (about 1 hour).
- After the first 30 minutes: Preheat the oven to 250°C / 482 °F with the baking sheet in it.
- When the hour is over: Flip the bread onto the hot baking sheet and place it in the oven. Then reduce the heat to 230°C / 446°F.
- Bake for about 60 minutes or until the bread has the prefered color and sounds hollow if you knock on its bottom.
- Let the bread cool completely before cutting it. Even better: Wait one day to increase the taste.