John Myers
Whole Grain Rye Bread
The perfect whole grain rye bread recipe with a picture and simple step-by-step instructions.
- 650 g Wholemeal rye flour
- 100 g Natural sourdough liquid in a bag
- 550 ml Lukewarm water
- 15 g Sea salt fine
- 50 g Sunflower seeds
- 2 tsp Bread spice
- Pre-dough: For the pre-dough, mix 300 grams of flour with the water and sourdough in a large bowl until there are no more lumps.
- Cover the pre-dough with a kitchen towel and let it rest for 3-4 hours in a warm place.
- Dough: Add the remaining flour, salt, bread spices and the sunflower seeds to the starter dough and knead everything together.
- The dough should be kneaded until the dough hardly sticks to the hand. Cover the dough and let it rest for about 1 hour.
- Now shape the dough with a little flour, flour a little all around and place in a bowl lined with a floured tea towel (picture 6).
- Let the dough rest for another 30 minutes. If the surface of the dough cracks slightly and it has increased in volume, it can be put in the oven.
- To do this, preheat the electric oven to 240 degrees top / bottom heat and put a bowl of hot water in the oven.
- Place the bread on a baking sheet lined with baking paper and bake for 15 minutes at 240 degrees.
- Then reduce the temperature to 220 degrees, take the bowl of water out of the oven and bake for another 55-60 minutes. So there is a nice crust.
- When the bread is ready. I let it sit for a day and then cut it into slices and freeze it in portions for storage.
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