Wholegrain Rye Bread

5 from 4 votes
Prep Time 30 mins
Cook Time 1 hr
Rest Time 12 hrs
Total Time 13 hrs 30 mins
Course Dinner
Cuisine European
Servings 1 people



  • 200 g Wholemeal rye flour
  • 200 g Water about 35 ° C
  • 60 g Sourdough approach
  • 1 tbsp Beet syrup
  • Nnnnn

Main dough

  • 325 g Wholemeal rye flour
  • 125 g Whole wheat flour
  • 200 g Wheat flour type 550
  • 16 g Salt
  • 13 g Bread spice
  • 15 g Yeast fresh
  • Yeast
  • 380 g Water about 35 ° C
  • 1 tbsp Beet syrup



  • Mix the water and the sourdough mixture. Mix the flour and sugar beet syrup to a pulp. Let it stand in the warm for around 16-20 hours; the cooler the temperature, the longer it will take. When small bubbles appear on the surface, the time has come.

Main dough

  • Mix the types of flour and crumble in the yeast and the other ingredients with the food. Do not bring the salt into direct contact with the yeast. There is a lot of bread spice, but I like it spicy. With the water - as always, be careful. First hold back about 50 grams and only give in when needed. The dough should get very moist and sticky
  • Knead with the food processor for 5 minutes. Put a relatively large amount of rye flour on the worktop and pour the dough on top. Spread out once and fold over each other again. Grind to a round loaf and place in a well-floured fermentation basket with the end facing up.

Piece cooked

  • Cooking in the basket takes 2 to 4 hours. That too depends on the prevailing temperatures. When it has visibly enlarged and there are small cracks on the underside, you can preheat the oven with a baking stone for 40 minutes.
  • Place the bread from the basket directly on the baking stone. Incise. Bake with a lot of steam for 10 minutes at 230 ° C convection (250 ° would be better but my oven doesn't). Then let off the steam and bake for another 50 minutes at 200 ° C top / bottom heat. If it is not yet dark enough, add another 5 minutes. Take out of the oven and let ripen for at least 12 hours before cutting.

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