Rye bread

Rye adds to the bread a special flavor. It remembers you of country breads and it travels your mind back in time in your childhood when you were visiting a relative on the country side. At least this is what it happens to me when I taste a rye bread and I can say that is one of my favorite grain for bread.

This is again a straight sourdough bread that requires less time than classical ones as it contains rye.


  1. Mix all ingredients in a standing robot, 4 minutes on a low speed and 10 minutes on a higher speed.
  2. Bulk fermentation 1h at room temperature.
  3. Preshape 3 oblong loaves and let the dough relax for 15 minutes.
  4. Shape the final loafs.
  5. Final fermentation in lightly floured bannetons 1h at 24ºC. 
  6. Preheat the oven at 260ºC with the baking stone inside.
  7. Bake with steam in the first 15 minutes at 260ºC and continue for another 30 minutes reducing the temperature to 240ºC.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 89.


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