RSS

100% Whole Grain Rye Sourdough Bread


Rye flour is clearly different than wheat flour. It has weak gluten that is not capable to form a gluten network and when mixed in a dough develops almost no elasticity. It looks like a viscous paste and is breaking quickly at an attempt to stretch it. Rye flour does not benefit from autolyse either, so forget this technique when baking bread with a high percentage of rye flour.

Kneading a rye dough has no effect because the gluten in rye is not capable to form an elastic dough. Rye dough relies on pentosans to be formed. If you do not like to knead the dough, then this bread is for you.

When baked in a loaf, it gives to the bread a dark crumb and a lower volume should be expected. The crumb is denser, you won't get big alveoli but rather smaller holes. Expect then a loaf with a dense crumb with small holes.

Instead, rye bread is more nutritious than wheat bread because it contains more bran. When ground, it is more difficult to separate the bran from the flour, so the content of bran is much higher in rye flour. But if you use whole grain (dark) rye flour you'll get the entire bran as it was not sifted out. 

Here is the video with the recipe and description for this special rye bread:

Compared to wheat flour, rye flour absorbs much more water and makes the bread last longer.

Rye bread tastes better 24 hours after baking and actually improves with age. It will stay moist inside for a week.

Rye bread is known for its specific aroma and taste and is very popular in North European countries.


A slice of 100% whole grain rye sourdough bread is a perfect match for cheese, pâté, salmon, eggs and I let you discover other ones.


So, are you ready to bake and taste this bread?

Cheese crisps with discarded rye sourdough

If you are like me, baking with sourdough and keeping the sourdough at room temperature you understand that it is very easy to end up with a lot of discarded sourdough in the fridge. I feed my sourdough twice a day, and with every feed, I get ~50g discard. This makes about 100g a day and 700g a week. That is a lot but there is no way that I through away such an incredible ingredient. I simply store it in my fridge, and every week or every other week I do something with it. It can be crackers, pancakes, anything. Sometimes I use it as such for making pizza dough. It is incredibly useful and healthy ingredient so I am happy to use it.
This time I made crisp crackers with it and its secret ingredient is cheese. There is no trace of sourness inside remaining from the sourdough. My kids are crazy about them and it is a great healthy snack that I can sneak into their schoolbag.

This recipe is using a lot of discarded sourdough and this is what I was, in fact, looking for. If you do not have sourdough or you do not have enough, I think you can easily replace the sourdough with half quantity of rye flour and half quantity of water. But for me, the main purpose was to use the discarded sourdough for this recipe. Eggs will help them stay together while butter will help at cooking and make them melt in your mouth.
I simply invented this recipe myself, by trying and adjusting it to fit my taste. This version is the best I achieved so far and I am very happy with it. The composition is extremely easy to make, what is taking a bit more time is cooking them. But with an alarm set at every 2 and a half minutes you can enjoy doing other things in between without worrying that they'll get burned.
What I love the most about them is the taste of the crisp cheese that it is browned just enough to give a lovely texture and taste.

Let's see how to do them.