Enjoying every bite of wholesome, homemade, naturally leavened bread is the only stage I want to stay in. It’s good for my soul and my body — no self-induced deprivation, no indigestion and migraines from commercial hybridized high gluten wheat.
Since I just can’t settle on one thing, I don’t stop experimenting. I make breads with all kinds of grains and seeds – barley, millet, buckwheat, einkorn and spelt, emmer and kamut. When I find a recipe or combination I really enjoy, I record it on this blog and come back to it repeatedly.
Rye is one of my favorite grains. It might be because of my Russian heritage — you know how supposedly our bodies perform at their best on foods of our ancestors? Or maybe because it’s just plain delicious.
Rye Sourdough Bread Plain
Rye breads are moist and sweet, perfect both with salty salmon roe and fruit jams. Whenever I have excess sourdough rye bread, I cut it up into small bites and toast them in the oven. My kids eat it them as snacks, and I use them for making traditional Russian kvass.
There is plenty of recipes for sourdough rye bread out there. A lot of them are a combination of rye and wheat, including one of my own here. The traditional all-rye breads can be quite time consuming taking several days to put together (like Swedish and German breads).
This recipe is very simple and uses 100% rye flour made from whole ground rye berries. I grind my own using this Victorio mill (the motor is sold separately), but you can also buy already made rye flour.
Sourdough Rye Bread By Sourdough_mania
I started using KoMo Mio Grain Mill and never looked back – it transformed my milling experience for the better = faster + quieter + finer grind + prettier đŸ™‚ . If you are familiar with rye flour, it’s darker than wheat but by itself it produces a light gray color, instead of what most people think of as rye color – darker brown.
Traditional pumpernickel breads rely on Maillard reaction – with deep browning occurring during very long (16-24 hours) low temperature baking. To get a pretty brown look, I add a little raw cacao powder. It gives a beautiful color without changing the taste. Plus it kicks in extra nutrients. Extra nutrients is the reason I add sprouted rye flour. I see this brand at some Whole Foods. I make my own following the same steps as in this post. If you cannot source it or make it, just omit it and use more rye flour.
In the old Russia (by old I don’t mean Soviet times, but any time between the 11th and 19th century), it was common for peasants and craftsmen to have breakfast of only rye bread and water, and work fatigue-free all day. Folks believed that if you eat wheat before work – you are not much of a worker, you get sleepy and heavy. Wheat breads and pies were for dinners and special occasions — ‘there is food for enjoyment, and there is food for strength’.
ItnĂ½ KvĂ¡skovĂ½ ChlĂ©b • Domek Za Lesem • KvĂ¡skovĂ¡nĂ
Cover tightly, and leave at room temperature until it becomes bubbly and ‘soft’ looking (bubbles are easier to see under the surface, that’s why glass bowl is convenient). This can take anywhere from 4 to 12 hours, depending on the temperature but typically rye ferments faster that wheat because it has more nutrients that fermentative yeast and bacteria like. I often start late in the evening and make the main dough early morning.
Cover, and leave at room temperature for 4-10 hours. Here you want to watch the dough more than the time, look for it to soften and puff up (it won’t rise much), then drop slightly. If you don’t have a chance to watch, just go with 6 hours.
With a spoon or a stiff spatula, mix the dough well, and transfer to a bread pan lined with parchment paper (don’t skip the paper even with non-stick pans). I use a deep Pullman loaf pan because I like the straight up sides, but this amount of dough doesn’t fill it all the way even after baking. Regular loaf pan would work just fine. Smooth the top with a wet hand.
Pure Rye Bread
Let it rest in the pan no longer than 30 minutes, but no longer than that – if you allow it to rise in the pan too long, it will collapse during baking, which will make the crumb brick-dense and gooey.
It’s best to wait for 24 hours before cutting into it, I know it’s hard but try to wait for at least 8 or 10 hours.
Calories: 201 kcal | Carbohydrates: 43 g | Protein: 8 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 133 mg | Potassium: 473 mg | Fiber: 14 g | Sugar: 2 g | Vitamin A: 3 IU | Calcium: 40 mg | Iron: 4 mgTo explain the play on words of the recipe title: In German, rye means „Roggen”. Well and since this creation full of grain power, the connection to famous Rocky (Roggy) Balboa was not too far.
Reasons Rye Is Popular In Sourdough & What To Know Before Using It
With a long-lasting freshness that (with proper storage) will last even after 10 days. With an amazingly deep aroma, which is tickled out of every single grain over 2 sourdough stages (I am sharing with you this method in the recipe notes!).
And with an oven spring and an open and airy crumb that you would never expect from a 100% rye loaf (without the addition of commercial yeast for stabilization – a very common method, however not our way here on #)!
With this recipe I show you a few hints on how to provide your rye loaf with more strength, how to „extract“ all the amazing flavor from your rye berries (without an overkill of added spices) and how to achieve an airy crumb – while at the same time we’ll improve our rye loaf’s oven spring! Are you in?
Coconut Raita: 100 Percent Rye Sourdough Bread
The result? A weak performance (poor oven spring, no harmonious taste, dense crumb: very often commercial yeast is then added to the main dough or folks work with a reduced amount of water to keep the dough compact. However, taste and airy crumb are gone).
Our # solution: Similar to Open Crumb wheat sourdough breads, we refresh our rye starter at least 2-3 times before we start with the setup of our rye sourdough (levain). In addition, we use a much higher water temperature than usual (38 degrees Celsius – details can be found below in the recipe guide).
At next, we build our rye levain over 2 stages. This does not only push fermentation: We keep the 1st stage stiff, cool and extend its fermentation time. In this way we extract all the wonderful flavor from our rye berries. The 2nd stage takes place with a high hydration and at a very high temperature. This pushes a certain group of micro-organisms (loving higher temperatures) – affecting both oven spring and (open) crumb.
How (not) To Glue Yourself To Kitchen Counter (adventures With Rye Bread)
To extend our loaf’s freshness, we use an old bread soaker, which provides our bread also with a little extra flavor. Aroma, ovenspring, open crumb, freshness: Roggy Balboa will be the new star in your ring of breads. Whole grain, freshly ground and with an aroma that is unrivalled.
More information about the advantages of home milled grains can be found here on # in an amazing interview with mill pioneer and Mockmill founder Wolfgang Mock.
For even more tipps, tricks and recipes, join me in one of my workshops! Do you already know my individual # Coach sessions? For more information just send me a message!
Jeffrey's Sourdough Rye Bread Recipe
I have to mention at this point that this is an unsponsored blog post – however, as for transparency reasons I inform you that the * marked links are affiliate ones. The final sales price for you doesn’t change in any way!
In preparation for our 2-stages rye sourdough, the first thing you have to do is to refresh your rye starter 2-3 times. The evening before you start with stage 1 (as described below) you start with a 1:1:1 feeding (e.g. 10g of rye starter, 10g flour, 10g water). Repeat that feeding 2 more times on the following day, so that you can set up the first stage of the rye sourdough in the late afternoon/evening. After the last refreshment, your starter should have at least doubled its volume, be at peak and should not have collapsed. The water temperature for the refreshments is 38-39 degrees Celsius. This will support an airy crumb structure.
8g Rye starter (2-3 refreshed and at peak) 160g Rye berries, freshly milled 124g Water (18-20 degrees Celsius) Dissolve the starter in water, add the flour (medium coarsely ground) and place the mixture in a cooler place (20 degrees Celsius) for 12-20 hours until the volume has almost doubled
Marble Rye Sourdough Bread
40g Old bread, roasted and milled 80g Water (boiling) Soak the old bread in 80g boiling water, stir well and cover it with a plastic film on its surface (this prevents the soaker from drying out). Store the soaker overnight in the fridge. As soon as you start the 2nd sourdough stage the following day, remove it from the fridge to let it acclimatize.
292g Sourdough stage 1 156g Water (40-42 degrees Celsius) 100g Rye berries, freshly milled Dissolve the 1st stage of your sourdough in water, add the flour (coarsely ground) and let the sourdough ferment for 2-3 hours at 30-33 degrees Celsius until it has at least doubled its volume and stands at peak.
548g Sourdough stage 2 265g
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