Sourdough Rye Bread

20161108_185114This recipe takes a bit of time at first, BUT the result is great bread with just flour and spices, no yeast no nothing.


  • About 550g Rye flour
  • 250 Spelt flour (can also just be rye flour if you want the bread to be 100% rye)
  • Water
  • Spices (I use caraway, fennel, coriander and anis)
  • Salt
  • Seeds (e.g. sunflower seeds, pumpkin seeds)

1.Day: Take 3 tablespoons of rye flour and mix with a bit of water. Best in an old jam jar, place the lid loosely on top and keep at room temperature.

2.Day: Add another 3 tablespoons and water to the mix.

3.Day: Add another 3 tablespoons and water to the mix. By the end of this day, either close the lid and place the sourdough starter in the fridge, or continue on to bake your bread.

For the bread dough, take 500g rye flour, 3/4L of water and 3 table spoons of the sourdough  culture. Mix and cover with a tea towel and let rest at room temperature for 12h.

Then add 250g of spelt flour (can also be rye flour), 1 table spoon of each salt, coriander, caraway, anis and fennel (use more or less of each depending on your preferences) and seeds. Mix all, consistency should be quite liquid, forget about the idea of working the dough with your hands, it is extremely sticky and should rather be like a cake dough.

Now put the dough in a baking form (square or it could also be a round pie form) and let it rise for 3h at room temperature, ideally in a rather warm place.

Bake at 250 degree for 15 minutes, then 50 minutes at 200. Times might vary depending on your oven. I usually put tray with water at the bottom of the oven in order to achieve more moisture.

If this is the first time you make your own bread or sourdough, you might have more questions. I still remember when I tried out the first recipes and it took me a whole winter of try and error until I got it working alright. So don’t be shy to ask for more information!


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