100% Rye Bread Recipes (Sourdough)

 
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Rye flour is by far my favourite flour for bread baking. It produces breads with a rich and hearty taste, complex nutty flavours and a moist, dense and chewy texture. 100% pure rye breads are higher in fibre and lower in fat than wheat loaves and therefore have added health benefits. From a practical viewpoint, I also love the longevity of rye loaves.Here are my top four 100% rye bread recipes, all based on sourdough baking.

100% rye bread with cheese and vine tomatoes
100% Russian rye bread with cheese and vine tomatoes

100% pure rye flour baking notes

There is one thing in all-rye bread baking I don’t enjoy – the sticky dough which is difficult to handle. However, the good thing is that rye gluten isn’t particularly strong and kneading is therefore not required.

For purist reasons, I prefer not to add colouring agents such as molasses, malt, treacle, caramel, coffee or cocoa to achieve that rich, dark colour associated with rye breads.

Having experimented with quite a few 100% rye bread recipes, my favourite loaves use sourdough, no commercial yeast. All recipes below are 100% rye sourdough loaves, without wheat flour. If you haven’t already got a rye sourdough starter, you can easily prepare one from scratch.

Andrew Whitley’s Russian 100% Rye Bread Recipe (Sourdough)

The recipe I love most requires only four ingredients: rye sourdough starter, rye flour, water and salt. I usually add a bit of Brotgewürz as an optional addition as it enhances the flavour of the loaf.

The recipe has been taken from the book Bread Matters: Why and How to Make Your Own by Andrew Whitley. Here is how it’s done –

Day 1 – Prepare Sourdough

  • In a bowl, combine 50g rye sourdough starter, 220g wholemeal rye flour and 220g lukewarm water.
  • Cover and keep at room temperature for approx. 16 – 24 hours.

Day 2 – Prepare Dough

  • In a large bowl, combine 440g of yesterday’s sourdough mixture (keep the remaining sourdough for your next bake), 260g rye flour, 280g lukewarm water and 7g salt (plus 1 large tbsp of Brotgewürz if you like).
  • Mix thoroughly, place the dough back into the bowl, cover and rest for approx. 30 minutes.
  • Grease a large lidded pullman loaf tin (I use vegetable oil and a kitchen brush to do this).
  • Transfer the dough from the bowl to the tin. This is best done with wet hands. Distribute evenly.
  • Sprinkle a little rye flour on top, then place the lid on the tin.
  • Place the tin in the fridge overnight.

Day 3 – Bake

  • Take the tin out of the fridge and preheat the oven to 240°C.
  • The dough should have risen considerably – if the dough half-filled the tin on day 2, it should now be close to the top.
  • Bake at 240°C for 10 minutes, then turn the heat down to 220°C and bake for another 45 minutes or so. If in any doubt, give it a little longer in the oven – rye loaves hold a lot of water.
  • Cool on a wire rack.
  • Once completely cooled, wrap in cling film and leave to rest for a day. The flavour of the loaf will develop further in that time and the crumb will improve.

Dan Lepard’s Sour 100% Rye Bread

Another one of my all-time favourite all-rye bread recipes uses a rye sourdough starter, fine rye flour and a clever gelatinised rye mix (made by mixing boiling water and rye flour) to aid the elasticity of the crumb. It’s a recipe from the book The Handmade Loaf: The Best European and Artisan Recipes for Homemade Bread by Dan Lepard. I ususally add add caraway seeds or coriander seeds for extra flavour. Here’s the recipe and my baking notes.

Dan Lepard 100% Rye Flour Bread
Dan Lepard 100% Rye Flour Bread

Day 1 – Prepare Gelatinised Rye Mix & Sourdough

  • Prepare a medium bowl and weigh in 60g fine white rye flour. Boil 240g water and cool it to 90°C (I use a Thermapen to check this). Add the water to the bowl and whisk it in. Try to avoid too many lumps by whisking quickly and vigorously. Cover the bowl and leave for 16 – 24 hours (same as the sourdough below).
  • In another bowl, combine 50g rye sourdough starter with 100g dark rye flour and 100g water. Mix well, then cover and set aside at room temperature for 16 – 24 hours.

Day 2 – Main Dough

  • In a large bowl, combine 50g cold water with 200g rye sourdough (the rest goes back into the fridge for your next bake). Whisk together.
  • Add all but 2 tbsp of the gelatinised rye mix into the bowl and whisk in.
  • Add 300g fine white rye flour, 7g salt and a tbsp of rapeseed oil and mix well. I use a silicone spatula to do this and avoid getting stuck in with my hands – it’s a soft sticky dough.
  • Prepare a loaf tin (the one I use is 15.2 x 10.2 x 12.7 cm), spread a tbsp of caraway or coriander seeds at the bottom, then – with wet hands – take the dough and put it into the tin. Even out the top and spread the gelatinised rye mix over the top.
  • Cover with a polythene bag and put into the fridge for 16 – 24 hours.

Day 3 – Bake

  • Take out the loaf tin from the fridge, the dough will have almost doubled in size.
  • Preheat the oven to 220°C.
  • Bake for 50 minutes.
  • Leave to cool on a wire rack.
  • Once cold, wrap in kitchen baking parchment, tie well with string and leave for a day before slicing.

The bread tastes great with smoked fish, smoked meats with horseradish or root vegetable soups.

Dan Lepard Pure Rye Flour Bread
Dan Lepard Pure Rye Flour Bread

German-Style Pure 100% Rye Bread Recipe (Sourdough)

I bake this pure rye sourdough bread almost every week. It uses an old bread soaker which is popular in German sourdough bread baking.

Day 1 – Prepare Sourdough

  • 10g sourdough starter
  • 140g fine rye flour
  • 110g water
  • Combine ingredients in a bowl, cover and keep at room temperature for 16 – 24 hours.

Day 2 morning – Enhance Sourdough

  • 210g sourdough from the day before
  • 200g fine rye flour
  • 160g water
  • Combine ingredients in a bowl, cover and keep at room temperature for 3 hours.

Day 2 morning – Prepare Old Bread Soaker

  • 50g old stale bread (preferably dark sourdough bread)
  • 100g water
  • Soak old bread in a small bowl for 3 hours, then puree with a stick blender.
  • This is a technique commonly used in German-style bread baking and adds great flavour.

Day 2 afternoon – Prepare Main Dough 

  • 610g sourdough (as prepared in the above steps)
  • 325g dark rye flour
  • 250g fine rye flour
  • 150g pureed bread soaker (as per the above)
  • 400g water
  • 16g salt
  • Combine the ingredients and mix well.
  • Place the dough in a bowl, cover and keep at room temperature for approx. 30 minutes.
  • Butter a large heavy-duty loaf tin and sprinkle some crushed fennel or coriander seeds onto the bottom of the pan (these will infuse the bread during baking).
  • Place the dough (shaped into a round loaf form) into the dish and cover with a lid.
  • Place the dish in the fridge overnight.

Day 3 – Bake

  • Take the dish out of the fridge and preheat the oven to 200°C.
  • Bake for 65 minutes.
  • Take the lid off for the last 10 minutes of the baking time.
  • Cool on a wire rack.

Traditional German 100% Rye Pumpernickel

Finally, taking pure rye bread baking one step further, try my traditional German pumpernickel recipe, using rye grains and cracked rye instead of flour.

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  • Nomnomblabla

    Thanks so much for this! I’ve made it several times. I use a tin, as I always seem to muck my loaf up when I use a basket. My rise time is considerably longer – maybe 5-7 hours! I live in Brighton, UK and it is cool here. I have never let the loaf mature overnight after baking, simply because I am always too eager to taste my bread, but one day I will!

     
    • paemsn

      Thanks for your comment, that’s great to hear! Using a tin is a great way of making sure the shape of the loaf is perfect every time. Thanks for sharing!

       
  • Hannelie

    Hi I would like to know if I can use the 100% rye dough for buns maybe?

     
    • paemsn

      Hi Hannelie, yes you can – you would just need to adjust the proving and baking times.

      Here is a beautiful recipe for 100% rye bread buns – http://www.ploetzblog.de/2014/02/05/auf-der-walz-reine-roggenbroetchen/ – written in German, so I have summarised the recipe for you here in English.

      Day 1 – Prepare Sourdough and Scalded Cracked Rye

      Sourdough
      Combine the ingredients below and leave for 11 hours at room temperature
      – 55g dark rye flour
      – 55g water (circa 35°C)
      – 11g sourdough starter

      Add the ingredients below, mix and leave at room temperature for 5 hours at room temperature
      – 170g dark rye flour
      – 110g water (circa 30°C)

      Scalded Cracked Rye
      Combine cracked rye and salt, pour over boiling water, mix well, leave to cool, cover and keep in the fridge for at least 1- 2 hours until you need it for the final dough
      – 55g medium cracked rye
      – 110g water, boiling
      – 11g salt

      Day 2 – Prepare Final Dough, Prove & Bake

      – Sourdough from Day 1
      – Scalded Cracked Rye from Day 1
      – 285g dark rye flour
      – 80g water (circa 60°C)
      – 30g malt extract
      – 17g butter

      Combine all ingredients and knead for 5 mins.
      Prove for 30 mins to 1 hour depending on the room temperature.
      Knead again for 3 mins.
      Prove for 30 mins to 1 hour depending on the room temperature.
      Shape the dough into a rectangle (3 cm thick) and use your dough scraper to cut out 9 smaller rectangles.
      Place the dough rectangles on baking paper, dust with flour and prove for 1 – 2 hours depending on your room temperature.
      Preheat the oven to 250°C in time for baking.
      Score the buns across one corner.
      Bake for 20 mins, decreasing the temperature to 220°C after 5 mins.

      Good luck!
      Pam

       
      • Hannelie

        O that is so nice of you Thank you soooo much will start tomorrow 🙂
        We can only eat 100% rye and your bread is really good I am baking it every few days.

         
  • Patrick Frazier

    In the first recipe, do you bake the loaf with the tin lid still on, and once the bread is finished baking take the loaf completely out of the tin to cool on a wire rack?

     
    • paemsn

      Hi Patrick, apologies – this wasn’t clear in the recipe, so thanks for asking the question! The loaf is baked with the tin lid on. Then, once finished, take the loaf out of the tin and place on the wire rack for cooling. Good luck with your bake! Pam

       
  • Simon

    Recipe 1 I’m wondering why it’s necessary to use a sourdough starter to make a sour dough, to then make a bigger dough on day 3.

    Could you not just mix your ingredients including sourdough, rest for an hour or so and then shape into a loaf and Prove for given period 2-12 hrs depending I suppose

    I’m no expert, but still wondering. Could you shed some light please Hannelie.

     
    • paemsn

      Hi Simon, thanks for your question and happy to explain!

      Baking a sourdough bread is generally a 3-step-process. The 3 sourdough iterations before a loaf is ready to be baked are: sourdough starter, production sourdough, final dough.

      And here are the steps to get there:

      1. From sourdough starter to production sourdough
      Assuming that your sourdough starter is usually stored in the fridge, it needs to be refreshed in order for the fermentation process to be re-activated. When you add fresh flour and water to a sourdough, the yeasts and lactobacilli will trigger a renewed fermentation, causing the dough to rise. This process ensures that there is a sufficient yeast population present to support the final dough to rise.

      2. From production sourdough to final dough
      By combining the production sourdough with the other dough ingredients you are putting together the final dough. This dough mixture again needs time to ferment, allowing the dough to rise. This last step in the process is called the proof which is the final rise before the bread is baked.

      Hope that all makes sense and explains why all the steps are needed but let me know in case you have any other questions.

      Pam

       
  • Rainmanne

    I have tried the first recipe and although I followed all measures to the letter the dough was to thin and the bread turned out underbaked and gooey despite baking it for more than 2 hours instead 45 min. I wonder what I did wrong?

     
    • paemsn

      Oh no, that’s a shame! I hope you’ll try the recipe again. The dough must be very soft when making 100% rye breads but perhaps it was too wet to bake through properly. Did you use dark, wholegrain rye flour? If so, the flour should soak up a great deal of the water. However, every flour is different, so try adding slightly less water to your dough the next time you bake. In terms of consistency, the final dough should resemble soft mashed potatoes but it shouldn’t be as runny as cake batter. It’s too wet when it’s pourable.

       
  • Dave

    Hello! I have a short question! In the first step making the starter we end up with a lot of starter. From this we need 50g to make 1st bread recipe. From that we enhance the starter and then there is again 50g left for more baking… The very first sourdough starter, what do you do with this? Throw it out after you take out the 50g or use to make more loaves at the same time?

    Thanks!

     
    • paemsn

      Hi Dave, thanks for getting in touch! You can either use the remaining starter for other loaves or just keep it in the fridge (I keep it in a plastic tub with a lid, it doesn’t really go off). Hope this answers your question! Pam

       
  • Marcie

    Hi, I don’t have a pullman bread pan. Can I use my normal loaf tin & cover with foil instead? Thanks

     
    • paemsn

      Hi Marcie, yes absolutely, that will work. Good luck! Pam

       
  • Rainmanne

    BTW, why in the first recipe the proving is done in a fridge? I always thought that it is usually done at at least room temperature.

     
    • paemsn

      Hi and thanks for your question – I should have explained! In this recipe, I’ve gone for an overnight proof in the fridge to slow down the proofing process – in order to suit my baking schedule. I tend to refresh the sourdough in the evening of day 1, prepare the main dough in the evening of day 2, overnight-proof the dough in the fridge and then bake the bread in the evening of day 3. You can of course also proof the bread at room temperature which will be quicker (a matter of some hours depending on the temperature in your room). Hope this explains things better, thanks again for getting in touch. Pam

       
      • Rainmanne

        Thanks a lot for the explanation, Pam!

         
  • SanMac888

    This Russian Rye is my favorite and go-to bread now. My first two attempts were made the knife gooey when I sliced it (but made great toast and zweiback), but I adjusted cooking times, and liquid volume, and got a “feel” for it. It takes 3 days for me from start to finish (with very little actual attention paid) and my best results come from a baking time of almost 2 hours in a parchment lined small clay baker. Thank you for sharing your knowledge – I use this recipe probably about 60% of the time. Love it!

     
    • paemsn

      Hi Sandi, that’s great news and thanks for your baking notes! Glad you persevered and adjusted the hydration level and baking time to your specific flour and dough consistency. I love this bread too 🙂 Pam