April 16, 2025
This recipe from Orfhlaith is for a delicious sourdough rye bread. Rye flour makes a highly nutritious bread with a dense, satisfying texture and earthy, malty flavour. |
If you're at all intimidated by the prospect of sourdough baking, rye bread is the perfect place to start. Thanks to its naturally high enzyme activity, rye creates a robust and resilient starter. This loaf uses a generous amount of starter, resulting in a dense yet nicely chewy texture. It’s a fantastic foundation for all sorts of meals - think beans on toast, eggs on toast, or peanut butter and jam - making simple bites feel more substantial and nourishing. I like to bake it in a loaf tin for uniform slices, which feels much more practical for everyday use.
*8 hours before you want to start making this, feed your starter. Feed it with 100g of filtered water and 100g of dark rye flour. Cover, and set aside to ferment overnight. It should be bubbly and have doubled in size when it’s ready to use
Makes 1 Loaf
Ingredients
For brushing the tin
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Method
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