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A Long way to Sourdough Rye

Sourdough Rye Bread German Style Using Organic Dark Rye Flour - Type 1370 (603)

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Servings Prep Time

1 loaf 30 minutes

Cook Time 50 minutes


For the Pre-Dough

265 g rye flour

280 ml lukewarm water

70 g sour dough

For the bread dough

260 g rye flour

240 g wheat flour (all purpose or bread flour)

240 g wheat flour (all purpose or bread flour)

240 g wheat flour (all purpose or bread flour)

230 ml luke warm water

10 g salt

10 g yeast , fresh yeast otherwise use 1/2 packes dry yeast

1/2 teaspoon. bread spice , OPTIONAL!!


German Rye Bread Pre-Dough

In a bowl mix 260 g of rye flour with 280 ml luke warm water.
Add 70 g of your sourdough 
Stir, cover with cling wrap and set at a warm place for 24 hours.

Making the German Rye Bread Dough

In a large bowl;

mix 260g rye flour and 240g wheat flour.
Add 10 g salt and the bread spice (optional).
Crumble the yeast into the luke warm water and let stand for a few minutes.
Add the water-yeast mix to the bowl and knead until you have a dough.
Now add the pre-dough to the bowl and mix both doughs together.
Put some flour on your countertop and put the dough on top of it.
Start kneading by folding the dough from the sides to the center.
Cover the surface of a proofing basket or a baking pan with flour and add the dough (smooth side down) to it.
Cover with a dish towel and let stand for 60+ minutes - until it has increased it's size a lot.

Preheat the oven to 465°F - 240°C  the baking sheet inside.
Remove the hot baking sheet from the oven.
Add water to a caserol and place it on a lower rack in your oven.
Put the bread (withour the proofing basket!) onto the hot baking sheet and place it in the oven.
After 10 minutes reduce the oven temperature to 290°F - 150°C bake for another 40 minutes.
About 10 minutes before the baking time is over, check if the bread is turning too dark.

If so, cover it with aluminum foil for the last 10 miuntes.
Let the finished bread cool, eat it warm with butter and with whatever you like.

Added by: itswasmethen

Tags: Bread Rye Sourdough

Add comment
The bread spice

Morning Andrew, If you check your reply to Paula, you state tablespoons, I fully understand it was a typo. I hope she didn't try tablespoon though....the recipe is a good one, its very similar to one I use with a 70/30 mix of rye/white flours, and very close to the bread we used to eat in Berlin. Best regards and stay safe!

Frank550 21 May 2020

RE: The bread spice

Just forget what I said, tbs refers to star anise in the mix. Anyhoo, great recipe matey. p.s. caraway should be an illegal substance!!

Frank550 21 May 2020

Bread spice

Bread spice is very strong in flavour and as a start, if you're going to use it.... I don't like it personally....use a quarter to half a teaspoon, not tablespoon, that would be a huge amount! You can always add more the next time if its a flavour you like.

Frank550 21 May 2020

RE: Bread spice

I don't know where you got a Tablespoon of the spice when it clearly states 1/2 Tea Spoon ?? and it states Optional?? any way, Regards, Mr Low

itswasmethen 21 May 2020

what is bread spice please? Presumably a spice mix, but what spices?

Mrs paula Gilbart 18 August 2019

RE: German Spice Mix

Hi Paula, Thank you for reaching out with regards to the German spice mix its a Blend of these spices if you want to make up larger amount then as you will know just double up as many time's I keep my spice mix in a Kilner Jar? and kept in a dark cupboard, 2 - tbsp - FENNEL SEED'S 2 - tbsp - CARAWAY SEED'S 2 - tbsp - ANISEED. 2 - tbsp - CORIANDER SEED'S If you can not get the Aniseed you can change it with Star Anise? but use less and if you haven't used this before then only add 1/2 a tablespoon but I like the taste so I use a full 1 & 1/2 Tablespoon's But it will make's a difference I hope this will help, again thank you for your question. Regards, Andrew

itswasmethen 18 August 2019

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