We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Barley and rye bread with chopped rye (sourdough)

Just delicious! Mix of three flours and addition of chopped rye makes this bread one of a kind. I ate the whole loaf in one go!

Like this? Share it with your friends.

Report abuse


(makes one small loaf, approx. 1lb):

125g rye sourdough

150g water

150g strong white flour

50g dark rye flour

50g barley flour

5g salt

50g chopped rye + 50g boiling water


1. Place 50g chopped rye in a bowl and cover with 50g boiling water. Cover the bowl with cling film and leave overnight (12-16 hours).

2. The next morning, in a large bowl, mix the rye sourdough with the water. Mix in the flours and salt and stir together until you have a soft, sticky dough. Add the soaked chopped rye and mix evenly distributing the grains. Cover and leave for 10 minutes.

3. Next, remove the dough from the bowl and place on a lightly oiled or flour-dusted surface. Knead the dough for 15 seconds. Return the dough to the bowl, cover and leave for 10 minutes. Repeat this process 3 more times.

4. Knead the dough for 15 seconds, shape in a ball and place the dough back into the bowl. Cover and leave for 30 minutes.

5. Knead the dough for 15 seconds, shape in a ball and place the dough back into the bowl. Cover and leave for 1 hour.

6. Shape the dough into a ball and leave for 15 minutes to rest.

7. Place the dough seam-side-up in a flour-dusted proving basket. Cover and leave at a room temperature until doubled in height - about 5 hours.

8. Preheat the oven to 220°C / gas mark 7. Dust the surface of your loaf with rice flour and carefully turn it onto an oven tray. Using a sharp blade cut the top of the loaf. Bake for 50 minutes. Cool on a wire rack.

Added by: Monika Waszkiewicz

Tags: Bread Rye Sourdough Barley

Add comment
Very tasty loaf

I've tried this twice, first time sourdough, but then got fed up with hassle of sourdough, and tried it by fermenting the rye and barley over night soaked in milk with Bulgarian yoghurt, before mixing in the white flour and yeast in the morning, and it worked really well. I use half light rye, and some spelt replacing a third of the strong white. It's useful for using up the barley flour, which I have generally found pretty disastrous in baking bread. This makes a scrumptious loaf.

CliveTolley 02 May 2021


Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.


Keep safe and well

The Shipton Millers