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Prune and pink pepper sourdough rye loaf

An exquisitely flavoured rye sourdough, which was a softer, lighter loaf than I expected.

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This recipe is based on a rye sourdough recipe by Emmanuel Hadjiandreou, the author of the award winning “How to make bread”.

This loaf is an example of exquisitely flavoured rye sourdough. I was delighted with the result which was a softer, lighter loaf than I had been expecting. The dough requires very little kneading but it does need a long period of fermentation. This bread making project needs to be started a couple of days before the loaf is required and uses a rye sourdough starter.

Makes one small loaf


Day one

150g dark rye flour

100g rye sourdough starter

200g water

Day two

200g dark rye flour

1tsp salt

150g hot water

200g pitted prunes, chopped

1 tbsp pink pepper corns


Grease a loaf tin measuring 21cm x 12cm. In one bowl mix the 150g dark rye flour with the rye sourdough starter and 200g water. Cover the bowl with either another inverted bowl or use a clear plastic shower cap and leave to ferment overnight.

The following day mix 200g of dark rye flour with the salt and tip over the fermented rye sourdough mixture prepared the day before. Pour the hot water over the dry mixture and mix well. Add the prunes and pink pepper corns and mix thoroughly with a wooden spoon. Transfer the mixture to the prepared loaf tin.

Wet a plastic scraper or pallet knife and smooth the surface of the loaf. Dredge the surface of the loaf with rye flour, cover and allow the loaf to rise for two hours. Keep an eye on the dough to ensure it does not rise over the tin. If it does just wipe any extra dough away from the loaf tin. Preheat the oven to 220°/425°F/ gas mark 7.

The dough should rise about 2cm during proving after which it should be placed in the oven for about 30 minutes. Check whether the loaf is cooked by turning it out of the tin and knocking the base. If it sounds hollow the loaf is cooked and should be placed on a wire cooling rack to cool.

Added by: joanransley

Tags: Bread Rye Sourdough fruit

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Rye bread

Just baked this rye bread but instead of prunes I added cranberry’s , mixed dough in mixer Turned out beautifully lovely crust after the initial 30min baking ,left it in oven turned down to 180c without tin for extra 10 min Will definitively back again, first pure rye that worked

Mrs Regina Lake 28 June 2020

RE: Rye bread

Great really pleased you made the recipe your own and enjoyed making and eating it. Fabulous. Joan Ransley

joanransley 28 June 2020

Broken link

The link to '100g rye sourdough starter' has broken in the ingredients list. Your website is wonderful, I thoroughly enjoy browsing through the pages planning our baking - thank you.

Deborah Pritchard 26 September 2015

hot water

Do you really use hot water? And only bake for 30 mins? Anyone else tried this? Sounds great - have made my production sourdough ready for making up tomorrow...

ellie ellie 27 September 2014

RE: hot water

Yes. You do pour hot (not boiling) over the dry flour. And yes the cooking time is about 30 minutes - it is only a small loaf so it cooks quickly. Joan Ransley

joanransley 28 September 2014

RE: hot water

Thanks for your speedy reply. I thought at over 1kg the loaf was big (for just me) so am making half quantity.

ellie ellie 28 September 2014

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