
Wholemeal rye loaf bread - the simplest sourdough bread in the world
Do you want to bake a real sourdough bread, but don't fancy complicated kneading or hours of folding? Then this recipe is made for you. With just a few ingredients, no machines and full rye power, you get a moist, crusty bread with a rustic crust - perfect for beginners or anyone who simply wants an honest bread.
Preparation
Ingredients:
Pre-dough (sourdough, prepare the day before)
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350 g wholemeal rye flour
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385 g warm water (approx. 45 °C)
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70 g active starter (soft, TA 200)
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7 g salt
Main dough (on baking day)
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Whole sourdough
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315 g wholemeal rye flour
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210 g hot water (approx. 80 °C)
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7 g salt
Preparation:
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Prepare the sourdough
The evening before, mix the rye flour, water, starter and salt thoroughly with a spoon or dough spatula until there are no visible pockets of flour. Cover the bowl with a lid or cloth and leave at room temperature (20-22 °C) for 12-16 hours. The dough should increase significantly in volume and smell pleasantly sour.
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Mix the main dough
The next day, place all the sourdough in a bowl with the remaining wholemeal rye flour, hot water and salt. Mix vigorously with a sturdy spoon or flat beater for 3-5 minutes until everything is well combined. The dough will remain very soft and sticky - this is normal with rye. Target dough temperature: 30-32 °C.
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Pour the batter into the mold
Grease a loaf tin (approx. 22 × 10 × 10 cm) well or line with baking paper. Pour in the dough and smooth out with wet hands. If you like, you can now sprinkle some coarse meal, sunflower seeds or linseed over the surface. Cover the dough and leave to rest for 2 to 4.5 hours, depending on the room temperature. It is ready when cracks appear on the surface and the dough has almost reached the edge of the tin.
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Baking
Preheat the oven to 250 °C top/bottom heat. Spray the bread generously with water before baking. Then lower the temperature to 170 °C, place an ovenproof dish with water in the oven and bake the bread for approx. 90-100 minutes. After baking, spray with water again - this ensures a particularly crispy crust. Allow to cool thoroughly before slicing.
Why you'll love this recipe
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No kneading, no stress - simply stir, bake, done
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100 % Whole rye grain: aromatic, filling, healthy
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works even without professional baking knowledge
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Ideal for pre-baking and freezing - tastes even better after a few days
You can find more recipes on my YouTube channel:
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