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Rye Sourdough Bread Recipe

I mentioned in one of my previous posts that I make my own bread. Somebody mentioned that they’ll be interested in knowing what kind of bread I like.  in Germany, I go for the heavy dark bread packed with grains and nuts. In Poland, we eat whatever bread my parents have. In the Netherlands, it’s the bread I make myself.
I am sitting here, eating a sandwich made with homemade rye sourdough bread and it’s delicious. I think it is my very favourite. It is relatively easy to make, but does take some time. Like, around a week- but you don’t have to do much. And the only ingredients? Rye flour (but you can mix it with wheat), water, salt.. do you see there is no yeast in this recipe?
First, you need to make the sourdough. You need:
500g rye flour
500ml water
Take 100g flour and 100ml water and mix it in a big jar- it should have a closing lid. Put it into a warm spot. The mixture will be rather dull looking and grey, but please give it a chance.
The next day, add 100g flour and 100ml water. Repeat this for 3 more days. This is what I call “feeding” the sourdough.
Around day two, a miracle should happen: bubbles will appear. This means that your sourdough is working! Now I said there is no yeast in this recipe. This is not entirely true. There is no baker’s yeast, no instant yeast, but also no fresh yeast that you can buy in the shops. However, the yeast you need is in the air. I think this picture shows my sourdough around day 3. 
For me, yeast is something magical: you add it to dough and the dough gets bigger! Sourdough is even more awesome, especially with children- instead of buying the magical mixture, you can make it yourself! I often joke that sourdough is like a home pet, you need to feed it.
Once you have the 5-day old sourdough, you’re ready to make your first bread. You will need:

Sourdough Bread
The simpliest sourdough bread.
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3190 calories
659 g
0 g
17 g
113 g
3 g
1255 g
9658 g
18 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3190
Calories from Fat 146
% Daily Value *
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 9658mg
Total Carbohydrates 659g
Dietary Fiber 71g
Sugars 18g
Protein 113g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 500g sourdough (but remember to put 2-3 spoonfulls aside for the next bread!)
  2. 500g rye flour (you can also use 250g wheat and 250g rye flour)
  3. 200-250ml warm water
  4. 1 tablespoon salt
  5. Carraway seeds (optional)
  1. First, measure out the sourdough. Add flour (or flours), then the water, and the salt. Mix. Kneading will be difficult since the dough is rather sticky, but just do your best. Allow dough to rest. I then put it into a form and let it rise.
  2. Sourdough needs more time to rise than bread made with yeast. What I do is I make the dough in the morning, then let it rise during the day, and if that isn't enough, I put it in the fridge and bake the bread the next morning. The dough should grow twice the size.
  3. When the dough has risen enough, put it into a pre-heated oven, 230 centigrees. After 15 minutes, change the temperature to 200 centigrees and bake for another 30 minutes.
  1. Try experimenting with temperatures, rising times, and forms.
The European Mama
My bread wasn’t perfect. It was a little too chewy, a little too humid. But the taste was perfect. This recipe may look complicated, but it is easier than you think!

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