A traditional 100% rye sourdough made using the Thermomix. This is a dense, nourishing loaf with a rich flavour and even crumb, quite different from a light white bread. Rye behaves differently, but once you understand it, it becomes a beautiful and reliable loaf to make at home.Perfect sliced thin and enjoyed fresh or toasted.
1tspvital wheat glutenoptional (may give slight rise to mix)
Instructions
Add water and sourdough starter to the Thermomix bowl. Mix 5 sec / speed 4.
Add rye flour and salt (and vital gluten if using). Mix 10 sec / speed 4, scrape down, then mix 5 sec / speed 4.
The mixture should be a thick, sticky paste rather than a dough.
Bulk Ferment
Leave in the bowl or transfer to a container and cover loosely.
Allow to ferment for 3–5 hours in a warm place (around 22–26°C), until slightly risen with small cracks forming on the surface.
Shape
With wet hands or spatula, transfer the mixture into a loaf tin. Smooth the top.
Optional: Lightly dock the surface with a wet finger or skewer. (giving somewhere to release pressure)
Final Proof
Leave to prove for 1–2 hours, until slightly puffed with fine cracks on the surface. Do not wait for a large rise.
Bake
Preheat oven to 220°C.
Bake for 15 minutes at 220°C, then reduce to 180°C and bake for a further 45–55 minutes.
Optional: Place a small dish of water in the oven for steam.
Notes
Expect a different texture This is a dense, moist loaf, not light and airy like white bread. That’s exactly what you want with 100% rye.Your starter matters Use your starter when it’s active and airy underneath. Rye starter often looks flat on top and light and spongy inside.Don’t overproof Rye doesn’t need a big rise. A slight puff and a few cracks on the surface are enough before baking.Keep it warm A warm kitchen helps fermentation. If your space is cooler, allow a little extra time.Let it rest before slicing This is the most important step. Leave the loaf for 12–24 hours before cutting so it can fully set; this prevents a gummy texture.Serving Slice thinly and serve with butter, cheese, or your favourite toppings. This rye loaf also toasts beautifully, bringing out its rich flavour.
