A thoughtfully refined rye sourdough. The flour is sieved, with the bran and germ toasted before being added back into the dough. This creates a deeper, nuttier flavour while helping produce a more even, manageable crumb — a beautiful balance of tradition and technique.
Add water and sourdough starter to the Thermomix bowl. Mix 5 sec / speed 4.
Add rye flour and salt (and vital wheat 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 200°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.Alternative Flavours Sifted Rye & Dry-fry the Bran and Gerrm
