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.
Add water, sourdough starter, rye flour and salt to the Thermomix bowl. 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/holes 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 fingers or skewer. (giving somewhere to release pressure)
Final Proof
Leave to rise for 2–3 hours, or until the dough has reached the top of the tin. It should have a fine, slightly cracked 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 50 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 it 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 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 step 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.
