Rye Sourdough
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.
Servings 1 loaf
Ingredients
- 80 g active rye sourdough starter
- 210 g water
- 250 g rye flour
- 1 tsp salt
- 1 tsp vital wheat gluten optional (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.
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.
