bbd #3: 100% Rye Sourdough Bread

After spending 3 1/2 weeks in Ticino (Southern Switzerland) I had to reactivate my sourdoughs for a few days – after all I wanted to take part in Bread Baking Day Round 3, this time hosted by Ulrike of Küchenlatein. The theme: bread with sourdough, preferably from rye.

So I decided to make just this: a 100% rye bread with rye sourdough.

100% Roggenbrot mit Sauerteig

As rye flour I used swiss "dunkles Roggenmehl" which was a gift from a friend.

The smooth and shiny surface of the bread comes from a glaze (corn starch and water are boiled and cooled) which is brushed onto the hot bread right out of the oven.

Roggensauerteigbrot aufgeschnitten

I like the bread thinly sliced and buttered. It tastes great with cheese, but also with a sweet topping like honey or my grape maracuja jam 🙂

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: 100% Rye Sourdough Bread
Categories: Bread, Rye, Sourdough
Yield: 2 Breads


50 grams   Rye sourdough (100% Hydration)
100 grams   Water
100 grams   Dark rye flour
200 grams   Rye sourdough (not all from above)
140 grams   Water
260 grams   Dark rye flour
500 grams   Rye sourdough (not all from above)
1 kg   Dark rye flour
660 grams   Water
26 grams   Salt
1 tablesp.   Corn starch
250 grams   Water


  modified after
  W. Fahrenkamp
  Brot aus dem eigenen Ofen
  Edited *RK* 08/31/2007 by
  Petra Holzapfel


2 days before baking: mix sourdough, water and rye flour. Cover and let rise at room temperature.

The day before baking: mix sourdough, water and rye flour. Cover and let rise at room temperature.

Baking day: Make a dough from rye flour, sourdough, water and salt*. Let rise in a large, lightly oiled bowl. Cover and let rise until almost doubled (time depends on then activity of your starter, here it was 4 1/4 hours).

Put the dough on your lighty oiled work surface and divide it in two halves. Form each half into a log (it’s good to use oiled hands as the dough is very sticky).

Put the logs into well floured bannetons and let rise covered for about 1 hour.

Sprinkle some corn meal onto a baking peel. Turn the breads out onto the peel and pick them several times with a fork.

Bake in a hot oven on a baking stone with steam at falling temperature** (240°C 20 min., 220°C 20 min. 200°C 20 min). At the end the internal temperature should be 98°C.

While the bread is baking make the glaze: mix corn starch and cold water, bring to a boil. Let cool. Brush the bread right out of the oven with the glaze. Repeat when the first glaze has dried.

*First I used my Kenwood kitchen machine, but it had problems to mix the dough properly so I finished kneading by hand.

**I used my  "Elekro-Steinbackofen" preheated at 250°C (top) and 180°C (floor), switching off the oven when loading the bread.

Rye breads with the typical dense crumb. They taste very good thinly sliced, not too sour.


12 Antworten auf „bbd #3: 100% Rye Sourdough Bread“

  1. bbd #3: Saftiges Sauerteigbrot mit Roggenschrotanteil

    Ich habe gestern schon mit einem einfachen 100% Roggensauerteigbrot einen englischsprachigen Beitrag für den Bread Baking Day #3 abgeliefert. Dem extrem aufmerksamen Leser könnte aufgefallen sein, dass ich zwar 600 g Roggensauerteig nach Bäckermeister …

  2. bbd #03 – Bread with Sourdough – Roundup

    Let me thank all participants for the 3rd round of breadbakingday . The theme was bread only leavened with sourdough, preferably from rye. It might be that my condition only leavened with sourdough wasn’t clear enough, so we have two kinds of participa…

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