Germany · Europe
Rye Bread
A rye starter kept alive on a feeding schedule, baked into dense Roggenbrot.
German rye sourdoughRoggenbrot
The Chemistry in This Bake
Maintaining a live sourdough starter through regular feedings to keep it active for baking.
Learn the full technique →Ingredients
- Dark rye flour
- Whole rye flour
- Active rye sourdough starter
- Water
- Salt
- Caraway seeds (optional)
Method
Feed the rye starter daily until it is vigorously active.
Build the final levain from the starter 8-12 hours before mixing.
Mix rye flours, water, levain, and salt into a sticky dough; rye needs little kneading.
Bulk ferment 3-4 hours with gentle folds.
Shape into an oval and proof overnight in the refrigerator.
Bake with steam at 240 °C, reducing heat, for 50-60 minutes; rest a full day before slicing.