ye olde bread blogge

bread, coffee and tidbits

A classic German-style rye loaf

with 2 comments

I have made this bread many times. A friendly everyday loaf. I usually bake this as a free-standing round boule, but once in a while a pan version seems easier. The inclusion of stale bread makes for a rich warm color of the crumb.

German-style rye loaf

Sourdough build:

  • 170g whole-rye flour
  • 140g water
  • 15 mature rye sourdough, hydration: 100%

Combine the ingredients for the sourdough build and let stand at room temperature for 18-24 hours. It will look slightly inflated and develop a strong acidity.

Old-bread soaker:

  • 50g stale bread, preferably rye, lightly toasted
  • 100g hot water

Pour the hot water over the stale bread, stir and cover with plastic wrap. Make this the same time you prepare the sourdough build.


  • 80g medium rye flour
  • 200g strong white flour
  • 6g fresh yeast
  • 10g salt
  • Enough water to make a soft dough (approx. 200g)
  • Sourdough build
  • Old-bread soaker

Autolyse: Combine the sourdough build, the old-bread soaker, the medium rye flour, 150g of the strong white flour and enough water to make a soft dough. Let rest for 20 minutes.

Sprinkle the yeast over the dough, add the remaining 50g of strong white flour, the salt and water to make a soft dough. Knead at second speed of an electric mixer fitted with dough hooks for about 3 minutes.

Let stand for 30-45 minutes in a warm place like the top of your oven. Because the amount of rye flour is greater than 50%, a short bulk fermentation is sufficient.

Shape into a boule (or a cylinder if you’re using a pan). Final fermentation: 1 hour in a warm place. Bake at 240°C for 15 minutes, then reduce heat to 220°C and bake for further 35-45 minutes. Let cool completely.

Tin version

Crumb of tin version
Rye boule
Rye crust closeup

Written by theinversecook

3 August 2007 at 17:12

2 Responses

Subscribe to comments with RSS.

  1. Fantastic Rye bread.
    I always look around for rye bread recipes, a kind of bread not so easily found in Italy, but so appreciated by me!


    8 August 2007 at 14:19

  2. @ Massimo: Many people I know think that in Italy only very white bread is consumed. One day (I hope) I will travel the Italian countryside and hunt for country loaves, including rye bread.

    Regards, Nils


    8 August 2007 at 18:09

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: