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bread, coffee and tidbits

Fast rising German style sourdough bread

with 11 comments

This is one of the tastiest loaves I have made so far. It is a pure sourdough loaf but takes less time than most breads relying on the powers of wild yeast. The rye meal soaker is combined with a small amount of sourdough, yielding quite a powerful starter.

Fast rising German style sourdough bread

Sourdough build

  • 220g coarse rye meal
  • 300g boiling water
  • 1 tbs mature rye sourdough culture

Pour the boiling water into a bowl that holds the corse rye meal. Mix thoroughly, cover and let stand for about 20 minutes until it cools down to hand warm. Mix in the sourduogh culture, cover and let rest for about 15 hours at room temperature.

Seed soaker (optional)

  • 30g linseeds
  • 30g sunflower seeds
  • 100g warm water

Mix the ingredients for the soaker, cover and let stand for about 3 hours. You can make this the same time that you prepare the sourdough build and let it stand for 15 hours as well.


  • 330g whole-wheat flour (replace 100g with fine rye flour to get a bread with a stronger rye flavor)
  • 11g sea salt
  • Enough water to make a soft and sticky dough
  • Sourdough build
  • Seed soaker (optional)

The dough will rise rapidly for reasons not entirely clear to me. Maybe it is just the high amount of sourdough combined with the fact that it’s summer. I don’t recall making a sourdough loaf fermenting this quickly.
Bulk fermentation: 45 – 60 minutes at room temperature of 22°C.
Shape into a log and place into a place into an oiled bread tin.
Final fermentation: 30 – 45 minutes.
Baking: Bake at 230°C for 20 minutes, reduce heat to 210°C and bake for further 40 – 50 minutes. Let cool completely, preferably let stand for 24 hours before cutting into it.

Source: Own recipe

Written by theinversecook

8 August 2008 at 21:21

Posted in Bread, Brot, food, pain, pane, Recipe

11 Responses

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  1. HI Nils,
    wanted you to know that we are baking this recipe as part of ‘Sourdough September’. I bought your ‘Brot’ as a download when you first brought it out and have been itching to bake some of the recipes since but never got round to it. Did a test bake last week and we were very happy with the results. More details about what we are up to are on here (blog to post tomorrow!):

    Hope you are still baking!



    17 August 2014 at 18:57

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