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bread, coffee and tidbits

60/40 rye with old-bread-sourdough starter

with 11 comments

I think I had the same idea about making a hearty rye bread at the same time as Jeremy from STIR THE POTS. I have yet to find a bread or baked good that he can not do and eventually it will happen, I am sure, but for now I tip my imaginary hat to his effort on Bauernbrot.

In my loaf, I think the separate yeast starter gave a crackling crust – something usually not associated with German rye breads, which tend to be rather soft. Hm, not quite where I want to be with my never-ending quest for “60/40”. A little bit of rye meal would not hurt to make the crumb a little more rustic. But excellent flavor.

60/40 rye with old-bread-sourdough starter aka “Crusty rye bread”

Old-bread-sourdough starter

  • 1 slice of toasted and stale bread, preferably a dark type (~40g)
  • 90g fine dark rye flour
  • 150g warm water
  • 1 tsp of mature rye sourdough, hydration: 100%

Let stand at room temperature for 16 hours.


  • 50g strong white flour
  • 50g water
  • 0.1g freh yeast

Let stand at room temperature for 16 hours.


  • 180g fine dark rye flour
  • 180g strong white flour or white spelt flour
  • 175g warm water
  • 5g fresh yeast
  • 10g sea salt
  • Old-bread-sourdough starter
  • Poolish

Bulk fermentation: 1 hour.
Final fermentation: 45-60 minutes.
Bake at 240°C for 10 minutes, then reduce heat to 210°C and bake for further 45 minutes.


Written by theinversecook

15 December 2008 at 15:55

11 Responses

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  1. My yeasted rye breads, without any coarse meal added to them, suck a little lately. Rye is just the best with lots of crushed grains. Although a nice deli loaf isn’t too bad either.

    Now I either use a soaker or leave out the yeast and proceed like in Katrin’s Körnerbrot. The crust of my rye bread usually gets better after the first day.


    19 December 2008 at 21:33

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