Easy Rye Sourdough

By From Luxembourg With Loaf · Last edited Jun 7, 2026

BEGINNER
YouTube
Total weight
1,427g
Yield
1unit
Unit weight
1427g
Hydration
100%
01

Ingredients

Sourdough

420g
Rye Flour
100%200g
Water
100%200g
Sourdough
10%20g
3 ingredientsFlour basis: 200g

Toasted Seeds

195g
Sunflower seeds
120g
Water
75g
2 ingredients

Main Dough

1,427g
Rye Flour
100%400g
Sourdough
105%420g
Water
100%400g
Toasted Seeds
48.8%195g
Salt
3%12g
5 ingredientsFlour basis: 400g

Taste Profile

Dominant notes: Nutty / Roasty, Grain / Cereal, Acetic / Sour

LacticDairyAceticSourSugarBrowningNuttyRoastyGrainCerealAromaticFruity-FloralSpicyPlant-likeEarthy
Nutty / Roasty
Sunflower seeds
Grain / Cereal
rye

Process

1

Sourdough

5 min
20:00

Mix water and mix in the flour and sourdough. Let it rest for 12h until doubled in size.

Uses:Sourdough
2

Toasted seeds

5 min
9:00

Put the sunflower seeds in a pan and roast them on medium heat, add the water and remove the pan from the heat.

Uses:Toasted Seeds
3

Mix

7 min
9:10

Mix all ingredients together for 7 minutes at low speed. Add the seeds after a couple of minutes.

4

Bulk Fermentation

3-4 h
9:20

Put the dough into a loaf pan and let it bulk ferment until it reaches the top of the loaf pan.

5

Bake

1 h 10min
12:30

Bake the bread in the oven with steam. Optional: Remove the baking paper at 55 min and bake the rest without.

Baking Phases
1
180°C
10min

with steam

2
180°C
1h

relief the steam

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