Salt-Sour Rye Bread
By From Luxembourg With Loaf · Last edited Jun 6, 2026
Salt-Sour Rye Bread
By From Luxembourg With Loaf · Last edited Jun 6, 2026
Forked from Easy Rye SourdoughEasy Rye Sourdough by @from-luxembourg-with-loaf
My first loaf made using the Monheim salt-sourdough method. The idea is to add some of the salt to the pre-ferment. This causes the sourdough to ferment more slowly, but it develops a well-balanced flavor and stays fresh longer. This loaf is a great example of that!
- Total weight
- 1,437g
- Yield
- 1unit
- Unit weight
- 1437g
- Hydration
- 100%
Ingredients
Sourdough
333gAfter baking this 2-3 times I've figured out you can also use half of the sourdough.
Toasted Seeds
195gMain Dough
1,437gProcess
Mix the salt sour
5 minDissolve the salt in the water and mix in the flour and sourdough. Let it rest for 12-24h until doubled in size.
Toasted seeds
5 minPut the sunflower seeds in a pan and roast them on medium heat, add the water and remove the pan from the heat.
Mix
7 minMix all ingredients together for 7 minutes at low speed. Add the seeds after a couple of minutes.
Bulk Fermentation
3-4 hPut the dough into a loaf pan and let it bulk ferment until it reaches the top of the loaf pan.
Bake
1 h 10minBake the bread in the oven with steam. Optional: Remove the baking paper at 55 min and bake the rest without.
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