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6 Steps

Rye sourdough, 70% rye6 loaves

  1. Dough · Step 1 of 6

    Mix everything into a sticky paste; rye needs no kneading, only thorough mixing.

  2. Dough · Step 2 of 6

    Cover and ferment somewhere warm, about 27 °C.

    domed, with small holes on the surface

  3. Dough · Step 3 of 6

    With wet hands, divide into 6 and press into greased tins.

  4. Dough · Step 4 of 6

    Proof until cracks open across the top.

    the surface cracks like dry earth

  5. Dough · Step 5 of 6

    Bake at 250 °C for 10 min, then at 210 °C to 98 °C.

    250 °C

  6. Dough · Step 6 of 6

    Cool in the tins for 10 minutes, then on a rack. Rest a full day before slicing.