How to Make 100% Rye Sourdough Bread Recipe

100% Rye sourdough bread recipe. This super easy, long-lasting whole grain bread is a great addition to your sourdough bakers tool box.

▼ ▽LEARN TO MAKE RYE BREAD ONLINE COURSE

▼ ▽ OFFICIAL WEBSITE WITH MORE TIPS, RECIPES AND GUIDES

▼ ▽CREATE YOUR OWN SOURDOUGH STARTER

▼ 100% RYE SOURDOUGH INGREDIENTS (MAKES 2)
For the Levain:
300g Rye flour
400g Water
200g Rye starter

Final Dough:
400g Rye flour
300g Boiling water
12g salt
900g levain (all of above)


▼ ▽ TIMESTAMPS
00:00 - Building the levain
00:50 - Mixing the dough
02:06 - Scaling and shaping the dough
02:58 - Final fermentation
03:27 - Baking
03:54 - Removing from the tins
04:50 - Outro


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[samryanenv]

Great content, my only criticism would be the lack of slice and taste at the end

[ChefRB_OAK]

So I’m a Sous baker on the Las Vegas strip and this recipe won me second place in a Rye competition against the Executive team, only person that beat me was a German from Germany! So my hats off to you!! 🫡🏆

[pw]

My son's mother is Finnish and I have eaten Finnish "dark bread" for years. As luck would have it, there are no Finnish bakeries where I live so I only get to eat it once a year or so when I travel back to where I used to live. I have eaten hundreds of loaves of Ruisleipä from several different bakeries, and this was the best I've ever had. The loaf was not as tall since my loaf pans are larger. The sourdough taste was more pronounced that I have ever had--in a good way. At long last, I finally have a perfect recipe for Ruisleipä. Thank you so much!

[photophus]

I made this recipe twice, I am gonna make another tomorrow. Came here to check the baking temperatures and wanted to write ; as easy as in the video and works very well.
I dont have a rye starter, I use a little of my wholewheat starter and activate it a few times with rye flour for 1-2 days before.

[halinkap]

I always thought that rye and especially sourdough was super complicated, but I followed your recipe and it came out so good! The taste of one of Belarusian rye breads! (I didn’t have freshly milled flour and rye starter and just used rye flour purchased online and my regular wheat flour starter , but it all worked nicely)

[yolandavaldez]

This bread is my new favourite! Delicious, so flavourful, soft and moist. Thank you so much for this easy but amazing recipe!! I sliced and put it in the freezer so I have a slice everyday for lunch, topped with avocado and egg. Heaven ❤

[elinoreastwood]

This recipe works every time, thank you! I make myself one loaf each week, it lasts a good few days and tastes great. ❤

[smallfootprint]

The breads look wonderful. I made sourdough rye (Black Bread) for years, as I was married to a Finn. Made it in a wooden tub, and remember kneading it. It's been a long time now so my memory may be lacking. I made round loaves. Love the video.

[TheGlebeLaird]

This is very good bread! I was in your class at the Kneading Conference and was lucky enough to have a little the next morning. Excellent video!

[TasnimArtist]

Thank you so much. I made this bread! It's a easy as you make it look. And it tastes like rye bread too! Bless you for sharing.

[eduardorodriguez]

I'm making this today! My levain is ready to go

[oe]

Amazing! just tried this recipe
and and it produced the best ever 100% Rye I have ever baked ...thank you so much for sharing this brilliant recipe/ method!

[BakeAcrossEurope]

Okay, my mind is blown by the boiling water being added to the levain. 🤯I always thought the scald was made separately from the starter. Thank you for teaching me something!

[elliottc]

Great video. This recipe worked well from the first try, excellent results for not much fuss.

[jillalban]

Amazing
I did exactly the same way he said
My breads are beautiful
Thanks 😊 so much
You are the best

[TB-phhv]

I love these full length recipe videos!

[pw]

I've now made this three times and each time is a little better than the last. I cut the recipe in half but I'm going to have to make a two-loaf batch because my last loaf only lasted a day and a half. My loaf pans were quite a bit bigger that the ones you use (9.25x5.25 in) and the pans you use are currently unavailable in the US. I finally found some pans a little bit smaller so the loaves are a little taller. Thank you again!

[mogisgailis]

What? That quick and simple? Going to try it.

[jenniferlynne]

Just made your recipe this morning... the 8 hour wait is gonna be hard but will definitely follow instructions.... I wish I had the same bread pan...I used 8x4 ish and they are definitely shorter...but mine look VERY much like yours....Fingers crossed the centers are cooked through!! Thank you for the video!! Looking forward to watching more from your channel!!

[MySimpleLittleLife]

Love all of your content, very clear instructions. Thank you!