I absolutely love this rye sourdough recipe because it connects me to the earthy, authentic flavors of traditional baking with the perfect touch of warmth from the optional caraway and coriander seeds. Plus, there’s something incredibly satisfying about nurturing the dough overnight and waking up to a gorgeous, rustic loaf that fills my home with the smell of fresh-baked goodness.
I enjoy the roiling flavors that come from a true German sourdough. For 500g of rye and 100g of wheat, 400ml of hydration is an absolute must.
The rye flour (type 997) yields a lovely open crumb, but it also requires almost as much kneading time as a pure wheat dough. A barely moist hand (or spatula) does the job with the 100g rye starter that has been allowed to mature from the cute little ball of fermenting rye surrounded by a cap of wild yeast that it once was.
After a good hour of letting the dough sit, a sprinkle of salt (10g) pulled the whole batch back together.
Ingredients
Rye Flour: Gives a traditional flavor and texture to German bread, so I was surprised to learn that it contains quite a bit less gluten than wheat.
Flour made from wheat: Contributes to the creation of a product that is light (has many air cells) and has structure (may be cut without falling apart, as in sandwiches).
Wheat flour is not a single kind of flour; it is a range of flours with different properties, depending on the amount and kind of protein, starch, and fiber they contain.
Rye Sourdough Starter: Supplies natural leavening, infuses with tangy sourness, is probiotic-rich.
Salt: Boosts flavor, the key to dough architecture, balances flavor.
Caraway seeds: Not necessary but nice; add a warm, rich flavor and help you digest.
Coriander Seeds: Optional.
They introduce citrusy notes and add aromatic complexity.
Ingredient Quantities
- 500g rye flour
- 100g wheat flour
- 400ml water
- 100g rye sourdough starter
- 10g salt
- 1 tsp caraway seeds (optional)
- 1 tsp coriander seeds (optional)
Instructions
1. In a sizable mixing basin, join together the 500 grams of rye flour and the 100 grams of wheat flour.
2. Incorporate the 100g of rye sourdough starter into the flours and mix gently.
3. Gradually add 400ml of water, stirring with a wooden spoon until the dough clumps together and resembles a shaggy mass.
4. Add 10 grams of salt, and if you are using them, 1 teaspoon of caraway seeds and 1 teaspoon of coriander seeds. Mix well to evenly distribute the ingredients.
5. For about 5-10 minutes, knead the dough on a floured surface until it is mostly smooth and has a bit of spring to it.
6. Form the dough into a ball and set it in a bowl that has been lightly oiled. Drape the ball with a damp cloth.
7. Allow the dough to sit at room temperature for 12-16 hours, or until it has more than doubled in size.
8. Set your oven to 230°C (445°F). Place a tray or baking stone in the oven to preheat.
9. Lightly flour a surface and turn the dough out onto it. Shape the dough into a loaf and place it on parchment paper.
10. Transfer the parchment with the dough to the baking stone or tray. Bake in the preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.
Equipment Needed
1. Large mixing bowl
2. Wooden spoon
3. Measuring jug
4. Kitchen scale
5. Small bowl for oil
6. Clean damp cloth
7. Clean work surface for kneading
8. Baking tray or baking stone
9. Oven
10. Parchment paper
11. Wire cooling rack
FAQ
- Q: Can I substitute the rye flour with another type of flour?A: If you want to substitute rye flour, you can, but it will change the texture and taste quite a lot. Try half whole wheat and half all-purpose flour for a different flavor and a health boost, if you’d like to go that route.
- Q: How long does the dough need to rise?A: Allow the dough to ferment at room temperature for 12-18 hours, or until it has more than doubled in size. The long fermentation process gives the bread a wonderful flavor and a very open crumb structure.
- Q: Can I omit the caraway and coriander seeds?B: Yes, both seeds are optional. They provide a traditional German bread taste, but they are not essential to the recipe.
- Q: Do I need to use a stand mixer for this dough?A: No, you can combine the dough by hand. However, doing so may take a bit more effort to ensure a thorough mixture, well combined.
- Q: What kind of container should I let the dough rise in?A: Use a large bowl that can be covered with a damp cloth or plastic wrap. The container should give the dough ample room to expand as it rises.
- Q: Can I freeze the bread after baking?A: Baked bread can be frozen. Cool it completely, then wrap it tightly in plastic wrap. Finally, put it in a freezer-safe bag, and you’re good for up to 3 months.
- Q: What should I do if I don’t have a rye sourdough starter?You can create a starter for rye by feeding a sourdough starter regularly with rye flour, or you can begin from nothing and build a rye starter in just a few days.
Substitutions and Variations
200g rye flour can be substituted for 200g of whole wheat flour to add an even nuttier flavor (and similar texture) to baked goods.
100g of spelt flour can replace the 100g of wheat flour for a slightly sweeter, nuttier taste and added nutritional benefits.
For a rye sourdough starter replacement, take 100g of wheat sourdough starter. To that, add 50g of rye flour and 50ml of water to maintain flavor and consistency.
Sea salt 10g can be used in place of regular salt for a more nuanced taste.
If they cannot be found, 1 tsp of fennel seeds can be used as an aromatic substitute with a sweet undertone.
Pro Tips
1. Hydration Control: Adjust the water quantity slightly based on the humidity and temperature in your environment. If the dough feels too dry, add a bit more water, a tablespoon at a time, to reach the desired consistency. The dough should be sticky but manageable.
2. Starter Activation: Ensure your rye sourdough starter is active and bubbly before incorporating it into the dough. Feed it 4-6 hours before starting the bread to ensure it has enough strength to leaven the dough properly.
3. Autolyze Step: Consider letting the rye and wheat flour mixture sit with the water for 20-30 minutes before adding the sourdough starter and salt. This extra step, known as autolysis, helps the flour absorb the water more fully and begins gluten development, resulting in a better crumb structure.
4. Humidity Control during Proofing: To prevent the dough from drying out during the long proofing period, place your covered bowl in a slightly warm, humid environment. You can do this by creating a homemade proofing box using your oven with just the light on or placing a warm bowl of water alongside the dough.
5. Enhanced Flavor with Grains and Seeds: Toast the optional caraway and coriander seeds lightly in a dry pan before mixing them into the dough. This will enhance their flavors, adding a deeper aromatic profile to your final loaf.
German Sourdough Bread Recipe
My favorite German Sourdough Bread Recipe
Equipment Needed:
1. Large mixing bowl
2. Wooden spoon
3. Measuring jug
4. Kitchen scale
5. Small bowl for oil
6. Clean damp cloth
7. Clean work surface for kneading
8. Baking tray or baking stone
9. Oven
10. Parchment paper
11. Wire cooling rack
Ingredients:
- 500g rye flour
- 100g wheat flour
- 400ml water
- 100g rye sourdough starter
- 10g salt
- 1 tsp caraway seeds (optional)
- 1 tsp coriander seeds (optional)
Instructions:
1. In a sizable mixing basin, join together the 500 grams of rye flour and the 100 grams of wheat flour.
2. Incorporate the 100g of rye sourdough starter into the flours and mix gently.
3. Gradually add 400ml of water, stirring with a wooden spoon until the dough clumps together and resembles a shaggy mass.
4. Add 10 grams of salt, and if you are using them, 1 teaspoon of caraway seeds and 1 teaspoon of coriander seeds. Mix well to evenly distribute the ingredients.
5. For about 5-10 minutes, knead the dough on a floured surface until it is mostly smooth and has a bit of spring to it.
6. Form the dough into a ball and set it in a bowl that has been lightly oiled. Drape the ball with a damp cloth.
7. Allow the dough to sit at room temperature for 12-16 hours, or until it has more than doubled in size.
8. Set your oven to 230°C (445°F). Place a tray or baking stone in the oven to preheat.
9. Lightly flour a surface and turn the dough out onto it. Shape the dough into a loaf and place it on parchment paper.
10. Transfer the parchment with the dough to the baking stone or tray. Bake in the preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.
