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Pure Rye

Use a dark rye flour to get a richer loaf packed full of flavour, or a light rye to get a lighter texture
Course: Bread
Author: Adapted from Perfecting Sourdough page 45


for the leaven

for the pure rye

  • 160 g leaven
  • 240 g rye flour plus extra for dusting
  • 130 g water
  • 5 g salt
  • Oat flakes to cover


for the leaven

  • Place the starter, flour and water into a large bowl and stir
  • Cover with cling film and set aside for at least 8 hours
  • Once the leaven is ready you can make your bread *

for the pure rye

  • Place the leaven, flour, water and salt into a large mixing bowl
  • Stir to mix - your dough should be sticky and soft
  • If it is too grainy, wet your hands and mix until it no longer feels dry - keep wetting your hands until it is soft
  • If it is too sticky then flour your hands and mix the flour in until it is soft
  • You do not need to knead the dough
  • Once the texture is correct and you can push your fingers through the dough easily, genersouly coat a proving basket with oat flakes
  • Lightly flour your work surface then wet your hands and shape the dough into a ball
  • Place onto the flour and gently pat oat flakes over the top and sides of the dough
  • Place the dough, oat side down, into the proving basket
  • Cover with a shower cap and leave to rise until the surface is full of little holes and it is visibly larger **
  • Preheat the oven to 230° Celsius
  • Gently tip the dough onto a lined baking tray
  • Place into the oven and bake for 10 minutes, then reduce the temperature to 200° Celsius and bake for a further 30 minutes
  • Remove from the oven and leave to cool completely on a wire rack before slicing ***


* I always do a float test: gently dribble a teaspoon of starter into a glass of water. If it floats it is good to use.
** about 3 hours on a warm day
*** this bread will stay fresh for about 2 days