Sourdough Rye Bread - Step By Step

This bread is a combination of medium rye flour, all-purpose bread flour, and whole wheat flour. Each flour is organic and naturally leavened with active sourdough starter.

This bread is deal for an every week loaf that goes well with sandwiches, eggs, avocado, or simply butter! You’ll find its crust a show stopper and the soft crumb is perfect for dipping in olive oil.

It took me years to find the best combination of flours to use. I hope you give it a try!

Levain:

15 grams starter
50 grams water
50 grams bread flour

Dough Ingredients:

105 grams active sourdough starter
300 grams water (about 85-95 degrees F)
300 grams bread flour
150 grams medium rye flour
50 grams whole wheat einkorn flour
20 grams honey
10 grams fine sea salt

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