rye sourdough loaf

hearty, seedy and dense in the best way

after a few intense weeks of social events and eating out, this dense, seedy rye loaf was all i was craving

it’s based on danish rugbrød (rye bread) and is just perfect with butter on the first day, sandwiches on the second day, and toast on the third day

yields one loaf

ingredients

165g bakers flour

365g rye flour

100g ripe sourdough starter

10g salt

500g lukewarm water

150g mixed seeds (i used half pepitas and half sunflower seeds), plus more to top the loaf

method

in a large bowl, stir together the bakers flour (165g), rye flour (365g), salt (10g), water (500g), ripe sourdough starter (100g), and mixed seeds (150g) to form a sticky, clay-like dough

cover and leave in a warm (about 22°C) place for six hours, stirring about once an hour

grease and line a loaf tin with baking paper

transfer the dough to the loaf tin, smoothing the dough down with wet hands or a wet spatula

optional: sprinkle more seeds on top

cover and transfer to the fridge overnight

in the morning, remove the dough from the fridge and let rise for 90 minutes

preheat the oven to 240°C

bake for 10min, then reduce the temperature to 180°C and bake for a further 40 minuted until it’s the internal temperature registers 97°C

let cool for completely (at least four hours) before slicing