Description

This Sourdough Rye Bread recipe yields a dense, flavorful loaf perfect for hearty open-faced sandwiches. Using an active sourdough starter and a combination of rye flour, seeds, and oats, the bread offers a nutty, wholesome texture. The method involves an initial preparation of a rye mother starter, followed by mixing and prolonged rising. Baking with a covered loaf pan mimics steam baking, resulting in moist, well-baked bread.

Ingredients

Sourdough Starter and Leaven

400 mL active sourdough starter (approx. 3 ⅓ cups)
700 mL filtered lukewarm water (approx. 3 cups, divided)
1 tablespoon maple syrup
200 mL existing starter (mother starter) (approx. 1 ⅓ cups)
120 g dark rye flour (approx. 1 cup)
40 g rye seeds (approx. ¼ cup, optional)

Dry Ingredients and Seeds

400 g dark rye flour (approx. 2 ½ to 3 cups, if needed)
50 g steel-cut oats (approx. ¼ cup)
25 g flaxseed meal (approx. ¼ cup)
80 g sunflower seeds (approx. ½ cup)
33 g pumpkin seeds (approx. ¼ cup)
3 teaspoons sea salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Mother Starter: Take the existing starter from the refrigerator, add 300 mL lukewarm water, and stir thoroughly. Remove 200 mL of this mixture and place it in a clean jar. Add 120 g rye flour and 40 g rye seeds to the jar, mixing with a wooden spoon until well combined. Cover loosely with plastic wrap and let it rest at room temperature for 2-4 hours until doubled in size. Store this mother starter in the fridge for up to one week for future use.
Prepare the Bread Dough: Use the remaining starter mixture (about 400 mL), add the rest of the lukewarm water (400 mL), and maple syrup in a large mixing bowl. Stir until combined.
Add Dry Ingredients: Incorporate flaxseed meal, steel-cut oats, sunflower seeds, pumpkin seeds, dark rye flour, and sea salt into the wet mixture. Use a large rubber spatula to stir until all ingredients are well combined. The dough will be sticky, pliable, and soft. Add an additional ¼ to ½ cup rye flour if too wet, or a few tablespoons water if too dry, to achieve the desired consistency.
Prepare the Loaf Pan and Transfer Dough: Line a 9 x 5 inch (23 x 13 cm) loaf pan with parchment paper. Pour the dough into the pan, smoothing and leveling the top with a spatula. Optionally, sprinkle more seeds or oats on top for extra texture and appearance.
Let Dough Rise: Cover the dough with another loaf pan to encourage upward rising. Place in a warm location or an oven with proof mode on and let rise for about 5 hours, or alternatively, allow it to rise overnight in a cool place. The dough should rise approximately 1-2 inches.
Bake the Bread: Preheat the oven to 360°F (180°C). Bake the covered loaf for 1 hour 45 minutes to 2 hours. The top pan creates steam, helping the dense dough bake through without drying out.
Cool and Slice: Remove the bread from the oven and let it cool completely in the pan with the cover still on. Once cooled, lift the bread out using the parchment paper and slice thinly with a serrated bread knife. Enjoy as an open-faced sandwich base with butter, cheese, avocado, cream cheese, salmon, or smoked meats.

Notes

The mother starter can be stored in the fridge for up to one week and used for future loaves.
Adjust flour and water quantities slightly to get the dough consistency right; it should be sticky yet cohesive.
Covering the bread while baking helps trap moisture and mimics steam baking, crucial for dense rye doughs.
Optional toppings include oats, flax, sesame, poppy seeds, or additional pumpkin seeds for texture and visual appeal.
This bread slices best when fully cooled, using a serrated bread knife for clean cuts.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes to 2 hours
Category: Bread
Method: Baking
Cuisine: European