A simple 40% rye loaf
11 August 2026
This is the bread I bake most weeks. It keeps for five days and tastes better on the second day than on the first.
For one loaf: 300 g strong white flour, 200 g wholemeal rye, 370 g water, 100 g active starter, 10 g salt. Mix everything except the salt, rest for 30 minutes, then add the salt with a splash of water.
Rye has little gluten, so do not expect a stretchy dough. Three gentle folds over the first two hours are enough. Bulk fermentation takes about five hours at 24 °C.
Shape it firmly, proof overnight in the fridge, and bake in a pot. Wait at least four hours before slicing, or the crumb will be gummy.