100% Rye Bread with Sourdough – No wheat added!

Mix the Sourdough Starter

withthe water, salt and rye flour.

Cover and place in a warm area at about 30°C for 24 hours.

Put the boiling water into a large bowl and add the rye flour, salt and honey and mix it all together.

Now add the Sourdough that you started the day before. If your sourdough starter is rather young and the sourdough seems to be not very active, add a little yeast to the dough.

Mix everything with your hands until all flour is incorporated.

Cover and let rise for an hour or until it has increased its size by one third.

Place a good amount of flour on a large board and put the dough on top of it.

Begin folding the dough from the top to the center, rotate it 90° and again fold the top of the dough to the center. Continue to do this until you made it two to three times around.

Dust a proofing basket or bowl with a thick layer of rye flour and put the dough into it.

Let rise until it has almost doubled its size (about 1 hour).

After the first 30 minutes: Preheat the oven to 250°C / 482 °F with the baking sheet in it.

When the hour is over: Flip the bread onto the hot baking sheet and place it in the oven. Then reduce the heat to 230°C / 446°F.

Bake for about 60 minutes or until the bread has the prefered color and sounds hollow if you knock on its bottom.

Let the bread cool completely before cutting it. Even better: Wait one day to increase the taste.