Rye sourdough bread

Roggen Sauerteig Brot

With sunflower seeds and scraped flaxseeds

The Story

Baking with sourdough is special. At least if you grow the sourdough you need beforehand. There is a lot to consider.  That was also the reason why I did not dare to bake with home-grown sourdough for a long time and the first times then actually failed, because I did not do everything 100% right or was too impatient. 

But in turn.
This time I made it. I was patient enough to wait until the sourdough was strong enough to make it to bake a loaf of bread. You can read the full story about sourdough here. 

But now back to bread. I don't want to put you on torture any longer. Let's start baking.





300 g active sourdough

350 g lukewarm water

300 g rye flour

Main dough:

Pre-dough ready to mature

300 g rye wholemeal flour

200 g warm water

20 – 25 g salt


50 g scraped flaxseeds

50 g sunflower seeds

Preparation of the pre-dough

Remove 300 g from the active pre-dough and place in the mixing bowl of the food processor.

Then add 300 g of rye flour and 350 g of lukewarm water and mix on a small scale. Leave the mixture to rest in the mixing bowl for approx. 15 minutes and then cover with a damp kitchen towel and place in a fermentation box (build the fermentation box itself), where the pre-dough should rest at a constant 26 – 27°C at least 4 – 5 h.

The 4 – 5 h are really only a rough estimate. This depends very much on the driving force of your sourdough.

After 16 days of care and feeding, I thought my sourdough was quite powerful and assumed that the 4 – 5 h should be enough. But after that time, not much had happened. So I left the pre-dough in the fermentation box overnight (a total of about 18 – 20 h). After that, the pre-dough was about twice as large. full of air bubbles and has bled beautifully. 

And that's exactly how it should be. You should determine whether the pre-dough is ready for the baking process. Time plays a minor role in this. 

Preparation of the main dough:

In order to prepare the main dough, it is essential that the dough meets the criteria I have described in the previous paragraph. Otherwise, the dough will not make the bread rise and it will be nothing. So please be patient.

Now we take the finished pre-dough and add 300 g of rye wholemeal flour. Add 200g lukewarm water and 20 – 25g salt.

Who likes (I can only recommend) add 50 g of shredded flaxseeds and 50 g sunflower seeds.

The whole thing is now mixed again with the kitchen machine on a small level until an even dough is created.

We leave it standing again for 10 – 15 min and then fill it into a well-floured fermentation basket (link to fermentation baskets on Amazon fermentation baskets on Amazon) and flour the surface of the dough. Cover the fermentation basket with a damp towel and place in the fermentation box for 2 – 3 hours.

Again, time should not play the decisive role, but that the dough roughly doubles and cracks form on the floured surface.

Just before the ripening period of your dough comes to an end is a good time to bring your oven to operating temperature. Simply preheat to 250°C and place a metal pot (full metal incl. handles) with water on the bottom plate for the swaths. 

For a particularly good and even baking result, I recommend you also use a pizza stone for baking bread, so that the bread also cooks evenly. 

I once linked you to a pizza stone on Amazon. If you buy the via this link I get a small commission. Of course, you still pay the regular price. In this way you can support me and ensure that I can continue to operate the website in the future.T
hank you very much🙂

Baking the bread:

After the main dough has matured as described in the text section and the oven is preheated, we must now drop the bread from the fermentation basket onto the pizza stone and bake it for about 10 min, with swaths at 250°C. 

At the end of the 10 min. drain the swathes and continue to bake at 200°C for 60 min. 

It is important not to fall below the baking time, otherwise the bread will not be baked through inside. This is due to the fact that the dough is very moist due to the sourdough and requires a slightly longer baking time. 

I assume that your kitchen now smells wonderfully of fresh bread and you can't wait until the bread is cooled so you can cut it. 

At least that's always the case when I've baked a bread. Write me in the comments, how you managed the bread and how you tasted it.

I wish you a wonderful appetite and hope we see you again soon. 

Your Tom.

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