The rye bread I made is a quicker version of the Tourte de seigle, a typical bread from southern Germany and Bavaria, Switzerland, Auvergne, and the French Alps, areas where rye was well cultivated due to its resilience to the harsh climate. My version does not require an overnight pre-dough based on rye flour and sourdough, but rather a direct dough which yields a good bread in a day. Rye is an exceptional grain, low in gluten, probably the lowest, and rich in nutrients.

Discover other recipes with rye flour:

Difficulty: Medium
Cost: Medium
Preparation time: 20 Minutes
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter

Ingredients

7.8 oz sourdough
1.5 cups water (at 86°F)
4 cups rye flour (whole grain)
1.2 tsp salt

Tools

1 Bowl
1 Spatula
1 Baking Sheet
1 Proofing Basket

Steps

In a bowl, add the sourdough and water at 86°F. Mix with a spatula until the sourdough dissolves.
Add all the flour and salt. Continue mixing with the spatula in the center until all the flour is incorporated.
The dough will be very soft. Cover with plastic wrap and let it rise at 78°F. Once it has doubled in size, transfer to a floured work surface. Do a three-fold turn and shape into a loaf.
Line a 9.5-inch bread basket with a linen cloth and dust it with plenty of flour, about 3 tablespoons. Place the loaf in the basket with the seam side down.
Cover with the cloth and let rise again at 78°F. Wait for the loaf to double in size, about 3 hours.
Preheat the oven to 428°F in static mode. Flip the loaf onto a baking sheet. Once the oven reaches temperature, bake.
After 10 minutes, lower the temperature to 392°F. Bake for another 10 minutes and lower again to 356°F. Continue baking for 40 minutes.
Remove from the oven and transfer to a wire rack, let cool.
Before slicing, the bread must be completely cool.