Rye bread with sourdough
7 servings
240 minutes
Rye sourdough bread is a symbol of traditional Russian cuisine, embodying centuries-old baking traditions. Its dense, rich flavor with a slight tang and nutty sunflower notes makes it an ideal addition to any table. Historically, rye bread was a staple in Rus', valued for its heartiness and benefits. Made with sourdough, it has natural fermentation that improves digestion and reveals depth of flavor. This bread is not just food but part of culinary heritage that brings warmth and comfort to the home.
1
To make the starter: take 15 grams of rye starter, 70 grams of water, and 70 grams of whole grain rye flour - mix everything. Leave to mature completely for 7-9 hours.
- Rye sourdough starter: 150 ml
- Water: 150 ml
- Whole rye flour (stone-ground): 160 g
2
Wash sunflower seeds and soak for 12 hours. Then drain the water and use in the dough.
3
When the starter is ready, mix it with water. Add 12 grams of sugar or honey, 6 grams of salt, and all the flour. Knead well for about 5 minutes. Add seeds and mix again.
- Rye sourdough starter: 150 ml
- Water: 150 ml
- Cane sugar: 12 g
- Sea salt: 6 g
- Whole rye flour (stone-ground): 160 g
- Whole wheat flour (stone-ground): 50 g
4
Leave to wander in warmth for 2 hours — until softening and increasing in volume.
5
Shape the dough on a wet table with wet hands and place it in the prepared mold. Smooth the surface. You can sprinkle seeds on top.
6
Let the dough rise for 45–60 minutes in a warm place — until craters appear.
7
Bake in a preheated oven at 240 degrees for 10 minutes, then at 200 degrees for 50 minutes.
8