This is a 100% Rye Sourdough Bread Recipe, made entirely of whole rye flour and water only. If you love healthy, traditional bread, this whole rye sourdough bread recipe is perfect for you!
Join me as I guide you step-by-step through the process of making flavorful 100% whole rye sourdough bread with fermented red rye malt and caraway seeds for a delicious twist on traditional rye bread. I will introduce you to a special technique I call EZee that will ensure your whole rye bread rises beautifully and has a fantastic thin, flexible crust. You’ll learn about the unique properties of rye flour and water, how to achieve the perfect dough consistency, and tips for baking a loaf that will impress your friends and family. If you love rye bread, you will absolutely love this recipe.
Whether you’re an experienced baker or trying out bread-making for the first time, this recipe is simple and rewarding. Don’t forget to like, comment, and subscribe for more delicious recipes and baking tips!
Check out my other rye bread recipes:
Tutorials on how to make fermented red rye malt :
Learn how to make delicious probiotic kvass drink from stale rye bread leftovers:
Learn how to make chilled summer okroshka soup with kvass:
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#wholeryebread #breadrecipe #wholerye #wholegrainbread #easyrecipe #ryeavenue
00:00 intro
00:45 fermented red rye malt mixture
01:43 making preferment
02:29 dough recipe
03:18 preparing bread pans
04:05 EZee technique (exclusion zone water)
07:28 dough proofing
07:35 bread baking instructions
source
10 Comments
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Nice ๐
Amazing recipe, such an instresting way of handling rye. Question: would this technique work for a free form rye loaf?
thanks
I am going to make this. But first I have to make those fermented seeds. Yippee skippee
Okay, I followed the recipe and can confirm that the EZee method works very good. ๐
However, I'm wondering about the time period of the dough in the fridge … I used active sourdough starter yesterday evening and the levain was also very active this morning. After the EZee procedure and the 40 minutes at room temp, the dough went into the fridge but hasn't risen at all. To my mind this seems logical because all enzymatic reactions are slowed down, including yeast activity and production of CO2. Usually, I keep the dough at room temperature or even incubate at 28 C and wait until it has risen enough for baking.
In the mean time I've taken it out of the fridge and have it at room temp and the dough has already slightly risen in the past 1.5 hours …
Can you please comment?
Very inspiring; I'm itching to try it out including the EZee technique ๐๐๐๐
Can you please confirm/correct my interpretation of the recipe without the fermented red rye malt mixture:
Mix
300 gr water
300 gr whole rye flour
– keep 10-12h at room temp
Add
20 gr salt
20 gr oil
180 gr water
340 gr whole rye flower
– Mix and let it rest for 40 min to 1h
– Apply the EZee method
– etc
What time do you recommend starting the bread at? so we can make the timing properly
I leave in southern Mexico and impossible to get rye bread. Iโll do it this week since I have my rye starter kicking of happiness now ๐ thanks!!!! โค
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I think I just caught a whiff. Smells divine. Red Rye is on my to-do list. Thanks! โค