Comments on: 100% Whole Rye Sourdough Bread Recipe You Will Love! Only Whole Rye and Water!

By: @silvermoon3486

@silvermoon3486 — Fri, 28 Mar 2025 09:41:50 +0000

Nice 😊

By: @RitaShapiro

@RitaShapiro — Fri, 28 Mar 2025 09:41:50 +0000

🥰🥰🥰🥰🥰

By: @julietasilva9079

@julietasilva9079 — Fri, 28 Mar 2025 09:41:50 +0000

I leave in southern Mexico and impossible to get rye bread. I’ll do it this week since I have my rye starter kicking of happiness now 😁 thanks!!!! ❤

By: @chrisgartenn

@chrisgartenn — Fri, 28 Mar 2025 09:41:50 +0000

What time do you recommend starting the bread at? so we can make the timing properly

By: @teakesj

@teakesj — Fri, 28 Mar 2025 09:41:50 +0000

Very inspiring; I'm itching to try it out including the EZee technique 👌👌👍👍
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

By: @teakesj

@teakesj — Fri, 28 Mar 2025 09:41:50 +0000

Okay, I followed the recipe and can confirm that the EZee method works very good. 👍
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?

By: @Cuileanne

@Cuileanne — Fri, 28 Mar 2025 09:41:50 +0000

I am going to make this. But first I have to make those fermented seeds. Yippee skippee

By: @gustyattaway6419

@gustyattaway6419 — Fri, 28 Mar 2025 09:41:50 +0000

thanks

By: @gabrielmelchert7205

@gabrielmelchert7205 — Fri, 28 Mar 2025 09:41:50 +0000

Amazing recipe, such an instresting way of handling rye. Question: would this technique work for a free form rye loaf?

By: @zimtt1276

@zimtt1276 — Fri, 28 Mar 2025 09:41:50 +0000

I think I just caught a whiff. Smells divine. Red Rye is on my to-do list. Thanks! ❤