Homemade rye wheat sourdough bread


  • 65g sourdough,
  • 300g rye flour,
  • 300ml water.


  • 600g wheat plain flour,
  • 300ml water.
  • 1 tablespoon cumin,
  • 4 teaspoon salt.

We prepare the starter in the evening, the day before we want to bake. Put the sourdough, rye flour and water in a bowl and mix them into one mass to make the starter. Cover it with a cloth or food foil and let the starter rest for 9-12 hours until it doubles in volume.

After 9-12 hours, add the other ingredients needed to prepare the bread to the starter and mix into one mass. Cover again and let rest for 2 hours. Every 45 minutes we soak our hand in oil so that the dough does not stick to our hand and we fold the dough from one side to the other.

After 2 hours, transfer the dough to a floured board and form a loaf of bread from it. We then transfer the loaf to a basket and cover it again. We can start baking only when the bread does double its volume. Sometimes it can take 2 hours, but also longer. You have to wait.

When the bread is sour, turn it over on a hot plate and bake at 250 °C (480 °F) for 10 minutes. Then reduce the temperature to 200 °C (390 °F) and bake until the bread is ready.

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