Rye bread

Name: Rye bread
Cook time: 210 min
Total time: 210 min
Yield: 12 servings
Cuisine: Eastern European
Ingredients: 450g Rye Flour; 375ml Water, warm; 100g Rye Sourdough Starter, active, 100% hydration; 10g Sea Salt, fine; 2 tsp Caraway Seeds; 1 tsp Neutral Oil, for greasing; Some Sunflower Oil, for greasing the pan

A dense, deeply flavored rye loaf studded with fragrant caraway seeds and a crisp, dark crust. This rustic bread relies on an active sourdough starter for a tangy complexity and a moist, slightly chewy crumb — perfect for open-faced sandwiches or simply with butter. The recipe is straightforward and rewards patience with a loaf that improves over a day of fermentation and a slow bake.

A dense, deeply flavored rye loaf studded with fragrant caraway seeds and a crisp, dark crust. This rustic bread relies on an acti... Show more

Traditional Eastern European Recipe

Health Grade

A+ · Excellent

Rating

4.5

Time

3 hrs30 min

Price

0,10 €

Calories

151 kcal

vegan

budget

low calorie

meal prep

high fiber

low sugar

Method

Grease the pan

Lightly grease a loaf pan with the neutral oil, then use a tiny bit of sunflower oil to coat any dry spots and corners. Set the pan aside so the dough will release easily after baking.

Mix the dough

In a large bowl, stir together the warm water and rye sourdough starter until the starter loosens. Add the rye flour, fine sea salt, and caraway seeds, then mix with a spoon or your hand until you have a thick, sticky dough with no dry flour left.

Proof the loaf

Scrape the dough into the prepared pan and smooth the top with damp fingers or a wet spatula. Cover it loosely and let it rise in a warm spot for 90 minutes to 2 hours, until it looks slightly puffed and you can see a few small cracks on top.

Preheat the oven

Preheat the oven to 425° F with a rack in the center position.

Bake the loaf

Bake the loaf for 15 minutes at 425° F, then lower the heat to 400° F and bake for 30 to 35 minutes more, until the crust is deep brown, the top feels set, and the loaf pulls a little from the sides of the pan.

Cool and slice

Let the bread cool in the pan for 10 minutes, then turn it out and cool it on a rack or cutting board for 20 to 30 minutes before slicing. Rye bread slices much more cleanly once the crumb has had time to set.

Ingredients

Method

For 12 servings

Adjust servings

For the dough

450g Rye Flour
375ml Water, warm
100g Rye Sourdough Starter, active, 100% hydration
10g Sea Salt, fine
2 tsp Caraway Seeds
Some Sunflower Oil, for greasing the pan

For the pan

1 tsp Neutral Oil, for greasing

🧈 Plus ~1g of fat

Nutrition

Per Serving.

Calories

151 kcal

8% of Daily kcal

Protein

4.2 g

8% RDI

Fat

2.3 g

0.3g sat fat

Carbs

29 g

11% RDI

Sugar

0.6 g

1% RDI

Fiber

5.9 g

20% RDI

Salt

0.8 g

17% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A+ · 9.1 / 10

Comments

Click to rate

Ingredients

For 12 servings

Adjust servings

For the dough

450g Rye Flour
375ml Water, warm
100g Rye Sourdough Starter, active, 100% hydration
10g Sea Salt, fine
2 tsp Caraway Seeds
Some Sunflower Oil, for greasing the pan

For the pan

1 tsp Neutral Oil, for greasing

🧈 Plus ~1g of fat

Rye bread

Method

Grease the pan

Mix the dough

Proof the loaf

Preheat the oven

Bake the loaf

Cool and slice

Ingredients

Method

For the dough

For the pan

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the dough

For the pan

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