A dense, deeply aromatic traditional German rye bread. It features a robust, sourdough-leavened crumb packed with soaked coarse grains and seeds, encased in a thick, beautifully browned crust.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
125gWhole rye flour
180mlWater
85gMixed grains
5mlSaltCoarsely grind 85g mixed grains using a mill or food processor. Measure out 125g whole rye flour, 180ml water, and 5ml salt.
25gWhole rye flour25mlWaterMix 25g whole rye flour and 25ml water (lukewarm, previously boiled) in a jar. Cover loosely and let stand at room temperature for 24 hours.
25gWhole rye flour25mlWaterAdd another 25g whole rye flour and 25ml water to the starter jar. Let stand at room temperature for another 24 hours. Repeat this feeding process once or twice if necessary until the starter is active and bubbling.
100mlWater85gMixed grainsCombine the ground 85g mixed grains with 100ml water in a bowl to soak overnight. Feed the active sourdough starter once more so you have at least 200g of active starter ready for baking day.
75gWhole rye flour25mlWater5mlSalt
10gYeast
2½mlHoney
25gMixed seedsDissolve 10g yeast in 25ml water (lukewarm) with 2½ml honey if using to support a fresh starter. To the soaked grains, add 200g of your active sourdough starter, the remaining 75g whole rye flour, 5ml salt, the yeast mixture (if using), and optionally 25g mixed seeds. Mix all ingredients well until a cohesive, sticky dough forms.
Transfer the dough into a greased loaf pan (Kastenform). Cover the pan with a damp cloth and let the dough rise at room temperature until its volume has significantly increased, about 2–3 hours.
Preheat the oven to 220°C Ober-/Unterhitze. Bake the bread in the preheated oven on the middle rack for 15 minutes, until the crust begins to set.
Reduce the oven temperature to 180°C Ober-/Unterhitze and continue baking for another 45 minutes, until the loaf sounds hollow when tapped on the bottom and has a deep golden-brown crust.