Ingredients
For the bread
500 gr rye flour
420 gr water
125 gr sourdough starter
125 gr sunflower seeds
13 gr salt
For serving
Soft Butter
Sea Salt
Tools
Bowl
Mixer
Towel
Pot
Rack
dutch oven
Directions
Step 1
In a bowl add the water and the sourdough starter and mix well until the starter is dissolved in the water.
420 gr water
125 gr sourdough starter
Bowl
Mixer
Step 2
Add the flour and mix until you get a homogenous dough. Because Rye is very low in gluten, there is no need to knead the dough that much or perform stretch and fold sessions.
500 gr rye flour
Step 3
Add the salt and mix it in the dough.
13 gr salt
Step 4
Add the sunflower seeds and mix them in the dough.
125 gr sunflower seeds
Step 5
Scrape the sides of the bowl and cover the dough with a towel and let it rise in 50% volume. Takes about 3-4 hours.
Towel
Bowl
Step 6
Remove the dough from the bowl to a working surface, using rye flour- shape the dough into a ball. Again, it doesn't need to be perfect.
Step 7
Sprinkle some rye flour on the bread and in the proofing basket and let the dough rise in 50-80% volume (covered with a towel), which should take about 3-4 hours. Usually, I let my sourdough breads to proof in the fridge overnight, but with rye bread, I prefer to bake the same day and leave it to rest for another day before slicing.
rye flour
Step 8
Preheat your oven to 465F or 240C.
Step 9
Flip the dough on parchment paper and let it sit for 10 min. The dough will start to crack and this is exactly what we want in order to get the distinctive look of 100% rye bread.
Step 10
Bake the dough in a dutch oven pot with the lid on for 20 min.
dutch oven
Step 11
Then remove the lid, reduce the oven temperature to 420F or 215C, and keep baking for another 20-30 min.
Step 12
Remove from the oven and cool on a rack. With rye sourdough bread, it is recommended to wait a day before slicing.
Rack
Step 13
Spread some soft butter (it is never enough) and sea salt.
Soft Butter
Sea Salt
Step 14
YASSS!
