Wednesday, October 12, 2011

100% Whole Rye Sourdough Loaves with Sunflower and Caraway Seeds

Submitting toYeastspotting

Sourdough Starter:
145 g  rye  sourdough starter (120% hydration)
410 g stone ground rye flour
413 g water
Let ferment for 7-8 hours

850 g stone ground rye flour
150 g sunflower seeds
15 g black caraway seeds
914 g hot water
Use a  potato masher to combine the hot ingredients. Let sit at room temperature for 8-12 hours.

Final Dough: 
all of the  rye sourdough starter
all of the mash
23g salt
Combine the ingredients in a large mixing bowl. Let ferment for 8 hours.
Line two loaf pans with parchment paper. Scoop the dough into the pans and preheat your oven to 500F.
Bake :
for 20 minutes at 490F, covered with similar pans (it helps the loaves to rise in the oven)
for 20 minutes at 460 F, uncovered
for 10 minutes at 400 F(without pans and without parchment pepper)
turn the oven off and leave the loaves inside for 5 minutes. 
Let sit for 24 hours before slicing.


  1. Wish I could eat a slice of this bread right now.
    Your bread looks delicious.! I do have a question.
    What do you mean by ""Dad" starter"? I have not heard of this term for starter before. Thanks so much for sharing and replying to my question. M

  2. I'm sorry for making confusion. I'm sure that you know the term : mother or sponge (starter culture). I have 2 starter cultures: wheat which I called "mum" and rye called "dad" (more about them in one of my previous posts: The are my parents for my breads.
    Thanks for visiting my blog. Anna