Rye Crust (German style rye sourdough bread)

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recipe by Andreas R.

  • Time icon
    Total Time
    2hrs 27mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    167

Beautiful aromatic German style rye sour dough. With a nice dark texture and crust.

recipe updated Dec 1, 2017

Ingredients

  • Rye flour icon
    Rye flour
    525g (about 3⅛ cups)
  • Water icon
    Water
    430ml (1¾ cups)
  • Rye sourdough starter icon
    Rye sourdough starter
    25g (about 2⅛ tbsp)
  • Barley malt syrup icon
    Barley malt syrup
    1 tsp (7g)
  • Active dried yeast icon
    Active dried yeast
    10g (about 2½ tsp)
  • Bread flour icon
    Bread flour
    130g (about 1 cup)
  • Salt icon
    Salt
    13g (about 2¼ tsp)
  • Malt powder - non-diastatic icon
    Malt powder - non-diastatic
    20g (about 3 tsp)

Tools

  • kCook icon Stand mixer
  • kCook icon Spatula
  • kCook icon Work surface
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large mixing bowl
  • kCook icon Medium bowl
  • kCook icon Bread proving basket

Step preview

  1. Add rye flour, water and rye sourdough starter to a clean medium bowl
  2. Mix thoroughly and cover
  3. Keep warm - approx 16 hr
  4. Add water, barley malt syrup and active dried yeast to a clean large mixing bowl
  5. Mix thoroughly until dissolved
  6. Add bread flour, salt, malt powder - non-diastatic and rye flour to the dough
  7. Transfer dough to dough
  8. Knead thoroughly until smooth and cover - 9 min
  9. Set aside - 20 min
  10. Pre-heat - 260°C
  11. Prepare a clean work surface
  12. Transfer dough to work surface
  13. Knead large mixing bowl into a ball
  14. Flour a clean bread proving basket generously
  15. Transfer dough balls to bread proving basket
  16. Prove - 50 min
  17. Transfer content of bread proving basket to baking sheet
  18. Set aside - approx 3 min
  19. Bake - 5 min, 260°C
  20. Bake - approx 10 min, 260°C
  21. Bake - approx 55 min, 200°C
  22. Remove and let cool
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