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
    223

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
  • Water icon
    Water
    260ml
  • Rye sourdough starter icon
    Rye sourdough starter
    25g
  • Barley malt syrup icon
    Barley malt syrup
    7g
  • Active dried yeast icon
    Active dried yeast
    10g
  • Bread flour icon
    Bread flour
    130g
  • Salt icon
    Salt
    13g
  • Malt powder - non-diastatic icon
    Malt powder - non-diastatic
    20g

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