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100% rye sourdough bread

100% rye sourdough bread

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Pane
Cuisine Ebraica
Servings 1 tin loaf


  • 75 g rye starter for day 1
  • 140 g tap water at room temperature for day 1
  • 100 g rye flour for day 1
  • 175 g rye flour for day 2
  • 7 g sea salt for day 2
  • 125 g tap water at room temperature for day 2
  • 1 tsp of molasses or honey if you like for day 2
  • seeds to taste also in no way necessary for day 2
  • oil for coating the tin


  • In a big bowl, mix all the ingredients for day 1 with a spoon until the mixture looks like porridge. Cover the bowl with cling film and leave at room temperature for 12 hrs, until it doubles in volume. I do the mixing in the evening around 8 p.m. so the next morning I can proceed with the next steps.
  • Once the 12 hours have passed, add to the bowl all the ingredients for day two and mix everything for a good 5 minutes. Forget about the normal consistency of bread dough, this will look like a muddy mess, and that's ok.
  • Lightly oil a 500 g loaf tin, transfer the dough in it by spoonfuls and smooth the surface. Sprinkle a little flour or oatmeal (I love the way the bread looks with a bit of oatmeal to coat it!) on to the top of the loaf.
  • Leave to rise again, but this time uncovered, until nearly doubled in size: it will take more or less 5 hours at room temperature, of if you prefer slow rising, 8 hours in the fridge: the time will depend on the strength of your starter and the temperature, so try and see how it works for you.
  • Preheat your oven to 450ºF.
  • Place the loaf in the oven and bake for about 40 minutes; when you are roughly halfway through, open the oven to turn the loaf around and let the steam escape, which will benefit the crust.
  • Once the bread is perfectly cooked, let it come back to room temperature and - if you can resist - allow it to sit for 12 hours, wrapped in parchment paper, before you slice it.
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