Easy Homemade Rye Sourdough Bread

The best, most delicious, most healthy — for every day. Sourdough bread takes quite a long time to prepare, but the result is worth it, believe me. This is homemade rye sourdough bread with malt, which can be baked in the oven, bread machine, or slow cooker. It is yeast-free, does not go stale for a long time, and stays fresh for days!
cook time: 9h 30 min
Owen Truitt
Easy Homemade Rye Sourdough Bread

Nutrition Facts (per serving)

179
Calories
3g
Fat
30g
Carbs
3g
Protein

Ingredients (12 portions)

To revive the starter:

Ready starter 3 tbsp
Water 70 ml
Rye flour 50 g

For the dough:

Ready starter 100 g
Water 100 ml
Rye flour 50 g

For the bread dough:

Water 170 ml
Honey 1 tbsp
Malt 1 tbsp
Salt 0.5 tsp
Vegetable oil 1 tbsp
Ground coriander 0.75 tsp
Rye flour 230 g
Rye bran 1 tbsp
Flax seeds 1.5 tsp

Recipe instructions

Step 1

Step 1
How to bake homemade rye sourdough bread with malt in the oven? First, we need to revive the starter and make a dough. Prepare ingredients for fermentation. The water should be warm.

Step 2

Step 2
I already have a ready-made starter that I actively use. I have it in my refrigerator. If you store yours the same way, take it out ahead of time to warm it to room temperature. If you don’t have ready-made sourdough, prepare it using another recipe (I give the link below the recipe).

Step 3

Step 3
Place the starter in a half-liter jar, add warm water, stir.

Step 4

Step 4
Pour the sifted flour into the starter, mix well until smooth. It turns out to be a rather thick mass. Cover the jar loosely with a lid or towel. Place in a moderately warm place to rise. The duration of the process depends on the ambient temperature. The warmer it is, the faster everything happens. But you don’t need to place the container with the starter close to the radiator, wanting to speed up the process. The starter may "cook". The optimal temperature is 25-26C.

Step 5

Step 5
The starter should increase in volume by 3-3.5 times. It took me 3 hours to do this. Times may vary, please keep this in mind.

Step 6

Step 6
Now we begin to prepare the dough. Measure the required amount of starter into a convenient container, add water, and mix. I use a whisk for this.

Step 7

Step 7
Add sifted flour (50 g), mix well until lumps disappear.

Step 8

Step 8
Cover the container with the dough and leave it until the volume increases 2-2.5 times. Again, the time may vary, from an hour to four. Depends on the activity of your starter.

Step 9

Step 9
Letʼs start preparing the bread dough. Prepare all the products for this. You can use other fillers if desired. All products should be at room temperature.

Step 10

Step 10
Brew the malt with 50 ml of boiling water, let it cool. Dissolve honey in the remaining water (120 ml).

Step 11

Step 11
After 3 hours, my dough had risen enough.

Step 12

Step 12
Combine flour with coriander, sift through a sieve.

Step 13

Step 13
Add salt, honey diluted in water and brewed malt to the suitable dough, mix.

Step 14

Step 14
Pour bran and half of the sifted flour into the dough and mix.

Step 15

Step 15
Add vegetable oil, mix again.

Step 16

Step 16
Add the rest of the flour to the dough and mix thoroughly for at least 5 minutes. The dough is not stiff, but very thick and quite sticky. I stir it with a wooden spoon, but you can do it with your hands.

Step 17

Step 17
Place the dough in a loaf pan (brush the pan with oil if necessary). Using wet hands, smooth the dough. Cover the top of the dough with a thick towel to prevent it from drying out. Leave the dough in the pan to rise.

Step 18

Step 18
The dough should increase in volume by 2-2.5 times. It took me 2 hours. How to determine if the dough is ready? If bubbles appear on the surface of the dough, the bread is ready for baking.

Step 19

Step 19
Before baking, spray the surface of the bread with water from a spray bottle. Sprinkle with flax seed (optional). Bake the bread in an oven preheated to 210C for 15 minutes with steam (place a baking tray with water on the lower level). Then carefully remove the steam. Bake the bread at 190C for another 15-20 minutes. You are guided by your oven! Then I cover the bread with foil and bake it until done. If you want a crispier crust, you can use the foil later.

Step 20

Step 20
Bake the bread for 45 minutes to 1.5 hours. You can check the readiness of the bread by tapping it with a wooden stick. If the sound is dull, the bread is baked. Sprinkle the finished bread with water and let cool slightly in the pan. Then take it out and wrap it in a towel. Leave until completely cool. Bon appetit!

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