Rye Bread with Sourdough (Roggenbrot) Recipe

The Spruce Eats
Serves: 11 Save

Ingredients (11)

  • For the Rye Sponge:
  • 2 1/4 cups/300 grams​ rye flour
  • 1 cup/250 grams water
  • 2 tablespoons/30 grams​ sourdough starter
  • For the Final Dough:
  • 2 3/4 cups/340 grams bread flour
  • 3/4 cup/200 grams water
  • 2 teaspoons/12 grams salt
  • 1 teaspoon/4 grams instant yeast
  • 2 teaspoons/7.5 grams diastatic malt powder (find it at Bobs Red Mill)
  • 1 tablespoon barley malt syrup (or light​ molasses)

Directions

Learn how to make this recipe at The Spruce Eats

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