Go Back
A dark wholegrain loaf cut into thin slices on a wooden board

No sugar rye bread with fresh-milled rye flour

A dense 100% wholegrain rye tin loaf raised with a rye sour and no added sugar, made with freshly milled rye flour.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Sour, proof and rest 1 day 15 hours
Total Time 1 day 16 hours 45 minutes
Servings: 18 thin slices
Course: Bread
Ingredients Equipment Method Notes

Ingredients
  

The rye sour (evening before)
  • 30 g active rye or wheat sourdough starter
  • 150 g freshly milled wholegrain rye flour fine setting
  • 150 g water about 30 °C
The dough (next morning)
  • 330 g rye sour all of it
  • 350 g freshly milled wholegrain rye flour
  • 290 g water about 35 °C
  • 10 g fine salt
  • 6 g caraway seeds optional

Equipment

  • Sana grain mill
  • 1 kg (2 lb) loaf tin
  • Probe thermometer

Method
 

  1. Build the sour. Mix the starter, 150 g rye flour and 150 g water at about 30 °C into a thick paste. Cover and leave at 18 to 22 °C for 10 to 12 hours, until domed, bubbled and sharp-smelling.
  2. Mill. Mill 350 g rye on a fine setting and let the flour cool for 10 minutes.
  3. Mix. Stir the sour, flour, 290 g water at about 35 °C and salt until no dry flour remains, then 3 to 4 minutes more. Stir in the caraway if using. Do not add flour; the paste should be sticky and heavy.
  4. Into the tin. Scrape into a well-greased 1 kg loaf tin with a wet spatula, smooth the top with a wet spoon and dust with rye flour.
  5. Proof. Cover loosely and proof 2.5 to 3.5 hours at 24 to 26 °C, until risen by about half with fine cracks across a matte, domed top. Preheat the oven to 230 °C.
  6. Bake. Bake covered loosely with foil at 230 °C for 20 minutes, then uncovered at 180 °C for 55 to 60 minutes, until the centre reads 96 to 98 °C.
  7. Rest. Turn out onto a rack and leave uncovered for at least 12 hours, preferably 24, before slicing thinly.

Notes

About 4.3 g fibre a slice (18 slices), calculated from USDA values for rye grain. Rye must be stored six months after harvest before milling.