Rye sourdough bread recipe | Good Food
This basic all-rye sourdough loaf has a deep malty flavour which works well with smoked fish or cured meats. Rye has less gluten than wheat so requires a slightly different technique
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 250g wholemeal rye flour
- 100g active rye starter (see above)
- 500g wholemeal rye flour extra for dusting
- 10g fine salt
- 25g butter softened, for the tin
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