Seeded Rye Sourdough Bread

This is an easy recipe for a seeded rye sourdough bread


  • 150g rye flour
  • 350g white flour
  • 100g sourdough starter
  • 15ml olive oil
  • 10g salt
  • 15ml honey
  • 12.5ml white wine vinegar
  • 60ml sunflower seeds
  • 420g water (g not ml)
  • Semolina flour to cover bread

Mix the flower and the water in a blender or by hand and leave the mixture for 4 hours in the bowl. If you are running out of time, you can leave if for 60 minutes. This process is called the autolyse.

Mix the rest of the ingredients with the dough mixture and scoop it out over a smooth, clean surface. Fold the mixture over itself every 40 minutes. Repeat 5 times.

Generously cover the dough in semolina flour and place it in a proofing basket. Put it in the fridge overnight.

Pre-heat the oven with a baking tray or cloche for 1 hour at 250 degrees Celsius. Put the dough in the container, score the bread with a very sharp blade and put it in the oven. Keep the bread covered for 25 minutes and then remove the lid. Turn the oven down to 220 degrees and bake for another 25 minutes.

If you do not have a cloche or a lid for the baking tray, put a tray of water in the oven for the first 25 minutes.


  • Try to use natural, unbleached flour
  • You can replace the sourdough starter with 7.5ml dry yeast
  • You can replace the sunflower seeds with other seeds like pumpkin seeds
  • You can use other types of sweetener like molasses, instead of honey
  • Baking temperatures can vary, depending on your oven

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