$60 Rye Bread Recipe
1765kcal
Ingredients
Stage 1 - Freshening (5–6 Hours)
- 10 g Dark rye flour
- 20 g Water
- 5 g Mature sourdough starter
Stage 2 (15–24 Hours)
- 24 g Stage 1 mixture All
- 100 g Dark rye flour
- 76 g Water
Stage 3 - Full Sour (3–4 Hours)
- 200 g Stage 2 mixture All
- 270 g Dark rye flour
- 270 g Water
Final Dough
- 740 g Fully mature three-stage rye sourdough (from Stage 3)
- 422 g Dark rye flour
- 200 g High-gluten bread flour
- 450 g Water
- 18 g Baking salt
- 3 g Instant dry yeast (optional)
- Extra dark rye or rice flour (for dusting)
Equipment
- Baking Stone/Steel or Sheet with Steam Setup
Method
Three-Stage Sourdough Builds
- Stage 1 (Freshening): Mix 5 g mature starter, 20 g water, and 10 g dark rye flour. Cover and ferment for 5–6 hours at 77–79°F (25–26°C).
- Stage 2: Add 100 g dark rye flour and 76 g water directly to Stage 1. Mix thoroughly (it will be firm) and ferment for 15–24 hours at 73–80°F (23–27°C).
- Stage 3 (Full Sour): Add 270 g dark rye flour and 270 g water to Stage 2. Mix well and ferment for 3–4 hours at 86°F (30°C) until soft and fully mature (~740 g total).
- Mix the Final Dough: Combine the 740 g mature sour, 422 g dark rye flour, 200 g bread flour, 450 g water, 18 g salt, and optional 3 g yeast in a mixer bowl.
- Mix for 4 minutes on first speed, then 1–1½ minutes on second speed. The dough will be sticky with no windowpane structure. Target final dough temp is 82–84°F (28–29°C).
- Bulk Fermentation & Shaping: Bulk Ferment: 10–20 minutes if using optional yeast, or 30–40 minutes if naturally leavened.
- Generously dust your work surface with rye flour. Gently shape into a round without building aggressive surface tension. Coat the exterior generously with rye flour and place seam-side up into a floured proofing basket.
- Final Proof & Natural Cracking: Final Proof: 1 hour at 82–85°F (28–29°C) with yeast, or ~1.5 hours with sourdough only. Look for a significant increase in size (less than doubled).
- Cracking Rest: Carefully flip the loaf onto parchment paper. Do not score! Leave uncovered at room temperature for 15–20 minutes. The drying flour skin will form tiny cracks that expand in the oven.
- Bake & Cool: Preheat oven to 480–490°F (250–255°C). Bake with steam for 10 minutes (vent steam briefly after the first 5 minutes).
- Reduce heat to 410°F (210°C) and bake until deeply colored—about 1 hour for a single 1.8 kg loaf, or 35–40 minutes if divided into two smaller loaves.
- Cool completely, wrap in linen/towel, and wait 24 hours before slicing to allow the crumb structure to stabilize.
Nutrition
Calories1765kcalCarbohydrates376gProtein56gFat8gSaturated Fat1gPolyunsaturated Fat4gMonounsaturated Fat1gSodium3519mgPotassium1615mgFiber50gSugar5gVitamin A2IUVitamin C0.01mgCalcium126mgIron11mg
Notes
- Handling Sticky Dough: Do not add extra flour to dry out the dough. High-percentage rye relies on starch gelation rather than gluten; handle with wet hands or generous dusting flour.
- No Scoring Required: The 15–20 minute uncovered resting stage creates natural, rustic cracking on top as the skin dries and expands in the oven.
- 24-Hour Slicing Rule: Cutting into high-percentage rye bread too early results in a gummy or sticky crumb. Resting 24 hours stabilizes the texture and enhances the tangy rye flavor.