Sourdough Rustic Rye Loaf
This is a reccipe for a mini loaf. It's perfect for a one to two head household. However, if you'd like a larger loaf, just double the recipe!
Serves: 1 small loaf
  • 125 g rye flour
  • 125 g flour
  • 110 g water
  • 50 g yogurt
  • 50 g active rye sourdough starter
  • 3 g sea salt
  1. Start by mixing together the rye flour, flour, water, yogurt, and sourdough starter. Let rest for about 30 minutes.
  2. Add the sea salt and knead a bit with your handss to form your loaf.
  3. Place a clean towel in a bowl and sprinkle with flour.
  4. Place the loaf in the bowl bottom side up.
  5. Let rise either overnight or about 3 hours in a warm place.
  6. Preheat the oven to 250 C or 480 F for a good half hour to make sure the oven is completely up to temperature.
  7. Transfer the loaf to a baking stone or baking sheet and score the top.
  8. Bake for about 40 minutes until a beautiful crust forms.
Recipe by Baking My Way Through Germany at