Rye Bread Recipe

How to make rye bread

1. For the rye sourdough starter, mix the buttermilk and rye flour well in a bowl, cover with a tea towel and leave at room temperature for 3 days, ideally at 23–25°C (73–77°F). It is important that it doesn’t develop mould, but it should start bubbling.
2. Day 1: If you’re making your first loaf from the starter, dissolve all the starter in the lukewarm water in a large mixing bowl (for subsequent loaves use just 3 Tbsp of the starter; see Day 2, below). Stir in the salt and rye flour, cover the bowl with a tea towel and leave at room temperature for 12–24 hours.
3. Day 2: Add the cracked rye and cold water to the dough and stir with a wooden spoon until smooth (it will be too runny to knead). Remove 3 tbsp of the mixture to an airtight container and refrigerate; this will become your sourdough starter for the next loaf you make. It will not need taking care of, but it will need to rest for at least 3 days before you use it again. It will last up to 8 weeks.
4. Lightly oil a large loaf tin, about 30 x 10cm [12 x 4in], and 10cm [4in] deep. Pour in the dough, cover with a damp tea towel and leave to rise at room temperature for 3–6 hours, or until the dough has almost reached the top of the tin.
5. When ready to bake, preheat the oven to 180°C/ 350°F/Gas 4. Bake the loaf for 1 hour 45 minutes, then immediately turn the loaf out of the tin on to a wire rack to cool. This is great to eat just out of the oven, though it is difficult to cut, so wait until the next day… if you can!