Rustic Wheat and Rye Artisan Loaf

Ingredients:

  • 400g bread flour
  • 100g rye flour
  • 350g water
  • 90g active starter
  • 8g salt

Instructions:

  1. Mix all ingredients and let rest for 30 minutes.
  2. Add the salt and knead gently.
  3. After 30 minutes stretch and fold 4 times, repeat 3 more times every 30 minutes.
  4. Bulk ferment for 4-8 hours.
  5. Shape the dough and place in a floured banneton and prove for another 2-3 hours.
  6. Bake at 220°C (425°F) until golden brown, approx 45-60 mins.

 

Please note: All recipes are intended as guidance only.
Timings and methods may vary depending on your home environment — including factors such as temperature, humidity, ingredient quantities, and the type of flour used.
Sourdough baking is a personal journey, and I hope you enjoy the process of discovery just as much as the delicious results.

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