Ingredients
500g Ballybrado Organic Whole Rye Flour
10g salt
350g rye starter (see our recipe on ‘how to make your own sourdough starter)
360ml water
Ballybrado Organic 100% Rye Sourdough Bread
Method
1. Mix all ingredients in bowl (best to use dough scraper or your hands). No need to
stretch and fold; if it resembles a big mess you’re probably doing it right! There is not
going to be much kneading and no window test either with this bread.
2. Prove in covered bowl for approx. 2 – 3 hours. You should see cracks and small holes
on the surface.
3. Pour dough onto worktop. Knock back, try shape as round as you can.
4. Place in heavily-dusted proving basket, dust on top too. Cover, leave to prove for
approx. 2 hours.
5. Preheat oven to 230°C.
6. Place bread onto parchment paper, leave to sit for 5 mins, then bake in oven (with
steam) for approx. 45 mins. No need to score the bread.
7. Leave bread cool fully and then rest for a minimum of 12 hours (if not 24) to allow
flavours to develop and to avoid upset tummies
Tip: You can use this recipe with Ballybrado Organic Whole Light Rye Flour too! Light Rye
behaves just like normal Rye, but is somewhat lighter in texture and colour.
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