Recipes › Artisan Loaves & Sourdough
Organic Ingredients🌱 100% Plant-Based
Seeded Rye Sourdough
Earthy organic rye, toasted sunflower and flax seeds, and a whisper of caraway. Dense in the best Nordic way and excellent with soup.
Instructions
- Soak the flax seeds in 60 g of the water for 30 minutes to form a gel.
- Mix the starter with the remaining water, add the flours, and rest 30 minutes.
- Add the salt, soaked flax, sunflower seeds, and caraway; squeeze and fold until evenly distributed.
- Bulk ferment 4–5 hours with 3 sets of coil folds in the first 90 minutes.
- Shape into an oval, roll the top in extra seeds, and proof seam-up in a floured basket overnight in the fridge.
- Bake in a preheated Dutch oven at 475°F: 20 minutes covered, then 25 minutes uncovered. Cool completely; rye slices best the next day.
Baker's tip
Rye dough is sticky; wet your hands instead of adding flour when folding.
Organic Cottage Kitchen GuideGet 15 signature recipes as a free ebook
15 signature organic recipes, a sourdough starter guide, and a plant-based swap chart. Instant download, no inbox confirmation.