--- title: "Wheat-Rye Sourdough Bread" url: /wheat-rye-sourdough-bread/ canonical_url: https://flowers-recipes.com/wheat-rye-sourdough-bread/ language: en alternates: pl: https://flowerek.com/chleb-pszenno-zytni-na-zakwasie/ de: https://barbaras-kochbuch.de/weizen-roggen-brot-mit-sauerteig/ en: https://flowers-recipes.com/wheat-rye-sourdough-bread/ x-default: https://flowers-recipes.com/wheat-rye-sourdough-bread/ published: "2012-08-21" last_updated: "2012-08-21" type: recipe author: Basia prerequisites: - /category/baking-and-desserts/ related: - /banana-bread/ - /chocolate-rolls/ - /brioche-buns-with-farmers-cheese/ - /walnut-bread/ categories: - "Baking & Desserts" - Bread tags: - bread - baking - sourdough time: "~ 4 hours" rating: score: 10 best: 10 votes: 1 comments: 9 image: https://flowers-recipes.com/images/2012/08/chleb-pszenno-zytni1-230x150.jpg summary: "Homemade bread is always the tastiest, and store-bought bread can't replace it. Wheat-rye sourdough bread is the perfect homemade loaf." --- # Wheat-Rye Sourdough Bread Homemade bread is always the tastiest, and store-bought bread can't replace it. Wheat-rye sourdough bread is the perfect homemade loaf. **This page in other languages:** [Polski (pl)](https://flowerek.com/chleb-pszenno-zytni-na-zakwasie.md) · [Deutsch (de)](https://barbaras-kochbuch.de/weizen-roggen-brot-mit-sauerteig.md) **Published:** August 21, 2012 · **Author:** Basia · **Time:** ~ 4 hours · **Rating:** 10/10 (1 votes) ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/) - [Banana Bread](https://flowers-recipes.com/banana-bread/) — Banana bread is wonderfully simple, made in a few minutes with no special equipment. I mix mine with a fork and my bread - [Chocolate Rolls](https://flowers-recipes.com/chocolate-rolls/) — Little yeast rolls filled with dark chocolate, best served warm and gooey. Prep them the night before for a perfect swee - [Brioche Buns with Farmer's Cheese](https://flowers-recipes.com/brioche-buns-with-farmers-cheese/) — Brioche buns with farmer's cheese: light as a feather, delicate and lightly sweet. Perfect for breakfast, a snack or des - [Walnut Bread](https://flowers-recipes.com/walnut-bread/) — Walnut bread is slightly sweet thanks to the apricots, but it's aromatic, unusual, and tastes great with cheeses and chu ## Ingredients - 300 g rye sourdough starter - 300 g wheat bread flour, type 750 - 75 g rye bread flour, type 720 - 160-200 ml water - 1 tbsp salt - optionally ½ tsp malt ## Instructions It's been a long, oh so long time since I've shared a bread recipe here. My fans on Facebook (so great that I have so many of you!) voted for a bread recipe, so I finally have a chance to share it. I admit that I don't manage to bake bread very often these days, but I keep promising myself that I'll do better. I must, oh I must! Maybe if I write about it on the blog, I'll be more motivated and will soon be able to bring you one more recipe. I even already have an idea :) Wheat-Rye Sourdough Bread **Directions:** Mix all the ingredients except the water, then slowly add the water and knead the dough. The more water you add, the fluffier the bread will be, but you can't add too much, so that the bread keeps its shape during baking. When kneading, make sure to get rid of any lumps of flour. Knead for about 10 minutes, then shape the dough into a ball and set it aside to rise for 30 minutes. Knead again, shape it into a loaf, and put it into a proofing basket, or into a bowl greased with fat and dusted with flour. Cover with a kitchen towel and set it in a warm place (ideally a turned-off oven warmed to 50°C (120°F)) for about 3 hours. Preheat the oven to 230°C (445°F), together with a baking sheet dusted with flour. Gently transfer the risen dough onto the baking sheet (turn the basket over) and spray it with water. Bake for 15 minutes, spraying the oven with water every few minutes, then lower the temperature to 200°C (390°F) and bake for another 5-10 minutes. Lower the temperature again to 180°C (355°F) and bake for another 25-30 minutes. After baking, take the bread out of the oven and let it cool. Enjoy! Source: "Domowy wypiek chleba" (Homemade Bread Baking) by M. Puzio, J. and I. Johnsson, O. Pawłowska ## Comments (9) - **mojetworyprzetwory** · 2012-08-21 08:44 Gorgeous loaf! I'm grabbing a slice and going for a walk ;) Take care! - **flowerek (Author)** · 2012-08-21 12:38 · reply Thank you. Enjoy your walk :) - **Gotowanie w Wielkim Mieście** · 2012-08-21 09:18 What an appetizing little loaf :) I think I'll start baking myself. Really lovely blog. Take care - **flowerek (Author)** · 2012-08-21 12:42 · reply Thank you. I encourage you to bake bread, because homemade is so delicious. I also recommend the other bread recipes on the blog :) - **Pyza54** · 2012-08-21 13:43 Really great recipe. I love the tangy flavor of rye bread, so I'll be happy to try your recipe. Thank you so much for another page for my little notebook :) P.S. The blog is very neat, pleasant and easy to read – congratulations :) - **S.B.** · 2012-08-21 13:45 Wow, it turned out so beautifully! It must have tasted amazing :) - **karmel-itka** · 2012-08-21 20:39 It looks absolutely gorgeous. - **Agata** · 2012-11-29 10:58 Hello! The bread smells wonderful and tastes amazing :) it's exactly the kind of recipe I was looking for. But in size it looks like an overgrown bread roll, and it's pretty flat with a overbaked crust. What did I do wrong? And if I double the amount of everything, should the baking time stay the same? Take care, and I'm waiting for your advice :) - **flowerek (Author)** · 2012-11-29 11:45 · reply As you can see in the photo, my bread didn't turn out tall either. It spreads out a bit and doesn't rise up much. If you're baking with a double amount, it's best to divide the dough into 2 parts and then bake it a little longer, on the bottom rack of the oven. If the top browns too much, you can cover it with aluminum foil in the meantime. A well-baked loaf makes a hollow sound when you tap it on the bottom. Besides that, I'm really glad you like the taste :) --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)