Sunflower Rye Sourdough Bread (100% Rye)

Rye sourdough is such an amazing bread, and when it's made with 100% rye flour you can really taste the grain. It is a perfect bread for people who want to reduce their wheat intake or suffer from gluten sensitivity. The actual process is very different from wheat sourdough bread and the reason is such: rye grain is very low in gluten. It feels more like wet cement than dough but makes the entire process much easier and more forgiving. In honor of the beautiful agricultural lands in Ukraine, I decided to make this bread with Ukrainian rye flour and sunflower seeds, which are just a few culinary treasures you can find in Ukraine. Don't forget to spread enough butter on your rye toast. And sea salt, of course. YASSS.


100% rye flour

84% water

25% sourdough starter

25% sunflower seeds

2.5% salt


- In a bowl add the water and the sourdough starter and mix well until the starter is dissolved in the water.

- Add the flour and mix until you get a homogenous dough. Because Rye is very low in gluten, there is no need to knead the dough that much or perform stretch and fold sessions.

- Add the salt and mix it in the dough.

- Add the sunflower seeds and mix them in the dough.

- Scrape the sides of the bowl and cover the dough with a towel and let it rise in 50% volume. Takes about 3-4 hours.

- Remove the dough from the bowl to a working surface, using rye flour- shape the dough into a ball. Again, it doesn't need to be perfect.

- Sprinkle some rye flour on the bread and in the proofing basket and let the dough rise in 50-80% volume (covered with a towel), which should take about 3-4 hours. Usually, I let my sourdough breads to proof in the fridge overnight, but with rye bread, I prefer to bake the same day and leave it to rest for another day before slicing.

- Preheat your oven to 465F or 240C.

- Flip the dough on parchment paper and let it sit for 10 min. The dough will start to crack and this is exactly what we want in order to get the distinctive look of 100% rye bread.

- Bake the dough in a dutch oven pot with the lid on for 20 min.

- Then remove the lid, reduce the oven temperature to 420F or 215C, and keep baking for another 20-30 min.

- Remove from the oven and cool on a rack. With rye sourdough bread, it is recommended to wait a day before slicing.

- Spread some soft butter (it is never enough) and sea salt.



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