How to Make 100% Rye Sourdough Bread | German Rye Sourdough Bread | Roggensauerteigbrot

This video shows how to make an artisan 100% rye flour bread using sourdough only. Yeast is not required for this recipe. 00:00 Introduction 00:46 Step 1 Sourdough 01:36 Step 2 Dough 03:24 Step 3 Shape 06:30 Step 4 Bake Instructions: Sourdough: 350g whole rye flour 350ml water 50°C or 120°F 35g sourdough starter 3,5g salt Let sourdough rest for 12-24 hours at room temperature depending on sourdough starter activity and room temperature. Ingredients for the dough: Sourdough 350g rye flour type 1370 or whole rye flour 190ml water 40°C or 105 °F -- target is a dough temperature of about 27°C or 80°F. Adjust water temperature depending on your room temperature. 12,5g salt Put all ingredients in a large bowl. Mix by hand until well combined. Since this is a rye only dough there will be no gluten structure development. Let dough rest for one hour at room temperature. Shape dough and put it in a proofing basket. Cover dough and let rest for about 75 min at room temperature. Preheat your oven in time for 45 min at 250°C or 480°F. Bake for 10 min at 250 °C with steam. Release steam after 10 min and continue baking at 210°C or 410°F for about 45 min. Enjoy your rye sourdough bread after a total baking time of 55 min. #bread #breadrecipe #sourdoughbread #homemade #homemadebread