Overview

This is a true 100% rye sourdough, built using traditional sour + scald stages for structure, sweetness, and shelf life. There is no wheat flour and no kneading. Texture is dense but sliceable, moist, and deeply aromatic.

This method reflects classic German and Eastern European rye techniques adapted for a home oven.

Why Rye Needs a Scald

Rye flour behaves very differently from wheat. It contains:

  • High enzymatic activity (amylase)
  • Little usable gluten
  • A strong tendency toward gumminess if unmanaged

A hot scald gelatinizes starches, controls enzymes, and unlocks natural sweetness—essential for a stable crumb.

Formula Summary

  • 100% dark rye flour
  • 85–90% total hydration
  • 3 stages: sour → scald → final paste
  • Pan baked only

Ingredients

Rye Sour (12–16 hours)

  • 40 g ripe rye sourdough starter
  • 160 g dark rye flour
  • 160 g water (room temperature)

Rye Scald (same day)

  • 120 g dark rye flour
  • 240 g boiling water
  • 1 tbsp molasses or barley malt syrup (optional but traditional)

Final Dough

  • All of the rye sour
  • All of the rye scald
  • 120 g dark rye flour
  • 8–10 g salt
  • 1 tsp caraway seeds (optional)

Total flour: 400 g rye

Stage 1: Build the Rye Sour

Mix starter, rye flour, and water until smooth. Cover and ferment at room temperature for 12–16 hours.

The sour should smell tangy, fruity, and mildly acidic—not sharp or alcoholic.

Stage 2: Prepare the Rye Scald

  1. Place rye flour in a heatproof bowl.
  2. Pour boiling water over the flour.
  3. Add molasses or malt syrup if using.
  4. Stir vigorously until a thick porridge forms.

Cover tightly and rest 3–6 hours. The scald will sweeten and thicken noticeably as it cools.

Stage 3: Mix the Final Dough

  1. Combine the rye sour and rye scald in a large bowl.
  2. Add remaining rye flour, salt, and caraway.
  3. Mix thoroughly with a spoon or wet hand.

The result is a thick paste, not a dough. It should hold shape briefly when smoothed.

Pan, Proof, and Bake

Pan and Smooth

  • Grease or line a loaf pan thoroughly.
  • Scrape the paste into the pan.
  • Smooth the top with wet hands or a spatula.
  • Optionally dust with rye flour.

Final Proof

  • Cover and proof 1½–2½ hours at room temperature.
  • Look for fine surface cracks and a slight dome.

Avoid over-proofing—collapse is irreversible.

Bake

  1. Preheat oven to 475°F (245°C).
  2. Introduce steam for the first 10 minutes.
  3. Bake 15 minutes at 475°F.
  4. Reduce to 375°F (190°C) and bake 50–60 minutes.

Target internal temperature: 205–210°F.

Remove loaf from pan immediately after baking.

Curing the Bread

This step is not optional for 100% rye.

  • Cool completely (minimum 12 hours).
  • Wrap tightly in parchment or linen.
  • Rest 24–48 hours before slicing.

During curing, starches set and flavor deepens dramatically.

Storage and Shelf Life

  • Keeps 7–10 days at room temperature.
  • Flavor improves through day 3–4.
  • Excellent thin-sliced and toasted.

Common Problems and Fixes

  • Gummy crumb: under-baked or sliced too early
  • Collapsed loaf: over-proofed
  • Dry crumb: insufficient hydration or scald time

Notes

This bread rewards patience. Proper scalding, gentle fermentation, and long curing are the difference between a brick and a beautiful traditional rye loaf.