Seeded Rye Sourdough

This is one of the recipes I learned at the E5 course. Before, all 100% Rye I had made was with commercial yeast but it’s as simple to make it with wild yeast. Rye bread is one of the easiest as it does not require much in regards to kneading or handling at all, but can be tricky until we get the hand of how wet it is meant to be: very! The dough feels like putty and if your fingers are not leaving an indentation on it whilst you are shaping it, it’s not wet enough.

The Sunflower and Pumpkin seeds add another texture and flavour to it and the absence of molasses makes it more in line with my personal taste-buds.


For the Rye levain

11g starter
110g water
55g wholemeal Rye flour

Mix and leave covered for 8-12h at room temperature.

For the final dough

160g Rye levain
190g water
60g wholemeal Rye flour
180g light Rye flour
40g Sunflower seeds (13.5%)
40g Pumpkin seeds (13.5%)
6g salt (2%)

Total water – 300g (101.6%)
Total flour – 295g (100%)


  1. Lightly butter a deep baking tin. The amount of dough should be about 2/3 of the total amount that the tin can hold (tin should be as narrow and tall as possible as the bread will get a better rise and structure);
  2. Mix leaven with the water and salt;
  3. Add and mix the dry ingredients;
  4. Place a bowl filled with water next to you and use it to keep the hands and scraper wet as you scoop the dough in one swift movement from the mixing bowl and shape into a batard;
  5. Place the dough in the tin;
  6. Prove for 4-5h. Add some extra seeds on top after 2h;
  7. Preheat oven to 250C;
  8. Bake with lots of steam at the oven’s highest temperature for 30min and another 10min at 220C;
  9. Allow at least 24h before eating, ideally 48h as the bread is very wet and needs that time to be at its best.