Rye mix bread with sourdough

I got this recipe from the fabulously creative Ben from FeldlaboratoriumIn June 2020, we baked sourdough bread together at Ben's happening PIXEL bread baking via zoom and ate a snack together with our freshly baked bread in the evening. Hamburg and Nuremberg were suddenly not so far apart.

This bread is simple, sturdy and not a bit fragile - so a great bread for baking beginners! Franconian bread with bread spices should be part of the standard repertoire in my opinion anyway 😋

The ingredients are enough for one very large or two smaller loaves.


  • 150 gr. sourdough starter
  • 500 gr. wheat flour
  • 500 gr. rye flour
  • 1 cube yeast (or dry yeast)
  • 3 tbsp. mix from allspice, coriander seeds, fennel seeds, cumin, anise *
  • 3 tsp. salt
  • water

* Mix the spices in the proportions that taste best to you. You can omit certain spices or add others and of course you can also buy ready-made bread seasoning.


Crush bread spice in a mortar.

Mix rye flour with sourdough and water quick and dirty. The firmer the dough is (i.e., the less water), the sourer it becomes. Leave to rest covered for 12 hours at 19°C.

After 12 hours, leave to rise for 1-2 hours with wheat flour, yeast and water.

Knead well! Then form one large or two small loafs and place them in baskets. Let it rise again for about 1 hour.

Place in oven at 230°C on a stone or in a hot cast pan. Generate steam for the first 15 minutes. Then turn down to 200°C and continue baking for 35-45 min.



7am10“Mix sourdough starter with 500gr rye flour and water.
4pm15“First put some of the dough into a glass and keep it in the refrigerator for the next time you want to bake bread (about 150 gr.), this is the new starter. Afterwards knead the wheat and rye flour, yeast, salt and spices with the rest of the dough and leave to rise for 2 hours.
6pm20“Shape bread, let rise in bread baskets.

INSTRUCTIONS (log, extended version)

7am -> Mix 500 gr. rye flour, 150 gr. sourdough starter and about 450 ml. water. Cover with a damp cloth and let stand at a temperature of about 19°C. Grind the spices finely in a mortar (if you use ready-made bread spices, skip this step).

4pm -> 150 gr. von dem Teig zurück ins Sauerteigglas in den Kühlschrank als Anstellgut für den nächsten Teig. 500 gr. Weizenmehl, Hefe, 2 gehäufte TL Steinsalz, 300 ml Wasser und das Brotgewürz zum aufgegangenen Sauerteig geben. Wieder mit feuchten Tuch abdecken und warm stehen und gehen lassen.

6pm -> Knead the hopefully well risen dough with a few handfuls of flour. Divide into one or two loaves and put them into well-floured fermentation baskets. If you do not have a fermenting basket at hand, you can put a floured cloth in a bowl and let the loaf rise there. Cover it and let it go again in the oven with light on.

7pm -> Turn on the oven to 230°C and put the cast pan with lid or the baking stone in to heat them up. After about 10 minutes, drop the bread from the fermentation basket into the roaster or onto the stone. Achtung, baby, this is hot!

Either put a container with water in the oven or spray a few blasts of mist with a spray bottle to create a humid environment. If the water in the container has not evaporated, take it out after 15 minutes. From then on, the bread should be dry and crispy.

Sauerteigbrot im Ofen
On the left the bread from the fermentation basket, on the right the bread from the bowl lined with the floured tea towel.

20.10h -> The bread is ready! I like to eat it fresh and warm with butter and chives - or some cheese? Smoked bratwurst also tastes extremely good with it. Thanks, Ben, for the nice event baking together and the simple recipe.

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