Wholemeal Dark Rye and Potato Bread


Preparation info

  • Makes


    • Difficulty


    • Ready in

      25 hr

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

This reminds me of a pumpernickel, though traditionally that would have a much longer sourdough fermentation and long, slow baking in covered tins. But don’t bake the potatoes for this recipe on their own: save energy and cook something else at the same time, such as another loaf, or tonight’s dinner.


For the Soaker

  • 55g/2oz/ cup chopped rye grains
  • 60g/oz/¼ cup cold water


    1. Cover the chopped rye grains with the water and leave to soak for 24 hours.
    2. Heat the oven to 220°C/200°C fan/425°F/gas 7. Bake the potato for 1 hour or until soft, then leave to cool. Scrape the flesh out of the skin, mash it and weigh 235g/oz/1 cup of it to use in the dough.
    3. Mix the rye soaker, mashed potato and all of the other ingredients together thoroughly, working the dough for a few minutes until it changes from brown to a lighter, yellower shade. Because of the low gluten content, you can’t knead it in the same way as a wheat dough, and it will be very wet and sticky. Cover the dough and leave at room temperature for about 3 hours until it has puffed up and is starting to show little holes on the surface.
    4. Grease a 1kg/2lb loaf tin. Dust the work surface with rye flour and turn the dough out onto it. Shape the dough to fit, place it in the tin, flatten the top with wetted fingers and dust the top with rye flour. Cover and leave at room temperature for 1–2 hours, or until you see cracks appearing on the surface of the dough.
    5. Heat the oven to 240°C/220°C fan/475°F/gas 8–9. Dust the top of the dough again with rye flour, put it into the oven and bake for 20 minutes, then turn the oven down to 190°C/170°C fan/375°F/gas 5 and bake for a further 35 minutes, or until the loaf has a rich dark crust.