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
  • 60


  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