Rye Sourdough

Preparation info
  • Makes


    small loaves
    • Difficulty


    • Ready in

      6 hr

Appears in
Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

By adding a slight bitter-sweetness with black treacle/molasses, Alex’s variation on a basic rye sourdough gives your tastebuds a very pleasurable workout. This loaf goes very well with hard and blue artisan cheeses.


  • 400g/14oz/scant 3⅔ cups light rye flour, plus extra for dusting


  1. Mix all of the dough ingredients together in a bowl to form a thick batter, cover and leave to rest for 30 minutes. Meanwhile, grease two 500g/1lb loaf tins.
  2. Divide