Sourdough Rye Bread

Preparation info
    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


  • 300 g (10½ oz) mixed whole grains (rye, barley, spelt, and/or buckwheat)
  • sou


  1. Soak the grains for 24 hours in plenty of water. Drain them well.
  2. Mix the sourdough starter and all of the other ingredients in a bowl for 10–15 minutes or until the dough forms a soft ball. A standing mixer is almost indispensable, although this can be done by hand with a lot of muscle power. Pay attention to the water amount: Too little water will result in a