Dark Wholemeal Rye Bread Made from Sourdough

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	55 mins
Total Time	3 hrs 10 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Dark Wholemeal Rye Bread Made from Sourdough

Instructions

Knead all ingredients well in the food processor and place in a greased, floured bread pan. Smooth the surface with wet fingers and scratch it crosswise with a knife.
Then place top / bottom heat in the oven for 2-3 hours at 50 ° C until the bread has increased in volume.
Then turn the oven up to 180 ° C and bake for about 50-55 minutes. Just before the end of the baking time, brush the top of the bread with a little oil (this turns the top brown and has a light toasted aroma). Do a knock test at the end.
Annotation:
The sourdough is made according to an old Hobbythek recipe.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.