Rye Porridge Sourdough Bread

Ingredients

• 200 g Rye Grains (crushed coarsely)
• 400 g Water (for porridge) (cold tap water)
• 2 g Salt (for porridge) (fine sea salt)
• 300 g Spelt Flour (unbleached, sifted)
• 200 g Wheat Bread Flour (high‑protein bread flour)
• 350 g Water (for dough) (lukewarm, about 30°C)
• 100 g Active Sourdough Starter (100 % hydration, fed 12 h prior)
• 10 g Salt (for dough) (fine sea salt)
• 5 g Olive Oil (for lightly greasing the container)

Instructions

1. Crush rye grains

   Place the rye grains in a food processor or mortar and pulse until coarsely broken, but not turned into flour.

   Time: PT5M

2. Cook rye porridge

   Transfer the crushed rye to a saucepan, add 400 g water and 2 g salt, bring to a gentle boil, then simmer, stirring occasionally, until the grains are soft and the mixture thickens (about 15 minutes).

   Time: PT15M

   Temperature: Medium heat

3. Cool the porridge

   Spread the hot porridge on a large plate to cool at room temperature for 15 minutes, then place it in the refrigerator for 60 minutes until cold but not frozen.

   Time: PT75M

4. Autolyse the flours

   In a mixing bowl combine 300 g spelt flour, 200 g wheat bread flour and 350 g lukewarm water. Stir until no dry spots remain. Cover and let rest for 20 minutes.

   Time: PT20M

5. Add sourdough starter

   Add 100 g active sourdough starter to the autolysed mixture and mix by hand or with a dough hook until fully incorporated.

   Time: PT5M

6. Add dough salt

   Sprinkle 10 g salt over the dough and mix until the salt is evenly distributed.

   Time: PT5M

7. Incorporate rye porridge

   Take the cooled rye porridge (ensure it is not ice‑cold) and fold it into the dough until evenly distributed.

   Time: PT5M

8. First bulk‑fermentation rest

   Cover the bowl and let the dough rest for 20 minutes at room temperature.

   Time: PT20M

9. First fold

   Perform a stretch‑and‑fold: lift one side of the dough, stretch upward, then fold it over onto itself. Rotate the bowl and repeat 4‑5 times.

   Time: PT5M

10. Second bulk‑fermentation rest

    Let the dough rest uncovered for 45 minutes.

    Time: PT45M

11. Second fold

    Repeat the stretch‑and‑fold technique as in step 9.

    Time: PT5M

12. Final bulk‑fermentation

    Allow the dough to continue fermenting until it has roughly doubled in size and feels strong (about 1 hour 30 minutes).

    Time: PT90M

13. Shape and transfer to container

    Lightly oil a plastic container, turn the dough onto a floured surface, shape into a round loaf, and place it seam‑side up in the container.

    Time: PT5M

14. Bench rest

    Cover the container and let the dough rest at room temperature for 30 minutes.

    Time: PT30M

15. Cold proof overnight

    Place the covered container in the refrigerator and let the dough proof slowly for about 12 hours (overnight).

    Time: PT12H

    Temperature: 4°C

16. Preheat oven and steel

    Place the baking steel on the middle rack and preheat the oven to 250°C (482°F) for at least 45 minutes.

    Time: PT45M

    Temperature: 250°C

17. Bake with steam – first phase

    Transfer the loaf onto the steel, add a tray of boiling water to the oven to create steam, and bake for 20 minutes.

    Time: PT20M

    Temperature: 250°C

18. Bake – second phase

    Remove the steam tray, lower the oven temperature to 230°C (446°F), and bake for an additional 20 minutes until the crust is deep golden and the loaf sounds hollow when tapped.

    Time: PT20M

    Temperature: 230°C

19. Cool the bread

    Remove the loaf from the steel and transfer to a cooling rack. Let cool completely (at least 1 hour) before slicing.

    Time: PT1H

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

45 g

Fat

3 g

Fiber

5 g

Ingredient Substitutions

• Instead of Rye Grains: Rye flour (will change texture)
• Instead of Salt (for porridge): Kosher salt
• Instead of Spelt Flour: Whole wheat flour
• Instead of Wheat Bread Flour: All‑purpose flour (lower gluten)
• Instead of Active Sourdough Starter: Poolish, Levain
• Instead of Salt (for dough): Kosher salt
• Instead of Olive Oil: Neutral vegetable oil

Equipment Needed

• Food processor or mortar
• Saucepan
• Mixing bowl
• Digital kitchen scale
• Dough scraper
• Plastic container with lid
• Baking steel
• Oven
• Lame or sharp blade
• Cooling rack

Critical Steps — Do Not Skip

• Crushing rye grains to the right size
• Cooking the rye porridge to the proper consistency
• Ensuring the porridge is cooled but not ice‑cold before mixing
• Performing stretch‑and‑folds at the correct intervals
• Cold‑proofing the dough overnight for flavor development

Chef Tips from the Video

• Use a kitchen scale for all ingredients – accuracy is key for sourdough.
• A quick 10‑second blitz in the food processor gives a perfect grain size for the porridge.
• If you prefer a milder rye flavor, substitute half of the rye grains with rye flour.
• Scoring a deep slash allows the loaf to expand dramatically in the oven.

Troubleshooting

Storage

Refrigerator: Store in a sealed bag for up to 5 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months.

Room temperature: Best eaten within 2 days; keep in a bread box.

Make-Ahead Tips

• The rye porridge can be prepared up to 2 days ahead and kept refrigerated.
• If you’re short on time, you can skip the overnight cold proof and do a longer room‑temperature proof (about 4 hours).
• Freeze the shaped dough after the bench rest; thaw overnight in the fridge before baking.

Frequently Asked Questions