About this recipe: This bread takes a bit of time, but your efforts will be rewarded with two chewy, hearty loaves of rye.
Bake 20 minutes. In a small bowl, mix together 100ml water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.
Something else. really good! I have a 33 year old starter, so I have been using sourdough for quite a number of years. I did an egg wash,( one whole egg with a tsp. of water, mixed) and brushed it on the bread before baking, then added a sprinkling of caraway seed. It was really good. I made one big loaf instead of two. - 14 Jul 2008
Since I've been given a sourdough starter, I've been making sourdoughs like crazy so the starter doesn't take over my fridge. This is the best of the wholemeal ones I've tried. It rose nicely, but that probably has something to do with me kneading the heck out of it and also me being patient with the dough. I read some advice about sourdough rye, and it said to let it rise for 2-3 hours on each rise. I didn't let this loaf go that long, but pretty close. Anyway, I recommend this one to those who like rye bread. - 14 Jul 2008
I've been making this bread for over a year. It's gorgeous! Dense, rich, heavy, and SOUR :-) when done correctly. It's gooey and sticky to knead when first mixed together but well worth all the trouble. Give this a try! You won't be disappointed! - 14 Jul 2008