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Delicious honey and rye sourdough bread.
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5 from 11 votes

Honey and Rye Sourdough Loaf

A delicious rye sourdough loaf with a hint of honey sweetness. The addition of wheat flour makes for a dough that's easier to handle, without losing out on the rich rye taste.
Servings: 15 slices
Prep Time10 mins
Cook Time40 mins
Rising9 hrs
Total Time9 hrs 50 mins

Ingredients

  • 150 ml water
  • 1 tsp salt
  • 150 ml milk
  • 2 tbsp honey
  • 80 g sourdough leaven - (ripe, using equal quantities of flour and water).
  • 200 g rye flour
  • 200 g strong white bread flour

Instructions

  • Mix the water and milk, and measure and reserve 20 ml. Dissolve the honey into the bulk of the liquid.
  • Add the salt to the 20ml reserved liquid, and stir to dissolve.
  • Add ripe leaven to the honey, milk and water mixture, and whisk together.
  • Add flours to the liquid. Add both types of flour slowly to the liquid, mixing together form a rough dough. Leave for an hour.
  • Sprinkle the salt liquid over the dough. Stretch and fold the dough 5–6 times to incorporate into the loaf.
  • Leave to rise for 4–6 hours, depending on room temperature. The dough is ready when it has visibly increased in size, and feels light and spongy to the touch.
  • Form the dough into a loaf shape and rest it (seam down) for 10–15 minutes. Coat
    the inside of a banneton (proving basket) with rye flour. Transfer your loaf, seam up, into the banneton to prove for a further 1–2 hours. It's ready when the dough just starts to lose springiness.  
  • Bake in a pre-heated oven at 220°C/Gas mark 7 for 25 minutes with a dish of boiling water set in the bottom of the oven, or use a Dutch oven or preheated baking cloche.
  • Turn the oven down to 200°C/Gas mark 6 for a further 20 minutes, and remove the lid of the baking pot. The loaf is ready when it sounds hollow when tapped on the bottom. Allow
    to cool completely before slicing.

Notes

• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Cholesterol: 1mg | Sodium: 160mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 15IU | Calcium: 16mg | Iron: 1mg
Course: Baked Goods
Cuisine: Baking, Bread, Polish
Keyword: honey and rye sourdough, sourdough