Wheat and Rye Sourdough Bread

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recipe by Marcel

  • Time icon
    Total Time
    18hrs 47mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    188
based on 15 ratings

A bread only with sourdough starter and without any added yeast. The rough proportions of the ingredients are: 100 % flour, 70 % water, and 2.5 % salt. User generated recipes have not been re-tested by Kenwood.

recipe updated May 3, 2022

Ingredients

  • Sourdough starter icon
    Sourdough starter
    110 g
  • Bread flour icon
    Bread flour
    330 g
  • Rye flour icon
    Rye flour
    60 g
  • Water icon
    Water
    255 g
  • Salt icon
    Salt
    11 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Loaf pan - 23cm (9")
  • kCook icon Baking tray - large

Step preview

  1. Prepare the night before baking
  2. Add sourdough starter to a clean medium bowl
  3. Feed your sourdough starter and let rest overnight at room temperature
  4. Attach the Dough Tool
  5. Add bread flour, rye flour and water to the Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Mix with splashguard fitted - 1 min, Speed Min
  8. Remove the bowl from the machine
  9. Cover with kitchen towel
  10. Let rest overnight
  11. Prepare in the morning
  12. Attach dough tool
  13. Transfer content of medium bowl to Cooking Chef XL Bowl
  14. Add salt to the Cooking Chef XL Bowl
  15. Knead with splashguard fitted - 10 min, Speed 1
  16. Prove with splashguard fitted until doubled - 4 hr, 30°C, Speed OFF
  17. Fold the dough every hour by lifting up the edges and pulling them into the middle of the dough, forming a ball
  18. Transfer dough to lightly floured surface
  19. Roll the dough first from the bottom up, then from right to left, forming a log
  20. Line a loaf tin with a clean kitchen towel
  21. Transfer shaped dough to loaf pan
  22. Let rest - 2 hr
  23. Pre-heat oven - 240°C
  24. Place the clean baking tray into the oven
  25. Once hot, remove the baking tray and place it onto a heatproof work surface
  26. Transfer shaped dough to baking tray carefully
  27. Score the top and immediately cover with a roasting dish
  28. Bake - 25 min, 240°C
  29. Carefully remove the roasting dish from the bread
  30. Bake - 10 min, 210°C
  31. Remove from oven
  32. Serve
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