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    Quick Rye Bread with Starter

    Quick Rye Bread with Starter

    Crispy, flaky crust, soft inside - rye flour adds an incredible aroma!

    Crispy, flaky crust, soft inside - incredibly soft! I don't buy bread anymore because I can make this perfect rye bread at home. Rye flour adds an incredible aroma and a beautiful color to the dough. Using a quick starter gives the bread enhanced flavor and helps develop better texture.

    This recipe uses the "lift and slap" technique with an extra fold specifically recommended for rye bread to properly develop the gluten structure. The combination of bread flour and rye flour creates a wonderfully soft and fluffy crumb while maintaining that classic crispy, flaky crust. Follow along with the video below to see the starter preparation and folding techniques.

    Watch how to make the quick starter and work with rye flour!

    Ingredients

    For the Starter

    • 50 ml Water(3 ½ tbsp)
    • 6 g Fresh Yeast(1 ⅓ tsp, or 3g dry yeast (1 tsp))
    • 4 g Sugar(1 tsp, optional)
    • 60 g Bread Flour(½ cup)

    For the Dough

    • 210 ml Water(¾ cup + 2 tbsp)
    • 220 g Bread Flour(1 ½ cups)
    • 100 g Rye Flour(¾ cup, plus extra for dusting)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Prepare starter: Combine 50ml water, 6g fresh yeast, and 4g sugar (optional). Add 60g bread flour and mix well. Cover and let rise 20 minutes until bubbly.
      Timer Available:Starter Rise (20:00)
    2. 2
      Mix dough: Add 210ml water to starter. Add 220g bread flour, 100g rye flour, and 6g salt. Mix until no dry flour remains.
    3. 3
      First rest and fold: Cover and rest 30 minutes. With wet hand, stretch and fold 4 sides to center. Lift and slap the dough.
      Timer Available:First Rest (30:00)
    4. 4
      Second rest and fold: Cover and rest 30 minutes. Repeat stretch and fold, more gently. Lift and slap gently.
      Timer Available:Second Rest (30:00)
    5. 5
      Third rest and fold: Cover and rest 30 minutes. Do one more gentle stretch (recommended for rye bread).
      Timer Available:Third Rest (30:00)
    6. 6
      Bulk rise: Cover and let rise 2 hours or until doubled in size.
      Timer Available:Bulk Rise (2:00:00)
    7. 7
      Shape loaves: On floured surface, fold dough and cut in half. Shape each into a ball by rubbing against surface. Bench rest 10 minutes.
      Timer Available:Bench Rest (10:00)
    8. 8
      Final proof: Give each ball a quick fold to tighten. Move to baking tray. Cover and rest 30 minutes. Dust with flour, smooth, and score.
      Timer Available:Final Proof (30:00)
    9. 9
      Bake: Sprinkle water around loaves and cover with another tray. Bake covered at 440°F (225°C) for 25 minutes. Remove the top tray and bake uncovered for 10 more minutes until deeply golden and crispy.
      440°F (225°C)
      Timer Available:Baking Time (35:00)
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    They sing! I could listen to this all day. The crust is crispy and flaky, while the crumb is fluffy and soft. So incredibly soft! No bread is safe from my butter - yum!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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