The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

1939 Rye Sour with Sunflower Seeds

txfarmer's picture

1939 Rye Sour with Sunflower Seeds

Sending this to Yeastspotting.

Index for my blog entries


First saw this formula from Shiao-Ping's blog post, which is adapted from Mariana-aga's blog post here. I stuck to the original version pretty closely but added 20% of toasted sunflower seeds for extra flavor. I was a little wary of baking an 100% rye in free form, but as long as fermentation is managed well, I can still get decent height and volume.

Noticably sour with strong rye flavor, this is a complex and delicious loaf. Very easy to make too.

I followed the original method of bulk fermenation for 2 hours, then shape and proof for 35-50min (40 for me). While some say bulk fermentation is not necessary for rye breads, I find bulk rise +shape +proof helps to redistribute the air bubbles, leading to a more even crumb.


nicodvb's picture

the crumb is open like few other ryes I've seen so far. Great as usual, txfarmer! Did you build the sour in multiple steps?

txfarmer's picture

No, I just used my normal rye starter, refreshed twice before using. However, my rye starter has been getting a weekly workout for the past year, so it's really stable and reliable.

ananda's picture

Lovely work always
Very best wishes

txfarmer's picture

Thanks Andy!

ehanner's picture

I like the seed addition txfarmer. I made this bread a few times from Mariana's blog years ago. I tried adding soaked rye berries and chops which also helped the flavor. Never thought about sunflower. I'll bet that's good.



txfarmer's picture

The seeds do add a lot of fragrance and flavor. I follow some German bakers' blogs, they often add flaxseeds, sunflower seeds, or pumpkin seeds to their rye - a very good idea indeed.

Mini Oven's picture
Mini Oven

..and that's what I added to my rye yesterday! I also threw in some hemp seeds. The pumpkin seeds were chopped almost to a flour and the flax was also crushed. Oops and a good helping of roasted sesame seeds. "Can't be shy with rye!"

Beautiful loaf form! :)

Mebake's picture

Wow! you and Shaio Ping are talent- twins! Such a nice 100% Rye, Txfamer, very very well done.

txfarmer's picture

Thanks Mebake!

wassisname's picture

Simply beautiful rye. The aroma must have been out of this world by the end of the bake! Thank you for sharing.

Cabuya's picture

Hello txfarmer.

Thanks for the beautiful Rye Sour blog. While hamelman's book gave a broad outline of the Detmold method for the development of a mature rye culture, he did not go into details. If you are interested in the details, i refer you to a beautiful calculator for the development process designed by the Detmold group of scientists, which you can find at Click below the photo on the first page on Sourdough. on the next page you will find below the beautiful photo of the rye bread in the right upper corner Samartha's Detmold 3-Stage Sourdough calculator. The calculator will give you the development details for 20,30,40,50,60,80,&100% of rye flour percentage of final weight. You will also find on that second page in the right hand corner the Sourdough Calculator to manipulate and develope recipes, which I love and could not live without any more. Please take a look at it and let me know what you think. Some time ago, I referred Shaio Ping to these calculators, but she seemed not to be interested. Maybe she did not get past that first page with the photo.

I would love to hear your comment