The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% rye with onion and potato+Cinnamon morning sourdough (inspired by Ian and dabrownman respectively)

Elsie_iu's picture

50% rye with onion and potato+Cinnamon morning sourdough (inspired by Ian and dabrownman respectively)

I’ve been experimenting with different flour combinations lately. The two recipes below are what I baked the last two Saturdays. The onion rye SD was inspired by Ian’s rye porridge recipes and I modified dabrownman’s bran leaven method to put into use in the cinnamon SD.


50% rye with onion and potato


For the dough

50% dark rye

20% whole spelt

30% whole wheat

95% whey

12% starter

1.8% salt

3% vital wheat gluten



15% uncooked barley

50% uncooked potatoes (20% roasted)

2.5% dehydrated onion

cornmeal for rolling


Cook barley in 3 times of water. Season diced potatoes and roast in a little oil at 450°F for 15 minutes or until browned and cooked through. Rehydrate onion in enough water. Let all the above cool completely.

For baking instructions, see below.



Cinnamon morning sourdough


For the dough

50% whole spelt

50% whole wheat

85% whey

12% starter (I used the bran shifted from spelt flour to feed it)

2% salt

3% vital wheat gluten


For the porridge

25% Rolled oats

50% water (60% for extra thick rolled oats)

1/4 tsp cinnamon for every 50g uncooked oats

1/8 tsp salt for every 50g uncooked oats


Put the water to a boil and pour the oats and salt in. Let rest for an hour then stir in the cinnamon. Let cool completely.



10% sunflower seeds+ extra for decoration

7% dried cranberries

3% candied orange peel


Soak the dried fruits overnight in a little water.



For both SD, combine all dough ingredients and let sit overnight for 8 hours. Fold in the add-ins (and the porridge) gently. Let rest for 20 minutes. Perform 3 sets of stretch and fold over a 1.5-2.5 hour period. Preheat the oven at 250°C.

Score the dough and transfer it to the preheated oven. Bake at a 250°C/480°F oven with steam for 15 minutes. Turn it down to 220°C/430°F and bake for a further 15 minutes or until the bread reach a minimum of 205°F




I keep the cinnamon to a minimum to prevent it from overpowering, feel free to increase it if you want it to be more pronounced.


The rye loaf and the cinnamon loaf taste very different. The former being chewier and has an crunchy crust with a strong and robust aroma. While the later being very moist but has a thin crispy crust and comforting taste. I would definitely bake the cinnamon SD again soon to see its full potential when it's not under-proofed.  


Happy Baking everyone!


Danni3ll3's picture

of candied orange peel with the cranberries! And Ito add porridge to it? Wow! What a nice combo!

Both are lovely breads but I really go for the second one!

Elsie_iu's picture

I knew the cinnamon oat SD is your kind of bread, it's too easy to guess that by just browsing through your recent bakes. This loaf is kinda inspired by you as well (I know, inspired by so many people...) since you remind me of how I love cranberries in my SD with your pistachio cranberries SD! I really enjoy this combo of fruits and seeds, I hope I could get it right next time (no rush, no under-bake)!

isand66's picture

So glad I could inspire both of these bakes...great creative combination.  I'm sure when you retry the second one and you let it rise long enough it will be perfect.

Happy Baking.

Elsie_iu's picture

I'm waiting to get inspired by all you experienced bakers so keep your bread recipes coming! I never thought I could successfully make a 50% dark rye bread in the first trial, it really encourages me to keep experimenting and try out new combo. After all, the worst thing that can happen is ending up with a tasty pancake-like bread.