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Rye Sourdough Bread Recipe - Rye Type 1150

RyeBread's picture

Rye Sourdough Bread Recipe - Rye Type 1150

Hi everyone,


this is my recipe for a rye sourdough bread using rye type 1150. The bread is baked in a baking pan which allows a hydration of 87.9. 

If you want to have a closer look, here is the link to our recipe video:

Rye Sourdough Bread Recipe Video



320g rye flour type 1150

320ml water 50°C or 120°F

32g sourdough starter

3g salt

Let sourdough rest for 12-24 hours at room temperature depending on sourdough starter activity and room temperature.  

Ingredients dough:


380g rye flour type 1150

295ml water 40°C or 105 °F à target is a dough temperature of about 28°C or 82°F. Adjust water temperature depending on your room temperature.

13g salt


Put all ingredients in a large bowl. Mix by hand until well combined. Since this is a rye only dough there will be no gluten structure development.

After mixing, put the dough in a baking pan. Wet your fingers and smooth the dough surface. Dust the dough with flour.

Let dough rest for two hours at room temperature. Don´t cover it during that time.

Start proofing:

After proofing:


Preheat your oven in time for 45 min at 250°C or 480°F.

Bake for 10 min at 250°C or 480°F with steam. Release steam after 10 min and continue baking at 200°C or 390°F for about 55 min.


squattercity's picture

lovely lovely lovely.

back where I come from -- New York City -- there's really only one type of rye flour I can get: whole rye. And in Switzerland, where I have some family, that's true, too. I've never seen anything but roggenvollkornmehl. How does type 1150 compare? I've made many ryes that call for light or medium and just subbed in whole grain, often simply adding a bit more water. Do you think I could do that with this recipe?


RyeBread's picture

Hi Rob, you can definitely use a combination of light and whole grain for this recipe. I read somewhere that 2/3 white rye and 1/3 whole rye would be a good ratio to replace rye 1150. Have you ever tried Ruchmehl? To my knowledge, this is a flour which is popular in Switzerland. I really Ruchmehl, it has a nutty taste and absorbs a huge amount of water.

squattercity's picture

thanks. I may try it with 100% rye. Or I will have to trek to my go-to Polish grocery ... which sometimes stocks lighter rye flours.

Ruchmehl is great. I've baked with it many times. Still, as I understand it, it is not rye, but is more along the lines of a high-extraction wheat flour.


RyeBread's picture

You are right. They offer wheat or spelt Ruchmehl. So far, I only used wheat Ruchmehl and really enjoyed the breads.

suave's picture

...<in> New York City -- there's really only one type of rye flour I can get: whole rye...

I find that a bit hard to believe considering the abundance of ethnic stores and persistent reports that Brooklyn bakery supply outlets are happy to sell to the public.  I have been, in fact, sent flours from NYC, from both sources.

squattercity's picture

I can get light and medium rye if I walk 45 min to a Polish grocery (though it doesn't always have them in stock.) And I can genrally get rye malt from a home brewing outlet an hour in the opposite direction.

Of course, mail order exists everywhere.

Sorry for the overstatement.🙌🏻🫡

semolina_man's picture

Ruchmehl is high extraction flour.  Nothing too exotic.