Rye sourdough is such an amazing bread, and when it's made with 100% rye flour you can really taste the grain. It is a perfect bread for people who want to reduce their wheat intake or suffer from gluten sensitivity. The actual process is very different from wheat sourdough bread and the reason is such: rye grain is very low in gluten. It feels more like wet cement than dough but makes the entire process much easier and more forgiving. In honor of the beautiful agricultural lands in Ukraine, I decided to make this bread with Ukrainian rye flour and sunflower seeds, which are just a few culinary treasures you can find in Ukraine. Don't forget to spread enough butter on your rye toast. And sea salt, of course. YASSS.

1 serving

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