12 h 0 min

Step 1

In a bowl add the water and the sourdough starter and mix well until the starter is dissolved in the water.

Step 2

Add the flour and mix until you get a homogenous dough. Because Rye is very low in gluten, there is no need to knead the dough that much or perform stretch and fold sessions.

Step 3

Add the salt and mix it in the dough.

Step 4

Add the sunflower seeds and mix them in the dough.

Step 5

Scrape the sides of the bowl and cover the dough with a towel and let it rise in 50% volume. Takes about 3-4 hours.

Step 6

Remove the dough from the bowl to a working surface, using rye flour- shape the dough into a ball. Again, it doesn't need to be perfect.

Step 7

Sprinkle some rye flour on the bread and in the proofing basket and let the dough rise in 50-80% volume (covered with a towel), which should take about 3-4 hours. Usually, I let my sourdough breads to proof in the fridge overnight, but with rye bread, I prefer to bake the same day and leave it to rest for another day before slicing.

Step 8

Preheat your oven to 465F or 240C.

Step 9

Flip the dough on parchment paper and let it sit for 10 min. The dough will start to crack and this is exactly what we want in order to get the distinctive look of 100% rye bread.

Step 10

Bake the dough in a dutch oven pot with the lid on for 20 min.

Step 11

Then remove the lid, reduce the oven temperature to 420F or 215C, and keep baking for another 20-30 min.

Step 12

Remove from the oven and cool on a rack. With rye sourdough bread, it is recommended to wait a day before slicing.

Step 13

Spread some soft butter (it is never enough) and sea salt.

Step 14

YASSS!