Sourdough Rye Bread

Rye is an ancient grain of over 9000 years of growing history. It never has been hybrided and it has no gluten. Thus, it is easy on digestion, but hard in making


  1. 2 cups organic dark rye flour
  2. 1 cup sourdough starter
  3. 1 cup cooled water after boiling
  4. 1/2 tsp salt
  5. 1 Tsp grape molasses


  1. Change Mix all dried ingredients together in a big bowl
  2. Change Add sourdough starter mix everything together using a folk Add extra water if you feel the mixture is too dry Ideally you want to make a wet paste that can be picked up using a spoon
  3. Sprinkle a baking bowl with some flour drop your dough into it
  4. Allow it to rise for anywhere between 4-12 hours The longer you wait the tangier it tastes
  5. Bake at 400F for 50 minutes with a water bath to create a perfect crust

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