Rye Mixed Bread with Ready-to-Use Sourdough - Recipe and Dosage Guide
Rye Mixed Bread with Ready-Made Sourdough – Uncomplicated and Flavorful
Ready-made sourdough makes baking rye mixed bread much more accessible. Instead of cultivating a sourdough over several days, you add it directly to the dough – and still get a bread with genuine acidity and a good crumb.
Below, you'll first find a dosage table for different rye flour contents, followed by the complete basic recipe.
Recommended Dosage for Ready-Made Sourdough – per kg of Flour
| Rye Flour Content | Direct Method | Multi-Stage Method |
| 80 % Rye Flour | 60 g | 40 g |
| 70 % Rye Flour | 50 g | 30 g |
| 60 % Rye Flour | 45 g | 25 g |
| 50 % Rye Flour | 35 g | 15 g |
When processing very dark flours, add up to 10 g more per kg of flour.
Basic Recipe for Rye Mixed Bread
For a dough made from 910 g of flour
- 610 g Rye Flour Type 1150
- 300 g Wheat Flour Type 550
- 45 g Ready-Made Sourdough
- 20 g Wheat Gluten (or Mega-stable)
- 20 g Yeast
- 20 g Salt
- approx. 740 g Water
Knead all ingredients into a uniform dough. Then let the dough rest for 10 minutes.
Afterward, shape the dough pieces and let them rise in a proofing basket or loaf pan for about 1 hour.
Bake at 240–250 °C. After 10 minutes, reduce the temperature. Total baking time is about 1 hour.
Tip: Wheat gluten or Mega-stable supports the dough structure with a higher rye content – this makes the bread more sliceable and gives the crumb more stability.