Classic Rye Bread


Heres a recipe for a basic straightforward rye bread.  Once you’ve mastered making this bread you can add seeds (toasted and soaked) or dried fruit and nuts.  Time to get creative!



2 loaves, each baked in a pan measuring 10 X 4.5 X 3Inches


Young Starter

150g (2/3 cup) starter

300g (3 ¼ cups) lukewarm water

195g (2 cups) rye flour



400g (2 cups) young starter

800g (3 ¼ cups) lukewarm water

850g (2lb) rye flour

20g (1tbsp) salt


Young Starter

Refresh your starter 12-24 hours before using.  Mix the ingredients together and let stand at room temp covered with a dish towel or plastic wrap.  The furface will start to bubble and it will smell/taste sour.  The longer you leave it the more sour your bread will be.  Experiment to find out what is best for you.    The portion of young starter you do not use will become your new stock starter (place back in the fridge if you want to keep it until the next weekend)



Mix together all the ingredient by first combining the water and starter followed by the flour and salt.  The dough will feel sticky but will hold together.  

Place the dough into a well oiled baking pan or muffin tin.  With a touch of water on your hands smooth the dough over.



Allow the loaf to proof covered at room temperature for 2-6 hours (will depend on ambient heat, water temperature and ripeness of your starter).  When you see 6-8 pin sized holes on the surface its time to bake.



Place the loaf in an oven that has been preheated at its highest setting and immediately drop the temperature to 350 F.  Allow the bread to bake for 50-60 minutes or until the internal temperature reads 206 F.



Allow the bread to cool in one of two ways:


If you want a crisp crust carefully remove the bread from the pan and allow it to cool on a wire rack. If you would like a soft crust remove the loaf from the pan for 10 minutes then place it back in the pan it was baked in.  The bread will steam and soften the crust.


If you can wait allow the bread to sit for at least 6-8 hours or even better overnight before you slice into it.  Freshly baked rye needs time to settle and if you cut it you wont be able to see if the crumb is too damp, too dry or just perfect.



Store the bread in a bread bag or wrapped in a kitchen towel.  If you bake two loaves you can slice and freeze one for easy toasting.


Developing a Liquid Levain Starter

Day One Initial Mix

Rye flour 150g 100%

Water 187g 125%

Honey 3g 3%

Mix the ingredients well, cover with plastic and let stand in warm (75°) space for 24 hours

Day two.  Two feeding

Initial Mix 100 222%

Rye flour 45g 50%

White flour 45g 50%

Water 112g 125%

Mix the ingredients well, cover and let stand for 12 hours.  The two feedings should be 12 hours apart.

Day three four and five.  Two feedings.

Initial mix 100 222%

White flour 90g 100%

Water 112 125%

Mix the ingredients well and cover.  The two feedings should be 12 hours apart.  By day  six the culture should have enough ripeness to be used for bread  

General Feeding

Once your starter is active and alive you can place it in the fridge until you are ready to use.  Refresh your starter by feeding it once, twice or three times before the bake.  The more you refresh the more active it will be.  If the starter has been in the fridge for over two weeks I recommend three feedings before baking.

For general Maintenaince feed:

Starter 20g

White flour 150g

Water 165g

If you wish the starter to grow more rapidly you can use more starter in the feeding.  If you wish to slow it down you can use less starter and/or very cold water.

Pita Bread


 Makes about 24 pitas


570 g lukewarm water

4 g sugar

50 g fresh yeast

280 g whole wheat flour

580 g hard white flour

2 g salt



Preparing the Dough

Place water and sugar in bowl and stir. Add yeast; stir and let rest for 5 minutes. In separate bowl, combine whole wheat and hard white flours and salt; make well in centre. Add yeast mixture to well and stir to combine. Knead until smooth and elastic, about 5 minutes. Place a little vegetable oil on palms of hands and smooth all over dough to prevent crusting. Cover with plastic wrap; let rest for 20 to 30 minutes or until doubled.


Rolling the Dough

Divide dough into 3½ oz pieces. Roll each into ball and let rest for 5 minutes. On lightly floured surface, roll dough into ¼-inch thick circles; let rest for 2 to 3 minutes. Dough must be rolled out evenly to ensure even cooking, and never allowed to dry out prior to cooking.


Cooking the Pita

Preheat oven to 450ºF. Preheat cast-iron pan. Heat salamander.


Place pita rounds in heated cast-iron pan; place pan under salamander until pita begins to rise and puff and bottom develops brown flecks. Place on baking tray in oven for 2 to 3 minutes to finish cooking. Do not overcook pitas. Keep warm on tray covered with towel.

Salty Rye Rolls


Rye % | 56%

Stages | Straight Dough

Leaven | Yeast

Start time to finish | 2 ½ – 3 hours

Hands on time | 30-40 minutes

Yield | One dozen 2.5 oz/70g rolls.



Medium or dark rye flour                           314g / 11.10 oz / 2 ½ cups

Bread flour                                                   250g / 8.80oz / 1 ¾ cups

Instant yeast                                                10g / 0.35oz / 1 tbsp

Salt                                                                 7g / 0.25oz / 1 tsp

Dark molasses                                               23g / 0.80oz / 1 tbsp

Warm (105F/41C) water                            350g / 12.35oz / 1 ½ cups



Danish Sourdough Recipe:

300g rye

300g seeds (pumpkin, sunflower, sesame, and flax)

400g water

10g salt

200g starter


Mix all of the ingredients together until there are no clumps.


Let it rest for 10 minutes


Mix again for 2-5 minutes


Place in greases loaf pan,


Let it bulk ferment, at room temperature for 3-5 hours, then refrigerate over night


Bake the next day at 375-400F   for 1- 1.5 hours


Let it sit for a day before slicing into it.


Cover in aluminum foil when the loaf is completely cooled.


How to maintain your starter:


Take 10g of ripen starter and mix with 70g of flour. Cover and place in fridge.


When ready to replenish take out starter 8-10 hours before using it and feed it with 100g of flour and 150g of water.


Let it sit at room temperature for 8-10 hours, or when it is alive and ready to use.



Seeded Wheat and Spelt crackers:

Preheat oven to 425F


200 g of blended spelt and whole wheat

50g sesame seeds

50g of poppy seeds

70g water

8g salt

10g olive oil


Mix all of the ingredients until there are no clumps and a dough is formed.


Let rest for 5 -15 minutes.


Roll out the dough thinly on parchment. And transfer to baking sheet


Preheat oven to 425F


Put crackers in oven and drop oven temperature to 200


Bake for 20 – 30 min



Red Fife Shortbread cookies:

Preheat oven to 350

200g redfife

200g almond meal

133g sugar

¼ tsp salt

150g butter at room temperature


Blend flour with almond meal


Add sugar and salt to flour blend.


Add butter and mix until dough is formed. Do not over mix.


Form cookies on sheet tray and bake for 10-12 min.