This light rye mixed with high-gluten flour bread has a full flavour despite not using any sourdough starter. So if you have not yet had the time to create your own sourdough starter but you would like to start baking your own bread, this could be a great recipe for you.

By following our step by step guidance you will be able to bake a delicious and fresh bread that has a full and rustic-style flavour.

Things to know before you start

Time Schedule

Steps Work time Waiting time
Levain ~5 minutes 12-16 hours
Mix ~20 minutes 10 minutes
Bulk Fermentation, Stretch & Fold ~20 minutes 3 hours
Shape ~10 minutes
Proof 30 minutes
Score ~5 minutes
Bake ~5 minutes 45 minutes
Cool 2 hours

This bread mixed with light rye and high-gluten flour will be ready in 19 to 23 hours.

Total ingredients

Weight Ingredient
280 g Light rye flour
330 g High-gluten flour
13 g Salt
6,2 g Yeast – Fresh
400 g Water

You will have a dough of about 1.029 g in total.


Again a simple recipe for a nice bread without the need for a sourdough starter. Even this is not a recipe for a sourdough bread, you can have a look at our sourdough bread for beginners recipe as it contains more details for the different steps you also need to do here.

Baking tools

You are good to go with some of our should have baking tools. To get a nice round shape for your loaf I recommend a round banneton proofing basket.


1. Levain

Weight Ingredient
250 g Light rye flour
250 g Water – Room temperature
0,2 g Yeast – Fresh
  • Mix the 3 ingredients together
  • Store sealed for 12 to up to 16 hours at 20-22°C (68-71,6°F)

2. Mix

Weight Ingredient
13 g Salt
6 g Yeast – Fresh
150 g Water – 40°C (104°F)
  • Mix salt and crumbled yeast with water in a separate bowl to dissolve
Weight Ingredient
30 g Light rye flour
330 g High-gluten flour
Dissolved salt, yeast and water mixture
  • Mix all of the mentioned ingredients together in a stand mixer for 5 minutes on speed level one and 7 minutes on speed level two
  • The dough shouldn’t stick too much to the bowl after mixing

3. Bulk Fermentation, Stretch & Fold

  • Cover the dough and let it rest for a total of 3 hours at 20-22°C (68-71,6°F)
  • During that time stretch & fold the dough every 30 minutes (5 times in total) and after the 5th time let it ferment further for another 30 minutes until 3 hours in total are reached
  • After each stretch and fold put it back to the bowl and cover it again so it doesn’t dry out

4. Shape

Light Rye Mixed With High gluten Flour Bread Dough

5. Proof

  • Dust your proofing basket with a bit of high-gluten flour
  • Put your previously shaped dough seam-side-up in the dusted proofing basket
  • Add a bit of flour on top
  • Cover it with a towel
  • Let it proof at 20-22°C (68-71,6°F) for 30 minutes

6. Score

  • Cover a pizza peel with parchment paper
  • Gently take your dough out of the proofing basket by flipping it upside down on the pizza peel
  • Make some cuts (about 2 cm deep) with a bread lame
  • This time I went for 7 cuts starting from the middle and going straight to the sides

7. Bake

  • Preheat oven to 250°C (482°F) for ~45 minutes with the upper and lower heat function
  • Put the loaf in the oven, create steam and bake for 45 minutes
  • After 10 minutes lower the temperature to 220°C (428°F), let the steam out by opening the oven door for ~45 seconds and close it again

8. Cool

  • After baking take out your loaf immediately
  • Let your loaf cool for about 2 hours on some kind of grid before the first cut



This crust is a darker one with a full rustic flavour.


The crumb is quite fine and fluffy with only a few bigger pores.


As you may have guessed from the crust, the taste of this light rye mixed with high-gluten flour bread is rustic and aromatic. It has a very light onion taste which goes very good with the aroma of the crust.

Goes good with

A rustic-style bread like this always goes good with scrambled or fried eggs, topped with a little parsley. Another option would be a good ham with some gherkins. If that’s all not yours you can simply eat it with butter and salt.


This recipe was inspired by Susannes 3C-Brot.