Learn how to make this gorgeous rye sourdough bread with a complex flavour, aroma and moist crumb. Very popular as the grain flavours are very apparent in this bread.
This recipe uses 25% rye flour (only the endosperm of the rye berry) and 20% rye meal (the entire rye berry) and only 20% bakers flour. The soaker includes kibbled or cracked wheat, kibbled rye, sunflower kernels and linseeds.
Rye flour is a good one to try if you have issues with bloating as it includes only small amounts of gluten.