Cookies: by using this site you accept that we may leave a cookie on your machine in order to manage your shopping basket and improve the overall site experience.


for when you have less time to spend in the kitchen.
know what flour you'd like to bake with? use the finder to search recipes by flour type.

100% Dark German Rye Bread

A moist, dense long lasting rye bread, using a rye sourdough.

Preparation method

Preparation time:           5-6 hours, including resting time

Baking time:                   50 minutes

1.      Rye starter is produced by blending flour, water and rye mother (please see here for “How to Create a Mother Dough”). Cover and allow to rest in a sealed plastic tub for 6-12 hours. 

2.      Mix the flour and salt in a mixing bowl. Make a well in the centre and pour in the water and starter. Using a mixer it will take 5 minutes on the first setting. At this stage the dough will feel very sticky.

3.      Place in a plastic tub and leave to rest for 1 hour. Scale into 3 x 800g pieces for large bread tin loaves. 

4.      Gently shape into well-oiled loaf tins and smooth the tops with well-floured hands. Flour the tops with approximately 1/2cm thick layer of rye flour. 

5.      Rest again for 4-5 hours in a plastic tub. Rye is a very dense loaf – it will crack and  will only prove to about 50% more of its original height.

6.      Place an oven proof dish on the floor of the oven containing a handful of ice cubes or water (if your oven has a steam setting then use this). Pre-heat the oven at 230°C then bake for approximately 25 minutes. Reduce the temperature to 220°C and bake for a further 25 minutes. 

7.      Turn out onto a wire rack for 4-6 hours to set the loaf interior before slicing.

Recipe Tip: this recipe can also be made with the addition of 75g seeds during mixing then add 25g for the top. In the rye bread pictured here, we added: pumpkin, golden linseed, sunflower and Polish hulled millet seeds (we chose these as they all have a lighter colour so can be seen in the dark rye bread). 

Serving suggestion: rye bread topped with your favourite sandwich topping is a tasty and healthy lunch - especially smoked salmon and avocado!

what you will need

Makes 3 large loaves

Rye Starter:

200g Marriage’s Dark Rye flour

200ml tepid water

100g rye mother


Final Dough:

1000g Marriage’s Dark Rye flour

500g rye starter

850ml (hot) 50°C water

20g salt

3 large loaf tins (greased)