Tuesday, August 18, 2015


Rye grain has many uses, for flour, beer, whiskeys, and even some vodkas. It can also be eaten whole, as rye berries (cooked), or as rolled rye (flakes). Whole rye kernels are usually called rye berries. To make them softer, you soak them in water overnight, and then cook them according to the needs of the recipe. This is a pretty basic bread recipe, hearty and dense.
Adding the rye berries makes it even more delicious, with just a slightest crunch from the berries. The strong, aromatic rye berries are a fantastic addition for breads served with spicy dishes, like this one. When choosing whole rye kernels, always go for the organic produce, as they are grown naturally, and they don't have a bad effect on your health or the soil where they are grown.

Rustic rye berry bread loaf recipe tinascookings.blogspot.com

For the rye berries
150 grams whole rye berries
300 ml cold water
For the starter
300 grams plain flour
300 ml warm water
2 teaspoons dry yeast
For the dough
200 grams plain flour
2 tablespoons vegetable oil
1 teaspoon salt

Start by washing the rye berries, then letting them sit overnight in 500 ml cold water. They will not expand nor absorb much of the water, but they will soften up, and that is what you need. Next day drain them really well, then put them in a large pot, add 1,2 litre (about 5 cups) ml cold water and bring them to a boil over high heat. Once they start to boil, lower the heat to medium high and let them cook, stirring occasionally, for 45-60 minutes. Be careful towards the end of cooking time, because they can stick to the bottom of the pan.
Before you start cooking the rye berries, make the starter for the dough. Place 300 grams of the plain flour in a large bowl, add the yeast and the warm water and mix really well, until everything is smooth and well blended. Let this starter rise in a warm place for about an hour. When the starter has risen and the rye berries are cooked, drain them and let them cool down. Add them to the starter and mix them through, gently but thoroughly.
Add the rest of the flour, salt and oil, and mix until a dough starts to form. Transfer it to a floured surface and knead for at least 5 minutes by hand, this will make the dough more elastic. Shape it into a round loaf and let it rise in a warm spot for about an hour, then bake in a preheated oven, at 200˚C (400˚F) for 25 minutes, then for 35 more minutes at 180˚C (350˚F), because the bread is dense and you need it to cook thorough. Let it cool down slightly, then slice it up and serve. Yields one standard (23 cm; 9") loaf.


  1. Bas mi se svidja, drugaciji je, a mene to uvek privlaci :) Hvala na receptu!

  2. QUESTION: Judging by the picture, I'm guessing the recommended shape for baking this loaf is a drop round roughly 10" across and a smidge over 2" high before baking ... is that about right ? I'm also guessing you baked this on parchment paper on a baking sheet rather than atop a pizza stone, right ? Thanks in advance for any answers.

    1. Actually, I baked this one on a large baking sheet (just regular baking sheet). The loaf will not change the shape very much, as the bread is rather dense, but it will rise during the baking. If you wish, you can bake it in a round pan, or on a pizza stone, just be sure to adjust the baking time accordingly :)

    2. Thank you. I only asked about height because thickness of the loaf affects baking time.

  3. Question: Is that 1 tsp of salt correct ? I would have guessed at least 2 tsp.

    1. For a brief period, I had to cut down on the salt intake, so the one teaspoon was perfect for me; if you wish, feel free to increase the amount, it will be fine :)

  4. One last question: I assume the "For the bread / 500 grams plain flour" is a typo, since it seems redundant with the 300 gr in the starter and the 200 gr addition after the starter rises, correct ?

    1. Yes, you are correct, that is just a clumsy division of ingredients, I'll correct it. Thanks!


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