Comments on: How To Make Wholegrain Sourdough Rye Bread From Scratch https://ancestralkitchen.com/2025/04/14/how-to-make-sourdough-rye-bread-from-scratch/ Thu, 16 Oct 2025 14:51:16 +0000 hourly 1 https://wordpress.org/?v=6.5.2 By: Alison Kay https://ancestralkitchen.com/2025/04/14/how-to-make-sourdough-rye-bread-from-scratch/#comment-3629 Wed, 30 Jul 2025 07:38:31 +0000 https://ancestralkitchen.com/?p=6195#comment-3629 In reply to JB.

Yes, chuffed is the right word 😉 Thank you for commenting, this is so great to hear. Rye is such a great grain…it just needs handling properly. Well done on seeing it through, I hope you enjoy the bread.

]]> By: JB https://ancestralkitchen.com/2025/04/14/how-to-make-sourdough-rye-bread-from-scratch/#comment-3624 Tue, 29 Jul 2025 18:19:51 +0000 https://ancestralkitchen.com/?p=6195#comment-3624 I finally made proper sourdough rye. Thank you, thank you! Used the recipe in the Ancient Grains e-book. In the past, I followed bloggers’ recipes here in the U.S. where they were treating it like a wheat bread, it was a mess. I always ended up with a small, dense brick that was under cooked in the center. At least I could use if for Kvac. But it was so frustrating. Using the recipe in the e-book, my first loaf came out great! Large, fully cooked and tasty. I used Bob’s Red Mill Whole Grain Rye, my rye starter, and a glass loaf pan with tinfoil cover. I thought the center was undercooked as the color in the center was different on the top after baking but I held off cutting for 24 hours and all was well. I guess I am really chuffed, if that is the right word!

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