HEALTHIEST, TASTIEST SOURDOUGH BREAD - 100% RYE

So healthy and nourishing 💕 My first time making a sourdough with all rye flour! I got a big 12.5kg bag of @champagnevalleyflour Rye Flour and I figured I needed to start learning to make some 100% rye breads 😂. Honestly one of the easiest breads I’ve ever made, even though I slightly overproofed it, it’s super forgiving and delicious. I looked at one of @asourstory’s reels on a rye bread and improvised from there. I made a rye starter from my normal sourdough starter and then the next morning just mixed all the ingredients together. Levain: 20g liquid sourdough starter -70 g rye flour 70g water leave for about 8 hours Bread: 450g rye flour 400g water 10g salt Seed mix: 100g mixed seeds 30gr date syrup 125ml hot water Toast seeds in a pan, add the date syrup and water and simmer on low until thick. Smear a medium loaf tin with butter and line with sunflower seeds. Add 150g rye levain to your bowl with your water and whisk to combine. Add flour, salt and seed mix. Mix to combine until homogenous. Spread the mixture into your tin and top with flour/crushed rye so you can track the rise. Leave in a warm spot for 3-6hours until doubled and you can see a few pinholes on top. Bake for a total of 50 minutes - 230c for 25minutes with steam and 210c for another 25minutes. Remove and cool for a few minutes in the pan. Remove from the pan and cool on a cooling rack for 2 hours. After 2h, place in a plastic bag overnight so that the crust doesn’t get dry. After 24h - Slice and enjoy with butter, cheese, date syrup etc! #sourdough #sourdoughbaking #sourdoughbread #ryebread