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1 portion(s)


  • 150 g Sourdough starter, See Sourdough Starter recipe
  • 360 g water, Room Temperature
  • 100 g Wholeground rye flour, (or wholemeal flour)
  • 550 g bakers flour
  • 15 g baking powder, (or malt; or bread improver)
  • 1 teaspoon salt

Recipe's preparation

  1. Add all ingredients except salt to the TM bowl and mix speed 4 for 5 seconds

  2. Rest for 30 minutes in TMX bowl. Dislodge from blades before next step.

  3. Add salt; then knead for 2 minutes, interval speed.

  4. Tip out of bowl and knead into a round ball shape. Place in an oiled bowl or Thermomat to rest for 2 hours.

  5. Knead and shape sourdough into a loaf shape & 2nd prove - minimum 4 hours, or overnight. Cooler temp = longer prove = sourer/more intense flavour

  6. Finger poke test - if it bounces back it's not yet ready.

  7. Preheat oven to 250 degrees Celsius.

  8. Slice and spray with water (forms a better crust). Also place 250g of water on a tray at the bottom of the oven.

  9. Place in a preheated oven & reduce the temperature to 220 degrees Celsius; bake for 30-45 minutes.

  10. Remove from oven and allow to rest for at least 45 minutes - it will still be cooking after it is removed so don't slice it straight away!!


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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