100% Rye Sourdough Bread is not everyone's cup of tea, but this culture will help you make Rye Bread second to none you may find in Europe.
Rye bread is traditionally quite dense, and actually gets even better in taste if you leave it for a day or so! [if you can!] Brett's recipe calls for both rye flour and rye meal, which are also available from our shopping cart.
Because Brett's recipe produces fairly wet dough, it is best to proof/bake this in a tin, use a proofing basket or a lined S/S or ceramic bowl to proof your dough.
Bretts Noy’s 100% Rye Starter