Bündner Rye Bread

After the Ruchmehl Challenge, this “Bünder Rye Bread” is next on the recipe list. A classic sourdough bread, which has a high crust portion due to its special shape and thus achieves an incomparable eating experience.



  • 150g Water 35°C
  • 150g Rye flour Type 960
  •   15g Starter

Maturity time: 10-12 hours  DT: 26-28°C Hydration (TA): 200%


  • 200g Ruchmehl
  • 270g Water 10°C
  •     2g Yeast

Maturity time: 12 hours  DT: 15°C (let it stand at room temperature)

Bread soaker:

  • 30g Leftover bread
  • 50g Water

Soak and puree.

Main dough:

  • 315g Mature sourdough
  • 472g Mature pre-dough
  •   80g Soaked bread 
  • 200g Rye flour Type 960
  •    13g Salt
  •      2g Bread spice, as desired


  • Mix all ingredients on a slow speed for 6 minutes. 
  • Then let it rest in the mixing bowl for 30 minutes. 
  • After resting, shape the dough into a round loaf and let it relax for 5 minutes. 
  • Press a hole into the middle of the dough and using your fingers enlarge it to about 12-14cm.
  • The shaped ring is now set onto baking paper to proof. Once ⅔ proofed, score 3x with a knife. 
  • Bake the bread at 250°C with steam. Turn the oven down to 200°C after 10 minutes and bake until well browned. 
  • Baking time of about 55-60 minutes.