A condensed version of Perfect Loaf’s sourdough rye. Note: try using 75% of the quantities in the recipe, this is too much to fit in our pan.



  • 47 g 100% hydration mature sourdough starter (20%)
  • 234 g sifted rye flour (100%)
  • 234 g water (100%)


  • 65 g sunflower seeds (unsalted)
  • 65 g pumpkin seeds (hulled & unsalted)
  • 30 g flaxseeds (raw)


  • 176 g whole grain rye flour
  • 176 g whole grain spelt
  • 234 g water
  • 88 g dark beer
  • 12 g salt
  • 515 g mature leavain


Leaven & Soaker (day before baking)

  1. Mix all ingredients for leaven.
  2. Ferment for 10-12 hours at around 72-74°F / 22-23°C.
  3. Toast seeds on parchment paper in a pan. Save the parchment paper for baking.
  4. Soak in hot water for the same duration as leaven.


  1. Drain the seed mixture using a fine-mesh sieve, and set aside.
  2. Add leaven to mixing bowl with beer and water, stirring to dissolve the leaven.
  3. Add in all dry ingredients and the drained seed mixture.
  4. Mix well with wet hands or a spatula, there should be no dry bits of flour.

Bulk Fermentation

  1. Cover the bowl and let ferment for 30 minutes at 74°F (23°C) ambient temperature.


  1. Lightly grease pan.
  2. Scoop the dough into the pan.
  3. Smooth the top with wet hands or a spatula.
  4. Cover and proof for 1.5 to 2 hours at around 74°F (23°C). The dough should rise to about 1” below the top rim of your pan.


  1. Preheat the oven to 400°F (204°C).
  2. Place pan on a baking sheet lined with parchment paper you saved from the toasting.
  3. Use a lid for the pan, if you don’t have one, try 2 sheets of foil or steam the oven.
  4. Bake for 35 minutes at 400°F (204°C).
  5. Turn the heat down to 350°F (176°C) and bake for 1.5 to 2 hours until the internal temperature reaches 208-210°F (97-98°C). Check the loaf occasionally in the last 20 minutes to check for doneness.


  1. Remove lid and cool on wire rack until pan is cool to the touch.
  2. Gently remove the bread from the pan, wrap in a cloth, and rest on the counter for 24-48 hours. Be patient!