Rye sourdough sandwich loaf for baby  – This is the easiest bread I have ever baked – three ingredients and no kneading required! This rye sourdough is so soft that your little one will love it!

A few weeks ago, I posted on how to make rye sourdough starter from scratch. Today, I decided to post a rye sourdough for baby because I have not posted a rye sourdough recipe before, and I thought that it will be helpful for those, who have tried my sourdough starter recipe, and you might be wondering what you should bake with it.

You are in luck today! This is probably the easiest bread I have ever baked – three ingredients (plus salt optional) and no kneading required. Just transfer your dough into a small baking tray, wait for it to rise and bake. Voilà! You have a delicious rye sourdough sandwich loaf for your little one. 

This rye sourdough is moist and has a soft crust, which is amazing for young children with little teeth to chew on. Not only that, this rye bread is also really healthy. 

On some weeks, I would forget that I need to bake my weekly bread, and it is already late in the evening. Mostly, I would instinctively opt for this rye sourdough because it is low maintenance. Just allow the dough to rise, while you sleep! How effortless is that? 

Just a little disclaimer, I am not a nutritionist or physician. I am just a simple mum of 2 kids. You know your kids the best. If you think that your baby is ready for solids and has no allergies, you can try this recipe. If you are unsure, please consult your doctor. I personally introduce breads to my baby, when he was about 8 to 10 months, even though he was ready for solids at an earlier age. My kids have had no problems, and they love sourdough breads.

Ingredients/ Tips on making Rye Sourdough Sandwich Loaf for Baby

Organic rye flour: Rye sourdough does not require much kneading and tends to be on the stickier side. If you are interested, please do check out this whole wheat sourdough or this baby coconut bread recipe.

Salt: A pinch of salt is optional for toddlers. However, it should be skipped for kids under 12 months. 

Plastic bag: Covering your baby rye sourdough sandwich loaf will prevent the bread from drying out. There should be enough space between the dish/tin and the bag. I would not recommend covering your baking dish or loaf tin with a lid because the dough might stick to the lid while rising. 

Small baking dish/ loaf tin: If you have a small loaf tin, that is great! I do not have one, so I used a small rectangular baking dish for this recipe, and it worked perfectly. However, if you have none of these, simply use a small suitable baking dish. It does not have to be rectangular. It can be round, oval or other shapes. You will still get a rye sourdough (not sandwich loaf) as an end-product. 

Sourdough: For this recipe, I will be using rye sourdough starter. Sourdough is a leavening agent in this case, and it takes longer to rise than breads made with yeast or baking powder.

If you are new to sourdough starter, there are several factors affecting the speed of your bread rising: 

• Temperature is crucial: The warmer, the better and faster (about  21°C to 26°C) it is for the rye sourdough sandwich loaf  to rise. Depending on the temperature of the environment, it takes about 12 to 24 hours for your bread to rise. Always remember that size comes before time. If it does not rise within a certain amount of time, simply give it a few more hours or change an environment.
• Amount of sourdough: The more sourdough starter you use in your dough, the quicker the bread would rise. However, it also means that the tangy rye sourdough flavour would be stronger in your bread.
• Age of the active sourdough: If you have a young sourdough starter, your baby rye sourdough loaf might not rise as much as or as fast as you wish. The sourdough starter will mature with time, and it will be efficient eventually.

How to make Rye Sourdough Sandwich Loaf for Baby

1. In a small bowl, add in all the ingredients (warm water, organic rye flour and rye sourdough starter) according to the list. Mix the ingredients either using hands or an electric mixer until a sticky dough is form. If you are using an electric mixer, mix the ingredients at the lowest level for about 3-5 minutes until you get a sticky dough.
2. Cut out a suitable piece of a parchment paper and place it into the baking dish or the loaf tin.
3. Transfer the sticky rye bread dough evenly into the dish or loaf tin. Moist a spoon/knife with water and smooth out the surface of the bread dough. 
4. Dust a little all-purpose flour over the top of the sourdough. 
5. Cover the baking dish or tin with a small plastic bag to prevent the dough from drying. Make sure that the bag is higher than the dish/tin, so that the dough does not stick to the plastic bag. Thereafter, keep the bowl in a warm place (about 21 °C – 26 °C). The sourdough will work faster in a warmer place. 
6. Wait for 12 – 24 hours, the rye bread dough should double in size. The dough should be at least of the same height of the baking dish/ loaf tin. If the dough reaches its maximum height and starts to fall, then you should definitely bake the rye sourdough sandwich loaf.
7. Preheat baking oven to 230 °C. 
8. Reduce the heat to 200 °C. Place an extra baking tray upside down into the highest level of the baking tray and bake the rye sourdough for a total of 25 – 30 minutes. It depends on your baking oven, you might need to adjust the baking time accordingly. Just have fun and try it out. 
9. Depending on your preference on how “brown” you want your baby rye sourdough to be, remove the top baking tray after 20 – 25 minutes (be careful, it is very hot!).
10. After baking, remove the sourdough bread along with the parchment paper from the baking tray/tin and place it on a cooling tray until it is completely cool down. Do not remove the parchment paper while it is hot because it will stick to your bread. Thereafter, remove the parchment paper gently. You can store it in a cloth bag. Serve this sourdough plain or with some homemade baby fruit jam for breakfast. Finish it within 3-4 days. 

You might also like

• 3 Ingredients Whole Grain Baby Spelt Bread Recipe
• Wholewheat sourdough bread for baby
• Baby coconut bread

How to serve Rye Sourdough Sandwich Loaf for Baby

This baby rye sourdough tin loaf is healthy and tastes amazing on its own. This soft loaf does not have a crispy and hard crust (unless you bake it without a second baking tray). Instead, its crust is really soft, which is very suitable for babies with very little teeth. My younger son loves it, when it is served with butter, or his favourite healthy homemade fruit jam. You know your child the best, so serve it the way you love to. 

How to store Rye Sourdough Sandwich Loaf for Baby

Keep this rye sourdough loaf in a cloth bag and in a dry place. Finish this bread within 3 to 4 days. You can freeze this rye bread for several months. Since I bake two times a week, instead of discarding my sourdough starter, I would just bake an extra baby sourdough.

Have you tried this recipe? I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well. What baby sourdough should I bake next? Tell me in the comment section below!

Until next time & guten Appetit!

Greetings from the Black Forest,
Pia

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