{"id":3125,"date":"2023-04-13T09:29:00","date_gmt":"2023-04-13T09:29:00","guid":{"rendered":"https:\/\/notjustfood.blog\/?post_type=web-story&#038;p=3125"},"modified":"2023-04-09T09:45:49","modified_gmt":"2023-04-09T09:45:49","slug":"sourdough-rye-bread","status":"publish","type":"web-story","link":"https:\/\/notjustfood.blog\/de\/web-stories\/sourdough-rye-bread\/","title":{"rendered":"Sourdough Rye Bread Story"},"content":{"rendered":"<p><html amp=\"\" lang=\"en\"><head><meta charSet=\"utf-8\"\/><meta name=\"viewport\" content=\"width=device-width,minimum-scale=1,initial-scale=1\"\/><script async=\"\" src=\"https:\/\/cdn.ampproject.org\/v0.js\"><\/script><script async=\"\" src=\"https:\/\/cdn.ampproject.org\/v0\/amp-story-1.0.js\" custom-element=\"amp-story\"><\/script><link href=\"https:\/\/fonts.googleapis.com\/css2?display=swap&amp;family=Inter%3Awght%40900&amp;family=Montserrat%3Awght%40700&amp;family=Trykker\" rel=\"stylesheet\"\/>\n<style 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Neue\", sans-serif;;\n                font-size: calc(4 * var(--story-page-vw));\n                line-height: 1.4;\n                word-break: break-word;\n                word-wrap: break-word;\n                overflow-wrap: break-word;\n              }\n              <\/style>\n<p><meta name=\"web-stories-replace-head-start\"\/><title>Sourdough Rye Bread Story<\/title><link rel=\"canonical\" href=\"https:\/\/notjustfood.blog\/?post_type=web-story&amp;p=3125\"\/><meta name=\"web-stories-replace-head-end\"\/><\/head><body><amp-story standalone=\"\" publisher=\"Not Just Food\" publisher-logo-src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2022\/11\/cropped-Not-Just-Food-Logo-Square.png\" title=\"Sourdough Rye Bread Story\" poster-portrait-src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-5-1.jpg\"><amp-story-page id=\"21cf9649-5574-4038-bd34-e297eca0a920\" auto-advance-after=\"7s\"><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\" style=\"background-color:#fcf7d9\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.25926%;width:100%;height:118.51852%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-de01aa50-cfbb-438d-a357-5d5e3fdac4a9\">\n<div class=\"fill\" style=\"will-change:transform\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.38511%;width:100%;height:78.31715%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-1d5e5fbc-5fc6-4707-8430-c96ee46482de\">\n<div style=\"position:absolute;width:118%;height:150.66943%;left:-15.54762%;top:-28.79772%\" data-leaf-element=\"true\"><amp-img layout=\"fill\" src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-5.jpg\" alt=\"A loaf of dark rye sourdough cut into slices on a wooden board.\" srcSet=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-5.jpg 720w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-5-683x1024.jpg 683w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-5-480x720.jpg 480w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-5-200x300.jpg 200w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-5-150x225.jpg 150w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-5-8x12.jpg 8w\" sizes=\"(min-width: 1024px) 45vh, 100vw\" disable-inline-width=\"true\"><\/amp-img><\/div>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.16505%;top:74.27184%;width:77.91262%;height:3.55987%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-01fa0fd7-aeb2-43f4-b52e-b1731b2290e3\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.25169923534409533% 0;font-family:&quot;Inter&quot;,sans-serif;font-size:0.291262em;line-height:1.3;text-align:center;padding:0;color:#000000\"><span><span style=\"font-weight: 900; color: #ff7864; letter-spacing: 0.4em; text-transform: uppercase\">notjustfood.blog<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:12.37864%;top:79.61165%;width:76.69903%;height:11.65049%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-b77a2dd4-5b1f-4b65-ad07-0689182056df\">\n<h1 class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:0.18512658227848128% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.485437em;line-height:1.18;text-align:center;padding:0;color:#000000\"><span><span style=\"font-weight: 700; letter-spacing: 0.04em\">Sourdough Rye Bread&nbsp;<\/span><\/span><\/h1>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-page-outlink layout=\"nodisplay\" cta-image=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-5.jpg\"><a href=\"https:\/\/notjustfood.blog\/dark-rye-sourdough-with-sunflower-seeds\/\" rel=\"\">Get recipe<\/a><\/amp-story-page-outlink><\/amp-story-page><amp-story-page id=\"a5371335-75d1-4360-828d-d8a0ec8b0485\" auto-advance-after=\"7s\"><amp-story-animation layout=\"nodisplay\" trigger=\"visibility\"><script type=\"application\/json\">[{\"selector\":\"#anim-b66ae2cc-e8f9-4872-97f5-ab10dcac1468\",\"keyframes\":{\"transform\":[\"scale(1)\",\"scale(1.01)\",\"scale(0.999)\",\"scale(1)\"],\"offset\":[0,0.33,0.66,1]},\"delay\":0,\"duration\":3000,\"easing\":\"ease-in-out\",\"fill\":\"both\",\"iterations\":1}]<\/script><\/amp-story-animation><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\" style=\"background-color:#fcf7d9\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.25926%;width:100%;height:118.51852%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-ae80a8d5-0bc5-41dd-ad68-6c3637eb573d\">\n<div class=\"fill\" style=\"will-change:transform\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:-3.8835%;top:52.26537%;width:108.25243%;height:57.9288%;opacity:1\">\n<div id=\"anim-b66ae2cc-e8f9-4872-97f5-ab10dcac1468\" class=\"animation-wrapper\" style=\"width:100%;height:100%;display:block;position:absolute;top:0;left:0;--initial-opacity:1;--initial-transform:scale(1)\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-cb08239a-51c6-48f6-a516-aea526bbb0e1\">\n<div style=\"position:absolute;width:100%;height:186.87152%;left:0%;top:-39.42144%\" data-leaf-element=\"true\"><amp-img layout=\"fill\" src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-1-2.jpg\" alt=\"A variety of open-faced rye sandwiches with toppings like salmon, beet hummus, avocado, ham and eggs.\" srcSet=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-1-2.jpg 720w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-1-2-683x1024.jpg 683w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-1-2-480x720.jpg 480w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-1-2-200x300.jpg 200w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-1-2-150x225.jpg 150w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-1-2-8x12.jpg 8w\" sizes=\"(min-width: 1024px) 49vh, 108vw\" disable-inline-width=\"true\"><\/amp-img><\/div>\n<\/div>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.40777%;top:0;width:76.45631%;height:44.17476%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-2a0e6c2d-2b10-4b9d-9efe-5bf60e3e3d3d\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.6320634920634914% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.355987em;line-height:1.4;text-align:left;padding:0;color:#000000\"><span><span style=\"font-weight: 700\">This sourdough rye bread with sunflower seeds is healthy, nutritious and full of flavor. It&#8217;s a popular type of bread in German-speaking countries and Scandinavia. Great for making open faced sandwiches.&nbsp;<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-page-outlink layout=\"nodisplay\" cta-image=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-5.jpg\"><a href=\"https:\/\/notjustfood.blog\/dark-rye-sourdough-with-sunflower-seeds\/\" rel=\"\">Get recipe<\/a><\/amp-story-page-outlink><\/amp-story-page><amp-story-page id=\"dbcb59d0-1ecf-403b-8eef-5d9f0d595a3c\" auto-advance-after=\"7s\"><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\" style=\"background-color:#fcf7d9\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.25926%;width:100%;height:118.51852%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-764c9a54-9130-4b1a-8ede-fa06d6a1d468\">\n<div class=\"fill\" style=\"will-change:transform\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.54693%;width:100%;height:67.31392%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-d40aed6a-b833-4f82-93c6-b65d2e2fc0f1\">\n<div style=\"position:absolute;width:115%;height:151.79965%;left:-8.05458%;top:-44.04978%\" data-leaf-element=\"true\"><amp-img layout=\"fill\" src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-1.jpg\" alt=\"A loaf of dark rye sourdough bread on a wooden board with butter and cress in the background.\" srcSet=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-1-640x853.jpg 640w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-1-480x640.jpg 480w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-1-225x300.jpg 225w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-1-150x200.jpg 150w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-1-9x12.jpg 9w\" sizes=\"(min-width: 1024px) 45vh, 100vw\" disable-inline-width=\"true\"><\/amp-img><\/div>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:10.92233%;top:59.70874%;width:75.48544%;height:3.8835%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0.6430868167202572% 0.6430868167202572% 0.6430868167202572% 0.6430868167202572% \/ 8.333333333333332% 8.333333333333332% 8.333333333333332% 8.333333333333332%\" id=\"el-edc1bc53-2031-4f35-aaf3-0e1c80a50ce0\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:0.06109324758842485% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.323625em;line-height:1.2;text-align:left;padding:0;color:#000000\"><span><span style=\"font-weight: 700; color: #ff7864\">What you&#8217;ll need<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.65049%;top:66.99029%;width:78.64078%;height:31.39159%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0.6172839506172839% 0.6172839506172839% 0.6172839506172839% 0.6172839506172839% \/ 1.0309278350515463% 1.0309278350515463% 1.0309278350515463% 1.0309278350515463%\" id=\"el-d603cc9a-8a67-4065-8fdd-21ccfd1b72a9\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:0.05277777777777813% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.291262em;line-height:1.2;text-align:left;padding:0;color:#000000\"><span><span style=\"font-weight: 700\">&#8211; Active sourdough starter<\/span><br \/>\n<span style=\"font-weight: 700\">&#8211; Water<\/span><br \/>\n<span style=\"font-weight: 700\">&#8211; Honey&nbsp;<\/span><br \/>\n<span style=\"font-weight: 700\">&#8211; Whole rye flour<\/span><br \/>\n<span style=\"font-weight: 700\">&#8211; Bread flour&nbsp;<\/span><br \/>\n<span style=\"font-weight: 700\">&#8211; Sunflower seeds&nbsp;<\/span><br \/>\n<span style=\"font-weight: 700\">&#8211; Sunflower oil&nbsp;<\/span><br \/>\n<span style=\"font-weight: 700\">&#8211; Salt<\/span><\/p>\n<p><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-page-outlink layout=\"nodisplay\" cta-image=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-5.jpg\"><a href=\"https:\/\/notjustfood.blog\/dark-rye-sourdough-with-sunflower-seeds\/\" rel=\"\">Get recipe<\/a><\/amp-story-page-outlink><\/amp-story-page><amp-story-page id=\"45c2776c-641a-4ff8-a422-fd7dff0fa33a\" auto-advance-after=\"7s\"><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\" style=\"background-color:#fcf7d9\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.25926%;width:100%;height:118.51852%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-7a4e2619-e81d-408c-94b9-2ddc28a90022\">\n<div class=\"fill\" style=\"will-change:transform\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-17.1521%;width:100%;height:57.60518%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-2727ffb8-1643-4c90-a760-35f2b49dc447\">\n<div style=\"position:absolute;width:115%;height:199.63482%;left:-8.05458%;top:-73.68679%\" data-leaf-element=\"true\"><amp-img layout=\"fill\" src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-3.jpg\" alt=\"Freshly baked and sliced dark rye sourdough bread on a wooden board.\" srcSet=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-3.jpg 720w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-3-683x1024.jpg 683w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-3-480x720.jpg 480w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-3-200x300.jpg 200w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-3-150x225.jpg 150w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-3-8x12.jpg 8w\" sizes=\"(min-width: 1024px) 45vh, 100vw\" disable-inline-width=\"true\"><\/amp-img><\/div>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.65049%;top:42.39482%;width:75.48544%;height:4.04531%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0.6430868167202572% 0.6430868167202572% 0.6430868167202572% 0.6430868167202572% \/ 8% 8% 8% 8%\" id=\"el-fd4a9490-eebd-43d7-bb62-b8e185083b9e\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:0.06109324758842485% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.323625em;line-height:1.2;text-align:left;padding:0;color:#000000\"><span><span style=\"font-weight: 700; color: #ff7864\">&nbsp;Method<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:11.65049%;top:48.38188%;width:78.64078%;height:45.46926%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0.6172839506172839% 0.6172839506172839% 0.6172839506172839% 0.6172839506172839% \/ 0.7117437722419928% 0.7117437722419928% 0.7117437722419928% 0.7117437722419928%\" id=\"el-494e1d1b-0971-4664-96a8-524b76b6bcf9\">\n<p class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:0.05277777777777813% 0;font-family:&quot;Montserrat&quot;,sans-serif;font-size:0.291262em;line-height:1.2;text-align:left;padding:0;color:#000000\"><span><span style=\"font-weight: 700\">Make the leaven and soak the sunflower seeds in hot water. Once the leaven is active, mix all ingredients together until a shaggy dough forms. Let it rise in a warm spot until almost doubled in size. Shape the dough and transfer it to a loaf pan. Let it proof in the fridge overnight and bake the next morning.&nbsp;<\/span><\/p>\n<p><span style=\"font-weight: 700\">Get the full recipe on the blog.&nbsp;<\/span><\/p>\n<p><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-page-outlink layout=\"nodisplay\" cta-image=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-5.jpg\"><a href=\"https:\/\/notjustfood.blog\/dark-rye-sourdough-with-sunflower-seeds\/\" rel=\"\">Get recipe<\/a><\/amp-story-page-outlink><\/amp-story-page><amp-story-page id=\"2a131a9b-cf36-4961-86a9-9ccc8a7a6f64\" auto-advance-after=\"7s\"><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\" style=\"background-color:#fcf7d9\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.25926%;width:100%;height:118.51852%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-96332d53-9ec9-45ff-95c6-63fa71ce3069\">\n<div class=\"fill\" style=\"will-change:transform\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-grid-layer template=\"vertical\" aspect-ratio=\"412:618\" class=\"grid-layer\"><\/p>\n<div class=\"page-fullbleed-area\">\n<div class=\"page-safe-area\">\n<div style=\"position:absolute;pointer-events:none;left:0;top:-9.54693%;width:100%;height:73.13916%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0\" class=\"mask\" id=\"el-d89a2156-a2b1-4dc8-9d65-41d4e8bb409e\">\n<div style=\"position:absolute;width:100%;height:136.72566%;left:0%;top:-28.97293%\" data-leaf-element=\"true\"><amp-img layout=\"fill\" src=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-4.jpg\" alt=\"dark rye sourdough 4\" srcSet=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-4.jpg 720w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-4-683x1024.jpg 683w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-4-480x720.jpg 480w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-4-200x300.jpg 200w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-4-150x225.jpg 150w,https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/dark-rye-sourdough-4-8x12.jpg 8w\" sizes=\"(min-width: 1024px) 45vh, 100vw\" disable-inline-width=\"true\"><\/amp-img><\/div>\n<\/div>\n<\/div>\n<div style=\"position:absolute;pointer-events:none;left:16.50485%;top:67.47573%;width:69.41748%;height:16.50485%;opacity:1\">\n<div style=\"pointer-events:initial;width:100%;height:100%;display:block;position:absolute;top:0;left:0;z-index:0;border-radius:0% 0% 0% 0% \/ 0% 0% 0% 0%\" id=\"el-0e2903f7-5393-4897-bb17-64260280028a\"><a href=\"https:\/\/notjustfood.blog\/\" data-tooltip-text=\"Not Just Food - The Magic Of Homemade Pasta &amp; Sourdough\" target=\"_blank\" rel=\"noreferrer noopener\" style=\"width:100%;height:100%;display:block;position:absolute;top:0;left:0\"><\/p>\n<h3 class=\"fill text-wrapper\" style=\"white-space:pre-line;overflow-wrap:break-word;word-break:break-word;margin:-0.6555944055944056% 0;font-family:&quot;Trykker&quot;,serif;font-size:0.404531em;line-height:1.4;text-align:left;padding:0;color:#000000\"><span><span style=\"color: #ff7864\">Visit notjustfood.blog for more sourdough recipes!<\/span><\/span><\/h3>\n<p><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><\/amp-story-grid-layer><amp-story-page-outlink layout=\"nodisplay\" cta-image=\"https:\/\/notjustfood.blog\/wp-content\/uploads\/2023\/03\/cropped-dark-rye-sourdough-5.jpg\" theme=\"light\"><a href=\"https:\/\/notjustfood.blog\/dark-rye-sourdough-with-sunflower-seeds\/\" rel=\"\">Get recipe<\/a><\/amp-story-page-outlink><\/amp-story-page><\/amp-story><\/body><\/html><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Learn how to make fresh sourdough rye bread with sunflower seeds. It&#8217;s moist, nutritious and healthy. Perfect for making open-faced sandwiches. 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loaf of dark rye sourdough cut into slices on a wooden board.","local":false}},{"opacity":100,"flip":{"vertical":false,"horizontal":false},"rotationAngle":0,"lockAspectRatio":true,"backgroundTextMode":"NONE","font":{"family":"Inter"},"fontSize":18,"backgroundColor":{"color":{"r":196,"g":196,"b":196}},"lineHeight":1.3,"textAlign":"center","padding":{"vertical":0,"horizontal":0,"locked":true},"type":"text","content":"<span style=\"font-weight: 900; color: #ff7864; letter-spacing: 0.4em; text-transform: uppercase\">notjustfood.blog<\/span>","borderRadius":{"locked":true,"topLeft":0,"topRight":0,"bottomRight":0,"bottomLeft":0},"width":321,"height":22,"basedOn":"99ed29a5-d0b1-4539-89ec-b1c77d54af84","id":"01fa0fd7-aeb2-43f4-b52e-b1731b2290e3","x":46,"y":459,"marginOffset":0.8977272727272734},{"opacity":100,"flip":{"vertical":false,"horizontal":false},"rotationAngle":0,"lockAspectRatio":true,"backgroundTextMode":"NONE","font":{"family":"Montserrat"},"fontSize":30,"backgroundColor":{"color":{"r":196,"g":196,"b":196}},"lineHeight":1.18,"textAlign":"center","padding":{"vertical":0,"horizontal":0,"locked":true},"type":"text","content":"<span style=\"font-weight: 700; letter-spacing: 0.04em\">Sourdough Rye 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