Here’s a detailed, classic recipe for Sourdough Rye Bread — hearty, earthy, and full of flavor with a chewy crumb and a crisp crust. Perfect for sandwiches, toast, or pairing with soups and cheeses.
This version uses a natural sourdough starter (no commercial yeast) and blends rye and wheat flours for a balanced, bakeable loaf.
🍞 Sourdough Rye Bread (Artisan-Style)
🧾 Ingredients
🔸 Levain (Starter Build):
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25g active sourdough starter
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50g rye flour
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50g water (room temp)
Let ferment 6–8 hours or overnight until bubbly and doubled.
🔸 Main Dough:
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250g rye flour (whole or medium)
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250g bread flour (or all-purpose for a softer loaf)
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375g water (75% hydration)
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10g salt
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All of the levain (from above)
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Optional: 1 tbsp caraway seeds (for classic rye flavor)
🥣 Instructions
1. Mix the Dough (Autolyse):
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In a large bowl, combine the flours and water (reserve salt and levain).
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Mix until shaggy.
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Cover and rest for 30–60 minutes (this helps gluten development).
2. Add Levain & Salt:
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Add the levain and salt to the dough.
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Mix thoroughly by hand or with a dough hook (the dough will be sticky due to the rye content).
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Let rest for 30 minutes.
3. Bulk Fermentation (with Folds):
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Cover and let ferment for 4–5 hours at room temp.
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Perform 2–3 sets of stretch and folds (every 30–45 minutes). This strengthens the dough.
4. Shape the Dough:
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Lightly flour your surface (use rice flour or rye flour to avoid sticking).
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Shape into a boule or batard.
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Place in a proofing basket or bowl lined with a floured towel.
5. Final Proof:
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Cover and proof at room temp for 1–2 hours, or
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Refrigerate overnight (8–12 hours) for more flavor and easier scoring.
🔥 Bake:
If Using Dutch Oven:
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Preheat oven to 475°F (245°C) with the Dutch oven inside for 30–45 min.
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Flip dough onto parchment, score with a lame or sharp knife.
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Carefully transfer to the hot Dutch oven.
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Bake 25 min covered, then 15–20 min uncovered until deep brown.
Without Dutch Oven:
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Bake on a baking stone or steel with steam (use a tray of water or spray bottle).
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Total bake time: ~40–45 min at 450°F (230°C).
🌾 Notes:
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100% rye loaves are very dense. The mix of bread flour helps with structure and a lighter crumb.
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Rye ferments faster than wheat, so avoid overproofing.
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Flavor improves after a full cooling period. Wait at least 2 hours before slicing.
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Great toasted with butter, smoked salmon, or mustard and cheese.