Sourdough Rye Bread
Why will you love this sourdough rye bread?
Because it’s bold. It’s tangy. It’s got that deep, malty, earthy vibe that whispers, “I ferment in the shadows and I do it better.” This isn’t your basic white sourdough. This is bread with complexity, with attitude, and with just the right amount of chew. It’s the kind of loaf that says, “Yeah, I’m rustic—but I clean up nice.” You make it once, and suddenly your toaster gets nervous because it’s not worthy.
Let’s get into it.
Recipe Card
| Recipe Name | Sourdough Rye Bread |
|---|---|
| Summary | A chewy, crusty, deeply flavorful sourdough loaf with 40% rye flour—perfect for toast, sandwiches, or just ripping apart like a civilized savage. |
| Servings | 1 beautiful loaf (12–14 slices) |
| Prep Time | 30 minutes active |
| Cook Time | 45 minutes |
| Additional Time | ~8 hours bulk ferment + overnight cold proof |
| Total Time | ~24 hours |
| Diet | Vegetarian |
| Method | Sourdough + Stretch and Fold + Bake |
Ingredients
- 350g lukewarm water (~75°F)
- 100g active sourdough starter (100% hydration)
- 300g bread flour
- 200g rye flour
- 10g fine sea salt
How to Make Sourdough Rye Bread (Like a Pro)
Step 1: Mix and Autolyse
In a large bowl, dissolve your starter into the water. Add both flours and mix by hand until just combined—think shaggy dough monster. Cover and let sit for 30 minutes.
Step 2: Add Salt and Do the Thing
Sprinkle in the salt and work it into the dough with your fingers. Don’t overthink it—fold, pinch, squish. You’re building character.
Step 3: Stretch and Fold
Every 30 minutes over the next 2 hours, perform a set of stretch-and-folds. Grab one side of the dough, stretch it up, fold it over. Rotate. Repeat. By the third round, it should feel smooth, tight, and like it could slap back.
Step 4: Bulk Fermentation
Cover the bowl and let it rise at room temp (72–75°F) for another 4–6 hours. It should puff up—not double, just proud.
Step 5: Shape and Cold Proof
Lightly flour your bench. Turn out the dough, gently preshape into a round, bench rest 20 min, then final shape and plop it into a floured banneton seam-side up. Cover and refrigerate overnight (12–16 hours).
Baking Time
- Preheat your oven to 475°F with a Dutch oven inside for at least 45 minutes.
- Remove dough from fridge. Flip onto parchment paper. Score it with confidence—shallow X or a big ol’ slash.
- Transfer to Dutch oven. Cover and bake 20 minutes.
- Uncover and bake another 20–25 minutes until the crust is dark, blistered, and majestic.
- Cool on a wire rack until room temp. Do not cut early. I will find you.
Kitchen Notes:
- Want deeper flavor? Go 48-hour cold proof. It’ll be funky in the best way.
- No Dutch oven? Use a baking steel + steam tray combo.
- Hydration too scary? You can scale water to 330g for tighter dough—but come on.
- Crumb too tight? Check your folds. Check your shaping. Or blame the rye. It’s low gluten, but it’s worth it.
- Cutting early? Don’t. You’ll compress the crumb and lose everything you worked for. Let it cool, then slice.
- Serving idea? Toast it, butter it, slap on smoked salmon or soft cheese. Or just eat it with your hands like a bread goblin.
Final Crust
This isn’t some soft sandwich loaf. This is fermented art. This is chewy, crusty, flavours-packed sourdough rye that stands tall on any board, under any topping, or solo in your mouth. Respect.
Want more rustic, no-nonsense recipes that hit like a wood-fired brick to the taste buds? Email me at [email protected] and tell me what your readers are craving. I’ll send you the next real-deal loaf. No fluff, just flavours.
