There’s something truly special about a freshly baked loaf of sourdough rye bread—the deep, earthy flavors, the satisfying chew, and that beautifully crisp crust. Whether you’re a seasoned sourdough baker or just starting out, this recipe will guide you through the steps to achieve a well-balanced, flavorful loaf with just the right amount of rye. Perfect for sandwiches, toast, or simply slathering with butter, this bread is bound to become a staple in your kitchen.
Why Rye?
Rye flour adds a distinct depth of flavor and a hint of sweetness to sourdough bread. It also enhances fermentation, giving the dough an extra boost in rise and complexity. If you love the taste of rye, I’ve included an option below to increase the rye content for a bolder, heartier loaf.
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Can I use a loaf pan to bake it?
Yes! You can bake this dough in a standard loaf pan (8.5 x 4.5 or 9 x 5 inch). After shaping, place the dough seam-side down into a greased or parchment-lined loaf pan instead of a banneton. Cover and let it proof in the fridge overnight or at room temperature until it rises about an inch above the rim. Bake at 450°F (232°C) for 35–40 minutes. You can add steam by placing a pan of water in the oven during the first 15 minutes. The loaf pan version will have a softer crust and a sandwich-friendly shape.
AS AN AMAZON ASSOCIATE, THIS POST MAY CONTAIN AFFILIATE LINKS. THIS WILL NOT CHANGE YOUR PRICE, BUT WE WILL SHARE A SMALL COMMISSION WITH OUR FAMILY.
Ingredients:
Standard Version:
- 350g bread flour
- 100g Bob’s Red Mill whole wheat flour
- 50g Bob’s Red Mill dark rye flour
- 350g water
- 10g salt
- 100g active sourdough starter – you can use a regular starter or a rye sourdough starter
For More Rye Flavor:
- 250g unbleached white bread flour
- 150g whole wheat flour
- 100g rye flour
- 360g water
- 10g salt
- 100g active sourdough starter
Tools you will need:
- Mixing bowl
- Bread oven- This is the one I use and love!
- Kitchen scale
Optional Addition for Classic Rye Flavor:
- 1 to 2 teaspoons (3-6g) caraway seeds
This sourdough rye bread has a wonderful balance of flavors—the tanginess of sourdough, the nuttiness of whole wheat, and the depth of rye flour. If you love a more pronounced rye taste, try the alternative ingredient ratio for an even richer loaf. For a true rye bread experience, consider adding 1 to 2 teaspoons (3-6g) of caraway seeds to the dough. These tiny seeds bring a bold, slightly peppery note that enhances the rye’s natural flavors.
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Sourdough rye bread recipe
Step 1: Mix the Dough
In a large bowl, combine the bread flour, whole wheat flour, rye flour, warm water, salt, and sourdough starter. Stir until all the ingredients are fully incorporated.
Step 2: Strengthen the Dough with Stretch and Folds
Perform 3 sets of stretch and folds, spacing them 45 minutes apart. This method helps strengthen the dough and improve texture without kneading.
- With wet hands, grab one side of the dough, stretch it upward, and fold it over itself.
- Rotate the bowl and repeat on all four sides.
- Let the dough rest between each stretch and fold session.
Pay attention to your dough! If, during the stretch and folds, the dough still feels tense and hasn’t started forming bubbles, it may need more fermentation time. Extend the bulk fermentation as needed until the dough becomes more relaxed and airy.
Step 3: Bulk Fermentation
Allow the dough to rise at room temperature for about 3 hours, or until it looks puffy and slightly expanded. Warmer kitchens will speed up fermentation, while cooler environments may require a bit more time.
Step 4: Shape the Dough
Lightly flour a clean work surface and flip the bowl over, if the dough is proofed enough, it will release from the sides of the bowl easily. Shape the dough into a boule or a batard, depending on your preference. Place it into a floured proofing basket (I love this one from Amazon!) or a bowl lined with a towel, seam side up. This step gives the bread its final shape before baking.
Step 5: Cold Proof for Maximum Flavor
Cover the dough and place it in the refrigerator overnight or at least 12 hours. The cold proof allows flavors to develop more fully and makes the dough easier to handle when it’s time to bake.
Step 6: Bake for a Crisp Crust
- The next day, preheat your oven to 500°F (260°C) with a Dutch oven ( this is the bread oven I use and love! ) inside for at least 30 minutes. The intense heat helps create a beautifully risen loaf.
- Bake the loaf straight from the fridge—no need to let it come to room temperature. This helps with oven spring and enhances the crust texture.
- Carefully transfer the dough onto a piece of parchment paper and place it into the hot Dutch oven.
- Place an empty baking sheet underneath the Dutch oven to prevent the bottom of the loaf from burning.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 5-10 minutes to achieve a deep golden brown crust.
Step 7: Let It Cool Before Slicing
Resist the temptation to slice right away! Allow the bread to cool completely on a wire rack. This helps set the crumb and enhances the texture. Serve with butter and a drizzle of honey 😉 I am sure this will quickly become one of your favorite breads! Loved this recipe? make sure to check out our other sourdough bread recipes!
Why This Flour Blend Works
This recipe balances bread flour, whole wheat flour, and rye flour to create a light and airy loaf while still embracing the depth of rye flour. Rye naturally has less gluten, making bread denser and more compact. Combining it with bread flour, which has a higher protein content, and whole wheat flour, which adds structure and flavor, we achieve a well-balanced dough that bakes into a beautifully risen loaf with great texture.
If you enjoyed this recipe, be sure to check out my other sourdough recipes for more inspiration. Whether you’re making a classic country loaf, a soft sandwich bread, or experimenting with different grains, sourdough baking is a rewarding journey. Happy baking!
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Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour, but keep in mind that bread flour has a higher protein content, which gives the loaf more structure and chew. Using all-purpose flour may result in a slightly softer, less structured crumb. If you make the swap, you might need to reduce the water slightly, as all-purpose absorbs less than bread flour.
Do I have to use caraway seeds?
Not at all! Caraway seeds are optional, but they give the bread that classic old-world rye flavor. If you’re not a fan, feel free to skip them or substitute with fennel seeds for a different but complementary taste.
Can I increase the amount of rye flour?
Yes, you can use the “more rye flavor” version of the recipe listed above, which uses 100g of rye flour. Keep in mind that increasing rye can make the dough more sticky and the crumb more dense, so adjust your expectations and handling accordingly.
Can I skip the cold proof?
Technically yes, but I don’t recommend it. The overnight cold fermentation really develops flavor and makes the dough easier to score and bake. If you skip it, let your dough rise at room temperature until it passes the poke test and then bake it right away.
Can I add seeds or nuts to this bread?
Absolutely! This dough is a great base for additions. Try folding in sunflower seeds, pumpkin seeds, chopped walnuts, or flaxseeds during the last stretch and fold for extra texture and flavor.
What if my dough doesn’t rise much during bulk fermentation?
Don’t rush the process. Depending on the temperature of your kitchen and the strength of your starter, the dough may take longer. Look for signs of fermentation: bubbles forming, the dough becoming lighter and puffier, and a smoother surface. Extend the fermentation time as needed.
sourdough rye bread
Equipment
- batard,
- bread oven
- Large mixing bowl
- Kitchen scale
Ingredients
Standard Version:
- 350 g bread flour
- 100 g whole wheat flour
- 50 g dark rye flour
- 350 g water
- 10 g salt
- 100 g active sourdough starter
Instructions
Mix the Dough
- In a large bowl, combine the bread flour, whole wheat flour, rye flour, warm water, salt, and sourdough starter. Stir until all the ingredients are fully incorporated.
Stretch and Folds
- Perform 3 sets of stretch and folds, spacing them 45 minutes apart. This method helps strengthen the dough and improve texture without kneading.Pay attention to your dough! If, during the stretch and folds, the dough still feels tense and hasn’t started forming bubbles, it may need more fermentation time. Extend the bulk fermentation as needed until the dough becomes more relaxed and airy.With wet hands, grab one side of the dough, stretch it upward, and fold it over itself.Rotate the bowl and repeat on all four sides.Let the dough rest between each stretch and fold session.
Bulk Fermentation
- Allow the dough to rise at room temperature for about 3 hours, or until it looks puffy and slightly expanded. Warmer kitchens will speed up fermentation, while cooler environments may require a bit more time.
Shape the Dough
- Lightly flour a clean work surface and flip the bowl over, if the dough is proofed enough, it will release from the sides of the bowl easily. Shape the dough into a boule or a batard, depending on your preference. Place it into a floured proofing basket (I love this one from Amazon!) or a bowl lined with a towel, seam side up. This step gives the bread its final shape before baking.
Cold Proof for Maximum Flavor
- Cover the dough and place it in the refrigerator overnight or at least 12 hours. The cold proof allows flavors to develop more fully and makes the dough easier to handle when it’s time to bake.
Bake for a Crisp Crust
- The next day, preheat your oven to 500°F (260°C) with a Dutch oven ( this is the bread oven I use and love! ) inside for at least 30 minutes. The intense heat helps create a beautifully risen loaf.Bake the loaf straight from the fridge—no need to let it come to room temperature. This helps with oven spring and enhances the crust texture.Carefully transfer the dough onto a piece of parchment paper and place it into the hot Dutch oven.Place an empty baking sheet underneath the Dutch oven to prevent the bottom of the loaf from burning. Cover with the lid and bake for 30 minutes.Remove the lid and bake for an additional 5-10 minutes to achieve a deep golden brown crust.
Let It Cool Before Slicing
- Resist the temptation to slice right away! Allow the bread to cool completely on a wire rack. This helps set the crumb and enhances the texture. Serve with butter and a drizzle of honey 😉 I am sure this will quickly become one of your favorite breads! Loved this recipe? make sure to check out our other sourdough bread recipes!
Notes
- 250g unbleached white bread flour
- 150g whole wheat flour
- 100g rye flour
- 360g water
- 10g salt
- 100g active sourdough starter
- 1 to 2 teaspoons (3-6g) caraway seeds
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