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sourdough rye bread

There’s something truly special about a freshly baked loaf of —the deep, earthy flavors, the satisfying chew, and that beautifully crisp crust.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
18 hours
Total Time 18 hours 50 minutes
Course bread, sourdough

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

For More Rye Flavor:
  • 250g unbleached white bread flour
  • 150g whole wheat flour
  • 100g rye flour
  • 360g water
  • 10g salt
  • 100g active sourdough starter
Optional Addition for Classic Rye Flavor:
  • 1 to 2 teaspoons (3-6g) caraway seeds
Keyword rye bread, sourdough, sourdough bread, sourdough whole wheat, whole wheat bread