There’s something deeply satisfying about baking your own bread, especially when it comes to sourdough. The process of nurturing a sourdough starter, watching the dough rise, and finally slicing into a crusty, aromatic loaf is nothing short of magical. Rye bread, in particular, has a rich history—beloved in many cultures for its hearty texture and deep, slightly tangy flavor.
This beginner-friendly sourdough rye bread is the perfect introduction to working with rye flour. It offers a balance between the nutty, earthy notes of rye and the airy, chewy crumb of traditional sourdough. Whether you’re new to sourdough baking or looking to experiment with different flours, this recipe will guide you step by step to a delicious homemade loaf.
Why You’ll Love This Recipe
- Easy for beginners – This recipe simplifies the sourdough process, making it approachable for first-time bakers.
- Amazing depth of flavor – The combination of rye flour and sourdough starter creates a rich, slightly tangy taste.
- Naturally fermented – No commercial yeast needed! The wild yeast in the starter does all the work, resulting in a bread that’s easier to digest and packed with probiotics.
- Beautiful texture – A crisp, golden crust with a slightly dense yet soft crumb, perfect for sandwiches or toast.
- Wholesome ingredients – Just a few simple ingredients, no preservatives, and a flavor that beats anything from the store.
Ingredients You’ll Need
- 250g (2 cups) bread flour
- 150g (1 ¼ cups) rye flour
- 100g (½ cup) active sourdough starter
- 275g (1 ⅛ cups) water
- 8g (1 ½ tsp) salt
How to Make Sourdough Rye Bread
Making sourdough rye bread takes time and patience, but the process itself is simple and rewarding. Here’s a breakdown of each step, with helpful tips along the way.
Step 1: Feed Your Sourdough Starter
Before you begin, make sure your sourdough starter is active and bubbly. If it has been in the fridge, take it out and feed it at least 4-6 hours before mixing your dough. It should double in size and pass the “float test” (a spoonful should float in water).
Step 2: Mix the Dough
In a large mixing bowl, combine the bread flour, rye flour, and salt. Stir to distribute the ingredients evenly. Add the sourdough starter and water, then mix everything together until no dry bits remain. The dough will be sticky—that’s normal! Cover the bowl with a clean kitchen towel and let it rest for 30 minutes.
Step 3: Strengthen the Dough (Stretch and Folds)
Since rye flour has less gluten than wheat flour, this dough benefits from a few gentle stretch-and-folds to build structure. Every 30 minutes, perform a series of stretch-and-folds:
- Grab one side of the dough, stretch it upwards, and fold it over itself.
- Rotate the bowl 90 degrees and repeat three more times.
- Let the dough rest in between folds.
Do this 3-4 times over the next 2 hours. The dough will become smoother and more elastic.
Step 4: Bulk Fermentation
Cover the bowl and let the dough rise at room temperature for 6-8 hours, or until it has doubled in size. This slow fermentation develops flavor and texture. If your kitchen is cooler, it may take longer.
Step 5: Shape the Dough
Once the dough has risen, transfer it to a lightly floured surface. Gently shape it into a round or oval loaf by folding the edges toward the center, then flipping it over so the seam is on the bottom. Place it into a floured banneton (proofing basket) or a bowl lined with a floured kitchen towel.
Step 6: Final Proofing
Cover the shaped dough and let it proof for another 1-2 hours at room temperature. Alternatively, you can refrigerate it overnight for even more flavor and an easier-to-handle dough.
Step 7: Preheat and Bake
- Preheat your oven to 475°F (245°C). Place a Dutch oven inside while the oven heats.
- Once hot, carefully transfer the dough onto parchment paper and score the top with a sharp knife or bread lame.
- Place the dough into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown.
Step 8: Cool and Enjoy
Once baked, let the bread cool completely on a wire rack before slicing. This helps the crumb set and prevents it from becoming gummy.
Helpful Tips
- Hydration Matters: Rye flour absorbs water differently than wheat flour. If your dough feels too dry, add a bit more water gradually.
- Fermentation Time: The colder your kitchen, the longer your dough will take to rise. If needed, place it in a slightly warmer spot to help it along.
- Scoring for a Better Rise: A sharp cut on the surface of the dough helps it expand properly in the oven.
- Let It Rest Before Cutting: Slicing too soon can ruin the texture, so be patient!
Recipe Details
- Prep Time: 8-10 hours (including fermentation)
- Cook Time: 40 minutes
- Total Time: 9-12 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: European
- Diet: Vegan
Notes
- Flour Variations: You can adjust the ratio of rye to bread flour depending on your preference. More rye will result in a denser loaf, while increasing the bread flour will make it lighter.
- Longer Fermentation for More Flavor: If you want a stronger sourdough tang, let the dough proof in the fridge overnight before baking.
- Handling Sticky Dough: Rye flour naturally creates a stickier dough. Instead of adding more flour, use damp hands or a little oil to handle it more easily.
- Using a Banneton: If you don’t have a proofing basket, a bowl lined with a floured kitchen towel works just as well.
- Dutch Oven Alternative: If you don’t have a Dutch oven, bake the bread on a baking stone or sheet and place a tray of hot water at the bottom of the oven to create steam.
- Cooling is Key: Let the bread cool completely before slicing to ensure the crumb sets properly. Cutting too early can make the texture gummy.
Storage Instructions
- Room Temperature: Keep the bread in a paper bag or wrapped in a clean towel for up to 3 days. Avoid plastic bags, as they can make the crust soft.
- Freezing: Slice the bread and store it in an airtight container or freezer bag for up to 2 months. Toast slices straight from frozen.
- Refreshing Stale Bread: If the loaf starts to dry out, wrap it in foil and warm it in a 350°F (175°C) oven for 10 minutes.
Frequently Asked Question
Can I use only rye flour?
A 100% rye bread will be much denser. This recipe balances rye with bread flour for a lighter texture, but if you prefer a full rye loaf, expect a more compact crumb.
Do I need a Dutch oven?
A Dutch oven creates steam, which helps the bread rise beautifully. If you don’t have one, place a tray of water in the oven to create steam.
Why is my dough so sticky?
Rye flour has less gluten, making the dough naturally stickier. Don’t add too much flour—lightly flouring your hands and work surface is enough.
Related Recipes
If you loved this sourdough rye bread, you might also enjoy:
- Air Fryer Garlic Bread
- Alabama Pecanbread
- How to Make Delicious Stovetop Bread Without an Oven
- The Best Sour Cream Banana Bread: A Slice of Cozy Comfort
Conclusion
Baking sourdough rye bread at home is a rewarding experience, and this beginner-friendly recipe makes it easy. With just a little patience and simple ingredients, you’ll end up with a beautifully crusty loaf, rich in flavor and perfect for sandwiches, toast, or simply enjoying with butter. So go ahead, give it a try—you’ll be hooked on homemade sourdough in no time!
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Beginner-Friendly Sourdough Rye Bread
Description
There’s something deeply satisfying about baking your own bread, especially when it comes to sourdough. The process of nurturing a sourdough starter, watching the dough rise, and finally slicing into a crusty, aromatic loaf is nothing short of magical. Rye bread, in particular, has a rich history—beloved in many cultures for its hearty texture and deep, slightly tangy flavor.
This beginner-friendly sourdough rye bread is the perfect introduction to working with rye flour. It offers a balance between the nutty, earthy notes of rye and the airy, chewy crumb of traditional sourdough. Whether you’re new to sourdough baking or looking to experiment with different flours, this recipe will guide you step by step to a delicious homemade loaf.
Ingredients
- 250g (2 cups) bread flour
- 150g (1 ¼ cups) rye flour
- 100g (½ cup) active sourdough starter
- 275g (1 ⅛ cups) water
- 8g (1 ½ tsp) salt
Instructions
Step 1: Feed Your Sourdough Starter
Before you begin, make sure your sourdough starter is active and bubbly. If it has been in the fridge, take it out and feed it at least 4-6 hours before mixing your dough. It should double in size and pass the “float test” (a spoonful should float in water).
Step 2: Mix the Dough
In a large mixing bowl, combine the bread flour, rye flour, and salt. Stir to distribute the ingredients evenly. Add the sourdough starter and water, then mix everything together until no dry bits remain. The dough will be sticky—that’s normal! Cover the bowl with a clean kitchen towel and let it rest for 30 minutes.
Step 3: Strengthen the Dough (Stretch and Folds)
Since rye flour has less gluten than wheat flour, this dough benefits from a few gentle stretch-and-folds to build structure. Every 30 minutes, perform a series of stretch-and-folds:
- Grab one side of the dough, stretch it upwards, and fold it over itself.
- Rotate the bowl 90 degrees and repeat three more times.
- Let the dough rest in between folds.
Do this 3-4 times over the next 2 hours. The dough will become smoother and more elastic.
Step 4: Bulk Fermentation
Cover the bowl and let the dough rise at room temperature for 6-8 hours, or until it has doubled in size. This slow fermentation develops flavor and texture. If your kitchen is cooler, it may take longer.
Step 5: Shape the Dough
Once the dough has risen, transfer it to a lightly floured surface. Gently shape it into a round or oval loaf by folding the edges toward the center, then flipping it over so the seam is on the bottom. Place it into a floured banneton (proofing basket) or a bowl lined with a floured kitchen towel.
Step 6: Final Proofing
Cover the shaped dough and let it proof for another 1-2 hours at room temperature. Alternatively, you can refrigerate it overnight for even more flavor and an easier-to-handle dough.
Step 7: Preheat and Bake
- Preheat your oven to 475°F (245°C). Place a Dutch oven inside while the oven heats.
- Once hot, carefully transfer the dough onto parchment paper and score the top with a sharp knife or bread lame.
- Place the dough into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the lid and bake for another 15-20 minutes until the crust is deep golden brown.
Step 8: Cool and Enjoy
Once baked, let the bread cool completely on a wire rack before slicing. This helps the crumb set and prevents it from becoming gummy.
Notes
- Flour Variations: You can adjust the ratio of rye to bread flour depending on your preference. More rye will result in a denser loaf, while increasing the bread flour will make it lighter.
- Longer Fermentation for More Flavor: If you want a stronger sourdough tang, let the dough proof in the fridge overnight before baking.
- Handling Sticky Dough: Rye flour naturally creates a stickier dough. Instead of adding more flour, use damp hands or a little oil to handle it more easily.
- Using a Banneton: If you don’t have a proofing basket, a bowl lined with a floured kitchen towel works just as well.
- Dutch Oven Alternative: If you don’t have a Dutch oven, bake the bread on a baking stone or sheet and place a tray of hot water at the bottom of the oven to create steam.
- Cooling is Key: Let the bread cool completely before slicing to ensure the crumb sets properly. Cutting too early can make the texture gummy.