All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This sourdough rye bread recipe stands out for its rich, tangy flavor derived from natural fermentation and the hearty addition of rye flour.
The blend of rye, bread, and whole wheat flours creates a loaf that’s not only deeply satisfying but also packed with nutritional benefits.
Rye flour is high in dietary fiber, promoting digestive health and sustained energy release, while the sourdough process enhances nutrient absorption and digestibility.
This bread offers a modest boost of plant-based protein and contains minimal saturated fat, making it a wholesome choice for any meal.
Its slow fermentation lends complex flavors with a crusty exterior and soft crumb, perfect for sandwiches or toasting.
While it requires some patience with long proofing times, the active hands-on work is minimal, making it a manageable and rewarding project for daily baking enthusiasts or meal preppers seeking flavorful homemade bread.
Must-Have Tools for Perfect Results
Dutch Oven
This heavy, lidded pot creates the ideal baking environment by trapping steam, which ensures a crispy, golden crust while keeping the inside moist and tender. Beyond bread, it’s perfect for soups, stews, and slow-cooked dishes.
Banneton Proofing Basket
Designed to support the dough during its final rise, a banneton helps shape the loaf and develop a beautiful pattern on the crust. It’s indispensable for artisan bread baking but also useful for any dough requiring a gentle rise.
Bench Scraper
Essential for folding and handling sticky sourdough doughs, this versatile tool aids in dividing and shaping with ease. It’s also great for cleaning countertops, making prep efficient and neat.
Razor Blade Lame
Used for scoring the dough, this tool allows precise cuts that control expansion and create stunning decorative patterns. It’s a small investment that elevates your bread’s presentation remarkably.
Digital Kitchen Scale
Accuracy is key in baking, and a digital scale ensures perfect measurements of flour, water, and other ingredients for consistent results. It’s a must-have for any serious home baker.
Healthy Sourdough Rye Bread
Equipment
- 1 Dutch oven with lid
- 1 Banneton proofing basket (or bowl with towel)
- 1 Bench scraper
- 1 Razor blade lame (or sharp knife)
- 1 Digital Kitchen Scale
Ingredients
- 295 grams 1 1/4 cups water
- 227 grams 1 cup active sourdough starter
- 120 grams 1 cup rye flour
- 350 grams 2 1/2 cups bread flour
- 75 grams 1/2 cup whole wheat flour
- 8 grams 1 1/2 teaspoons salt
- 17 grams 1 tablespoon molasses
- 2 teaspoons caraway seeds
Instructions
- Preparing an Active Starter: Begin by feeding your sourdough starter 4 to 12 hours before you plan to make the dough. This ensures the starter is fully active and bubbly, which is essential for proper fermentation and rise. To feed, mix equal parts flour and water into your starter and keep it at room temperature until it doubles in size and shows plenty of bubbles on the surface. You can test its readiness by dropping a spoonful into water—it should float, indicating strong activity.
- Combining Ingredients for the Dough: In a large mixing bowl, combine 295 grams (about 1 1/4 cups) of water, 227 grams (1 cup) of your active sourdough starter, 120 grams (1 cup) rye flour, 350 grams (2 1/2 cups) bread flour, 75 grams (1/2 cup) whole wheat flour, 8 grams (1 1/2 teaspoons) salt, 17 grams (1 tablespoon) molasses, and 2 teaspoons caraway seeds. Mix all the ingredients thoroughly until there are no dry patches of flour. The molasses adds subtle sweetness and depth, while caraway seeds contribute a classic rye bread aroma.
- Autolyse Rest Period: Cover the bowl with a damp towel, plastic wrap, or a lid to prevent drying out, and let the dough rest for 30 minutes. This step, known as autolyse, hydrates the flour fully and helps gluten development begin naturally. It makes the dough easier to handle and improves the final bread texture.
- Stretch and Fold Technique: To develop strength and structure in the dough, perform stretch and folds in the bowl. For the first 45 minutes, do three sets approximately every 15 minutes: wet your hand to prevent sticking, reach under the dough, gently stretch it upwards, then fold it over the top.Rotate the bowl slightly and repeat this four times to complete one cycle. This process strengthens gluten without kneading and encourages a nice rise.
- Final Stretch and Fold Cycles: After the initial three stretch and folds, let the dough rest for 30 minutes, then perform three additional stretch and folds spaced 30 minutes apart. These final folds further develop dough strength and improve elasticity, critical for a good crumb and oven spring.
- Bulk Fermentation: Cover the dough with a wet towel or plastic wrap and leave it to bulk ferment at room temperature until it roughly doubles in size. This can take up to 12 hours depending on your kitchen’s temperature and starter vigor. Monitor carefully to avoid over-fermentation, which can weaken the dough and impact flavor negatively.
- Shaping the Dough into a Ball: Once bulk fermentation is complete, gently turn the dough out onto a lightly floured surface. Shape it into a tight ball by cupping your hands around it and spinning it gently toward you. This tightening builds surface tension, helping the dough hold its shape during proofing and baking.
- Developing the Dough Skin: Set the shaped dough ball on the counter, uncovered, for 15 to 20 minutes. This resting period allows a thin, slightly dry skin to form on the dough’s surface, which aids in scoring and shaping during the next step.
- Final Shaping of the Boule: After the skin develops, turn the dough over so the seam is on top. Fold the two sides inward to meet in the middle, then fold the other two sides similarly, creating a tighter seam on the underside. This step reinforces the loaf’s shape and ensures an even crumb structure.
- Proofing in a Banneton or Bowl: Transfer the shaped dough seam-side up into a well-floured banneton basket or a bowl lined with a floured kitchen towel. Cover it loosely with plastic wrap, a shower cap, or a plastic bag to prevent drying. Place the dough in the refrigerator for a slow, cold proof lasting 12 to 15 hours. This cold fermentation deepens flavor complexity and helps with dough handling.
- Preparing the Oven and Dutch Oven: About one hour before baking, preheat your oven to 475°F (246°C) with your Dutch oven inside to heat thoroughly. The heavy pot traps steam released during baking, which is essential for achieving a crisp, caramelized crust and good oven spring.
- Removing Dough and Scoring: When ready to bake, remove the dough from the refrigerator immediately and carefully invert it onto a piece of parchment paper, seam-side down. Optionally, dust the top with flour to highlight your scoring design. Using a razor blade or lame, score the dough quickly and confidently with a shallow cut—this controls how the bread expands in the oven and creates an attractive pattern.
- Baking Covered: Place the dough on the parchment into the hot Dutch oven and cover it with the lid. Bake covered for 20 minutes, which traps steam and allows the crust to develop without hardening too quickly.
- Baking Uncovered for Crust Development: After 20 minutes, carefully remove the lid to expose the loaf directly to oven heat. Continue baking for another 20 minutes or until the crust turns a deep golden brown and sounds hollow when tapped.
- Cooling the Bread: Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing. Cooling lets the crumb set properly and prevents gummy textures. Patience here ensures the best texture and flavor experience.
Notes
- Use an active, bubbly sourdough starter for best fermentation and rise.
- Freshly milled rye flour intensifies flavor, but store-bought rye flour works well too.
- Avoid over-fermenting during bulk rise to prevent dough collapse and sour off-flavors.
- Scoring the dough just before baking controls expansion and adds a beautiful crust design.
- Cold proofing overnight in the fridge improves flavor depth and dough handling.
- Use a Dutch oven to create steam for a crispy crust and tender crumb.
Chef’s Secrets for Artisan Bread Excellence
The key to mastering this sourdough rye bread lies in patience and technique.
Using a well-fed, active sourdough starter is crucial—it drives fermentation, flavor, and texture.
The autolyse step allows flour to fully hydrate, making gluten development easier during stretch and folds without intensive kneading.
Stretch and folds gently build dough strength, helping to trap gas for a light crumb. Avoid rushing the bulk fermentation; a slow rise deepens flavor and improves digestibility.
Cold proofing in the refrigerator overnight enhances taste complexity and firms the dough for easier shaping.
Lastly, baking in a preheated Dutch oven traps moisture to develop a glossy, crackly crust and optimal oven spring, creating a bread that’s as beautiful as it is delicious.
Serving Suggestions to Elevate Every Slice
Sourdough rye bread’s tangy, hearty flavor pairs beautifully with a variety of toppings and dishes.
It shines simply toasted with butter or cream cheese for breakfast or a snack.
Use it as a base for open-faced sandwiches topped with smoked salmon, dill, and capers for a sophisticated touch.
For heartier meals, serve thick slices alongside rich stews, sauerkraut, or cheese platters, where its robust flavor complements bold tastes.
This bread also makes excellent croutons or stuffing when dried.
Experiment with spreading a thin layer of mustard or honey for an extra burst of flavor that balances the rye’s earthiness.
Storage Tips for Freshness and Flavor
To keep your sourdough rye bread fresh, store it at room temperature wrapped in a clean kitchen towel or in a paper bag, which allows the crust to breathe and stay crisp while preventing the crumb from drying out.
Avoid plastic bags for storage, as they trap moisture and soften the crust prematurely.
For longer storage, slice the bread and freeze it in airtight bags; you can toast slices directly from frozen for convenience.
Leftover bread also benefits from being refreshed in a hot oven (around 350°F) for a few minutes to revive its crispness before serving.
Frequently Asked Questions (FAQs) About This Bread
Q1: Can I use only rye flour for this bread?
Using 100% rye flour creates a denser, more compact loaf with a stronger rye flavor. This recipe balances rye with bread and whole wheat flour for lighter texture and better rise. You can experiment, but expect different results.
Q2: How do I know when the dough is properly fermented?
The dough should roughly double in size and feel airy when gently poked. Avoid over-proofing, which causes collapse and sourness. Timing varies based on temperature and starter strength.
Q3: Can I skip the cold proofing step?
Cold proofing develops flavor and improves dough handling but can be skipped if short on time. If skipping, proof at room temperature until nearly doubled, though flavor may be less complex.
Q4: What if I don’t have a Dutch oven?
You can bake on a preheated baking stone or sheet and add steam by placing a tray of hot water in the oven or misting with water. This helps crust development but may not be as effective as a Dutch oven.
Q5: How long does sourdough rye bread keep fresh?
At room temperature, it stays fresh for about 3-4 days. Freezing extends freshness up to 3 months. Always store properly to maintain crust and crumb quality.
This recipe is inspired by farmhouseonboone and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
