Artisan Rye Bread
Rye flour behaves differently than wheat; it lacks the elastic gluten structure to trap gas quickly, so the dough will feel sticky and handle more like clay than bread. Treat it gently, keep your hands floured, and respect the fermentation time.
Manage your hydration and timing
Rye dough is heavy and slow to rise, so do not rush the bulk fermentation. Have a bowl of water nearby to keep your bench scraper and hands clean, as the dough will cling to everything.
- large mixing bowl
- digital scale
- banneton or proofing basket
- dutch oven
- sharp lame or serrated knife
What goes in.
- 200gactive rye sourdough starter
- 350gdark rye flour
- 150gbread flour
- 350gwarm water
- 10gfine sea salt
- 1 tspcaraway seeds (optional)
Managing the sticky phase
Because rye flour absorbs water slowly and creates a gummy texture, use wet hands rather than extra flour when folding the dough to avoid creating dry pockets.
The method.
Mix the dough
Combine the starter, water, flours, and salt in a bowl. Mix until no dry streaks remain. It will look shaggy and feel like thick mud.
Bulk fermentation
Cover the bowl with a damp cloth. Let it sit at room temperature for 4 hours, performing a series of folds every 45 minutes to encourage structure.
Cold proof
Shape the dough into a tight round and place it seam-side up in a floured banneton. Refrigerate for 18-20 hours.
Bake
Preheat your dutch oven in a 450°F oven for 45 minutes. Turn the dough onto parchment, score the top with a cross, and bake covered for 30 minutes. Remove the lid and bake for another 15-20 minutes until the crust is dark mahogany.
Cool
Remove the loaf to a wire rack. Wait at least 12 hours before cutting; the crumb needs to set, or it will be gummy.
Other turns to take.
Seeded Rye
Add 50g of toasted sunflower or pumpkin seeds to the mix for texture.
Molasses Rye
Add 1 tablespoon of dark molasses to the water for a deeper color and earthier tone.
When it doesn't go to plan.
Always weigh your ingredients; rye flour density varies wildly by the cup.
The loaf is done when the crust sounds hollow to a firm tap on the bottom.
Use a dark rye flour for the most authentic tang.
The ones that keep coming up.
Why is my bread gummy inside?
You likely cut into it while it was still warm. Rye bread continues to cook and stabilize as it cools; cutting too soon lets the steam escape and ruins the texture.
Can I use all-purpose flour instead of bread flour?
Yes, but the loaf will be slightly denser. The bread flour provides the necessary structure that rye lacks.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe