Sourdough Rye Bread
Sourdough rye is a structured, dense loaf that relies on a long, slow fermentation to break down the heavy proteins of the rye flour. You build this bread over two days, starting with a lively rye starter, mixing a shaggy dough, and allowing it a gentle proof before baking in a covered heavy pot to trap the steam for a crisp crust.
Rye behaves differently than wheat.
It lacks the elastic gluten structure of white flour, so expect a sticky, heavy dough that doesn't rise as high as a traditional baguette.
- Dutch oven with lid
- digital scale
- large mixing bowl
- banneton or linen-lined bowl
- scoring blade or sharp razor
What goes in.
- 100gactive rye starter (100% hydration)
- 350gdark rye flour
- 150gstrong bread flour
- 375gwarm water
- 10gfine sea salt
- 1 tbspcaraway seeds (optional)
Managing the tackiness
Keep a bowl of water nearby to wet your hands frequently; this prevents the rye dough from clinging to your skin and allows you to shape it without adding extra flour.
The method.
Feed the starter
Mix your rye starter with equal parts flour and water four to six hours before you intend to mix the bread. It should be bubbly and doubled in volume.
Mix the dough
Combine the starter, flours, water, salt, and seeds. Use your hands to bring the shaggy mass together until no dry flour remains. It will be dense and sticky.
Bulk fermentation
Cover the bowl and let it sit at room temperature for 4 hours. Perform one set of coil folds after the first hour to organize the structure.
Shape and proof
Turn the dough onto a floured surface. Fold the edges into the center to create tension, then place it seam-side up in a floured banneton. Cover and refrigerate for 16 to 20 hours.
Bake
Preheat your oven and Dutch oven to 450°F (230°C). Turn the dough onto parchment, score the top with a sharp blade, and bake covered for 35 minutes. Remove the lid and bake for another 15 minutes until the crust is deep brown.
Other turns to take.
Pumpernickel style
Add two tablespoons of dark molasses to the water before mixing for a deeper color and earthier profile.
When it doesn't go to plan.
Always use a digital scale; rye dough is too sticky to measure by volume effectively.
Let the loaf cool completely for at least 8 hours before cutting, or the interior will be gummy.
If your crust gets too dark, lower the temperature by 25 degrees for the final 10 minutes of uncovered baking.
The ones that keep coming up.
Why is my loaf so flat?
Rye has less gluten than wheat. If your starter wasn't at its peak activity level, the loaf won't have the strength to hold its shape.
Can I use all rye flour?
You can, but the bread will be extremely dense. Mixing in at least 20% bread flour improves the sliceability of the crumb.
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