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overhead photo of a crusty loaf of sourdough rye bread with a wheat design scored on top. The loaf rest on parchment paper with a jar of spices and a jar of molasses around the loaf
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4.62 from 86 votes

Sourdough Rye Bread

Sourdough rye bread boasts deep and complex flavors from the rye, and from the fermentation of the sourdough starter. This will easily become one of your favorite breads.
Prep Time1 hour
Cook Time40 minutes
Additional Time18 hours
Total Time19 hours 40 minutes
Course: Sourdough
Cuisine: American
Keyword: baking, sourdough, sourdough rye bread
Servings: 12
Author: Lisa Bass

Ingredients

  • 1 1/4 cups water 295 grams
  • 1 cup starter 227 grams
  • 1 cup rye flour 120 grams
  • 2 1/2 cups bread flour 350 grams
  • 1/2 cup whole wheat flour 75 grams
  • 1 1/2 teaspoons salt 8 grams
  • 1 tablespoon molasses 17 grams
  • 2 teaspoons caraway

Instructions

  • Feed a sourdough starter 4-12 hours before starting the bread, ensuring it is active and bubbly.
  • Mix all the ingredients together into a large bowl. Allow to rest for 30 minutes covered with a damp towel, lid, or plastic wrap to autolyse. This allows the water to hydrate the flour.
  • Stretch and fold - For the first 3 stretch and folds about every 15 minutes.
    Complete the last 3 stretch and folds about every 30 minutes.
  • Cover with a wet towel or plastic wrap and allow the dough to bulk-ferment until doubled - careful not to over-ferment. This can take up to 12 hours depending on the temperature of the home and the maturity of your sourdough starter.
  • Shape into a ball by gently spinning it toward you.
  • Develop a skin. Set out 15-20 minutes uncovered.
  • Turn over the boule dough and shape. I do this by folding the two sides over to meet in the middle, and then the other two sides.
  • Transfer to floured banneton or bowl with tea towel, seam side up. Cover with plastic (you can use a shower cap, plastic grocery bad, or plastic wrap) and proof 12-15 hours in refrigerator.
  • Preheat dutch oven to 475 degrees for 1 hour.
  • Remove dough from the fridge immediately before scoring and baking and place on parchment paper.
  • Rub the dough with flour on top to make the scoring pattern stand out more. Totally optional.
  • Score with a razor.
  • Bake for 20 minutes with the lid on. Remove lid and bake for another 20 minutes or until browned.
  • Allow to cool before slicing.

Notes

  • This is a lighter loaf because it uses a combination of all-purpose wheat flour, bread flour, and rye flour. I used freshly-milled rye berries. You could also use store-bought rye flour. For a denser loaf, you could use all rye flour. Instructions are above.
  • Make sure you have an active sourdough starter- one that is nice and bubbly. If you take a spoonful of it and place into a glass of water, it should float.
  • You can use a sourdough starter made with rye or all-purpose flour.

Nutrition

Calories: 166kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 294mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg