This Sourdough Rye Bread Recipe is a rustic, tangy, and hearty loaf made with sourdough starter, rye flour, wheat flour, water, and salt.
I have a confession to make: my first attempt at sourdough rye bread was an absolute disaster. I’m talking about a dense, brick-like loaf that could have broken a window. I remember slicing into it, full of hope, only to be met with what looked (and felt) like a compressed sponge. I tried to toast it, thinking maybe a little butter could save it. Nope. Still a rock.
But you know what? That loaf taught me something—rye flour plays by its own rules. It doesn’t behave like regular wheat flour, and if you treat it the same way, you’re gonna have a bad time. So I went back to the drawing board, did my research (a.k.a. messed up a few more loaves), and finally found the secret to a perfect sourdough rye: patience, hydration, and a little stretch-and-fold magic.
Fast forward to now, and this is one of my absolute favorite breads to make. It’s hearty, packed with flavor, and has the perfect balance of chewiness and softness. If you’ve never baked with rye before, don’t worry—I’ll walk you through it. Just promise me one thing? Don’t rush it.
Alright, let’s make some bread.
Why You’ll Love This Sourdough Rye Bread Recipe?
- That deep, rich flavor. Rye flour gives the bread a slightly nutty, earthy taste, with just a touch of natural sweetness.
- Perfectly chewy crust. Thanks to sourdough fermentation and steam baking, this loaf has a crust that’s crisp without being rock-hard.
- It’s gut-friendly. Sourdough fermentation makes the bread easier to digest and reduces gluten content.
- It stays fresh longer. Rye naturally retains moisture, so this bread won’t dry out as quickly as regular wheat bread.
- It’s ridiculously versatile. Eat it plain, toast it, slather it with butter, or use it for a killer sandwich—it works every time.
Ingredient Notes:
Baking sourdough rye bread is all about balance. Too much rye, and you’ll end up with a dense loaf. Too little, and you won’t get that signature depth of flavor.
- Sourdough Starter (100% Hydration) – This is what gives the bread its rise and tangy flavor. Make sure your starter is active and bubbly!
- Water – Hydrates the flour and activates fermentation.
- Wheat Flour (11.5% Protein Content) – Helps with gluten development, so the bread isn’t too dense.
- Whole Rye Flour (8.5% Protein Content) – The star of the show! Rye gives the bread its complex flavor and chewy texture.
- Sea Salt – Enhances the flavor and controls fermentation.
Pro Tip: If your starter hasn’t been fed in a while, refresh it a day before baking. A strong starter makes all the difference!
How To Make Sourdough Rye Bread?
Step 1: Mix the Dough
In a large bowl, combine 300g sourdough starter, 600g water, 350g wheat flour, and 500g rye flour. Mix everything together until there are no dry spots. It’ll be sticky—and that’s totally normal! Cover and let it rest for 1 hour to allow the flour to hydrate.
Step 2: Add Salt & Stretch and Fold
Sprinkle 20g sea salt over the dough and give it a quick mix. Now, let’s do a stretch and fold—grab a section of the dough, stretch it upward, then fold it over itself. Repeat a few times, then cover.
Over the next 90 minutes, do two more sets of stretch and folds, spaced 30 minutes apart. This strengthens the dough without kneading.
Step 3: Bulk Fermentation
Let the dough sit at 78ºF (25ºC) for about 4 hours. It won’t double in size like regular sourdough, but it should look puffy and airy. If it still looks dense, give it a little more time.
Step 4: Shape the Loaves
Lightly flour your work surface and turn the dough out onto it. Using a bench scraper, divide it into two equal pieces. Gently shape each into a bâtard (oval loaf shape) by folding the edges inward and rolling it up.
Place each loaf into a floured proofing basket or a cloth-lined bowl, seam-side up.
Step 5: Final Proof
Want To Save This Recipe?
Let the loaves proof at room temperature until they pass the finger poke test—when you press a finger into the dough, it should slowly spring back but still leave a small indent.
Step 6: Preheat the Oven
Crank your oven to 480ºF (250ºC). If you have a baking stone or Dutch oven, now’s the time to use it! Also, place an oven-safe tray on the bottom rack—this will be used to create steam.
Step 7: Score & Bake
Turn the loaves onto a parchment-lined baking sheet. Use a sharp blade or lame to score the top—this controls how the bread expands while baking.
Place the loaves in the oven and immediately pour some water onto the hot tray below to create steam. Bake for 35-45 minutes, or until the crust is deep brown and the loaves sound hollow when tapped.
Step 8: Cool & Enjoy
Transfer the loaves to a wire rack and let them cool completely before slicing. (I know, I know. But trust me—cutting too early makes the texture gummy!)
Storage Options:
- Room Temperature: Keep it wrapped in a kitchen towel or paper bag for up to 5 days.
- Freezer: Slice, then store in an airtight bag for up to 3 months. Toast straight from frozen!
- Reviving Stale Bread: Mist it lightly with water and warm it in the oven for 5 minutes.
Variations and Substitutions:
- Add Some Crunch: Mix in caraway, sunflower, or sesame seeds for extra texture.
- Make It Darker: A little molasses or cocoa powder gives it a deeper color and richer taste.
- Swap the Flours: Use spelt or einkorn flour for a different spin on the classic.
- Boost the Sourness: Let it ferment overnight in the fridge for a tangier loaf.
What to Serve with Sourdough Rye Bread?
Need ideas? Here are some killer pairings:
- Salted Butter & Honey – Simple but absolutely delicious.
- Smoked Salmon & Cream Cheese – Classic combo, never gets old.
- Lentil or Potato Soup – Perfect for dipping!
- Avocado & Soft-Boiled Egg – A fancy toast situation.
- Sharp Cheddar & Dijon Mustard – Trust me on this one.
Frequently Asked Questions:
Why is my rye bread so dense?
Rye has less gluten than wheat, so it’s naturally denser. The stretch and folds help build structure—don’t skip them!
Can I let the dough rise overnight?
Yes! Proof it in the fridge overnight for deeper flavor and easier scoring.
Do I need a Dutch oven?
No, but it helps. If you don’t have one, just add steam to your oven with a tray of water.
Making sourdough rye bread is part science, part patience, and 100% worth it. Once you taste homemade rye bread, you’ll never want store-bought again.
So, what are you pairing your loaf with? Let’s chat in the comments!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
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Sourdough Rye Bread Recipe
Ingredients
- 300 g active sourdough starter 100% hydration
- 600 g water
- 350 g wheat flour 11.5% protein content
- 500 g whole rye flour 8.5% protein content
- 20 g sea salt
Instructions
Prepare the Dough
- In a large mixing bowl, combine the sourdough starter, water, wheat flour, and rye flour. Mix until all the ingredients are fully incorporated, ensuring there are no dry spots. The dough will be sticky and dense, which is expected due to the rye content. Cover the bowl with a clean towel and allow it to rest for 1 hour to fully hydrate the flour.
Incorporate the Salt and Stretch the Dough
- After the initial rest, add sea salt and gently mix it into the dough. Perform the first stretch and fold technique by grabbing a section of the dough, stretching it upward, and folding it over itself. Repeat this process several times, rotating the bowl as you go. Cover the bowl and allow the dough to rest.
- Over the next 90 minutes, complete two additional sets of stretch and folds, spacing them 30 minutes apart. This technique helps develop the gluten structure without requiring traditional kneading.
Bulk Fermentation
- Cover the dough and let it ferment for 4 hours at 78ºF (25ºC). The dough should expand and develop a slightly airy texture but will not double in size as wheat-based doughs typically do.
Shaping the Loaves
- Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into two equal portions using a bench scraper. Flatten each piece slightly and shape it into a bâtard (oval loaf shape) by folding the edges inward and rolling it up gently.
- Place the shaped loaves into well-floured proofing baskets or cloth-lined bowls, seam-side up.
Final Proofing
- Allow the loaves to proof at room temperature until they pass the finger poke test—when gently pressed, the dough should slowly spring back, leaving a slight indentation. The proofing time will vary depending on room temperature.
Preheat the Oven
- Preheat the oven to 480ºF (250ºC). If available, use a baking stone or Dutch oven for optimal heat retention. Additionally, place a baking tray on the lower rack to create steam during baking.
Scoring and Baking
- Gently turn the loaves onto a parchment-lined baking sheet. Use a sharp blade or lame to create a scoring pattern on the surface of the dough. This scoring allows the bread to expand properly during baking.
- Transfer the loaves to the oven and immediately pour a small amount of water onto the lower baking tray to create steam. Bake for 35-45 minutes, or until the crust is a deep golden brown and the loaves produce a hollow sound when tapped on the bottom.
Cooling the Bread
- Once baked, transfer the loaves to a wire rack and allow them to cool completely before slicing. Cutting the bread while still warm may result in a gummy texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
