Easy Sourdough Rye Bread

5 from 1 vote

A beginner-friendly sourdough rye bread recipe with a hearty flavor and soft texture. Perfect for sandwiches and it stays fresh longer than regular sourdough.

Prep Time30

Cook Time55

Rising times11

Total Time12 25

Course: Bread

Cuisine: American

Keyword: sourdough rye, rye bread, rye bread with bread flour

Servings: slices

Calories: 167kcal

Author: Renae Gerhardstein

Equipment

parchment paper
Dutch oven 4 to 5 quart, with lid, or a heavy pot with tight-fitting lid, rated to 450°F
banneton proofing bowl optional
dough whisk optional
warming mat (I recommend this if your room is cooler than 70°F)

Ingredients

¼ cup sourdough starter fed 12-24 hours prior, 65 grams
1 ½ cups filtered or spring water about 100°F or baby bottle warm, 350 grams
1 ½ cups light rye flour medium, or dark rye, 150 grams
3 cups bread flour 360 grams
2 teaspoons fine salt 9 grams
1 tablespoon molasses 15 grams, can substitute with honey
1 teaspoon caraway seeds 2 grams, optional

US Customary - Metric

Instructions

In a large bowl, add the sourdough starter and warm water. Use a dough whisk or wooden spoon to stir until the starter is mostly dissolved. Add molasses (or honey) and stir until combined. Stir in both flours, salt, and caraway seeds (if using) until a shaggy looking dough forms.
Finish mixing the dough by hand (wet your hands to prevent sticking) in the bowl until all the flour has been absorbed. The dough will feel stickier than sourdough with all wheat flour. Cover the bowl with a clean, damp kitchen towel and let the dough rest for 30-45 minutes.
If your bowl is large enough, stretch and fold the dough in the bowl. If not, flour a wooden board or clean countertop to stretch and fold. How to stretch and fold: grab the edge of the dough and bring it straight up about 4 inches and tuck it into the center. Then, turn the dough (or bowl) 1/4 a turn and stretch and fold the dough again. Continue this process until the dough has come full circle and has tightened.  Optional: Do this stretch and fold once every 30 minutes for the next 90 minutes. Although this optional, I’ve found that it helps create a lighter, air loaf.
Return the dough to the bowl, if needed, and cover with a damp towel (or plastic wrap if you live in a dry area) and let rise at room temperature for 6-10 hours to ferment. See recipe notes for a rising times chart. Do not refrigerate the dough.
After the fermentation, the dough should have relaxed, spread, and be doubled in size. If you are able to look at the bottom of the dough, it will look like a sponge underneath.  Lightly flour your wooden board or clean countertop. Pull the dough from the bowl and shape the dough by stretching and folding it again. Cup your hands and slide the dough 10 inches towards you to along your work surface to tighten the dough. Cover and let the dough rest for 10-15 minutes.  Meanwhile, line a medium-sized bowl with a towel, or use a banneton bowl with a linen cover, and dust heavily with flour. Place your shaped dough seam-side down in the bowl. Let dough rise for 45-60 minutes in a warm location.
Preheat your oven to 450°F. Do not add your Dutch oven or baking pot to the oven - it does not get preheated. Cover the dough bowl with a long piece of parchment paper (about 20 inches long) and turn it over onto the countertop. Slash the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into a heavy pot with a tight-fitting lid.
NOTE: If using a pot with a dark interior, I recommend insulating the bottom with a round silicone sheet underneath the parchment paper. You can also place the Dutch Oven pot on a baking sheet to prevent over browning.
Place the covered pot in the center of the oven and bake the bread covered for 25 minutes. Remove the lid and bake 20 minutes. Using oven mitts, carefully remove the bread from the pot. Bake it directly on the oven rack for up to 10 minutes to crisp the exterior (if needed). To ensure your bread is cooked through you can check the internal temperature. It should be 195°F to 205°F.
Let the bread cool on a wire rack for at least 1 hour before slicing. For best flavor, wait 24 hours before cutting.

Notes

FOR GRAMS MEASUREMENTS: Click on black METRIC tab above ingredients.
This recipe uses an unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. I recommend waiting a minimum of 8 hours after feeding before starting this recipe. A 100% hydration sourdough starter works best with this recipe.

About Rye Flour:
Rye flour has less gluten than wheat flour, so the dough will feel stickier. This is normal! Don't add extra flour.
You can use light rye, medium rye, or dark rye flour. Darker rye gives more intense flavor.

Rise times: I recommend using a clear glass mixing bowl for fermentation (rising). This allows you to see the activity on the dough's top and bottom.
Do not refrigerate the dough! Our recipe does not use a refrigerated rise.
Overnight Bulk Fermentation rising guidelines: Rising times will vary according to your room temperature and humidity
-80°F - about 4-6 hours
- 75°F - about 5-7 hours
- 70°F - about 6-8 hours
- For temperatures under 70°F, it can take 8-10 hours

TFN Pro Tips for keeping dough warm for the bulk rise:

Place the bowl in the oven with the door propped open and the light on to create a slightly warmer climate without actually turning the oven on.
Use a heated mat (like those used for germinating seeds) for rising. Fold a kitchen towel up and place 2-3 layers between the mat and dough bowl.
Use the "proof" setting of your oven (I set mine at 85°F) and set a timer. This will speed up the rising process, so check it at 4 hours.
If there is a sunny room in the house that stays warm, keep the dough covered in that area.

Bread Storage Instructions:
Let the bread cool completely. Store it in a plastic bag at room temperature for 4-5 days.

This bread stays fresh longer than regular sourdough!

Can be frozen for up to 3 months. Slice before freezing and separate slices with parchment paper.

Nutrition