25+ Irresistible Rye Sourdough Bread Recipes To Try This Season

Rye sourdough bread is a cherished staple in many cultures, celebrated for its unique flavor and health benefits.

Unlike regular wheat bread, rye is denser, richer, and often offers a slightly tangy taste that pairs beautifully with a variety of toppings.

Whether you’re a seasoned baker or just starting out, these 25+ rye sourdough bread recipes will inspire you to explore the versatile world of rye.

From classic loaves to innovative twists incorporating ingredients like fruits, herbs, and spices, each recipe provides a unique take on this beloved bread.

Dive in and discover how easy and rewarding it can be to bake your own rye sourdough at home!

25+ Irresistible Rye Sourdough Bread Recipes To Try This Season

Incorporating rye sourdough bread into your baking repertoire opens up a world of flavors and textures.

Each recipe in this collection not only showcases the distinct characteristics of rye but also allows for creativity in the kitchen.

Whether you choose to keep it traditional or experiment with exciting new ingredients, the satisfaction of pulling a freshly baked loaf from the oven is unparalleled.

So gather your ingredients, unleash your inner baker, and embark on this delicious journey with 25+ rye sourdough bread recipes that will surely delight your taste buds and impress your family and friends!

Classic Rye Sourdough Bread

This classic rye sourdough bread combines the earthy richness of rye flour with the tangy depth of sourdough, making it a favorite for sandwich lovers and bread enthusiasts. The long fermentation time allows the flavors to fully develop, resulting in a hearty loaf with a slightly dense crumb. Perfect for pairing with soups, cheeses, or smoked meats.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups rye flour
  • 1 ½ cups bread flour
  • 1 ¼ cups water (room temperature)
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds (optional)
• Instructions:
  1. In a large bowl, mix the sourdough starter, water, and molasses until well combined.
  2. Add the rye flour and bread flour, mixing until a rough dough forms.
  3. Let the dough rest for 30 minutes.
  4. Add the salt and caraway seeds (if using), and knead the dough on a lightly floured surface for 10 minutes until smooth.
  5. Place the dough in a greased bowl, cover, and let it rise at room temperature for 4-6 hours, or until doubled in size.
  6. Punch down the dough and shape it into a round or oval loaf.
  7. Place the shaped dough on a baking sheet lined with parchment paper. Cover and let it rise for another 2-3 hours.
  8. Preheat your oven to 450°F (230°C) with a baking stone inside, if available.
  9. Slash the top of the dough with a sharp knife and place it in the oven.
  10. Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
  11. Let cool on a wire rack before slicing.

This classic rye sourdough loaf brings an authentic and robust flavor to your table, perfect for pairing with savory toppings or enjoying on its own. The slightly tangy sourdough and rye combination creates a well-balanced taste that’s ideal for everyday meals or special occasions.

Caraway Rye Sourdough Bread

For those who love the aromatic flavor of caraway seeds, this caraway rye sourdough bread is a true delight. The distinct licorice-like taste of caraway enhances the nutty, deep flavor of rye, creating a rustic loaf that pairs beautifully with smoked fish, meats, or sharp cheeses. It’s a bread with character, perfect for those who appreciate bold flavors.

• Ingredients:
  • 1 cup active sourdough starter
  • 1 ½ cups rye flour
  • 1 ½ cups all-purpose flour
  • 1 ¼ cups water (lukewarm)
  • 1 tablespoon caraway seeds
  • 1 tablespoon honey
  • 1 teaspoon salt
• Instructions:
  1. In a large bowl, combine the sourdough starter, water, and honey, stirring until smooth.
  2. Add the rye flour, all-purpose flour, and caraway seeds, mixing until a shaggy dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Sprinkle in the salt, then knead the dough for about 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and allow it to rise at room temperature for 4-6 hours, or until it has doubled in size.
  6. Punch down the dough, shape it into a round loaf, and transfer to a floured proofing basket or a lined baking sheet.
  7. Cover and allow the dough to rise for another 2-3 hours.
  8. Preheat the oven to 425°F (220°C).
  9. Score the top of the loaf with a sharp knife and place in the oven.
  10. Bake for 35-40 minutes, or until the crust is dark and the internal temperature reads 200°F (93°C).
  11. Cool completely before slicing.

This caraway rye sourdough bread is a delicious variation that brings a whole new dimension to rye bread. The caraway seeds add a peppery, slightly sweet kick, making this loaf an excellent choice for anyone looking for an extra flavor boost in their sourdough experience. Serve with butter, cheese, or alongside hearty meals for an unforgettable taste.

Whole Grain Rye Sourdough Bread

Whole grain rye sourdough bread is perfect for health-conscious bakers who want a nutritious and flavorful loaf. Using whole grain rye flour adds fiber and nutrients, while the natural fermentation process enhances digestibility and flavor. This bread is dense, hearty, and ideal for making open-faced sandwiches or enjoying with a drizzle of honey.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups whole grain rye flour
  • 1 cup bread flour
  • 1 ¼ cups water
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon honey (optional)
• Instructions:
  1. In a large mixing bowl, combine the sourdough starter, water, olive oil, and honey.
  2. Add the whole grain rye flour and bread flour, mixing until a sticky dough forms.
  3. Let the dough rest, covered, for 30 minutes.
  4. Add the salt, then knead the dough for 5-7 minutes until it becomes smooth but still slightly sticky.
  5. Transfer the dough to a greased bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
  6. After the first rise, gently punch down the dough and shape it into a loaf.
  7. Place the loaf in a greased loaf pan or on a parchment-lined baking sheet, cover, and let rise for another 2-3 hours.
  8. Preheat the oven to 400°F (205°C).
  9. Bake the loaf for 40-45 minutes until the crust is golden and the loaf sounds hollow when tapped.
  10. Cool on a wire rack before slicing.

This whole grain rye sourdough bread offers a wholesome and nourishing option for bread lovers who want to embrace the full benefits of whole grains. Dense and flavorful, it’s perfect for hearty sandwiches or topped with creamy avocado. The slightly sweet taste of the whole grain rye pairs well with both savory and sweet toppings, making it versatile for any meal.

Spelt Rye Sourdough Bread

Spelt rye sourdough bread is a delightful fusion of spelt flour and rye, combining the nutty flavor of spelt with the earthiness of rye. Spelt flour adds a lighter texture and a subtle sweetness to the loaf, balancing out the denser rye flour. This bread is perfect for those who want a healthier alternative to traditional wheat bread without sacrificing taste or texture.

• Ingredients:
  • 1 cup active sourdough starter
  • 1 ½ cups spelt flour
  • 1 ½ cups rye flour
  • 1 ¼ cups water
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds (optional)
• Instructions:
  1. In a large bowl, mix the sourdough starter, water, and honey until well combined.
  2. Add the spelt and rye flours, mixing until a rough dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Sprinkle in the salt and caraway seeds (if using), and knead the dough for 8-10 minutes until smooth.
  5. Transfer the dough to a greased bowl, cover, and allow it to rise for 4-6 hours, or until doubled in size.
  6. Shape the dough into a round or oval loaf and place on a parchment-lined baking sheet.
  7. Let the loaf rise for another 2-3 hours, covered.
  8. Preheat the oven to 425°F (220°C).
  9. Score the top of the loaf, and bake for 35-40 minutes, or until the crust is golden and the loaf sounds hollow when tapped.
  10. Cool completely before slicing.

Spelt rye sourdough bread is a fantastic choice for those who appreciate a balance of flavors and textures. The spelt flour lightens the density of the rye, making it more versatile and perfect for a wide range of toppings. This loaf offers a healthy and flavorful option for sandwiches or to enjoy with soup.

Rye Sourdough with Walnuts and Raisins

This rye sourdough loaf is enriched with the nutty crunch of walnuts and the natural sweetness of raisins, making it a fantastic option for breakfast or as a snack. The combination of tangy sourdough with earthy rye flour, punctuated by bursts of sweetness and the added texture from walnuts, creates a unique bread that’s great on its own or lightly toasted.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups rye flour
  • 1 cup bread flour
  • 1 ¼ cups water
  • ½ cup walnuts (chopped)
  • ½ cup raisins
  • 1 tablespoon honey
  • 1 teaspoon salt
• Instructions:
  1. In a large bowl, combine the sourdough starter, water, and honey.
  2. Add the rye flour and bread flour, mixing until a sticky dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Add the salt, walnuts, and raisins, then knead the dough for about 8-10 minutes until well combined and smooth.
  5. Transfer the dough to a greased bowl, cover, and allow it to rise for 4-6 hours, or until doubled in size.
  6. Shape the dough into a round loaf and place on a lined baking sheet.
  7. Let the loaf rise for another 2-3 hours, covered.
  8. Preheat the oven to 425°F (220°C).
  9. Slash the top of the dough and bake for 35-40 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
  10. Cool on a wire rack before slicing.

This rye sourdough with walnuts and raisins is an incredibly flavorful and textured bread, perfect for breakfast spreads or as a sweet and savory snack. The walnuts add a delightful crunch, while the raisins offer natural sweetness that complements the sourdough tang. This loaf is both nutritious and delicious, ideal for pairing with cheeses or enjoying with butter.

Pumpernickel-Style Rye Sourdough

Inspired by traditional German pumpernickel bread, this dense and rich pumpernickel-style rye sourdough is made with a blend of rye flour, coffee, and a touch of cocoa powder for a deep, dark loaf with complex flavors. It’s a hearty bread with a slightly sweet, malty taste that pairs wonderfully with cured meats, cheeses, or spreads.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups rye flour
  • 1 cup bread flour
  • 1 ¼ cups water
  • ¼ cup brewed coffee (cooled)
  • 2 tablespoons molasses
  • 1 tablespoon cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds (optional)
• Instructions:
  1. In a large mixing bowl, combine the sourdough starter, water, coffee, molasses, and cocoa powder.
  2. Add the rye flour and bread flour, stirring until a thick, sticky dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Add the salt and caraway seeds (if using), then knead the dough for about 10 minutes until smooth.
  5. Transfer the dough to a greased bowl, cover, and allow it to rise for 4-6 hours.
  6. Shape the dough into a round or oval loaf and place on a parchment-lined baking sheet.
  7. Let it rise for another 2-3 hours, covered.
  8. Preheat the oven to 400°F (205°C).
  9. Score the top of the loaf, and bake for 40-45 minutes, or until dark and the internal temperature reaches 200°F (93°C).
  10. Allow the bread to cool completely before slicing.

This pumpernickel-style rye sourdough is an indulgent and flavorful bread that brings the rich, slightly sweet and malty taste of classic pumpernickel to your table. The addition of coffee and cocoa creates a dark, complex loaf, perfect for serving with bold, savory dishes or as a unique base for sandwiches.

Rye Sourdough with Sunflower Seeds

This rye sourdough with sunflower seeds combines the nutty crunch of toasted sunflower seeds with the earthy taste of rye flour, creating a wonderfully textured loaf. The seeds add a layer of flavor and bite, while the tangy sourdough balances out the rich, hearty rye base. It’s perfect for those looking to add a nutritious twist to their bread.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups rye flour
  • 1 cup all-purpose flour
  • 1 ¼ cups water
  • ½ cup sunflower seeds (toasted)
  • 1 tablespoon honey
  • 1 teaspoon salt
• Instructions:
  1. In a large bowl, mix the sourdough starter, water, and honey until combined.
  2. Add the rye flour and all-purpose flour, mixing until a rough dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Add the salt and toasted sunflower seeds, then knead the dough for about 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
  6. Shape the dough into a round loaf and place on a parchment-lined baking sheet.
  7. Cover and let it rise for another 2-3 hours.
  8. Preheat the oven to 425°F (220°C).
  9. Slash the top of the dough with a sharp knife and bake for 35-40 minutes, or until golden and the loaf sounds hollow when tapped.
  10. Let the bread cool on a wire rack before slicing.

This rye sourdough with sunflower seeds is a delightful, crunchy twist on the traditional loaf. The toasted seeds add a nutty depth and texture that pairs well with the tangy sourdough and hearty rye flavors. Enjoy this bread with butter, spreads, or as a base for sandwiches for a nutritious and satisfying treat.

Herb-Infused Rye Sourdough Bread

Herb-infused rye sourdough bread combines the robust flavors of rye with a medley of fresh herbs like rosemary, thyme, and parsley. The herbs add an aromatic freshness to the loaf, making it a perfect accompaniment to soups, stews, or as a base for sandwiches. The fragrant herbs elevate this bread into something truly special, ideal for savory pairings.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups rye flour
  • 1 cup bread flour
  • 1 ¼ cups water
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 tablespoon fresh rosemary (chopped)
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon fresh parsley (chopped)
• Instructions:
  1. In a large mixing bowl, combine the sourdough starter, water, olive oil, and honey.
  2. Add the rye flour and bread flour, stirring until a dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Add the salt and fresh herbs, then knead the dough for about 10 minutes until smooth.
  5. Transfer the dough to a greased bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
  6. Shape the dough into a round or oval loaf and place it on a lined baking sheet.
  7. Cover and let it rise for another 2-3 hours.
  8. Preheat the oven to 425°F (220°C).
  9. Score the top of the loaf and bake for 35-40 minutes, or until golden and hollow-sounding when tapped.
  10. Allow the bread to cool before slicing.

Herb-infused rye sourdough bread brings an aromatic and savory twist to the classic rye loaf. The infusion of fresh rosemary, thyme, and parsley provides a refreshing and herbaceous flavor profile that complements the earthy rye and tangy sourdough. This bread is perfect for savory dishes, making it a versatile addition to any meal.

Olive and Rye Sourdough Bread

Olive and rye sourdough bread is a Mediterranean-inspired loaf that combines briny olives with the hearty, earthy flavor of rye. The olives add a salty, tangy burst in every bite, balancing beautifully with the deep flavor of rye and the tang of sourdough. This bread is perfect for dipping in olive oil, serving with antipasto, or enjoying as a side to pasta dishes.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups rye flour
  • 1 cup bread flour
  • 1 ¼ cups water
  • ½ cup pitted olives (chopped)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
• Instructions:
  1. In a large bowl, mix the sourdough starter, water, and olive oil until combined.
  2. Add the rye flour and bread flour, mixing until a dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Add the salt, oregano, and chopped olives, then knead the dough for about 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
  6. Shape the dough into a loaf and place on a parchment-lined baking sheet.
  7. Let it rise for another 2-3 hours.
  8. Preheat the oven to 425°F (220°C).
  9. Score the top of the loaf and bake for 35-40 minutes, or until golden and crisp.
  10. Cool on a wire rack before slicing.

This olive and rye sourdough bread is a delicious fusion of Mediterranean flavors with the hearty base of rye. The briny olives and fragrant oregano give this loaf a rich and savory profile, making it an ideal choice for serving alongside Mediterranean dishes or enjoying with a drizzle of olive oil. A perfect bread for those who love bold flavors.

Honey Rye Sourdough Bread

Honey rye sourdough bread offers a wonderful balance of sweet and tangy flavors. The earthy taste of rye is softened by the sweetness of honey, creating a loaf that is both hearty and subtly sweet. This bread is perfect for breakfast with butter or jam, and its mild flavor makes it a versatile choice for sandwiches or toast.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups rye flour
  • 1 ½ cups bread flour
  • 1 ¼ cups water
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 tablespoon olive oil
• Instructions:
  1. In a large bowl, mix the sourdough starter, water, honey, and olive oil until well combined.
  2. Add the rye flour and bread flour, stirring until a sticky dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Add the salt, and knead the dough for about 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
  6. Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
  7. Cover and let it rise for another 2-3 hours.
  8. Preheat the oven to 425°F (220°C).
  9. Score the top of the loaf and bake for 35-40 minutes, or until golden and hollow-sounding when tapped.
  10. Cool on a wire rack before slicing.

Honey rye sourdough bread is a perfect choice for those who want to enjoy a slightly sweet bread with the benefits of rye. The honey adds a delicate sweetness without overpowering the rich, earthy flavors of the rye flour. This loaf is ideal for breakfast or snacking and pairs beautifully with both sweet and savory toppings.

Rye Sourdough Focaccia

Rye sourdough focaccia is a unique twist on the classic Italian flatbread. The combination of rye flour and sourdough creates a rustic, hearty focaccia with a deep flavor and chewy texture. Topped with olive oil, rosemary, and flaky sea salt, this focaccia is perfect for dipping in soups, serving with antipasto, or enjoying on its own.

• Ingredients:
  • 1 cup active sourdough starter
  • 1 ½ cups rye flour
  • 1 ½ cups bread flour
  • 1 ¼ cups water
  • 2 tablespoons olive oil (plus more for drizzling)
  • 1 teaspoon salt
  • 1 tablespoon fresh rosemary (chopped)
  • Flaky sea salt for topping
• Instructions:
  1. In a large bowl, combine the sourdough starter, water, and 2 tablespoons olive oil.
  2. Add the rye and bread flours, mixing until a sticky dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Add the salt, then knead the dough for 8-10 minutes until smooth.
  5. Transfer the dough to a greased bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
  6. Preheat the oven to 425°F (220°C).
  7. Spread the dough onto a greased baking sheet, pressing it out to form a rectangle or round shape.
  8. Drizzle the top with olive oil and sprinkle with rosemary and flaky sea salt.
  9. Bake for 20-25 minutes until the focaccia is golden brown.
  10. Cool slightly before cutting into squares or wedges.

This rye sourdough focaccia is a rustic and flavorful version of the classic flatbread. The rye flour gives the bread a deep, earthy flavor, while the olive oil and rosemary add a fresh, savory touch. Serve this focaccia alongside soups, salads, or antipasto for a delicious and satisfying side dish.

Chocolate Rye Sourdough Bread

Chocolate rye sourdough bread is a decadent and unique take on sourdough. Combining the rich, dark flavor of cocoa with the earthy taste of rye, this bread is perfect for a dessert or as a sweet breakfast treat. The sourdough tang balances the cocoa’s bitterness, while the rye adds depth and texture to this delightful loaf.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups rye flour
  • 1 ½ cups bread flour
  • 1 ¼ cups water
  • 2 tablespoons cocoa powder
  • 2 tablespoons honey
  • ½ cup dark chocolate chips
  • 1 teaspoon salt
• Instructions:
  1. In a large bowl, combine the sourdough starter, water, honey, and cocoa powder.
  2. Add the rye and bread flours, mixing until a dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Add the salt and knead the dough for about 8-10 minutes until smooth.
  5. Gently fold in the dark chocolate chips.
  6. Place the dough in a greased bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
  7. Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
  8. Let the loaf rise for another 2-3 hours, covered.
  9. Preheat the oven to 425°F (220°C).
  10. Bake for 35-40 minutes until the crust is firm and the loaf sounds hollow when tapped.
  11. Cool completely before slicing.

This chocolate rye sourdough bread is a rich and indulgent loaf that pairs the earthy depth of rye with the bitter-sweetness of dark chocolate. The sourdough tang complements the cocoa, creating a balanced and luxurious flavor. Serve this bread with a dollop of whipped cream, or enjoy it toasted with a light spread of butter for a decadent treat.

Rye Sourdough with Caramelized Onions

Rye sourdough with caramelized onions is a savory delight that combines the hearty flavor of rye with the sweet, rich taste of caramelized onions. This bread is perfect for sandwiches, toast, or simply enjoying with a pat of butter. The depth of flavor from the onions enhances the earthy rye, making this loaf a standout choice for any meal.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups rye flour
  • 1 ½ cups bread flour
  • 1 ¼ cups water
  • 1 large onion (thinly sliced)
  • 1 tablespoon olive oil (for caramelizing)
  • 1 tablespoon honey
  • 1 teaspoon salt
• Instructions:
  1. In a skillet, heat the olive oil over medium heat and add the sliced onion. Cook slowly, stirring frequently, until caramelized (about 20-30 minutes). Set aside to cool.
  2. In a large bowl, mix the sourdough starter, water, and honey until combined.
  3. Add the rye flour and bread flour, mixing until a sticky dough forms.
  4. Let the dough rest for 30 minutes, covered.
  5. Add the salt and cooled caramelized onions, kneading until well incorporated.
  6. Place the dough in a greased bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
  7. Shape the dough into a loaf and place it on a parchment-lined baking sheet.
  8. Let it rise for another 2-3 hours.
  9. Preheat the oven to 425°F (220°C).
  10. Score the top of the loaf and bake for 35-40 minutes, or until golden brown and hollow-sounding when tapped.
  11. Cool on a wire rack before slicing.

This rye sourdough with caramelized onions offers a delightful balance of flavors, with the sweetness of the onions beautifully complementing the earthy rye. This bread is versatile enough to be served with cheese and charcuterie or as a delicious sandwich base. Its complex flavors make it a favorite for gatherings and special occasions.

Rye Sourdough with Apples and Cinnamon

Rye sourdough with apples and cinnamon is a delightful blend of sweet and spiced flavors, making it a wonderful addition to breakfast or dessert. The tartness of the apples contrasts with the warm spice of cinnamon, while the rye flour provides a hearty base. This loaf is perfect when served warm with butter or as a base for French toast.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups rye flour
  • 1 ½ cups bread flour
  • 1 ¼ cups water
  • 1 cup apples (peeled and diced)
  • 2 teaspoons cinnamon
  • 1 tablespoon honey
  • 1 teaspoon salt
• Instructions:
  1. In a large bowl, mix the sourdough starter, water, honey, and cinnamon until well combined.
  2. Add the rye flour and bread flour, stirring until a sticky dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Add the salt and diced apples, kneading until incorporated.
  5. Place the dough in a greased bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
  6. Shape the dough into a loaf and place it on a parchment-lined baking sheet.
  7. Let it rise for another 2-3 hours.
  8. Preheat the oven to 425°F (220°C).
  9. Score the top of the loaf and bake for 35-40 minutes, or until golden and hollow-sounding when tapped.
  10. Cool on a wire rack before slicing.

This rye sourdough with apples and cinnamon is a deliciously comforting bread that is perfect for breakfast or as a sweet treat throughout the day. The natural sweetness of the apples and the warm spice of cinnamon blend beautifully with the earthy rye, creating a flavorful loaf that’s sure to become a family favorite.

Spicy Rye Sourdough Bread

Spicy rye sourdough bread is a bold and flavorful loaf that incorporates spices such as chili flakes, cumin, and coriander, delivering a delightful kick. This bread is perfect for sandwiches, particularly with spicy meats or cheeses, and it’s an excellent choice for those who enjoy a bit of heat in their meals.

• Ingredients:
  • 1 cup active sourdough starter
  • 2 cups rye flour
  • 1 ½ cups bread flour
  • 1 ¼ cups water
  • 2 teaspoons chili flakes (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon honey
  • 1 teaspoon salt
• Instructions:
  1. In a large bowl, mix the sourdough starter, water, honey, chili flakes, cumin, and coriander until combined.
  2. Add the rye flour and bread flour, mixing until a sticky dough forms.
  3. Let the dough rest for 30 minutes, covered.
  4. Add the salt and knead for about 8-10 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let it rise for 4-6 hours, or until doubled in size.
  6. Shape the dough into a loaf and place it on a parchment-lined baking sheet.
  7. Let it rise for another 2-3 hours.
  8. Preheat the oven to 425°F (220°C).
  9. Score the top of the loaf and bake for 35-40 minutes, or until golden and hollow-sounding when tapped.
  10. Cool on a wire rack before slicing.

This spicy rye sourdough bread is a fantastic choice for those who enjoy bold flavors and a bit of heat in their bread. The combination of spices adds a wonderful depth and complexity to the earthy rye, making it an exciting addition to any meal. Whether used for sandwiches or enjoyed with butter, this loaf is sure to impress.

Note: More recipes are coming soon!