This hearty Sourdough Rye Bread combines nutty rye, whole wheat, and aromatic caraway seeds for a deeply flavorful loaf that’s perfect for sandwiches or a simple buttered slice.
Packed with fiber, plant-based protein, and low in saturated fat, this bread supports digestive health and sustained energy.
It’s simple to make, versatile, and ideal for everyday meal prep.
Sourdough Rye Bread
Equipment
- 1 Mixing Bowl (medium or large)
- 1 Dutch Oven (or bread pot)
- 1 kitchen scale
- Sourdough Tools (spatula, dough whisk, banneton or floured bowl)
- 1 Baking Stone (optional)
- 1 Bread Lame or Sharp Knife
Ingredients
Levain (10–12 hours, overnight):
- 10 g sourdough starter ~2 tsp
- 50 g rye flour ~1/3 cup
- 50 g all-purpose flour ~1/3 cup
- 100 g water ~2/3 cup
Sourdough Rye Dough:
- 200 g levain all (~2/3 cup heaping)
- 650 g water ~2 3/4 cups, room temperature
- 200 g rye flour ~1 1/2 cups
- 200 g hard whole wheat flour ~1 1/2 cups
- 600 g bread flour ~4 1/4 cups
- 20 g salt ~1 tbsp
- 10 g caraway seeds ~1 tbsp, optional
Instructions
- Prepare the Levain: In a small mixing bowl, combine 10 grams of active sourdough starter with 50 grams of rye flour, 50 grams of all-purpose flour, and 100 grams of water. Stir thoroughly until the mixture forms a smooth, cohesive batter. Cover the bowl loosely with a cloth or plastic wrap, and let it rest at around 78–80°F for 10–12 hours or overnight. The levain is ready when it has doubled in volume, looks bubbly, and forms gentle peaks when stirred.
- Combine Dough Ingredients: In a large mixing bowl, pour 650 grams of room-temperature water. Add the prepared levain and mix lightly to distribute evenly. Add 200 grams of rye flour, 200 grams of whole wheat flour, 600 grams of bread flour, 20 grams of salt, and 10 grams of caraway seeds. Using your hands or a dough whisk, mix the ingredients gently until no dry flour remains. The dough will be sticky and slightly shaggy, which is normal for rye bread.
- Perform Stretch and Fold Technique: Cover the dough with a damp cloth and allow it to rest for 30 minutes. After resting, perform the first set of stretches and folds: Lift one side of the dough from underneath and fold it over the top. Rotate the bowl 90 degrees and repeat with another section. Continue until all four sides have been folded. Repeat this process every 30 minutes for a total of four times over 2 hours. This technique strengthens the gluten, improves dough structure, and creates a better crumb in the final bread.
- Bulk Fermentation: After the final stretch and fold, cover the dough and allow it to rest on the counter for 2–3 hours. The dough should puff up noticeably and reach a temperature around 78–80°F. If your kitchen is warm, it may take closer to 2 hours; in cooler kitchens, it may take 3–4 hours. This resting period allows natural fermentation to develop flavor and texture.
- Shape the Loaves: Once the dough has risen, turn it gently onto a lightly floured surface. Divide it evenly into two portions. To shape each loaf: Gather the edges of the dough and pull them toward the center to form a tight ball. Flip the ball over so the taut side is facing down. Using circular dragging motions on the counter, create tension on the surface of the dough. This shaping step ensures the loaves will hold their form during the final rise and baking.
- Second Proofing: Place each shaped loaf into a floured banneton or mixing bowl, seam side up. Cover loosely with a cloth or plastic wrap. Allow the dough to rise for 2–4 hours at room temperature, depending on warmth. For a slower, more complex flavor, the shaped loaves can be refrigerated overnight or up to 24 hours. If refrigerated, bake immediately while still cold.
- Preheat the Oven: Place a baking stone or your Dutch oven in the oven and preheat to 500°F (260°C) for at least 20 minutes. Preheating ensures the oven and stone are hot enough to create a good oven spring and a crispy crust. If using a Dutch oven, preheat it covered.
- Score the Loaves: Once proofed, carefully turn the dough onto a piece of parchment paper. Using a sharp bread lame or knife, make 2–3 shallow slashes on the top of each loaf. Scoring allows the bread to expand evenly in the oven while creating a decorative pattern.
- Bake the Bread: Option 1: On a Baking Stone: Place a small pan with ice cubes on the bottom rack to create steam. Transfer the scored loaves to the preheated baking stone. Reduce the oven temperature to 450°F (232°C) and bake for 45 minutes, rotating halfway for even browning. Option 2: In a Dutch Oven: Carefully place the dough inside the preheated pot, cover with the lid. Bake covered for 25 minutes. Remove the lid and bake for an additional 20 minutes until the crust is deep golden brown.
- Cooling and Serving: Remove the baked loaves from the oven and place them on a wire rack. Allow the bread to cool completely, at least 1–2 hours, before slicing. This cooling period lets the crumb set and develops the full flavor. Slice and enjoy with butter, cheese, or your favorite sandwich fillings.
Notes
- Levain Timing: The levain needs 10–12 hours to develop flavor. A warmer kitchen will speed up fermentation, while cooler kitchens will slow it down. Always look for a bubbly, peaked levain rather than relying strictly on time.
- Flour Substitutions: Hard whole wheat flour can be swapped for white whole wheat flour or all-purpose flour, though the texture and flavor may be slightly lighter. Bread flour can be replaced with all-purpose flour plus 3 teaspoons of vital wheat gluten to maintain structure.
- Caraway Seeds: These seeds give a traditional Czech rye flavor. Adjust the amount to your taste, or omit entirely for a milder loaf.
- Overnight Proofing: Shaping the loaves and refrigerating them overnight enhances flavor and makes morning baking easy. Simply bake straight from the fridge without waiting for room-temperature proofing.
- Water Temperature: Use room-temperature water to avoid shocking the yeast in the levain. Consistency in temperature helps with even fermentation.
Chef’s Secrets: Achieve Perfect Rye Loaves
Creating a perfect sourdough rye loaf comes down to technique and patience.
Always use a scale for accuracy, as rye flour absorbs water differently than wheat flour.
The stretch-and-fold method strengthens the dough without over-kneading, giving the bread an airy yet dense structure.
When shaping, focus on creating tension on the dough’s surface; this ensures a nice rise and a crackly crust.
For an extra depth of flavor, allow the dough to ferment slowly in the refrigerator overnight.
Serving Suggestions: Enjoy Bread Creatively
This rye bread pairs beautifully with creamy cheeses like havarti or goat cheese and charcuterie for an elegant snack or lunch.
For breakfast, toast slices and spread with avocado or nut butter.
It also complements hearty soups, stews, or roasted vegetables, absorbing their flavors perfectly.
Consider thinly slicing for sandwiches, or thick cuts for buttered toast.
Caraway seeds add a subtle aromatic note, enhancing both savory and sweet pairings.
Storage Tips: Keep Loaf Fresh Longer
To preserve freshness, store the bread in a paper bag at room temperature for up to three days.
For longer storage, wrap tightly in plastic or foil and freeze for up to three months.
Slice before freezing for convenience.
When ready to eat, toast directly from frozen or let it thaw at room temperature for 30–60 minutes.
Avoid storing rye bread in the refrigerator, as it can dry out quickly and lose its chewy texture.
Frequently Asked Questions
1. Can I make this bread without caraway seeds?
Yes! Caraway seeds are traditional but optional. Omitting them will yield a milder rye flavor, which is perfect if you prefer a more neutral taste or are serving children.
2. How do I know when the levain is ready?
A ready levain should be bubbly, active, and have a domed surface. It should pass the “float test”—a spoonful dropped in water floats—indicating strong fermentation.
Timing can vary depending on temperature.
3. Can I bake this bread in a conventional oven without a Dutch oven or baking stone?
Absolutely. Use a standard oven-safe pan and create steam by placing a pan of hot water on the bottom rack.
The steam helps develop a crispy crust. Baking directly on a sheet is also fine, though the crust may be slightly softer.
4. How long does this bread stay fresh?
At room temperature, it stays fresh for up to three days. Properly wrapped and frozen, it can last three months.
Always slice as needed to maintain freshness, and avoid refrigeration, which accelerates staling.
5. Can I adjust the fermentation time for faster bread?
Yes, but faster fermentation may reduce the depth of flavor.
Warmer temperatures speed up fermentation, but for the best flavor and texture, aim for a slow, controlled rise—especially for the overnight levain and second proof.
Patience produces the richest, most satisfying sourdough rye.
