Sourdough Rye Bread
This rustic Sourdough Rye Bread is naturally fermented and packed with rye, whole wheat, and caraway seeds. It’s fiber-rich, high in plant-based protein, and perfect for sandwiches, toast, or paired with butter. With simple ingredients and a straightforward process, this loaf is a satisfying addition to your everyday meals.
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.
