Go Back
Freshly baked rye sourdough bread with a crispy crust and soft interior.

Rye Sourdough Bread

A flavorful and hearty bread made with rye flour and sourdough starter, perfect as an accompaniment to various meals or enjoyed with butter.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Bread, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups rye flour
  • 1 cup bread flour
  • 1.5 cups water Adjust based on dough texture
  • 1 cup sourdough starter Must be active and bubbly
  • 2 teaspoons salt

Method
 

Preparation
  1. In a large bowl, mix the rye flour and bread flour together.
  2. Add the water and sourdough starter, stirring until you have a shaggy dough.
  3. Let the dough rest for about 30 minutes to relax the gluten.
  4. Add salt and knead the dough in the bowl for a few minutes until it is smooth.
  5. Cover the bowl with a damp cloth and let it rise for 4 to 6 hours, or until doubled in size.
  6. Shape the dough into a round loaf and place it on a floured surface.
  7. Let it proof for another 2 hours.
  8. Preheat your oven to 450°F (230°C).
  9. Score the top of the bread with a sharp knife and bake for about 30-35 minutes, until golden brown.

Notes

Rye flour is high in fiber and easier to digest due to the sourdough fermentation process. Adjust hydration based on dough texture and keep kitchen temperature in mind for rising. Practice patience for best results.