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sourdough rye bread recipe
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Sorudough Rye dough recipe

Learn how to bake a hearty, flavorful 100% rye bread using a natural sourdough starter. This step-by-step recipe creates a moist crumb, rich flavor, and bakery-style crust right at home.
Prep Time1 day
Active Time1 hour
Total Time1 day
Course: Breakfast, Snack
Cuisine: American, French
Keyword: Sourdough rye bread, dark rye recipe, no-knead sourdough, artisan rye bread, caraway rye bread, sourdough starter recipe, healthy fermented bread, homemade deli-style rye
Yield: 1
Calories: 2140kcal
Author: Deana J. Murphy

Equipment

  • 1 large mixing bowl
  • 1 Measuring cups and spoons
  • 1 Dough scraper Optional
  • 1 Loaf pan or casserole dish
  • 1 oven
  • 1 Foil( if not, using a Dutch oven)
  • 1 Wire cooking rack

Materials

For leaven

  • 300 gram bread flour
  • 150 gram dark rye flour
  • 2 teaspoons salt
  • 2 tablespoons caraway seeds
  • 2 tablespoons oil
  • 1 tablespoon molasses
  • 1 tablespoons Unfed sourdough starter
  • 1½ cups water

Instructions

  • Mix the Dough (5–10 min):
    In a large bowl, combine bread flour, rye flour, salt, and caraway seeds. Add oil, molasses, starter, and water. Stir until no dry flour remains. Dough will be sticky.
    sourdough
  • Rest the Dough (1–2 hours)Cover the bowl and let the dough rest at room temperature. This allows the flour to hydrate and the gluten to begin developing.
    rye flour
  • Bulk Fermentation with Folds (20–22 hours):
    Over the next day, keep the dough covered at room temperature. Every 2–3 hours, with wet hands, gently fold the dough by lifting and folding over itself. Repeat 3–4 times per session.
  • Pan and Final Proof (1–2 hours):
    Lightly grease a loaf pan. Gently place the dough into the pan. Let it proof until slightly puffier. Rye won’t rise as much as wheat dough.
    rye dough mix
  • Bake the Bread (60–70 min):
    Preheat oven to 220–230°C (425–450°F). Cover the pan with foil (or use a Dutch oven). Bake 20 minutes covered, then uncover and bake 40–50 minutes until crust is dark brown and loaf sounds hollow when tapped.
    preheating rye bread
  • Cool and Slice:
    Remove the bread from the pan and cool on a rack for at least 1 hour before slicing. Cooling helps the crumb set and improves flavor.

Notes

  1. Use a healthy and active sourdough starter for the best rise and flavor.
  2. No-knead method: Because of long fermentation, heavy kneading is unnecessary.
  3. Sticky dough: Since rye flour is naturally sticky, use wet hands to handle it.
  4. Steam matters: A foil lid or Dutch oven ensures bakery-style results.
  5. Flavor boost: Caraway seeds and molasses create a traditional deli-style taste.
  6. Beginner-friendly: With minimal steps and flexible timing, this recipe is perfect for newcomers.