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Sourdough Rye Bread

Regular rye bread is okay, but I think you’l really love this sourdough rye bread version. Sourdough + rye + bread flour makes it taste much better. Just like all sourdough bread recipes, this one takes some time, but it’s mostly hands-off. You can easily fit this in between your other daily tasks. I make this for Reuben sandwiches (and Rachel sandwiches).

slices of sourdough rye bread on wooden board.

Sourdough Rye Bread

This flexible rye sourdough has a crisp crust and open crumb, making it ideal for sandwiches and toast, but simple enough for regular baking. Makes 1 loaf.
Prep Time 2 hours 20 minutes
Cook Time 50 minutes
Rise Time 8 hours
Total Time 11 hours 10 minutes
Serving Size 16 slices

Equipment

Ingredients 

  • ½ cup active sourdough starter
  • 1 ¼ cup warm water
  • 1 ½ teaspoon salt
  • 2 tablespoons honey
  • 1 cup rye flour
  • 3 cups bread flour

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Instructions 

  • Feed the starter beforehand. About 4-6 hours before making this recipe, feed your starter. Mix together 25 grams of starter, 35 grams of all-purpose flour, and 35 grams of filtered water. Stir to combine. Allow to sit until it’s doubled in size.
  • Mix starter with water and honey. In a large mixing bowl, add the warm water, active sourdough starter, salt, and honey. Stir to combine.
  • Add bread flour. Add the bread flour to the water mixture. Stir to combine.
  • Add rye flour. Next, add the rye flour, and stir to combine so the flour is fully incorporated. Form the dough into a ball. Cover and allow to sit for 30 minutes.
    rye flour mixed in and dough formed into rough ball.
  • Stretch and folds. Pick up one side of the dough, stretch it, and fold the dough over. Tip: Wet your hands with some water to prevent the dough from sticking. Turn the bowl 90 degrees and repeat. Repeat this process until all four corners of the dough have been stretched up and folded over. Cover and allow to sit for 30 minutes. Repeat the stretch and folds 3 or 4 times. Flip the dough over. Cover the dough and allow it to sit for 30 minutes. Repeat the stretch and fold two more times.
    dough stretched and folded until smooth.
  • Bulk rise. Cover the dough and allow it to sit at room temperature for 8-12 hours or until it has doubled in size. The temperature of the room will affect the rise time. A warmer room will be quicker than a cooler room.
    dough doubled in size in bowl.
  • Shape the dough. Once the dough has doubled in size, turn the dough out onto a lightly floured surface. Shape the dough into a ball and place it on a piece of parchment paper.
    dough shaped into ball on parchment paper.
  • Prep Dutch oven. Place the oven racks in the lower 2 spots. Place your Dutch oven in the oven and preheat the oven to 450 degrees F. Allow the oven to sit at 450 degrees for 20 minutes. This will make sure your Dutch oven is up to temperature.
  • Score. Before transferring the dough to the oven, score the top of the dough with a pastry razor.
    large cross scored into dough.
  • Bake. Transfer the dough to the preheated Dutch oven. Bake covered at 450 degrees for 25 minutes. After 25 minutes, remove the lid, reduce the oven temperature to 375 degrees F, and bake for an additional 25 minutes.
  • Cool. Remove from the oven, transfer to a cooling rack, and allow the bread to cool for at least 20 minutes before cutting into it. Serve as is or with some butter and honey.
    bread cooling on rack.

Notes

I used Bob’s Red Mill Rye and Bread Flour.
Calories: 122kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 220mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.5IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.4mg

Combining rye and bread flours is important to get that nice light crumb, but also be sturdy for sandwiches. And don’t rush it, the long rise will let the rye sugars break down to give a better flavor and texture.

bread slices with soft inside on wooden board.

And your Dutch oven has to be preheated. You need it to create and trap the steam for a crispy crust.

Kitchen Wisdom

The honey is not just for sweetness, although it does help balance the sourdough out. But it’s a natural and time-honored way to keep your bread fresh longer and get that golden crust. Plus, it will keep it soft and delicious.

Tips for Success

Make sure your starter is active before you start – if you need to feed it the night before.

Keep your hands wet for the stretch and folds.

The dough will feel slightly sticky – don’t panic. This is normal with rye flour.

Use a sharp blade for scoring and cut decisively – clean cuts help the bread rise evenly.

Ingredients and Equipment

Rye Flour: Medium rye flour works best here

Bread Flour: Higher protein content provides the necessary structure

bread ingredients measured out in bowls on counter.

Dutch Oven: Essential for creating steam during baking

Digital Scale: Precision matters with sourdough and rye flour

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Make It Your Own

Here are a few ways to add your own touch.

  • Replace up to 1/2 cup rye flour with whole wheat flour
  • Add caraway seeds for a traditional deli rye flavor
  • Try different scoring patterns

Storage & Serving

Serve toasted with jam or homemade butter, use for sandwiches for lunch, or as a side with soups, stews, or chili.

  • You can keep it at room temperature for 3 days, store it cut-side down on a cutting board the first day, then move it to a paper bag.
  • If you want to freeze it, slice it first to make it easier to grab for toast.

This reliable bread is great for sandwiches and toast, freezes well, and stays fresh for several days. Once you’ve made it a couple of times, you’ll have the timing down – mix it in the morning, fold it between other tasks, and have fresh bread for dinner.

baked bread in dutch oven on counter.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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