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).

Sourdough Rye Bread
Equipment
- Large mixing bowl
- Whisk, spatula, or wooden spoon
- Bench Scraper
- Tea towel or plastic wrap
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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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.

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

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
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.


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.