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slices of sourdough rye bread on wooden board.
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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 Time2 hours 20 minutes
Cook Time50 minutes
Rise Time8 hours
Total Time11 hours 10 minutes
Course: Bread
Keyword: sourdough rye bread
Servings: 16 slices
Calories: 122kcal
Author: Katie

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
US Customary - Metric

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.

Nutrition

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