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Dorothy Thomas

Sourdough Rye Bread Recipe

A hearty, tangy, and flavorful Sourdough Rye Bread with a dense crumb and crisp crust. Perfect for sandwiches, toasting, or pairing with soups and cheeses.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 15 hours
Servings: 1 12
Course: Bread, Side Dish
Cuisine: European, Scandinavian
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 200g Rye flour
  • 200g Bread flour
  • 100g (fed & bubbly) Active sourdough starter
  • 250ml Warm water
  • 10g Salt
  • 1 tsp Caraway seeds (optional)

Equipment

  • Large mixing bowl
  • Kitchen scale
  • Dough scraper
  • Banneton (proofing basket) or bowl
  • Dutch oven or baking stone
  • Parchment paper

Method
 

  1. In a large bowl, mix rye flour, bread flour, and salt.
  2. Add the sourdough starter and warm water, mixing until a shaggy dough forms.
  3. (Optional) Add caraway seeds for traditional flavor.
  4. Cover with a damp towel and let rest at room temperature (68-72°F / 20-22°C) for 12-16 hours until doubled in size.
  5. Lightly flour a surface and gently shape the dough into a round or oval loaf.
  6. Let rise for 1-2 hours at room temperature or until slightly puffy.
  7. Preheat oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
  8. Transfer dough to parchment paper, score the top with a sharp blade.
  9. Place dough into the Dutch oven, cover with lid, and bake for 25 minutes.
  10. Remove lid and bake for 15-20 minutes until deep golden brown.
  11. Let cool on a wire rack for at least 1 hour before slicing.

Notes

✔ Starter Tip: Ensure your sourdough starter is active (floats in water).
✔ Storage: Keep wrapped in a cloth for 3 days or freeze for longer storage.
✔ Variation: Add sunflower seeds or molasses for extra flavor.