Rye Sourdough Bread Recipe

Mix and ferment levain

In a clean jar or bowl, mix 100 g active 100% hydration starter with 50 g rye flour and 50 g bread flour. Stir until smooth, cover loosely, and let sit at room temperature (22–25°C / 72–77°F) until doubled and bubbly, about 6–8 hours depending on ambient temperature. Use when ripe and active (passes the float test or has many visible bubbles).

Combine flours and water (autolyse)

In a large mixing bowl, combine 250 g rye flour and 350 g bread flour. Add 400 g of the water (reserve ~20 g to dissolve salt later) and mix until no dry flour remains. The dough will be sticky and dense because of the rye. Cover and rest for 30–60 minutes. This autolyse hydrates the flours and improves dough cohesion.

Incorporate levain and remaining ingredients

After autolyse, add 200 g ripe levain to the dough. Dissolve 12 g salt and 15 g molasses in the reserved 20 g water, then add this saline mix to the bowl. Mix by hand: squeeze and fold the dough until levain and salt are evenly distributed. Add 15 g caraway seeds if using and incorporate. Total mixing should take 4–6 minutes; dough will be tacky but cohesive.

Bulk ferment with folds

Cover the dough and allow to bulk ferment at room temperature (21–24°C / 70–75°F) for about 3–4 hours. During the first 2 hours perform 3 sets of stretch-and-folds at 30-minute intervals: wet hands, lift one side of the dough and fold over the center, rotate the bowl and repeat 6–8 times per set. After the folds, let the dough rest undisturbed until it has risen about 25–50% and shows air bubbles on the surface and edges.

Optional temperature/time adjustments

If your starter is very active or room is warm, reduce bulk time; if cool, extend. Aim for a dough that is aerated but still has some density from the rye.

Pre-shape and bench rest

Lightly flour your work surface with rye or whole-wheat flour. Turn the dough out gently, being careful not to deflate too much. Pre-shape into a round by folding edges toward the center. Let rest uncovered for 20–30 minutes.

Final shape

Perform a final shaping to your preferred loaf (boule or bâtard). For a bâtard, tighten the surface by folding and rolling. For a boule, cup the dough and rotate to build surface tension. Place seam-side up into a well-floured banneton or bowl lined with a cloth.

Cold retard (recommended)

Cover the banneton with a plastic bag and refrigerate for 10–16 hours. This improves flavor and makes slicing easier. Alternatively, proof at room temperature for 2–3 hours until slightly puffy but not overproofed.

Preheat oven and prepare vessel

Place a Dutch oven (or baking stone and steam tray) in the oven and preheat to 250°C (480°F) for at least 45 minutes. If using a Dutch oven, remove cover just before loading. If using an oven with steam tray, have 500 ml hot water ready to pour for steam.

Score and load

Turn the chilled proofed dough out onto parchment (if using Dutch oven) or a peel (if using stone). Score the loaf with a sharp lame or blade to control expansion. For rye sourdough a few shallow scores or a single long slash is fine — do not score too deep because rye is denser.

Steam and bake initial

Place the loaf into the preheated Dutch oven (or onto the stone) and immediately cover. Bake at 250°C (480°F) for 15 minutes with cover on to trap steam.

Finish baking

After 15 minutes, remove the lid (or, if using steam tray, carefully vent) and reduce the oven temperature to 220°C (430°F). Bake for an additional 25–30 minutes until the crust is deep brown and the internal temperature reaches 96–99°C (205–210°F). If desired, brush with water and sprinkle seeds or oats during the last 5 minutes for adhesion.

Cool

Remove the bread from the oven and from the vessel. Let cool on a wire rack for at least 2 hours before slicing to allow crumb set and full flavor development.

Dusting and topping

If you like, dust the loaf with a little rye flour just before scoring for a rustic look. Press sunflower seeds or oats onto the loaf surface after scoring and before the final bake if using.

Serve slices at room temperature. Rye sourdough keeps well; store in a paper bag or wrapped in cloth at room temperature for 2–3 days, or freeze sliced for longer storage.