This Sourdough Rye Bread combines rye flour, molasses, and caraway seeds for a hearty, tangy, and flavorful loaf that's easy to make and perfect for beginners.
When I first picked up rye flour from a local mill in Massachusetts, I had no idea how different it was from whole wheat.
I jumped right in and made a sourdough rye bread with 50% rye flour. It turned out… okay. The bread was a bit dense, and the dough was tough to work with. Turns out, rye flour mixed with water is more like wet cement and doesn’t build gluten like wheat does. After some research, I found that most rye breads use around 30% rye flour.
For this recipe, I kept it beginner-friendly with 25% rye flour and added whole wheat for extra heartiness. A touch of molasses brings sweetness and depth, while caraway seeds add that classic deli rye flavor.
With simple steps like using a rye starter, autolyse, and stretch-and-folds, this rye sourdough bread is easy to make - even if you’re new to rye.
The result? A hearty loaf with a chewy crust and soft interior. It’s tangy, nutty, and slightly sweet, with just the right hint of caraway.
I hope you give this easy sourdough rye bread recipe a try and enjoy it as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active for a quicker rise. For best results, feed your starter with rye flour or make a separate rye starter from your usual starter. Rye starters may ferment faster than wheat starters.
- Rye Flour- You can use either dark or light rye flour. This recipe uses about 25% rye flour, making it more beginner-friendly.
- Whole Wheat Flour- Adds a heartier texture to the bread. If you'd like, you can substitute it with more bread flour or rye flour if you're comfortable working with rye.
- Bread Flour- Provides a chewy texture and helps the bread rise. You can substitute it with all-purpose flour or more whole wheat flour. If you use whole wheat, you may need to add a bit more water to maintain the dough's consistency.
- Water- This dough is 75% hydration because rye and whole wheat flour absorb more water. Autolyse the water and flour before mixing the dough for stronger gluten development and to fully hydrate the flour.
- Molasses- Adds a subtle sweetness and depth of flavor.
- Caraway Seeds- Optional, but they provide the classic rye bread flavor.
- Kosher Salt- Enhances the flavor of the bread. I use Diamond Crystal Kosher Salt, which is about 8.4 grams per tablespoon. If you're using table salt or Morton's brand, be sure to measure by weight or use about half the amount.
Tips for Success
- Start with a small amount of rye flour. Rye can be harder to work with than wheat, so start with a smaller percentage (like the 25% in this recipe) and gradually increase as you get more comfortable.
- Use active rye starter. Make sure your starter is bubbly and active for the best rise. If using discard, make sure it's only a few days old, as older discard may cause the dough to rise more slowly. Rye ferments more quickly than wheat, so keep a close eye on the dough during fermentation to prevent overproofing.
- Find a warm spot to rise. Dough rises best in a warm environment. If your kitchen is cool, try placing the dough near a warm oven or on top of the fridge.
- Use a straight-sided container. A straight-sided container helps track the dough’s rise during bulk fermentation, allowing you to easily measure how much it’s grown.
- Build tension when shaping. When shaping, aim to create a tight surface without tearing. This helps the dough rise tall in the oven instead of spreading out.
- Cool completely. Let the bread cool for at least two hours before slicing to avoid a gummy texture and get that perfect crumb.
How to Make Sourdough Rye Bread
Making sourdough bread with rye flour is easier than it sounds! Here’s my step-by-step process with pictures to help you along the way:
1. Feed Sourdough Starter
- About 6-12 hours before baking, feed your sourdough starter with rye flour to ensure it's bubbly and active.
- The timing will depend on your kitchen temperature - around 75°F takes 6 hours, cooler kitchens (65-68°F) might take 12 hours.
2. Autolyse
- In a large mixing bowl, combine the bread flour, whole wheat flour, and rye flour with 1 ¼ cups plus 2 tablespoons (330g) of warm water.
- Mix until combined, cover, and let rest for 30 minutes.
3. Dissolve Molasses and Salt
- In a small bowl, whisk together the remaining 2 tablespoons (30g) of warm water with the molasses and salt to dissolve. Set aside.
4. Mix Dough
- After the 30-minute autolyse, add your active sourdough starter and the molasses-salt mixture to the flour-water mixture. If using, add the caraway seeds.
- Mix everything together thoroughly with your hands until a sticky, cohesive dough forms.
- Cover and let rest for 15 minutes.
5. Stretch and Fold
- Wet your hands lightly and perform the first stretch and fold.
- Grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat this process until you’ve done it on all four sides of the dough. Gather the dough into a ball and flip it folded-side down.
- Cover and rest for 15 minutes.
- Repeat this stretch and fold process 3 more times (for a total of 4 sets), resting the dough for about 15 minutes between each round.
6. Bulk Fermentation
- Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles.
- This can take anywhere from 4-12 hours, depending on your kitchen temperature and starter strength. Rye starters may ferment more quickly, so keep an eye on the dough if you're using one.
🍞 Fermentation Tip: Transfer the dough to a straight-sided container and mark the starting level to track its progress.
7. Pre-Shape
- Once the dough has risen, gently turn it out onto a floured surface.
- Stretch it into a rectangle. Fold both long sides in toward the center, then fold the short sides in. Flip the dough seam-side down.
- Use your hands or a bench scraper to shape it into a round ball.
- Cover and rest for 15 minutes.
8. Final Shaping
- Flip the dough seam-side up again and gently stretch it into a smaller rectangle.
- If you're using a bowl or banneton, repeat the shaping process above.
- For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
9. Cold Proof
- Generously dust your proofing basket with rice flour.
- Transfer the dough, seam-side up, into the basket. Pinch the seam if needed to seal.
- Cover and refrigerate for 12-16 hours for cold proofing.
10. Bake the Bread
- Preheat a lidded Dutch oven to 450°F for 30-60 minutes.
- Turn the dough onto bread sling or parchment and score as desired.
- Add 2 ice cubes to the hot Dutch oven.
- Transfer the dough, cover, and bake for 45 minutes. Remove the lid and bake for 5 more minutes for a golden crust.
- Cool on a wire rack for 2-4 hours before slicing.
Baker's Timeline
Here’s an example of a schedule you can follow to make this rye sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00-8:30 AM: Autolyse.
- 8:30-8:45 AM: Mix the dough.
- 9:00-9:45 AM: Stretch and fold.
- 10:00 AM-3:00 PM (Varies): Bulk fermentation.
- 3:00-3:30 PM: Pre-shape and final shape.
- 3:30 PM-7:30 AM (Next Day): Cold proof.
- 7:30-8:15 AM: Bake.
- 8:15 AM-12:15 PM: Cool.
Note: Rise times will vary depending on the strength of your starter and the temperature of your kitchen and dough. It's best to rely on visual cues from your starter and dough rather than sticking strictly to the timeline.
How to Store
Sourdough rye bread will keep at room temperature in an airtight container or bread box for up to 4 days.
For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. When you're ready to enjoy it, just thaw at room temperature or warm it in the toaster or oven.
Serving Suggestions
This easy sourdough rye bread is delicious served warm with homemade butter and strawberry apple jam, or with hummus and dill pickles for something more savory.
It also pairs perfectly with corned beef and cabbage or makes a great base for a comforting sourdough grilled cheese.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Rye Bread
Equipment
- Banneton or bowl lined with tea towel
- Lame or sharp knife
- Bread sling or parchment paper
- Straight-sided container (optional)
Ingredients
- 2 cups (240 grams) bread flour
- 1 cup (120 grams) whole wheat flour
- 1 cup (120 grams) rye flour light or dark
- 1 ½ cups (360 grams) warm water 80-90℉ (divided)
- 1 tablespoon (20 grams) molasses
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt measure by weight or reduce volume by about half if using table salt or Morton's brand
- ½ cup (100 grams) active sourdough starter preferably fed with rye flour
- 2-3 teaspoons caraway seeds optional
- Rice flour for dusting bannetone
- 2 ice cubes for steam
Instructions
- About 6-12 hours before baking, feed your sourdough starter with rye flour to ensure it's bubbly and active. The timing will depend on your kitchen temperature - around 75°F takes 6 hours, cooler kitchens (65-68°F) might take 12 hours.
- In a large mixing bowl, combine the bread flour, whole wheat flour, and rye flour with 1 ¼ cups plus 2 tablespoons (330g) of warm water. Mix until combined, cover, and let rest for 30 minutes.2 cups (240 grams) bread flour, 1 cup (120 grams) whole wheat flour, 1 cup (120 grams) rye flour, 1 ½ cups (360 grams) warm water
- In a small bowl, whisk together the remaining 2 tablespoons (30g) of warm water with the molasses and salt to dissolve. Set aside.1 ½ cups (360 grams) warm water, 1 tablespoon (20 grams) molasses, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- After the 30-minute autolyse, add your active sourdough starter and the molasses-salt mixture to the flour-water mixture. If using, add the caraway seeds. Mix everything together thoroughly with your hands until a sticky, cohesive dough forms. Cover and let rest for 15 minutes.½ cup (100 grams) active sourdough starter, 2-3 teaspoons caraway seeds
- Wet your hands lightly and perform the first stretch and fold. Grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat this process until you’ve done it on all four sides of the dough. Gather the dough into a ball, flip it folded-side down, cover, and rest for 15 minutes. Repeat this stretch and fold process 3 more times (for a total of 4 sets), resting the dough for about 15 minutes between each round.
- Cover the dough and let it rise until it nearly doubles in size, with visible fermentation bubbles. This can take anywhere from 4-12 hours, depending on your kitchen temperature and starter strength. Rye starters may ferment more quickly, so keep an eye on the dough if you're using one. (Tip: Transfer the dough to a straight-sided container and mark the starting level to track its progress.)
- Once the dough has risen, gently turn it out onto a floured surface. Stretch it into a rectangle. Fold both long sides in toward the center, then fold the short sides in. Flip the dough seam-side down. Use your hands or a bench scraper to shape it into a round ball. Cover and rest for 15 minutes.
- Flip the dough seam-side up again and gently stretch it into a smaller rectangle. If you're using a bowl or banneton, repeat the shaping process above. For a batard, fold the shorter edges of the rectangle toward the center. Then, starting at one of the longer edges, roll the dough tightly into a log, pinching the seam and ends to seal.
- Generously dust your proofing basket with rice flour. Transfer the dough, seam-side up, into the basket. Pinch the seam if needed to seal. Cover and refrigerate for 12-16 hours for cold proofing.Rice flour
- The next day, place a lidded Dutch oven inside the oven and preheat to 450°F. Let the Dutch oven heat for 30-60 minutes once the oven reaches temperature.
- Turn the dough out onto a bread sling or parchment paper. Score the top of the dough with a lame or sharp knife. Carefully place 2 ice cubes in the Dutch oven for steam, then transfer the dough into the hot Dutch oven using the sling or parchment paper. Cover with the lid to trap the steam inside.2 ice cubes
- Bake at 450°F for 45 minutes with the lid on. Then, remove the lid and bake for an additional 5 minutes to achieve your desired crust color.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2-4 hours before slicing and serving.
Notes
- Quick Tip: For best results, use a food scale to measure all of your ingredients by weight.
- Storage: Store bread in an airtight container at room temperature for up to 4 days or slice and freeze for up to 3 months.
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