Why You’ll Love This Recipe
Rye sourdough bread offers a wonderful twist on traditional sourdough, using rye flour to create a denser, heartier loaf. The slight sourness of the starter pairs beautifully with the rye’s earthiness, while the bread’s chewy texture and crisp crust make it irresistible. This recipe is perfect for those who love experimenting with different flours and appreciate the depth of flavor that rye provides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rye Sourdough Starter (feed a plain starter with rye flour for 1:1 ratio)
- 140 grams room temperature water
- 150 grams rye flour
- 170 grams water (room temperature)
- 130 grams rye flour
- 150 grams bread flour
- 10 grams salt
- 30 grams water
Directions
- Prepare Pre-Dough: The evening before baking, feed your sourdough starter and mix 25g starter, 140g water, and 150g rye flour. Leave it overnight.
- Prepare Dough: The next day, check the pre-dough for bubbles. Mix with 170g water, 130g rye flour, and 150g bread flour. Let sit for 20 minutes.
- Add Salt: After the resting time, add 10g salt and 30g water. Mix and cover, letting it rest for 35-40 minutes.
- Folding: Wet your hand and fold the dough from all sides, pressing down gently. Repeat folding every 35-40 minutes for three cycles.
- Shape & Bake: After folding, shape the dough, then let it rise. Preheat the oven to 475°F, bake the loaf for 30-35 minutes until golden and hollow-sounding.
Servings and Timing
- Servings: 1 loaf (12 slices)
- Prep Time: 20 minutes (plus resting time)
- Cook Time: 35 minutes
- Total Time: 1 day (including starter and resting times)
Variations
- Add seeds: Incorporate sunflower or sesame seeds into the dough for extra crunch and flavor.
- Use spelt flour: Substitute some bread flour with spelt flour for a nuttier flavor.
Storage/Reheating
- Store the bread in a paper bag or cloth at room temperature for 3-4 days.
- Reheat slices in the oven at 350°F for 5-10 minutes.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives better structure due to its higher gluten content.
Can I make this recipe without a sourdough starter?
It’s best with a starter, but you can use commercial yeast as a substitute.
How can I tell when the bread is done?
The bread should be golden and sound hollow when tapped.
Can I make this bread gluten-free?
No, rye and bread flour are essential for the bread’s structure.
How can I store leftover rye sourdough bread?
Wrap it in a cloth and store it at room temperature.
Can I freeze rye sourdough?
Yes, freeze the bread after cooling. Thaw and toast when ready to eat.
How do I maintain my rye starter?
Feed it regularly with a mix of rye flour and water for best results.
Can I make this bread without a Brotform?
Yes, use a bowl lined with a towel to shape the dough instead.
Can I add other grains to the dough?
Yes, try adding some oats or flax seeds for extra texture.
How do I get a better rise with rye flour?
Use a higher percentage of bread flour to help the dough rise more effectively.
Conclusion
This rye sourdough bread is a perfect blend of earthy rye and tangy sourdough flavors. With its chewy texture and crispy crust, it’s ideal for anyone who enjoys experimenting with bread making. Despite the longer process, the result is well worth the wait, delivering a delicious loaf every time.
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Rye Sourdough Bread
- Total Time: 1 day (including starter and resting times)
- Yield: 1 loaf (12 slices)
- Diet: Vegetarian
Description
This rye sourdough bread combines the earthy richness of rye flour with the tanginess of a sourdough starter, creating a hearty, flavorful loaf. With its chewy texture and crisp crust, it’s perfect for sandwiches, toasting with butter, or enjoying on its own. The recipe offers a unique twist on traditional sourdough bread, ideal for anyone who loves experimenting with different flours.
Ingredients
Rye Sourdough Starter: (Feed a plain starter with rye flour for a 1:1 ratio)
140 grams room temperature water
150 grams rye flour
170 grams water (room temperature)
130 grams rye flour
150 grams bread flour
10 grams salt
30 grams water
Instructions
-
Prepare Pre-Dough: The evening before baking, feed your sourdough starter and mix 25g starter, 140g water, and 150g rye flour. Leave it overnight to ferment.
-
Prepare Dough: The next day, check the pre-dough for bubbles. Mix it with 170g water, 130g rye flour, and 150g bread flour. Let it rest for 20 minutes.
-
Add Salt: After resting, add 10g salt and 30g water. Mix well and cover, letting it rest for 35-40 minutes.
-
Folding: Wet your hands and fold the dough from all sides, pressing down gently. Repeat this folding process every 35-40 minutes for three cycles.
-
Shape & Bake: After the folding cycles, shape the dough into your desired loaf shape and let it rise. Preheat the oven to 475°F and bake for 30-35 minutes until golden and hollow-sounding.
Notes
Add Seeds: For extra texture and flavor, incorporate sunflower or sesame seeds into the dough.
Spelt Flour Variation: You can substitute some of the bread flour with spelt flour for a nuttier, more robust flavor.
Use a Bread Cloche or Dutch Oven: If you have one, baking in a preheated Dutch oven or bread cloche can improve the crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread, Sourdough, Rye Bread
- Method: Baking
- Cuisine: American
