Sourdough Rye Bread Recipe with Homemade Yogurt

Published Categorized as Sourdough Bread Recipes

I’ve just realized the other day that I’ve baked my second sourdough rye bread so far. I was quite surprised by this fact since I use rye flour for my sourdough starter all the time and I really like rye flour but I haven’t really used it in the dough. Rye flour has low gluten content, it is easily digestible, it ferments fast, it has a beautiful earthy flavor, a slice of rye sourdough bread just goes so well with cheese and pickles, and rye croutons are an absolute must in a warming winter soup. And of course, a slice of this rye sourdough bread goes well with yogurt as well. I had some homemade yogurt left from the last week so I decided to make a little twist – I added 100 g of yogurt into the dough. Since I used whole milk to make yogurt, its fat has contributed to a slightly softer bread crust – perfect for sandwiches.

Sourdough rye bread recipe with homemade yogurt

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Sourdough rye bread recipe with homemade yogurt

Sourdough Rye Bread Recipe Using Homemade Yogurt

  • Total Time: 13 hrs 35 mins
  • Yield: 1 loaf 1x

Ingredients

Scale
  • 250 g wholegrain rye flour
  • 250 g white wheat flour
  • 220 g water + 20 g
  • 100 g yogurt
  • 100 g active rye sourdough starter (100% hydration)
  • 10 g fine sea salt

Instructions

Evening preparation of the dough

  1. In the evening, first mix 100 g of yogurt, 220 g of water, 100 g of sourdough starter, 250 g of white wheat flour and 250 g of whole grain rye flour. Mix until all ingredients come together. Leave to rest (autolyse) for 30 minutes. The dough will be quite sticky.
  2. After 30 minutes, you will notice the dough has relaxed a little bit. Add 10 g of salt and 20 g of water. If the dough fills stiff, add more water, rye flour is quite thirsty. Knead the dough for couple of minutes. To prevent sticking, wet your hands from time to time and use knuckles.
  3. Leave the dough in the bowl for another 2.5 hours at the room temperature (if it’s too cold, you might put the bowl in a slightly warm oven). Cover the bowl with a kitchen cloth to prevent the surface of the dough from drying out. In the meantime prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain rye flour.
  4. After 2.5 hours, the dough should look slightly risen, alive and stretchy. Take the dough out on a lightly floured working surface. Pinch the ends of the dough together in the middle and transfer the dough to a rising basket. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth. Put the basket in the fridge (and go to sleep). Let the dough ferment until doubled in volume and when the indent you make with your finger springs back slowly and not all the way up.

Next day preparation

  1. This is how the dough looked in the morning. It has been fermenting for 10 hours. It was ready just when I woke up.
  2. Put the Dutch oven (or a baking stone) into oven and heat it to the maximum temperature of your oven for at least 30 minutes. In the meantime, keep the bread in the fridge to prevent overfermenting.
  3. When Dutch oven is preheated, take it out. Put a piece of parchment paper and a chopping board over the rising basket and turn everything upside down. Score the bread and transfer it to a Dutch oven.

Bake the bread

  1. Bake the bread for 20 minutes with the lid on at 240°C/465F°F and 20-25 minutes with lid off at 230°C/445°F and until bread gets nice golden color.
  2. Cool on a cooling rack before cutting for at least 2-3 hours, otherwise the crumb can be gummy.
  • Author: Natasha Krajnc
  • Prep Time: 13 hrs
  • Cook Time: 35 mins
  • Category: bread
  • Cuisine: European, American

Keywords: Sourdough Rye Bread

Sourdough Rye Bread Recipe

Baking Schedule for the Perfect Rye Sourdough Bread

This bread was mixed in the evening, left to rise for 3 hours at the room temperature, shaped and then put in the fridge for 10 hours. It was baked in the morning of the following day.

Ingredients for the Sourdough Rye Bread

Yields: one big loaf

  • 250 g wholegrain rye flour
  • 250 g white wheat flour
  • 220 g water + 20 g
  • 100 g yogurt (I used my homemade yogurt recipe)
  • 100 g active rye sourdough starter (100% hydration)
  • 10 g fine sea salt

Step by Step Instructions

  • In the evening, first mix 100 g of yogurt, 220 g of water, 100 g of sourdough starter, 250 g of white wheat flour and 250 g of whole grain rye flour. Mix until all ingredients come together. Leave to rest (autolyze) for 30 minutes. The dough will be quite sticky.
  • After 30 minutes, you will notice the dough has relaxed a little bit. Add 10 g of salt and 20 g of water. If the dough fills stiff, add more water, rye flour is quite thirsty. Knead the dough for couple of minutes. To prevent sticking, wet your hands from time to time and use knuckles.
  • Leave the dough in the bowl for another 2.5 hours at the room temperature (if it’s too cold, you might put the bowl in a slightly warm oven). Cover the bowl with a kitchen cloth to prevent the surface of the dough from drying out.  In the meantime prepare the rising basket and flour it well. I lined my rising basket with a kitchen cloth and floured it with whole grain rye flour.
  • After 2.5 hours, the dough should look slightly risen, alive and stretchy. Take the dough out on a lightly floured working surface. Pinch the ends of the dough together in the middle and transfer the dough to a rising basket. Sprinkle some more flour on the top and cover it with the rest of the kitchen cloth. Put the basket in the fridge (and go to sleep). Let the dough ferment until doubled in volume and when the indent you make with your finger springs back slowly and not all the way up.
  • This is how the dough looked in the morning. It has been fermenting for 10 hours. It was ready just when I woke up.
Rye sourdough bread floured
  • Put the Dutch oven (or a baking stone) into oven and heat it to the maximum temperature of your oven for at least 30 minutes. In the meantime, keep the bread in the fridge to prevent over fermenting.
  • When Dutch oven is preheated, take it out. Put a piece of parchment paper and a chopping board over the rising basket and turn everything upside down. Score the bread and transfer it to a Dutch oven.
Sourdough rye bread recipe with homemade yogurt
  • Bake the bread for 20 minutes with the lid on at 240°C/465F°F and 20-25 minutes with lid off at 230°C/445°F and until bread gets nice golden color. Cool on a cooling rack before cutting for at least 2-3 hours, otherwise the crumb can be gummy (it’s what I did…).
Sourdough rye bread recipe with homemade yogurt

I was missing a lot while not baking rye sourdough bread. Well, better late than never.

The crumb of my loaf of sourdough rye was nicely aerated, although I could add a little bit more water. That’s for the next time.

Sourdough rye bread recipe with homemade yogurt

You can also use my yogurt recipe for sourdough recipes.

Are you a rye fan? 🙂

If not, check out these sourdough bread flavors I’ve got!

Enjoy and happy baking! – Natasha

FAQs

How healthy is sourdough rye bread?

Sourdough rye bread can be a healthy and nutritious option, particularly when made with whole grain rye flour and enjoyed as part of a balanced diet. It has high nutrient content, it is easy to digest, it has lower glycemic index compared to other bread, and it provides satiety.

What is the difference between sourdough and rye sourdough?

The main difference between sourdough and rye sourdough is the type of flour used. Rye sourdough has a unique flavor and texture that comes from the rye flour, and it can be a nutritious and flavorful option for bread lovers.

Is rye sourdough healthier than white sourdough?

Rye sourdough can be a healthier option than white sourdough due to its higher nutrient content, lower glycemic index, and other health benefits. However, it’s important to note that both types of sourdough can be part of a healthy diet when consumed in moderation.

Is rye flour good for sourdough bread?

Rye flour can be a great option for making sourdough bread, thanks to its unique flavor and potential health benefits.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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