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Sourdough Rye Bread Recipe: Tips, Tricks, And Techniques

Sourdough Rye Bread Recipe

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Enjoy your homemade rye sourdough bread! Experiment with fermentation times or flour ratios to make the bread your own!

  • Total Time: 45 minutes
  • Yield: 1 loaf (12 servings) 1x


  • 200g rye flour
  • 300g bread flour
  • 350ml water (room temperature)
  • 100g active sourdough starter
  • 10g salt


  • Mixing bowl
  • Dough scraper
  • Banneton (or any sourdough proofing basket)
  • Dutch oven or baking stone
  • Parchment paper
  • Razor blade or sharp knife


  1. Take 100g of your active starter and mix with 100g water and 100g bread flour.
  2. Let it sit at room temperature to become bubbly and active (about 4-6 hours).
  3. In a large bowl, mix 350ml water with the rye and bread flour until no dry flour remains.
  4. Let this mixture sit for 30 minutes to an hour (autolyse).
  5. Add the levain and salt, and mix thoroughly until well incorporated.
  6. Perform stretch and folds every 30 minutes for the first 2 hours.
  7. Then let the dough rest for the remaining time.
  8. The dough should be puffy and should have increased in volume by the end of bulk fermentation.
  9. Gently turn the dough out onto a lightly floured surface.
  10. Pre-shape it into a round.
  11. Let it rest for 20 to 30 minutes.
  12. Shape the dough into a tight ball and place it into the proofing basket.
  13. Cover and let it proof overnight in the refrigerator.
  14. Preheat your oven to 250°C (480°F) with a Dutch oven or baking stone inside.
  15. Take the dough out of the refrigerator.
  16. Turn it onto a piece of parchment paper.
  17. Score the top with a razor blade or sharp knife.
  18. Place it in the Dutch oven or on the baking stone.
  19. Reduce oven temperature to 230°C (450°F).
  20. Bake for 20 minutes with the lid on (if using a Dutch oven).
  21. Remove the lid and bake for another 20-25 minutes until the crust is deeply caramelized.
  22. Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.


  • Use a rye-based starter if possible to better match dough flavors. And don’t forget to save a bit to continue propagating it!
  • Weigh your ingredients precisely and use the “float test” – a small dough sample dropped in water that floats when properly hydrated. 
  • Use stretch and fold techniques rather than heavy kneading to strengthen gluten strands with minimal degassing. Shape loaves delicately as well before the final proofing.
  • An overnight cold proof in the refrigerator allows acid production to continue while firming up the shaped loaves. A long covered preheat with steam boosts oven spring for an open, irregular crumb.

  • Author: Natasha Krajnc
  • Cook Time: 45 mins
  • Category: bread


  • Serving Size: 1 slice
  • Calories: 158 kcal
  • Sodium: 362 mg
  • Fat: 0.54 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Protein: 4 g