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Freshly baked rye sourdough bread with a crispy crust and soft interior.

Rye Sourdough Bread

A delightful twist on the classic sourdough loaf, featuring earthy flavor and chewy texture, perfect for various toppings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours 45 minutes
Servings: 8 slices
Course: Bread, Breakfast, Snack
Cuisine: Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 2 cups rye flour
  • 1 cup all-purpose flour
  • 1.5 cups water room temperature
  • 1 cup active sourdough starter must be bubbly
  • 1 tablespoon salt

Method
 

Preparation
  1. Mix the rye flour and all-purpose flour in a large bowl.
  2. In another bowl, combine the water, sourdough starter, and salt.
  3. Gradually add the wet mixture to the dry ingredients, mixing until a sticky dough forms.
  4. Knead the dough for about 10 minutes until it becomes smooth.
  5. Cover the bowl with a damp cloth and let it rise in a warm spot for about 4 to 6 hours, or until it has doubled in size.
Baking
  1. Shape the dough into a round loaf and place it on a floured surface. Let it rest for another hour while preheating your oven to 450°F (230°C).
  2. Transfer the loaf to a baking stone or a baking sheet lined with parchment paper.
  3. Bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
  4. Let the bread cool on a rack before slicing to ensure it holds its shape and texture.

Notes

Make sure your sourdough starter is active and bubbly before using it. Don't rush the rising times as proper fermentation is key to great flavor. Use a digital kitchen scale for accurate measurements, especially with flour. Experiment with adding seeds or grains for added flavor and texture.