Name: Easy Sourdough Rye Bread Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 5 h 30 min
Yield: 1
Ingredients: 475g rye bread flour; 475g wheat bread flour; 500g filterest water; 3 tbs (20g) salt; 200g active sourdough starter; splash of olive oil (for oiling your bowl)

Jump to Recipe

Bake flavorful sourdough rye bread with this easy recipe. Perfect with salmon or soup, it’s dense yet balanced with rye and wheat flour!

This homemade rye sourdough bread is a delicious way to shake up your sourdough game. If you’ve been making wheat flour bread for a while, this rye bread will be a lot darker and denser. It goes really well with smoked salmon or as a side to a hearty soup. I love slathering a slice with butter, sprinkling with salt and enjoying it as a snack. Mixing rye flour with wheat flour is key to getting a loaf that is denser than normal, but not super dense and compacted.

Why You’ll Love This Recipe

Yummy, Hearty Flavor – The mixture of rye flour and whet flour create a nutty taste that hits the sweet spot between being too dense and just dense enough. It’s perfect for topping with butter and sea salt or serving with smoked salmon and warm soup.
Easy Baking – With a lively sourdough starter, you mix, knead, shape, and pop it in a Dutch oven. Simple steps mean you’ll have two bakery-style loaves without breaking a sweat.
Crunchy Outside, Chewy Inside – Knead it soft, bake it hot, and you’ll get a golden, crispy crust with a tender, not-too-heavy middle that makes every bite a total treat.

Ingredients

Rye Bread Flour – This flour is what adds a robust, earthy flavor and dense texture to your bread.

Wheat Bread Flour – Made from high-protein hard wheat, this flour provides structure and lift. It balances the rye with a mild, nutty sweetness and a lighter crumb.

Water – use filtered water

Salt – unrefined sea salt is best

Sourdough Starter – use active sourdough starter, that has been fed no more than 6 hours ago, doubled in size and is bubbly. Here is my simple step by step guide on how to make your own sourdough starter

Olive Oil – I prefer to use Virgin Olive oil for the best quality and taste

** Head to the recipe card at the bottom of the page for exact measurements.

Supplies

Large Mixing Bowl
Measuring Cups and Spoons or Kitchen Scale
Wooden Spoon or Spatula
Kitchen Aid
Sandwich Bread Loaf Pan
Bench Scraper
Proofing Box
Bread Lame

Baker’s Schedule #1: Overnight Rise

Goal: Fresh sourdough rye bread by late morning or afternoon

Best For: Those who want to prep in the evening and bake the next day

DAY 1 (Evening)

7:00 PM: Mix dough, knead until soft and stretchable
7:30 PM: Place in oiled bowl and let rise at warm room temp (5–7 hours)
12:30 AM: Shape loaves, place in floured bannetons
1:00 AM: Refrigerate loaves overnight for final rise

DAY 2 (Morning)

8:00 AM: Preheat Dutch oven at 250°C (500°F) for 1 hour
9:00 AM: Score and bake (20 mins covered, 15–20 mins uncovered)
9:45 AM: Cool on wire rack and enjoy

Baker’s Schedule #2: Same-Day Bake

Goal: Fresh sourdough rye bread by dinnertime

Best For: Bakers with a full day at home

DAY 1 (Morning)

8:00 AM: Mix dough and knead
8:30 AM: Begin bulk fermentation in warm spot (5–7 hours)
2:00 PM: Shape loaves, place in floured bannetons
2:30 PM: Refrigerate for 3–4 hours or proof at room temp until ready

DAY 1 (Evening)

6:30 PM: Preheat Dutch oven at 250°C (500°F) for 1 hour
7:30 PM: Score and bake (20 mins covered, 15–20 mins uncovered)
8:15 PM: Cool on wire rack and enjoy by 9:00 PM

Instructions

Mix all ingredients in the bowl of a standing mixer.
With the dough hook attached, kneed for 10-15 minutes. You will know your dough is ready when it’s soft, supple & stretchable.
Form into a smooth ball, and transfer to an oiled bowl & cover bowl with plastic wrap or damp towel.
Let rise in a warm place – preferably a fermentation box, set to 27 degrees C (80 degrees F) for 5-7 hours.
Check periodically to see how well the bread has risen.
When the dough has doubled, turn it out onto a floured work surface.
Divide into two using a dough scraper. Let the other half of the dough rest while you work the first.
Fold the dough onto itself, then pull out the edges and fold them in. Lastly, spin the loaf towards you to create surface tension and final shape.
Place in a floured banneton or proofing basket seam side up.
Place the banneton basket with your dough inside into a big plastic bag, tie it off, and place it in the fridge for the final rise.
Leave loaves in the fridge overnight.
Next day, place your Dutch oven into the oven and preheat for an hour at 250C (500F).
When the oven is preheated, turn one banneton basket out onto a large piece of parchment paper.
Now the fun part! Score your sourdough loaf by cutting the top of the loaf using a sharp knife or bread lame.
Carefully lift the baking parchment with your loaf and place it inside the preheated Dutch oven.
Bake for 20 minutes with the lid on.
Lower the temperature to 235C (450f), remove the lid, and bake for another 15-20mins uncovered.
Carefully remove the Dutch oven from your oven, and using the baking parchment take the loaf out.
Allow the fermented sourdough bread recipe to cool on a wire rack

Tips

Starter Strength: Ensure your sourdough starter is active and bubbly, fed 6-8 hours before mixing. A float test (a spoonful floats in water) confirms it’s ready for a strong rise.
Rye Flour Hydration: Rye flour absorbs more water than wheat, so the dough may feel stickier. Resist adding extra flour during kneading—aim for a soft, slightly tacky texture that holds shape.
Warm Rise Control: Keep the bulk rise at 80°F (27°C) for 5-7 hours. If your kitchen is cooler, use a proofing box or place the bowl in an off oven with the light on to maintain warmth.
Gentle Shaping: Rye dough is less elastic than wheat, so handle it gently during shaping to avoid deflating. Focus on creating tension without overworking the dough.
Scoring Depth: Score rye bread deeply (1/2 inch) to allow proper expansion, as rye dough is denser. Simple slashes or a cross pattern work well for even baking.
Crisp Crust: For a crunchier crust, spritz the dough with water before placing it in the Dutch oven, and ensure the oven is fully preheated to 500°F (250°C).
Cooling Time: Let the bread cool for at least 1-2 hours before slicing. Rye bread retains moisture longer, and cutting too soon can result in a gummy crumb.

Storage

Store cooled sourdough rye bread in a cloth bag or wrapped in a clean kitchen towel at room temperature for up to 4 days. The rye flour helps it stay moist longer than wheat bread. You can also try a beeswax wrap – my new favorite!

Place in an airtight container or resealable bag and refrigerate for up to 10 days. This preserves the dense crumb, though the crust may soften. Slice before storing for easy use.

Freeze for up to 3 months. Slice the loaf first, wrap each slice tightly in plastic wrap, and store in a freezer-safe bag. Whole loaves can be wrapped in plastic and foil to prevent freezer burn.

From Room Temperature or Refrigerator: Preheat the oven to 325°F (160°C). Place slices or the whole loaf on a baking sheet and warm for 5-10 minutes to refresh the crust. For a softer texture, wrap in foil. Microwaving (15-20 seconds per slice) works but may soften the crust.
From Freezer: Thaw slices at room temperature for 30-60 minutes or overnight in the fridge. Reheat in a 325°F (160°C) oven for 8-12 minutes, unwrapped, to restore crispness. Whole loaves may need 15-20 minutes after thawing.

FAQs

You can, but 100% rye flour makes a very dense, heavy loaf. For a lighter texture, stick with the 50/50 rye-wheat blend or try 60% rye and 40% wheat as a middle ground.

Rye flour’s high water absorption and lower gluten content make it naturally stickier. Knead until just combined, use wet hands or a lightly floured surface for shaping, and don’t overwork it.

A weak starter, cold environment, or short rise time could be the issue. Confirm your starter is active (bubbly and floating). Extend the rise to 8-10 hours if your kitchen is below 75°F (24°C).

Yes, you can do the final rise at room temperature for 1-2 hours until puffy, but the fridge rise (12-24 hours) deepens the rye’s flavor and makes the dough easier to score.

Gummy crumb often comes from underbaking or slicing too soon. Ensure the internal temperature reaches 200-205°F (93-96°C), and cool for 1-2 hours before cutting to let moisture settle.

Yes, use a preheated baking stone or sheet at 450°F (235°C) with a pan of water on the lower rack for steam. Cover the loaf with a metal bowl for the first 20 minutes to trap moisture.

Definitely! Caraway seeds (1-2 tbsp) are traditional with rye, or try fennel seeds or chopped dill. Mix them in during the initial knead to distribute evenly.

The crust should be dark brown and firm, and the loaf should sound hollow when tapped. For precision, check that the internal temperature is 200-205°F (93-96°C).

Yes, the recipe is vegan, using only flour, water, salt, and starter. It’s perfect for pairing with plant-based toppings like avocado or vegan cream cheese.

A hard crust can result from overbaking or insufficient steam. Bake just until dark brown (35-40 minutes total), and use a Dutch oven or steam tray to keep the crust pliable during baking.

Rye bread often has a lower glycemic index than all-wheat bread, potentially aiding blood sugar control. It’s also higher in fiber, promoting digestion, but nutrient profiles depend on flour ratios. Both can be a healthy bread; rye suits those seeking a nutrient-rich, dense loaf.

Yield: 1 Loaf

Easy Sourdough Rye Bread Recipe

Bake flavorful sourdough rye bread with this easy recipe. Perfect with salmon or soup, it’s dense yet balanced with rye and wheat flour!

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 hours

Total Time 5 hours 30 minutes

Ingredients

475g rye bread flour
475g wheat bread flour
500g filterest water
3 tbs (20g) salt
200g active sourdough starter
splash of olive oil (for oiling your bowl)

Instructions

Mix all ingredients in the bowl of a standing mixer.
With the dough hook attached, kneed for 10-15 minutes. You will know your dough is ready when it’s soft, supple & stretchable.
Form into a smooth ball, and transfer to an oiled bowl & cover bowl with plastic wrap or damp towel.
Let rise in a warm place – preferably a fermentation box, set to 27 degrees C (80 degrees F) for 5-7 hours.
Check periodically to see how well the bread has risen.
When the dough has doubled, turn it out onto a floured work surface.
Divide into two using a dough scraper. Let the other half of the dough rest while you work the first.
Fold the dough onto itself, then pull out the edges and fold them in. Lastly, spin the loaf towards you to create surface tension and final shape.
Place in a floured banneton or proofing basket seam side up.
Place the banneton basket with your dough inside into a big plastic bag, tie it off, and place it in the fridge for the final rise.
Leave loaves in the fridge overnight.
Next day, place your Dutch oven into the oven and preheat for an hour at 250C (500F).
When the oven is preheated, turn one banneton basket out onto a large piece of parchment paper.
Now the fun part! Score your sourdough loaf by cutting the top of the loaf using a sharp knife or bread lame.
Carefully lift the baking parchment with your loaf and place it inside the preheated Dutch oven.
Bake for 20 minutes with the lid on.
Lower the temperature to 235C (450f), remove the lid, and bake for another 15-20mins uncovered.
Carefully remove the Dutch oven from your oven, and using the baking parchment take the loaf out.
Allow the sourdough bread to cool on a wire rack

Notes

Tips

Starter Strength: Ensure your sourdough starter is active and bubbly, fed 6-8 hours before mixing. A float test (a spoonful floats in water) confirms it’s ready for a strong rise.
Rye Flour Hydration: Rye flour absorbs more water than wheat, so the dough may feel stickier. Resist adding extra flour during kneading—aim for a soft, slightly tacky texture that holds shape.
Warm Rise Control: Keep the bulk rise at 80°F (27°C) for 5-7 hours. If your kitchen is cooler, use a proofing box or place the bowl in an off oven with the light on to maintain warmth.
Gentle Shaping: Rye dough is less elastic than wheat, so handle it gently during shaping to avoid deflating. Focus on creating tension without overworking the dough.
Scoring Depth: Score rye bread deeply (1/2 inch) to allow proper expansion, as rye dough is denser. Simple slashes or a cross pattern work well for even baking.
Crisp Crust: For a crunchier crust, spritz the dough with water before placing it in the Dutch oven, and ensure the oven is fully preheated to 500°F (250°C).
Cooling Time: Let the bread cool for at least 1-2 hours before slicing. Rye bread retains moisture longer, and cutting too soon can result in a gummy crumb.

Storage

Room Temperature: Store cooled sourdough rye bread in a cloth bag or wrapped in a clean kitchen towel at room temperature for up to 4 days. The rye flour helps it stay moist longer than wheat bread. You can also try a beeswax wrap - my new favorite!

Refrigerator: Place in an airtight container or resealable bag and refrigerate for up to 10 days. This preserves the dense crumb, though the crust may soften. Slice before storing for easy use.

Freezer: Freeze for up to 3 months. Slice the loaf first, wrap each slice tightly in plastic wrap, and store in a freezer-safe bag. Whole loaves can be wrapped in plastic and foil to prevent freezer burn.

Reheating:

From Room Temperature or Refrigerator: Preheat the oven to 325°F (160°C). Place slices or the whole loaf on a baking sheet and warm for 5-10 minutes to refresh the crust. For a softer texture, wrap in foil. Microwaving (15-20 seconds per slice) works but may soften the crust.
From Freezer: Thaw slices at room temperature for 30-60 minutes or overnight in the fridge. Reheat in a 325°F (160°C) oven for 8-12 minutes, unwrapped, to restore crispness. Whole loaves may need 15-20 minutes after thawing.

Easy Sourdough Rye Bread Recipe

Why You’ll Love This Recipe

Ingredients