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Authentic Sourdough Rye Bread

Jessica T. Brown
A flavorful, naturally leavened sourdough rye loaf made with rye, whole wheat, and bread flour, enhanced with caraway seeds.
Ideal for sandwiches or as a hearty accompaniment, this bread combines fiber, protein, and artisan texture.
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Prep Time 30 minutes
Cook Time 45 minutes
Fermentation Time: 17 hours
Total Time 18 hours 15 minutes
Course Bread
Cuisine Artisan Bread, European
Servings 30 (2 loaves)

Equipment

  • 1 Mixing Bowl
  • 1 Dutch oven
  • 1 Kitchen Scale
  • 1 Bread Banneton
  • 1 Bread Lame

Ingredients
  

Levain (Overnight 10–12 hours):

  • 10 g sourdough starter ~2 tsp
  • 50 g rye flour ~1/3 cup
  • 50 g all-purpose flour ~1/3 cup
  • 100 g water ~2/3 cup

Sourdough Rye Dough:

  • 200 g levain all prepared levain, ~2/3 cup heaping
  • 650 g water ~2 3/4 cups at room temperature
  • 200 g rye flour ~1 1/2 cups
  • 200 g hard whole wheat flour ~1 1/2 cups
  • 600 g bread flour ~4 1/4 cups
  • 20 g salt ~1 tbsp
  • 10 g caraway seeds ~1 tbsp

Instructions
 

  • Prepare the Levain: In a small mixing bowl, combine 10 g sourdough starter, 50 g rye flour, 50 g all-purpose flour, and 100 g water.
    Stir until smooth, cover the bowl, and leave at a warm 78–80°F (25–27°C) for 10–12 hours or overnight.
    The levain is ready when it becomes bubbly, peaks slightly, and has a pleasant fermented aroma.
  • Mix the Dough: In a large bowl, combine 200 g prepared levain, 650 g room-temperature water, 200 g rye flour, 200 g whole wheat flour, 600 g bread flour, 20 g salt, and 10 g caraway seeds.
    Use your hands or a dough whisk to mix thoroughly until all ingredients are hydrated and form a sticky, cohesive dough.
  • Stretch and Fold: Cover the dough and perform a series of four stretch-and-folds every 30 minutes over 2 hours.
    To fold, lift the underside of the dough and fold it over itself, rotating the bowl after each fold.
    This develops gluten, strengthens the dough, and improves structure.
  • Bulk Fermentation: After the final fold, cover the dough and let it rest on the counter for 2–3 hours until puffed and slightly domed.
    Check that the dough temperature remains around 78–80°F.
    Warm kitchens may need only 2 hours; cooler environments may take up to 4 hours.
  • Shape the Loaves: Gently divide the dough in half.
    Pull the edges toward the center to create a taut, round loaf, then flip it over and use a circular dragging motion on the countertop to further tighten the surface.
    Place each loaf in a floured banneton or bowl, seam-side down, and cover to rise for 2–4 hours or refrigerate overnight for a slow, cold proof.
  • Preheat Oven: Place a baking stone or Dutch oven in the oven and preheat to 500°F (260°C) at least 20 minutes before baking.
    If using a Dutch oven, preheat it with the lid on. Prepare a pan with ice cubes for steam if baking on a stone.
  • Score and Bake: Carefully turn the risen loaves onto parchment, score the tops with a bread lame or sharp knife, and transfer to the oven.
    Bake at 450°F (232°C) for 45 minutes.
    If using a Dutch oven, cover for the first 25 minutes, then uncover and bake for another 20 minutes until golden and crusty.
    Cool completely before slicing to ensure the interior sets.

Notes

  • Use a kitchen scale for precise measurements; sourdough baking is highly sensitive to flour-to-water ratios.
  • Whole wheat flour can be substituted with white whole wheat if you prefer a milder flavor.
  • Caraway seeds add traditional flavor, but you can reduce or omit them for a subtler taste.
  • Refrigerating the shaped dough overnight allows for slow fermentation and deeper flavor development.
  • Let the bread cool completely before slicing to avoid a gummy interior.