For a tangier flavor, allow the levain to ferment longer, up to 16 hours. The alternate baking method yields a significantly chewier crust with a pleasant salty tang. If you don't have caraway seeds, fennel seeds or dill seeds make a nice substitute. Ensure your sourdough starter is active and bubbly before using for the best results. For a darker crust, you can brush the loaves with an egg wash before baking.
Sourdough Rye
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME25 hrs 40 mins
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SERVING24 People
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VIEWS111
Embark on a journey to create two magnificent loaves of sourdough rye, boasting a delightful chew and a depth of flavor that rewards the patient baker. The time invested in this recipe culminates in an artisanal experience you'll want to repeat.
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Nutrition
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Carbohydrate16 g
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Cholesterol0 mg
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Fiber2 g
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Protein2 g
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Saturated Fat0 g
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Sodium245 mg
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Sugar1 g
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Fat1 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 12 hrs **Night Before:** Prepare the Levain (5 minutes prep): In a mixing bowl, combine the sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup (0.66 cup) water. Mix thoroughly, cover, and let it rest at room temperature for 12-14 hours, or overnight, until bubbly and nearly doubled.
02 Step
Recipe View 15 mins **Morning:** Dough Mixing (15 minutes): In a large bowl, whisk together the expanded levain and 1/4 cup water. Add 1 cup rye flour, 1 cup bread flour, 0.5 tablespoon salt, sugar, olive oil, and caraway seeds. Mix until a shaggy dough forms.
03 Step
Recipe View 2 hrs 15 mins **First Rise (Bulk Fermentation):** Knead and Rest (5 minutes kneading + 2-3 hours resting): Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. Place the dough in a well-oiled bowl, turning to coat. Cover with a damp cloth and let it rise in a warm place until doubled in size.
04 Step
Recipe View 1 hrs 15 mins **Shaping and Second Rise (Proofing):** (15 minutes shaping + 1-2 hours proofing): Punch down the risen dough to release the air. Divide the dough in half and shape each portion into a loaf. Place the loaves on a greased baking sheet or in greased loaf pans. Cover loosely and let them rise again until doubled in bulk.
05 Step
Recipe View 15 mins **Preheat Oven:** (15 minutes): Preheat the oven to 350 degrees F (175 degrees C).
06 Step
Recipe View 40 mins **Baking:** (40-45 minutes): Score the tops of the loaves with a serrated knife. Bake in the preheated oven for 40 minutes, or until the crust is a deep brown color and the loaves sound hollow when tapped on the bottom.
07 Step
Recipe View 45 mins **Alternate Baking Method (for chewier crust):** (45 minutes total): Bake for 20 minutes at 350 degrees F (175 degrees C). While baking, prepare a saltwater mixture by combining 1/2 cup water and 1 teaspoon salt in a small bowl. After 20 minutes, remove the loaves from the oven and brush the crust generously with the saltwater mixture. Continue baking for another 25 minutes, brushing with the saltwater mixture at 10-minute intervals.
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Kelvin Hackett
May 31, 2025This recipe is amazing! The bread is so flavorful and the chew is perfect.
Lorenza Heller
Dec 10, 2024My starter wasn't as active as I thought, so the rise took a bit longer, but the bread still turned out great!
Clara Mccullough
Nov 19, 2024I added some dried cranberries and walnuts for a festive twist, and it was delicious!
Bulah Barrows
Sep 23, 2024The instructions were clear and easy to follow, even for a beginner like me.
Desmond Hartmann
Jun 22, 2024I tried the alternate baking method, and it made the crust incredible!