Heartbeet Kitchen
Rustic Rye Sourdough Bread Recipe
June 12, 2020 in Nut-Free · Recipe Box · Sourdough · 30 Comments

Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb. The rustic crust is deeply colored and boasts beautiful blisters!

top down photo of rye sourdough bread
up close photo of rustic rye bread, sliced
2 slices of rye sourdough bread, laying down, overhead photo

A great deli has a great rye bread for sandwiches, am I right?

I certainly love my Everyday Sourdough recipe for toast and dipping in really good olive oil, but I had my heart set on creating a loaf that was the perfect vehicle for my recent craving of EGG SALAD. I’m fully aware how strange this craving is, but let me tell you, when I piled it on this rye sourdough with crisp lettuce and pickled red onions – it was a joyful moment.

This rustic rye sourdough is called such because of its crisp, deeply browned crust and artisan sourdough shape, rather than baking it in a pullman loaf pan to get perfectly square slices for sandwiches. I might invest in one of those in the future, but for now, I wanted to share a sandwich bread recipe that you could make with your regular sourdough baking tools.

It’s hearty. Has substance. A pleasant tang. And freezes like a charm.

What is rye?

Rye is a type of grain, different than wheat, that contains a low amount of gluten. This means it will not create the same gas trapping air pockets that a bread made entirely of bread flour does. The dough will also feel less elastic than when using strictly high gluten flours.

For these reasons, I like to use rye in combination with bread flour, for a balance of high/low gluten percentages. This allows for excellent structure in the loaf, while the rye contributes a complex flavor and wonderful softness.

ingredients to make rye sourdough bread including bread flour, whole wheat flour in a bow, top down photo

Why I love using rye flour in sourdough bread

  • Complex flavor!
    • Rye flour bodes particularly well to sourdough as it’s unique fruity, subtle sourness compliments the traditional notes of fermented bread.
  • Less dense than traditional rye bread.
    • Because of the chemical reaction that takes places in rye flour during fermentation, your loaf will be airier and fluffier than if you were to use rye flour in a bread made with commercial yeast.
  • Bread has a moist, chewy texture that you can’t achieve with whole wheat.
    • Because of rye’s ability to absorb and keep much of it’s moisture, the inside of a sourdough loaf made with rye flour will have a more moist texture.
  • Your loaf will stay soft for several days after baking!
  • Higher nutritional profile that whole wheat.
    • Rye contains more nutrition than wheat flour does, and this is especially true when rye flour is added to sourdough bread. The slow fermentation increases the nutrient availability of the flour.
rye sourdough rising in a banneton
rye sourdough with scoring on top, and bread lame to the right

How to make rye sourdough bread that holds its shape

Because rye flour has little to no gluten content, it’s difficult to make a loaf of 100% rye bread. It can be done, but I wanted this to be a hybrid loaf, that would hold it’s shape for you, and still achieve a nice rise.

That’s why I used bread flour in combination with the rye and whole wheat, because it’s higher protein percentage is the key to the loaf holding its shape.

You’ll also notice this is a slightly smaller loaf, which makes the slightly wetter dough more manageable. Yes, you’ll notice the dough is slightly wetter than other sourdough bread you’ve made, and that’s okay! Just keep going with it. It will bake up with great structure if properly fermented.

close up photo of Rustic Rye Sourdough Bread
close up photo of Rustic Rye Sourdough Bread
two slices of rye sourdough bread

What should I bake an oval loaf in?

I tried using my round dutch oven for baking oval loaves in the past, but without fail the edges of the dough with hit the side of the pot, creating wonky, bulged shapes. I’m newly in love with the Challenger Bread Pan, which has a unique shape that allows you to bake any shape of bread in it! Bâtards, boules, demi-baguettes, and other loaves of almost any size. Because of how it’s made, the perfect amount of steam is created inside the pan. I’ve never had better oven spring or thinner crusts.

This pan is magical. If you love baking sourdough, it is 100% worth having in your kitchen. You can learn more and purchase here.

My favorite things to eat on rye bread:

  • egg salad
  • smashed avocado + lemon + smoked paprika
  • ricotta + rhubarb jam
  • salted butter

More sourdough recipes:

top down photo of rye sourdough bread

Rustic Rye Sourdough Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 10 hours
Total Time: 10 hours 55 minutes

A light rye sourdough bread that you can make at home with active sourdough starter.

Ingredients

  • 55 grams active sourdough starter
  • 280 grams slightly warmer than room temperature water
  • 15 grams honey
  • 100 grams fine rye flour
  • 260 grams bread flour
  • 40 grams whole wheat flour
  • 7 grams salt

Instructions

    1. Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.
    2. Autolyse: let dough sit for one hour, covered and undisturbed.
    3. Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 1 min 15 seconds. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Continue for about 15 or 30 seconds more. Then leave the dough alone, covered, for 30 minutes. This counts as what would be your first set of stretch and folds.
    4. After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
    5. Now you will let sit, undisturbed and covered with a damp cloth, for about 7-8 hours at 70 degrees F. If the temperature in your home is above 70, this will take less time, vice versa. You will know it is finished with its bulk ferment when the dough has risen about double, is smooth and puffy on top, with a few bubbles. It will not be as jiggly as some sourdough you've made before.
    6. At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. This video will show you what that means. Let sit for 15 minutes on your work surface.
    7. Then shape your dough, using this method as a guide.
    8. Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.
    9. Time to bake. Preheat your oven to 500 degrees F, with your dutch oven (without cover), preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to score to dutch oven, cold.
    10. Then put dough into the dutch oven on the parchment, and cover. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
    11. Turn heat down to 430 degrees F, and bake for 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.
    12. Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

30 thoughts on “Rustic Rye Sourdough Bread Recipe

  1. Sheri Nix

    Oh yay!!! I’ve been looking for a Sourdough Rye Bread recipe to make! This will be my next loaf! If I want add toasted seeds & nuts do you have any suggestion of how & when to incorporate them into the dough?

    Reply
  2. Carla

    This is so beautiful! I have been playing with using more rye in my sourdough experiments lately. I’m curious about the addition of honey and whole wheat flour – are they primarily for flavour or do they affect the fermentation somehow? This will definitely be my next loaf :)

    Reply
  3. Kris

    I have been dying to try a rye sourdough recipe. Thanks for this!

    I followed the recipe to a tee and noticed that there aren’t as many holes as a normal sourdough loaf. Is the addition of rye meant to create a tighter loaf?

    Reply
    1. Amanda Paa Post author

      Hi Kris! Rye does create a bit of a tighter crumb. But I also find you can push the bulk fermentation maybe farther than you think, to get more open structure like you see in the photos.

      Reply
  4. Mark

    I’m ready to try agsin? I never get the lightness or interior bubbles I’m looking for? But ill try again ….. yes!

    Reply
    1. Amanda Paa Post author

      Hi Courtney! Delayed salt allows natural, or biological, development of a part of the amino acids in gluten, called cystein, to occur, which can’t happen in the presence of salt. Adding later helps the gluten network begin to form in the autolyse.

      Reply
  5. Alex

    Made this today and the rise and smell were beautiful. Used maple syrup instead of honey because that’s all I had on hand. Also did the second rise overnight in the fridge which I think led to a really wonderful “spring”. Can’t wait to taste

    Reply
  6. Peter

    I am a bit confused when you advise to take the dough from the fridge if leaving it in there overnight to parchment paper, score, then put into the Dutch oven cold. If you follow this do you mean that you DO NOT preheat the Dutch oven in the preheating oven that is at 500 F? Or do you mean place it on the parchment paper cold, score and then take the Dutch oven out of the preheated oven and place the cold dough into it on the parchment paper?

    Reply
    1. Amanda Paa Post author

      Hi Peter! You’ll preheat the dutch oven in the preheating oven, as the recipe reads. Then score your dough cold, and it will still be cold when you put it into the preheated dutch oven.

      Reply
  7. Eloise

    Do you just put starter in from the “mother” vs. creating a new leaven from the mother to use in this recipe?

    Reply
  8. Rosie

    I’m just in the middle of making this loaf and have followed the measurements to the gram, but at the moment the dough is extreeeemely sticky – to the point where i can barely stretch and fold it because half of it sticks to my hand! Is this normal or do you know why this is?

    Reply
  9. Val Podmore

    Hi, what altitude are you baking this at? I’m in Denver at >5000 feet so want to make sure I can do this with appropriate high altitude instructions.

    Thanks!

    Reply
    1. Amanda Paa Post author

      Hi Mette! I am using a light rye, with the bran and germ removed. It’s the lightest of all the rye flours and, therefore, the one I recommend for the recipe.

      Reply
  10. Janell Oakes

    I’ve tried several sourdough rye recipes. This is by far may favorite! Straightforward directions, no fussy techniques, great flavor and spring. I proofed overnight in the refrigerator and dusted the top with with caraway seeds before scoring. My whole family agrees that this is fantastic in every way!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.