Rustic Rye Sourdough Bread Recipe

Last updated: December 3, 2021
4.67 from 395 votes
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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

New to sourdough baking? You’ll need an active sourdough starter! I ship my well-maintened 13+ year old starter to anyone in the U.S!  You can ORDER it here.


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 wetter and stickier compared to working with all purpose and bread flours, known as high gluten flours. Don’t be alarmed – the dough will become less sticky by the end of your stretch and folds. Knowing this before making this recipe is important.

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.

WATCH this short video to see all the steps of making rye sourdough, so you know what to expect from your dough.

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

A light rye sourdough bread with a soft crumb, that you can make at home with active sourdough starter.
4.67 from 395 votes
Prep Time :10 minutes
Cook Time :45 minutes
Additional Time :10 hours
Total Time :10 hours 55 minutes
Yield: 1 loaf
Author: Amanda Paa

SCALE:

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 

  • Before beginning, it will be helpful to watch this SHORT VIDEO to see me make this bread, noticing that the dough will be stickier than normal because of the rye flour, but it will come together – you just have to trust!
  • 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.
  • Autolyse: let dough sit for one hour, covered and undisturbed.
  • 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.
  • After those 30 minutes pass, perform a set of stretch and folds. Repeat 2 more times.
  • Now you will let sit, undisturbed and covered with a damp cloth, for about 7ish 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.
  • At this point, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. Then let sit for 15 minutes on your work surface.
  • Then shape your dough, using this method as a guide.
  • 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.
  • Time to bake. Preheat your oven to 500 degrees F, with your dutch oven 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 scoring. You should score it cold, and DO NOT need to let it come to room temp.
  • Then put dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.
  • 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.
  • Wait AT LEAST one hour to cool otherwise, the interior will be gummy.

Did you make this?

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June 12, 2020

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340 comments

  1. Hi Amanda, I’m so glad I found your site. I have this baking in the oven now! To make a bigger loaf of this would I just double the recipe? Thank you

    • Hi Dorothy! I don’t think I’d double this recipe, as it is already quite large and would get tough to handle. You could certainly double and make two loafs from the one mix, though!

  2. Hi,
    I want to bake my bread on a stone. What would I need to do to make it happen? The formula looks wonderful, and I’m intent upon baking it ASAP!
    Thanks, Rob

  3. Hi Amanda,
    I am about to try this recipe and very excited as I love rye sourdough. Quick question based on your experience. I have a very well floured banneton but somehow my bread always seems to stick to it a little after the final proof and I have to coax it out, lose some dough and panic.

    Is it simply a case of too moist or not enough stretch and fold? I find myself relying on parchment paper too much. Love your thoughts!

    Many thanks

    • Hello! What are you dusting your banneton with? If it is all-purpose flour, that is likely the reason for sticking. Dusting with rice flour, which is non-glutinous will help prevent the sticking. You can also dust your actual loaf lightly with rice flour before putting it into the banneton for extra insurance!

  4. 5 stars
    I have made this recipe a few times now and just love it! I really appreciate that it is not an overly complicated recipe as I am fairly new to the sourdough game!

  5. 5 stars
    Great recipe. My friends and family are crazy about it.
    As our house temperature is around 18 degrees Celsius these days, I use 80 grams of starter instead of 55. Sometimes, I add 80 grams of seeds. With or without seeds, It always tastes great. Thank you so much Amanda for sharing your skills.

    • Hello! All-purpose flour is not a direct substitute for bread flour and/or whole wheat. It has a different protein percentage, therefore different strength and water absorption.

  6. 5 stars
    This was my first experiment with my mature rye sourdough starter. What a raging success! Chewy and perfect crust; substantial flavor in the bread. Since my first loaf, I have wondered why I don’t stay with THIS recipe. It is divine. Thanks for all the educational notes along the way.I’m making it again.

  7. Thanks for your speedy response and clarification Amanda. My dough is resting now, and I look forward tasting it tomorrow! The cold weather brings added challenges with judging fermentation time, but I shall keep an eye on it and look for telltale signs.

    • The timing starts when you begin your first set of stretch and folds. However, you should always go by the look and feel of the dough, rather than time, as the temperature in your home, the temperature of the water you use, and the dough temperature can affect the time it takes for bulk fermentation to complete. You are looking for just about doubled in size, a slightly domed and smooth top, and a few bubbles around the outer edges of the dough.

  8. 5 stars
    One of the first sourdough loaves I made and we come back to it time and time again. Very forgiving if you want to try different flours and/or use stone milled flours.

  9. 5 stars
    Debra,
    Thank you for the great advice and beautiful videos! You are wonderful and improved my sourdough technique tremendously!
    Thanks,
    Preston

  10. I’m about to make this recipe today, but curious as to how you get an oblong loaf baked in a Dutch oven. I’m not new to sourdough baking, and am anxious to make this new recipe, but all the loaves I bake in my Dutch oven are round. I watched your video, but the Dutch oven wasn’t shown. TIA, I’m looking forward to this recipe.

    • Hello! If you have a 5.5 quart dutch oven, this recipe in an oval banneton will fit. This recipe can also be made in a round boule, if that’s the type of banneton you have. However I use a Challenger Bread Pan to bake sourdough, which fits both round and oval.

  11. 5 stars
    Amanda this recipe is beautiful and foolproof! Exactly what I was looking for. Used whole grain rye and just added a little more water like you suggested. Thank you so much!

  12. 5 stars
    Holly Rye heaven!!!!!! This bread is the real deal! I am a Czech bread snob and nothing is ever good enough for me except for the bakery bread I grew up on. I have lived in thr US for 22 years now and make my own bread. So happy I found you. I wish I could post the final product photo here. Amazing!!

  13. 5 stars
    My first sourdough bread ever! I made
    many mistakes which did not help with the final
    look of the bread but it was delicious! Much prefer it to a white sourdough bread. I used all purpose flour for the white flour and it tasted really good.

  14. 5 stars
    Have made so many loaves, I’ve lost count. This bread is absolutely delicious!
    I usually double the recipe now and will give the second loaf to my daughter or to non baking friends that appreciate a delicious loaf of bread.
    I love this bread with egg salad but my new favorite is an open face Reuben with a combination of both ooey gooey melted Swiss and raclette cheeses.
    Thank you for sharing this recipe

  15. First time baking, xame out ok. Crumb is a little tight but I understand this is from lower hydration. Next time Inwill increase water slightly.

    Other than that, very happy with the results.

  16. 5 stars
    I just made my first two loaves and was so happy with how the bread turned out! My two kids demolished the first loaf in no time. I found the bottom crust pretty thick and difficult to cut. Is the a trick to help with this? I am using my dutch oven to cook the bread.

    • I’m so glad your family enjoyed the rye sourdough, Danielle! I do find with dutch ovens that the bottom can get too hot if you are cooking in a gas oven, therefore . I tell others to troubleshoot by removing the bread from the dutch oven when there are 15 minutes time left on the bake, and putting on a cold baking sheet to finish.

  17. 5 stars
    Amanda, Thanks for sharing it. My husband craved Montreal smoke meat sandwiches. With your recipe, we ate it at comfort of our home and we were very happy with it!

  18. Hi Amanda

    Do you have to feed the starter with rye flour? I’m making a number of different breads and planned to just do a single big feed.

  19. 5 stars
    I have tried multiple recipes for sourdough and rye bread from King Author website and I feel like a lot of them were complete duds. On the other hand THIS recipe was fantastic and I was able to make a delicious and sour load of rye bread. 100% recommend this recipe for anyone starting out baking sourdough!

  20. 5 stars
    It’s funny the first time I tried this 6 months ago I didn’t know what I was doing, and got a gummy frisbee. Now after tons of practice with other sourdough recipe I tried this again and got a masterpiece. Practice practice practice!

    That said, my minor additions to the very thorough recipe above –
    I always feed my starter with all whole mill rye and so substituted out 27g of rye flour in the main recipe with 27g white bread flour. (King Arthur 12.7%) to get the same total proportions of rye vs white vs whole wheat. I find the rye flour makes for a very lively starter that works well at 70 degrees unlike AP starters that seem to like higher temps.

    I autolyse without the salt or starter or sweetener. This gives me an extra hour of fermentation time later and I think is technically the correct way to autolyse. So says YouTube anyway.

    Consequently I used a stand mixer to ensure the salt and starter and sweetener were thoroughly mixed with the autolysed dough. I also kneaded on medium speed for about 2 minutes though in retrospect this might have been unnecessary. The dough had great strength throughout thanks to using the high gluten bread flour.

    I also used molasses instead of honey, because I had some and never use it otherwise. The color is gorgeous.

    Then after the S&Fa I fermented overnight at 69 degrees for 8 hours, and when I woke up, it had fully doubled in size and was ready to shape. Proofed in the fridge in a lined banneton just for about 3 hours to firm it up. Then baked in Dutch oven with 2 ice cubes and spritzes, 446@25 mins then naked for 18 more.

    Beautiful color and ear. Haven’t cut it open yet but I have no doubt the crumb will be perfect.

    Technique is so important!

    Cheers.

  21. 5 stars
    Wonderful recipe! Used my rye starter (his name is Junior, an offspring of my original named Stanley)…. I made it exactly as written and it came out a bit darker than I like. Next time I’ll bake it with the cover on a bit longer and drop the temp a few degrees. Hubby wouldn’t change a thing. He loves this bread, had a chicken salad sandwich for dinner and he proclaimed it the best sandwich he’s ever had! Thanks Amanda. Definitely a keeper ❤

  22. Hello! I’m new to sourdough and my family and I are just LOVING your recipe. I tried doubling it to make 2 loaves but have not had luck… when it’s time to shape it and place in the proofing baskets it’s extra sticky and hard to work with resulting in a flat, dense loaf. I’m sure it has a lot to do the fact that it’s been hotter out where we live the past few days. I cut the bulk rise time by an hour because of that (6 hours total). But is it possible that I still could be over proofing? I know certain things can get a little funky when doubling the recipe so just wondering if you had any thoughts or suggestions. I really appreciate your help!

    • Hi Kim! As a beginner, I’d suggest only doing one loaf at a time rather than doubling, as you’re just learning to shape and get the feel for how the dough should look and feel. Doubling adds more elements to trying to strengthen the dough, which is already a bit more difficult with rye sourdough. When the dough is extra sticky and you aren’t able to shape it well, it is usually overproofed. Which happens easily in the summer when the temperature in our homes is warmer. So you can adjust by shortening the bulk fermentation as you said, watching for how it looks and feels rather than time, to know when the bulk fermentation is finished. Happy to hear that you are baking and enjoying sourdough!

  23. 5 stars
    The dough even grew in the fridge, so when I scored it before baking the next day, it deflated a bit as a result the bread was a bit flat…and didn’t have enough oven spring to help it stay upright. Do you have any suggestions for me, Amanda? Otherwise the bread is great….Thanks for sharing this and the scoring is beautiful.

  24. 5 stars
    Love, love, love this recipe. Definitely my go to recipe. Thank you.
    If I want to keep a back-up of my starter, do you have instructions on how to dry it and then rehydrate it? I would greatly appreciate it. Thanks kindly.

  25. 5 stars
    I made this last week and I felt like it didn’t rise as much as it should/could have. It is delicious and makes great toast. But I wonder if you have any ideas as to why it turned out a little flat. I did not do the long cold ferment. I let it rise in the banneton and baked same day. Thank you!

    • Hi Alison! I find that doing a cold final rise helps the loaf keep its shape and “set” the loaf for when when you go to score it, rather it being a bit warm from sitting on the counter and spreading out slightly when it’s taken out of the banneton. When it spreads, it won’t rise quite as much. I would try the cold final proof next time and see if that helps you get the rise you’re looking for.

    • 5 stars
      Superb recipe! ‘Just made it yesterday and love it. The recipe is spot-on and even though my starter was just a tad past fully active, the bread worked and was exactly as you describe it. I have been successfully making sourdough bread at our new home at 2,600 foot elevation in Virginia for the last two years (never could get it to work well at a lower elevation). Anyway, this is a great transition from simple sourdough. Thank you!!

  26. This is my first loaf of any of your and I put it in the fridge overnight and it got even pooof your and more beautiful I’m trying to figure out what to bake it in-?
    My van in town is more of a Lochet it’s not round and I’m gonna review the recipe again the only other thing I have is a stub 4 1/2 quart pot I think that’s too big I’m wondering about using a regular loaf pan I also have a steam function in my oven but I don’t believe you mention that and also not sure if it Hass to be enclosed

  27. 5 stars
    O.M.Gosh! I just ate a piece of this, after cooling (while I was drooling!), with a slab of swiss cheese. Dinner served. WOW, fabulous recipe! So, my changes were: divide 1/2 water 1/2 dark stout beer (coffee notes specifically), and used molasses for most of the honey, added a drop of honey also, added 1 tbsp caraway seeds and proofed it right into a bread pan greased and dusted with rice flour……….. about 2 hours. Baked at 400 about 35 minutes, till inside was 200 degrees. OMGosh, my husband will flip when he gets home. Thanks so so much. It’s awesome, the process was easy because of your great directions!

  28. 5 stars
    This recipe has produced consistently beautiful loaves, and I’ve now made it over half-a-dozen times. Instead of a banneton, I’ve had success using a cloth-lined Romertoff clay baker (bottom half)–it’s the right shape for this loaf. Question for Amanda–today I am doubling the recipe to make 2 loaves. When mixing the flour and liquid, the dough was way too moist–not shaggy at all. I’m suspecting that my measurements were correct, but that the water I added was too warm. I ended up adding more flour, and will see how it sets up after the autolyse. Fingers crossed!

    • Hi Jim! I’m glad you like this rye sourdough recipe. Yes, it could have been too warm of water, or possibly a different harvest of rye flour from a new bag?

  29. Beautiful recipes. What is the bakers schedule for this recipe? I was thinking of feeding my starter in the afternoon and a few hours before bed making the dough then letting it sit on the counter over night. The doing the second rise on the counter when I wake up

    • Hi Jessi! I usually feed my starter around 9am, mix the dough around 2pm and do the stretch and folds over the course of the afternoon. I look for cues that is finished with it’s bulk ferment is done depending on temp of water you used and temp in your home, then shape and put in banneton, and into fridge for final rise overnight in fridge. Then I bake it in the morning. You could do the schedule you mentioned, but you’d want to use cool water to make sure it doesn’t overproof while being left overnight.

  30. 5 stars
    I am loving this recipe! I am making my third loaf last 2 turned out beautifully, Thank you so much rye bread is my favorite.

  31. 5 stars
    Perfect! Just made your hybrid recipe. I had to adjust the recipe’s volume down to fit my smaller, makeshift cast iron baking equipment. I used the techniques you describe and results were perfect. I’m baking at altitude so hydration, temperature and baking times were a bit different.

  32. 5 stars
    This recipe was so comprehensive, I didn’t have the slightest problem making it for the first time. I actually produced my most picture perfect loaf ever! And what a heavenly sour bread it is!

  33. 5 stars
    This is only my second sourdough loaf and it is delicious and fluffy and crusty in a thin, layered, crackly way. I added caraway seeds. So yummy. Thanks for all the work you did on this piece!

  34. 5 stars
    This was my first time making rye bread and I was so sure I messed it up, because as the recipe states this dough is a lot stickier. But I trusted the process and man am I glad I did! This was my best loaf yet and love the rye flavor! Next time I will add caraway seeds only because I prefer caraway seeds, but wanted to stay true to the recipe this time around, plus my husband hates them haha. Love Amanda’s recipes!

  35. 5 stars
    Oh gosh …I am away without rye flour. I have made this list so many times and live it! I make the sourdough starter with dark rye flour. Can I make the loaf with while wheat and all purpose without rye flour? Thank you

  36. 5 stars
    I have been making sourdough for about 5 months but rye bread is my favorite! I was looking for a recipe without molasses since I don’t have any. This was perfect and easy! I thought I did it wrong because the dough felt so weird but it came out so amazing. Definitely mine and my roommates favorite so far!

  37. I have a 9” oval banneton. Will it be appropriate for this amount of dough? I just got it and haven’t use it before.

  38. 5 stars
    Thanks so much for this recipe! I have been craving rye bread and I am relatively new to sourdough. This turned out great and the video was helpful. Only one change: I didn’t have whole west on hand so I used more rye flour in place of the whole wheat. Turned out great.

  39. 5 stars
    My first time making sourdough bread with rye flour and so happy it turned out well. I would like to add scallions and walnuts to the next loaf, my husband’s request, any tips or suggestions? Thank you in advance. Kellie

  40. 5 stars
    I found this to be an easy and tasty loaf. I added caraway, molasses, and instant espresso for taste and color on my second bake…even better.

  41. 5 stars
    I LOVE this recipe! I just love the subtle sweet flavor with the rustic rye. I made it for some of my coworkers and they loved the flavor!

  42. 5 stars
    Excellent recipe, so delicious and a lively texture, thank you. The recipe is failsafe (so far!) and is already on regular rotation in my kitchen now. I’ve found it’s just as good when I bake it after 2 nights of retard in the fridge. I wonder, is there a way to figure out the nutritional value of the bread? It is so satisfying and filling, even just by itself. I love that it stays fresh for several days.

    • I’m so glad you like the rye bread and are having success baking it! If you google “nutrition calculator”, you should be able to find a program that allows you to plug things and find the value if you’re interested in that.

  43. 5 stars
    This is the second recipe I baked since starting to bake sourdough this past year. It is our favorite recipe. I love seeded rye but my spouse doesn’t. We both love the taste and texture. It is now my go to recipe. Still playing with the timing but find it forgiving ( at least in winter) to add more time or even shortening the time! Yesterday was the first loaf that coincided so I refrigerated the loaf in the banneton before scoring and baking.

  44. 5 stars
    I just tried your recipe. I made a boule and a large batard. They came out perfect: soft and airy dough, dark crunchy crust. And an outstanding taste. I used a Dutch oven for the boule, a tray for the batard with equal results. Thank you for this superb recipe

  45. 5 stars
    I’ve used this recipe and it came out amazing.
    If I wanna add more rye flour how much more water would i have to add?
    Thank you!

    • So glad you liked the rye bread, Damaris! I haven’t tested it with a higher proportion of rye flour than what’s listed, so am unsure about the increase you’d need in water.

  46. Is it absolutely necessary to use honey as I am a vegan. What can I substitute instead of honey or can I just eliminate it?

  47. 5 stars
    Thank you for this recipe. I made this with 50% light rye and 50% dark rye, and increased the hydration to 75% (300g). It turned out beautifully and tasted amazing. The oven spring and texture was excellent . Next time I might reduce the honey a little and/or use 75% dark rye as the honey slightly over-powered the rye flavour. It might also be the honey as I used honey from a local beekeeper and not commercial honey. Either way, this recipe is a keeper. Thank you so much!

  48. My very favorite recipe! I’ve made it several times with repeatable success. It’s a crowd pleaser. Last night I made the dough and did the bulk ferment overnight. all fine. The final rise happened very fast, and easily doubled in 60 minutes. I was able to get it in the oven at 90 minutes and it did lost a bit of rise, though still worth eating! Should I have baked before it doubled or should I have waited the full 2 hours?

    • Hi Claudia!
      You’ll want to judge the proof from what the dough looks/feels like rather than time, so always go ahead and bake whenever it is nearly doubled on the final rise.

  49. 5 stars
    I LOVE THIS RECIPE. The sourdough I was making before this recipe took a million more steps and all day long. I love that the hands on time of this loaf is much less and the bread itself is SO good. Tender, tangy, just enough bite in the crust. This is my new go to.
    I double the recipe each time so I can freeze a loaf for later. I also swap maple syrup for honey to make it vegan. Highly recommend.

  50. 5 stars
    Made this Friday night to make corned beef sandwiches Saturday for dinner. So easy & absolutely delicious. My starter was beyond prime but I went ahead anyway; also added caraway seeds with the initial mix. After the s&f let it ferment overnight at about 60C, shaped in the morning, left it on the counter for a couple of hours then into the fridge for about 3-hours. Beautiful oven spring, great ear, perfect crumb, excellent taste – so pleased with the result!! Thanks for the awesome recipe!!

  51. 5 stars
    Having never tried to bake bread before & being give a sourdough starter I thought I’d give this recipe a go. I was amazed at the results & it also tasted incredible too. Thanks for the recipe & step by step guide.

  52. 5 stars
    I loved how this recipe came together to provide a light tangy rye flavor. I used my 100% rye starter and it gave me great rewards! Thank you Amanda!

  53. 5 stars
    This is my go to recipe for rye sourdough! My grandson loves this one. He wants me to add some rosemary to the recipe. He is my future bread maker, Thank you for sharing this recipe.

  54. 5 stars
    Long time sourdough baker Tried your recipe for the first time. I added 1/2 tbl. of Red Mill essential gluten flour to 2X the recipe for two loaves. Also 1Tbl. caraway seeds soaked for a couple of hrs. in hot water after 1st fold. Rest followed your recipe and placed in bannetons in in sealed plastic bags in fridge overnight. Before inverting on parchment, spread corn meal on loaf bottom, then inverted and sprayed water on top of loaves & sprinkled on more caraway seeds & coarse sea salt. Yummy results.