Rustic Rye Sourdough Bread Recipe

By Amanda Paa – Updated October 31, 2023
4.73 from 486 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.

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

I certainly love my Everyday Sourdough recipe for toast and my sourdough english muffins for epic breakfast sandwiches, 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 a shatteringly crisp crust.

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:

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. Wonderful flavor and perfect for making rye sandwiches!
4.73 from 486 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

Equipment

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 2 1/2 minutes. 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. Then leave the dough alone, covered, for 30 minutes. This counts as 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 the remainder of its bulk fermentation. You will know it is finished with its bulk ferment when the dough has risen about 75% (just short of doubling) in size, is smooth and puffy on top, with a few bubbles around the edges. It will not be as jiggly as some sourdough you've made before. I find this takes between 5-7 hours, depending on the temperature of your home. If the temperature in your home is above 72 degrees, this will be on the lower end; if it is cooler it will take on the longer end. Always go by the look and feel of your dough to know when it is finished proofing rather than time.
  • When finished with bulk fermentation, 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 the video attached here 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 1 1/2 to 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 475 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 scored 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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535 comments

  1. Mom24

    5 stars
    So freaking good. Wow! Thank you.

    • Amanda Paa

      Yay, so glad you enjoyed the recipe!

  2. Jennifer Gershon

    5 stars
    So happy to have found this page. Just started baking 2 weeks ago and the rustic rye has been the best recipe out of the 8 loaves I’ve baked.
    I like how forgiving the recipe has been too. I had a scale mishap and had to guesstimate the flour amount on one loaf🤣

    • Amanda Paa

      So glad to hear that! And nice work on the guesstimating!

      • Jenn Gershon

        Seriously. So happy to have founds this. Did two this morning with dried fruit and pecans. Perfect! Just subscribed. Thank you !

        • Amanda Paa

          oh, that sounds amazing with the dried fruit and pecans.

  3. Alison Hainley

    5 stars
    Can you use a medium rye in this recipe? That’s all I can find in my area

    • Amanda Paa

      Yes, that will work!

  4. Casey Riitano

    5 stars
    I finally succeeded in creating a rye starter and used it for this recipe and this is the first time I’ve truly had success with any rye bread. I missed the second shaping before fridge ferment but hopefully it doesn’t effect final product.

    • Amanda Paa

      Yay, so glad to hear that!

  5. Kat

    5 stars
    I am new to baking bread and making this loaf has given me confidence. I have a loaf bulk rising and will add sunflower seeds at last fold. Thank you for this recipe.

    • Amanda Paa

      Terrific! And I bet that will be delicious with the sunflower seeds.

    • Kay Sea

      5 stars
      This is my go-to rye bread. I make about 2-3 loaves a week. I love gifting it out, everyone raves about it. I can’t tell you how many times I’ve shared this recipe!

      • Amanda Paa

        That’s so wonderful to hear, happy baking!

  6. Stephanie

    5 stars
    Thank you for sharing your recipes and all the tips Amanda! My loaves have never been better. I started baking sourdough 6 months ago but since finding you, my bread is so much better. This Rye loaf is superb! Greetings from the UK!

    • Amanda Paa

      Hi Stephanie! What a lovely note. So glad to hear you are finding success!

    • Alice Martin

      Is it possible to make this without the honey?

  7. Stefanie

    Hey, I would love to use this recipe and make a marbled boule out of it. When adding cacao powder, do I need to increase the water in it?

    • Amanda Paa

      Hello! I haven’t ever tested added cacao to this recipe, so I’m not able to guide you. Sorry!

  8. David Kouri

    5 stars
    Just made this recipe for the 3rd time and it turned out deliciously fantastic!!! It will pair well with the borscht my wife just made. Yum!! Thank you for sharing your passion and recipes.

    • Amanda Paa

      Great to hear, David! And what a fabulous meal; borscht + rye bread!

  9. Toni

    5 stars
    Thank you for the recipe! Planning to try it without the honey as we have a prediabetic in the family (so trying to reduce the carbs). Any adjustments that may be needed or is the honey in the recipe needed primarily for flavor? Thank you!

    • Amanda Paa

      Hi Toni! The honey is used to balance the flavor. It will be okay without it, but if you can keep it in (the amount is spread out throughout the whole loaf), that would be ideal with how the recipe was developed.

  10. B

    5 stars
    Amanda, thank you so much for this recipe! I’ve never baked any kind of bread before so I’m a very beginner. I’ve made 5 of these loaves over the past two weeks because they are so delicious and we can’t stop eating them! I’m still working on succeeding with the shaping part but when the loaves taste this good, who cares if I can’t make them pretty yet! Delicious earthy flavor and easy to follow recipe!

    • Amanda Paa

      That’s so great! And the more practice you do, the prettier the loaves will get! Thanks for making the recipe.

  11. Heidi

    Can I use white flour starter? Or do I need a rye flour starter?

    • Amanda Paa

      Hi! Rye starter not required, I use a 100% all purpose flour starter for this recipe.

  12. Elaine

    5 stars
    5 stars from me too. It always works even when not too precise in measuring.

  13. Amy H

    5 stars
    This is by far the best bread of any kind that I have ever made. My husband says it is gold medal worthy, and rye bread s his favorite. I made it a few days ago and two more loaves are proofing. Two more tomorrow. I am keeping some and gifting some.

    • Amanda Paa

      Oh wow, love to hear that Amy! Thanks so much for making the recipe.

  14. Kat

    I’ve made this loaf 3 times now and the last loaf was amazing. I cold fermented in fridge overnight and that really helped it rise. I’m wondering if anyone has tried adding seeds or cracked rye berries to this recipe and if so, how did it turn out?

  15. David I Bigio

    5 stars
    I am a new bread maker. This recipe and instructions were educational and easy to follow. I have never failed making the bread. My family and their kids love it and keep asking me to make it!!!

    • Amanda Paa

      That makes me so happy to hear! Thanks for the note!

  16. Skirkly

    5 stars
    Loved this. Tastes so delicious. It rose perfectly and got an ear and looks fabulous. I didn’t find it sticky, but I am used to some higher hydration doughs. I will be making this again and again. Husband loved it too.

    • Amanda Paa

      So great to hear! Thank you for making the recipe.

  17. Diana

    5 stars
    Great recipe! However, like all of the sourdough breads I make, I added the salt to the autolyse part. I did not fold it in as stated. No need!! It turned out perfectly! I’m enjoying it now as a club sandwich!

    • Amanda Paa

      So glad you enjoyed the bread, Diana!

  18. Doreen Dawe

    5 stars
    The best recipe ever

  19. Toral

    5 stars
    I just made this bread and it came out so perfect. In the past, I’ve struggled with getting a rise from whole wheat and rye sourdough loaves, but this rose beautifully. Can’t wait to try more recipes.

    • Amanda Paa

      So great to hear of your baking success!

  20. Deffia Schoos

    5 stars
    Just baked this today I did the cold ferment in the fridge! My new favorite bread!

    • Amanda Paa

      Yay, love hearing that!

  21. Carolyn

    Hi Amanda,
    I’m looking forward to trying this recipe. If I want to incorporate caraway seeds, at what point would I add them?
    Thanks!

    • Amanda Paa

      Hi Carolyn! I like to add in the 2nd set of stretch of folds.

      • Carolyn

        Thank you!

  22. Summer Whelchel

    5 stars
    I was looking for a rye sourdough recipe and Amanda makes this one so easy with her instructions and help videos! I also love having an artisan loaf I can bake in one day if I have the whole day at home! Gifting two of these for Christmas presents today!

    • Amanda Paa

      Your photo of your bake on Instagram was beautiful! Thank you for making the recipe, so glad you enjoyed it!

  23. Geli

    5 stars
    Love this sourdough recipe. I used dark rye flour instead of the light one and turned out perfectly too, as do all of Amanda‘s recipes I tried out so far.
    Following the instructions on the videos really made my sourdough bread turn out better than ever.
    Thank you!

    • Amanda Paa

      Oh, so glad to know the dark rye worked okay!

  24. Isabel Cooper

    5 stars
    Hi Amanda. I’ve been baking sourdough since Covid. I’ve made many loaves and thought there was no room for improvement. Then I ran across your simple sourdough recipe. I love your instructions, tips and recipes. So… I ventured out of my box. I made this rye sourdough
    Yesterday and I’m waiting for my oven to reach 475°. I’ll keep you posted!!

    • Amanda Paa

      Great, let me know how it goes!

      • Isabel Cooper

        5 stars
        Delish! Love the rye. A nice subtle taste and I get it mostly in the crust. Can’t wait to see other recipe to use with my stsrter.

        • Amanda Paa

          Yay, glad you enjoyed it!

  25. Mohsen

    5 stars
    I’m so looking forward in baking this bread! Curious, do I need to multiply the ingredients by 2 if I wanted to bake 2 loaves?

    • Amanda Paa

      Hi! Yes, you will need to multiply all ingredients by 2 for a double batch.

  26. Madelaine

    5 stars
    Another weekend, another one of your sourdough recipes. I had some leftover rye flour from making my starter in early 2023 that I wanted to use up. Compared to a seeded loaf or a loaf with lots of inclusions, I didn’t think this recipe was going to wow me as much as it did. I love the texture and crumb (perfect for sandwiches) and the flavour is so hearty and rich. I got an amazing dark crust as well!!

    Looks like I’ll be buying more rye flour. :)

    • Amanda Paa

      Yay, so glad to hear that! I love this loaf for sandwiches, too!

  27. Naama

    5 stars
    What size round banneton do you suggest using? Is 8.5 too big? I’m worried it’ll spread too much. Thanks!

    • Amanda Paa

      8.5 inch round is what I use (or 10 inch oval); it will not be too big!

  28. Charlie

    Ugh, I made the beautiful dough but I don’t have a Dutch oven. How do I bake it instead?

  29. Katie

    5 stars
    Amanda, great recipe. I like things simple. To that effect you need to get a danish dough whisk. If you like baking bread as much as I do this inexpensive tool will make your life so much easier! I also feed my starter with part plain flour and part rye flour as this makes for a tangier starter and overall more flavorful bread!

    • Amanda Paa

      Oh, a dough whisk is going on wish list, thank you for the tip!

  30. Roberta

    I am out of WW flour..can I just add bread flour in its place or is it integral to the recipe ?

    • Amanda Paa

      Hi Roberta! I haven’t tested it with that substitution. Let me know if you do!

  31. Shelbie

    5 stars
    Making Sourdough bread doesn’t need to be fussy as many are. Amanda’s recipe was straightforward and forgiving with excellent results to boot!

    Her recipe will be my “Go To” for Sourdough Rye!

    • Amanda Paa

      So glad you enjoyed it, thanks for making the recipe!

  32. Rany

    5 stars
    I’ve made this bread for the 4-5th time and it’s been amazing every time! I would have made it with caraway seeds but I’m all out
    I have a terrific rise every time!!

    • Amanda Paa

      So glad you are enjoying it!

  33. Lili

    5 stars
    This was so fantastic, I live in Hawaii with super high humidity and a constant temp around 78-82 and your recipe loved this environment. I used dark rye and it worked just fine. This will be a shared recipe with all my bread geek friends, thank you so much!!

  34. David Grinvalsky

    5 stars
    I wish I could post a picture, the results speak for themselves in this case. I’ve been learning the art of making sourdough for a little over a month and have had mixed results. Follow this recipe step by step and you won’t be disappointed at all. Thank you, Amanda! What’s next?

    • Amanda Paa

      Hi David! I’m so glad you enjoyed the recipe! And good thought, maybe I will see if I can get some tech work done that would allow readers to submit photos with their comments. Up next, have you made the soft sourdough english muffins yet? They’re so good!

      • David Grinvalsky

        5 stars
        Wow! You read my mind, I just told my wife, the next thing I want to try is English muffins. Thanks Amanda, clicking the link now!

  35. Howard Maki

    In the directions for your rustic sour dough bread step #5 states to perform a set of stretch and folds and then repeat 2 more times. Doe that mean that you wait 30 more minutes between the 2 additional stretch and folds, or just perform them one after the other?

    • Amanda Paa

      Yep, wait 30 minutes in between each additional set!

  36. Mars

    What size Dutch oven or 2 small Dutch ovens to use? Thanks

    • Amanda Paa

      Hello! You can use a 5.5 quart dutch oven or larger.

  37. Bambi

    Sounds so good! Can I do the bulk ferment in the fridge overnight, then allow to come to room temperature and do final rise the following day? Rather than bull ferment on counter, and final in the fridge….

    • Amanda Paa

      hello! you’ll need to do the bulk ferment on the counter, as this gives the yeast the happiest temperature for it to thrive in and give you the rise you’re hoping for. refrigeration nearly stops fermentation, so it just would never get the yeast activity needed.

  38. Jonathan

    Hi I want to try this receipe, I was just wondering can I use my stand mixer to mix the dough? Any special instructions?

    • Amanda Paa

      Hi Jonathan! I haven’t tested this recipe using a stand mixer. I think you could do so for the first initial mix, but I would do the stretch and folds by hand to not break the gluten strands you’ve built.

      • Jonathan

        Ok thanks I will give it a shot.

  39. Cristina

    5 stars
    Thank you for such an amazing recipe Amanda! I’m a super fan of rye bread!
    I made it once and it turned out very nice although the humidity where I live it’s pretty high.
    So I’m baking it again and following your recommendation of reducing the amount of water, let’s see how it goes…
    I have a question, if I do the overnight step, it means that I jump from step number 5 to step number 9?

    • Amanda Paa

      Hi Cristina! You will still do the bulk fermentation on the counter, so all steps of the recipe. In step 9, you will just put in the refrigerator rather than let it go through its final rise on counter. “You can do this on the counter, which will take about 1 1/2 to 2 hours at 70 degrees F for the dough to puff up slightly and be jiggly. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag. You need this for holding moisture in.”

  40. Laura Pittelman

    This is loaf has the best flavor of any I have ever made. I would like to make this, but larger, only I have no idea how to convert the numbers for quantities or temperatures and cooking time. Are you able to provide that ? Pretty please?

    • Amanda Paa

      Hello Laura! You could increase all ingredients by 10 to 15% to make it larger (multiply each gram weight by .10), bake time would be the same. However, I do like prefer this size of loaf for handling abilities of the dough.

  41. Naama

    5 stars
    Hi Amanda! This recipe is absolutely fantastic thank you so much! I’ve made delicious loaves many times but I haven’t tried the overnight rise in the fridge yet – I’ve just made it all in one day. I want to try overnight in the fridge soon though. How long can it be in the fridge for? Could I make the dough Thursday and put it in the fridge until I want to bake Friday in the afternoon? Is there a max amount of time the sourdough should be in the fridge? 12 hours? Or is longer (like 15-18 hours) okay? Thank you!!!

    • Amanda Paa

      Hi Naama! I’m so glad you like the recipe; thank you for making it! It will not be a problem to be in the fridge for 15 to 16 hours. Enjoy!

  42. Nicole

    I don’t have a dutch oven. Do you have suggestions for what to do in this case? Thank you!

  43. Lisa

    5 stars
    Delicious!! Anyway to make it a ‘seeded’ rye? Per hubby’s request. Thx

    • Amanda Paa

      So glad you liked it! I haven’t tested the recipe with seeds in the dough, but you can add them to the crust. Once you have shaped your dough, brush it with water, then roll the dough in raw seeds of choice. Put dough into banneton and proceed as usual.

    • Rany

      5 stars
      I made this rye bread once without the seeds and another time with seeds (anise, fennel and caraway seeds). I added them along with flour, starter etc. both came out wonderful.

      • Amanda Paa

        Oh, that sounds wonderful with the seeds!

  44. KKP

    How do you “pre shape?”

  45. Susan Murphy

    5 stars
    I am tossing all my saved sourdough rye bread recipes “to try someday”! There is no reason to look further. This was amazing! Thank you so much.

    • Amanda Paa

      Oh, that is so great to hear Susan! I’m glad you enjoyed the recipe, happy baking. :)

  46. Susan Murphy

    Help! I don’t have fine sea salt, but a bit coarser. Would that do, or should I use table salt. Thank you so much. I am so excited to try this recipe.

    • Amanda Paa

      Hi! You can use that, it will just take a little bit more initial mixing to get it absorbed since it is a bit coarser!

      • Susan Murphy

        Thanks so much!

  47. Barbara K.

    5 stars
    I have made great tall loaves from this recipe several times. But ever since our hot and humid Southern summer has begun, I cannot get them to keep their shape. I’m still using the same brand of flour and my starter is strong; I have played around with the amount of starter and the bulk fermentation time. Today I removed from the fridge what looked like a beautiful, strong loaf, but in the few moments between scoring and placing it in the Dutch oven, it lost its shape and never sprung back in the oven. The taste is good, but I am so frustrated with these flat loaves because I used to get excellent results. Any tips? I’ve been thinking that maybe I should switch to loaves that use levain for the remaining weeks of our hot summer.

    • Amanda Paa

      Hi Barbara! With humidity, you’ll need to decrease the amount of water in whatever recipe you’re using, as the moisture in the air will transfer to the dough. I would start with 20 grams less water. Additionally, you’ll need to shorten the bulk fermentation time, as your dough will be warmer than usually when it goes into the fridge, and the carryover fermentation will be more than normal. That will result in overproofed loaves that do not get the same rise you are used. We’ve had a hot summer here too, and it can be difficult to bake in so I totally get it!

      • Barbara K.

        Hi Amanda, thank you so much! I followed your advice and finally baked a beautiful loaf again. It’s ridiculous how happy I was when I removed the lid from the Dutch oven and saw a perfect loaf.

        • Amanda Paa

          Yay, so glad to hear that! I know that joy, a great feeling!

    • Beata

      5 stars
      Amazing! This worked like a charm considering I’m.still learning the skill of sourdough baking. This is my favorite now. I love the rye and whole wheat in it. I may try to add some seeds next time. Thank you for a reliable recipe and great instructions.

      • Amanda Paa

        Yay, enjoy the journey! So glad you enjoyed the recipe.

  48. Allie

    5 stars
    I modified this recipe quite a bit (used dark rye flour, only had AP flour-no ww or bread), but it still turned out very good. Right until I tasted the first slice I was doubting if the bread would turn out. When she tells you it’s a sticky dough, she means it. This is also quite a small loaf before baking, but a nice oven spring was achieved during baking. 9/10 recommend. Will most certainly be making again.

    • Amanda Paa

      wow, i’m glad it worked using rye + AP flour! if you make it that way again, reduce the water by 30 grams and it will probably turn out even better. happy baking!

  49. Kit

    Hi, in step 6, the bulk fermentation time is shown as 5-7 hrs. Is the timing from after the 4th stretch & fold or from when the all the ingredients are mixed ?
    Thank you

  50. Gerry

    Hi I have baked the bread a few times and it has turned out lovely thanks to you,but what I need to know is when I am doing the folds and stretches do I do them for the 2 minutes each time or is that only the first time .
    Regards Gerry

    • Amanda Paa

      Glad you enjoy the recipe, Gerry! Just the initial mix is the 2 minute time.

  51. Deb Goss

    5 stars
    You need to trust the process, I got to the banneton part and thought no way is this gonna bake up; it was loose and moist and did not want to shape so I just dumped it into the banneton and threw it in the fridge over the day. But it did bake up and it’s beautiful and delicious.

    • Amanda Paa

      ❤️❤️❤️

  52. Stephany

    Excited to try this recipe. Would there be any issue putting this in a loaf pan to bake?

    • Amanda Paa

      I think that would work fine, depending on how big the loaf pan is!

  53. Nichole

    5 stars
    My 2nd ever sourdough loaf and first rye – there is a third of the loaf left 10 minutes after cutting the first slice – I think that says it all! Delicious, thank you Amanda. You’re video was really helpful also. Double win!

    • Amanda Paa

      That’s wonderful, Nichole! So glad you are enjoying your bread journey!

  54. Peggy Lindquist

    The bread was delicious, but mine didn’t have those lovely big air holes inside. It was denser with smaller holes. What causes this? I’m pretty sure I proofed it enough. Any ideas?

    • Amanda Paa

      A bread with a high percentage of rye flour like this one won’t result in bread with big holes. Totally normally!

  55. Cindy Gatewood

    5 stars
    Delicious bread with great tang, chew, and just the right touch of honey. My go-to sourdough from here on out!

    • Amanda Paa

      So glad you enjoyed it, Cindy! Thanks for making the recipe.

  56. Beth Crane

    5 stars
    I love this bread recipe; have made it 4 times now and the bread comes out just right. Today the dough is extra sticky; not sure whether it’s the humidity or something else that I did (I tend to double the recipe and make two or three loaves at at time–maybe I miscalculated the amount of flour). Anyway, I’m sure the end result will still be great; thanks for sharing this.

    • Amanda Paa

      I’m so glad you like the rye sourdough, Beth! Yes, if it is humid like it is here in MN/WI right now, that definitely affects how dough will feel and behave. You can add a little flour on your hands or top of dough for each set of stretch and folds to help.