Rustic Rye Sourdough Bread Recipe

By Amanda Paa – Updated October 31, 2023
4.77 from 579 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!

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 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:

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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!
4.77 from 579 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

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 20 to 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

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

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Recipe Rating




4.77 from 579 votes (322 ratings without comment)

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762 comments

  1. Karen

    Hello, I have a lovely rye starter, should I follow the same flour quantities or omit the rye flour and increase the other flours? Many thanks Karen (Australia)

    • Amanda Paa

      Everything can stay the same with a rye starter.

  2. Helene

    5 stars
    Best rye bread recipe out there. Soft, chewy and great sourdough taste. I may have used a bit more starter than called for because I plopped too much in. Excellent recipe ♥️

    • Amanda Paa

      So glad you enjoyed the recipe, Helene!

  3. Alexandra

    5 stars
    Made one loaf last week added 1 cup of whole wheat and reduced the bread flour. Your recipe is delicious. Everyone that test it loved it two. I got two more more going right now. One to gift away:)))

  4. Erin H

    5 stars
    This recipe was great. I added 1 tbsp of caraway seeds and it gave it that perfect zing I was looking for.

    • Amanda Paa

      Love to hear that, Erin!

  5. Sharon Garten

    5 stars
    I made two loaves yesterday and they are wonderful. I used dark rye flour because that’s what my grocery store had. I made one loaf without caraway seeds and one with as not everyone likes caraway.. I did the second rise overnight in the refrigerator. I also added a few ice cubes to the pan for one loaf which resulted in a lovely crusty exterior which I like better than the other loaf, But both loaves were delicious. I will make this recipe again and again.

    • Amanda Paa

      So glad you enjoyed the recipe, Sharon! Yes, I like to add an ice cube sometime as well to help with steam.

  6. Galina Lozitsky

    5 stars
    Is there a way to slow the bulk fermentation by refrigerating the dough?

  7. Kim

    5 stars
    I have medium and dark rye flour. Can I use instead. I have made at least 6 loafs with light rye flour but don’t have any more. It’s a great recipe

  8. WENDY J DILLER

    Hi! I am going to try this recipe this weekend (trying to incorporate my wheat flour which is new for me). I noticed you didn’t add any type of ‘steam’ during baking? Is that not necessary for this bread?

    • Amanda Paa

      Hello! The steam comes from the use of a covered vessel, as in traps in the moisture from the dough. You can also add an ice cube to the pan to provide more steam, if you’d like.

  9. Mimi

    I’m on my second batch of this recipe but this time I’m doubling it because we LOVED it.
    This bread recipe will be in our regular rotation. Perfect!

    • Amanda Paa

      so glad to hear that, Mimi!

  10. Jack LeBel

    Do you add caraway seeds to your rye loaf? If so when do you add them. Cheers

    • Amanda Paa

      Sometimes I do, during the 2nd set of stretch and folds.

  11. Zodi

    5 stars
    I added about 150gr sourdough starter (needed to significantly reduce my supply plus I really like sour bread), used dark rye vs light rye (that’s what I had), wow…. just wow. I’ve been making sourdough bread for a few years now and even made my own flour mix that I love but adding rye flower tastes even better! Love this recipe, thank you!

  12. Kevin Hughes

    5 stars
    Hello, I’m in the UK and new to sourdough baking. This will be my first rye sourdough. Can I attempt your recipe using rye flour and strong bread flour only. Look forward to your expert advice on this matter.

  13. Sherri

    Would it be possible to leave the whole wheat flour out. I have only bread flour and rye?

    • Amanda Paa

      Hi Sherri! I haven’t tested it with just bread + rye flours. Sorry!

    • Zodi

      5 stars
      It should be fine… I wouldn’t hesitate to substitute bread flour for whole wheat in this recipe and mix it with rye. Bread flour is wheat flour, there are many varieties of wheat flour, the difference is hardiness, taste, protein level, and extraction rate… better to substitute bread flour for whole wheat in this case than whole wheat for bread flour (to mix with rye flour which has lower protein level). I bet it will be delicious!

  14. Kim

    5 stars
    So good. I could barely wait to slice it. My house is COLD so it took a long time to proof. I had to put it in oven with light on to get it moving after being on the counter overnight. Recipe easy to follow. I added 1 tablespoon of caraway seeds. Will be making this again!

  15. lou boyens

    How much caraway seeds can i add and when?

  16. Laurie Lehman

    Can I bake this on a pizza stone (after proofing in an oval banneton?

    • Amanda Paa

      Hi Laurie! You’ll need to bake this in a covered vessel, as it needs steam to be able to rise without setting a crust too early.

    • Laurie Lehman

      So what size covered baker then? I have a 5.5 quart Le Creuset Dutch oven which is fine for round loaves but maybe not right for this loaf.

      • Amanda Paa

        It will fit in a 5.5 qt!

  17. Ruth

    5 stars
    Wow I can’t tell you enough how wonderful this bread turns out every time making my 20th loaf ! THANK you so much…just like my childhood bread!I’m 72

  18. Kim G

    5 stars
    Can’t wait to make this, What if I didn’t put in any honey or sweetner? Will that make a big difference?

    • Amanda Paa

      Hi Kim! The purpose of honey is to help with fermentation and balance the bitterness of the rye grain.

  19. Kathy

    5 stars
    I was looking for a sourdough rye bread recipe to make Corned beef sandwiches for St Patty’s. Boy, was I glad to come across this recipe. First off, the recipe makes one loaf (most make 2 or 3 and I end up eating them all, hehe), which is perfect. Secondly, you can bang it out in 1 day if you start early. Lastly, it was the tastiest thing ever. I’m not a fan of Rye breads but this was was put of this world. Even my picky 7 year old had me delivering her toasted slices with butter all day. *Corned Beef Sandwiches were delicious on this bread

    • Amanda Paa

      I’m so glad you enjoyed the bread, and your whole family too!

    • Mary

      4 stars
      I made it in a loaf pan otherwise followed the recipe. Very pleased with results

  20. LAE

    I have been making this over a year. This is my bookmarked recipe for making my father his favorite sourdough rye! I have it saved on my phone, my laptop and the computer at his house. We use a blend of dark rye and light rye flours and very little bread flour. And add a lot of caraway seeds but the proportions are right and it comes out spectacular everytime! Thank you. We also sub out the honey for dark maple syrup seasonally.

    • Amanda Paa

      Oh, I’m so happy to read this! Love that the recipe has become part of your family.

  21. Zoe S

    Love this recipe I am very new to sourdough baking. My first loaf didn’t turn out great purely down to my technique still tasted delicious though!
    I have now made a second loaf and it has turned out perfect! 🤩

    • Amanda Paa

      Yay, so glad to hear that! Sourdough is very much a learn as you go type of hobby so I’m glad you kept going! Here’s to more successful baking.

  22. Kathleen Schloss

    Hi there,
    Can you use a dutch oven for this recipe?

    • Amanda Paa

      Yep!

  23. Jennifer BlalockBlalock

    5 stars
    Great recipe for Rye Bread and easy to follow.

  24. PattiD

    5 stars
    Great recipe! I’m new to sourdough baking. Starter only six weeks old. However, I have been able to bake some great tasting bread. There have been a few flat loaves along the way. I believe the hydration was too high. I followed your recipe and had no issues. The loaf didn’t have a big spring, but it did rise. The flavor was so good. First time baking a loaf with rye. Can’t wait to try your other sourdough recipes. Thank you.

  25. Renee

    5 stars
    Made this loaf today! It was delicious. I made a homemade cream cheese- honey spread. Sooo good!

  26. Lindsey

    5 stars
    This is my favorite recipe for sandwich bread! I grind my organic Rye grain and have made a rye starter from my AP starter. I use the Rye starter and fresh ground rye flour in this recipe. I make a double batch each week just for me ;) The flavor and texture is amazing for toast of sandwich bread. I highly recommend this super simple recipe break out of your normal sourdough routine breads. Thanks for the recipe!!

  27. Joyce Gagnon

    My first loaf was great and delicious. My daughter doesn’t like whole wheat, so I adjusted the bread flour amount. Is it okay to double the recipw to get 2 loaves?

    • Amanda Paa

      Yes, you can double the recipe! Divide when you go to shape the dough.

  28. Ursula

    5 stars
    Great tasting bread! I made it my oval clay pot and the skin is softer and stayed fresh for few days! I will keep making this bread as it is perfect!

    • Amanda Paa

      So glad you enjoyed it!

  29. Franny

    5 stars
    Best sourdough bread! Cold proofing 36 hrs in the refrigerator instead worked great.

  30. Pamela R.

    5 stars
    An absolutely phenomenal recipe! Worked perfectly and tasted like a dream! I doubled the recipe, added 1 tsp of caraway seeds and 1 tsp of Diastatic Malt Powder for browning. The dough was still pretty sticky at the 75% rise, so I let it go until it doubled. That was the right move because the results were delightful! We enjoyed it toasted with a spread of cream cheese and smoked salmon! Oh my! Cannot wait to make it again! Thank you for a real keeper! LOVED IT!

  31. Peter

    5 stars
    When I get to Step 6, would it be okay to finish the bulk fermentation by placing the dough in the fridge overnight, or will I risk over proofing the dough? Also, what size proofing basket do you use? Would a 10″ one be okay? Thanks!

  32. Jennie

    4 stars
    This is a great recipe – easy to follow and easy to make. I put it directly into a loaf baking pan, and it was great, thank you! Problem – I couldn’t wait an hour before trying it out, and luckily it was delicious!

  33. Megan

    5 stars
    Can I use a stone and a pan of water rather than a Dutch oven?

    • Amanda Paa

      Hi Megan! Yes, you could try open baking! I don’t do that because I have a bread pan, but some people do.

  34. Lynda

    5 stars
    I could eat the entire loaf. It’s so very good

  35. Airin

    5 stars
    Hi! I tried this recipe 2 different times, and I’m just curious how big your loaf comes out? Mine seems small, the length is about 7.5 inches. Thanks!

  36. Leslie

    5 stars
    Delicious and easy!!

  37. Theresa Lankinen

    5 stars
    I love this recipe very much it has turned out beautiful loaves of bread for me everytime

    I Love this recipe I wanted to make an addition of some coarase rye meal in additionto the rye flour but unsure of how much and if I would need to adjust the water amount. Please advise. thanks for the great recipe that never fails.

  38. Debbie

    I’m new to baking bread…. I only have a round banneton and dutch oven. What will happen if I make this dough into a round?

    • Amanda Paa

      It works great shaped into a round as well!

  39. Gary S

    5 stars
    I did not have any bread flour on hand so thought I’d see how this would work with all purpose, unbleached. I reduced the hydration by 10 grams but otherwise followed your recipe. I incorporated a 12 hour cold ferment. I was very please with the results.

  40. Michael

    I love this recipe and have made it several times. I would like to make a larger loaf. How would I go about adjusting the ingredient ratios?

  41. Danny

    5 stars
    This has become my go-to weekly bread. I’ve adjusted to simulate a New York Jewish rye. Increased the recipe by 50%, and added whole caraway seeds. I am addicted. I’ve used 00 pizza flour for the bread flour because that’s what I have lots of at the moment.
    Thank you Amanda for this awesome recipe.

  42. Mary

    5 stars
    I’m very anxious to try this! Have you ever marbled this recipe and if so, what did you do?

    • Amanda Paa

      I haven’t tried that!

  43. Lisa

    Can I use dark rye?

  44. Joyce

    5 stars
    As you suggested, this is a stickier dough. I had to trust because I had my doubts when it still felt sticky with the last stretch & fold. However, it turned out beautifully! Thanks so much!

  45. Christine von Lange

    5 stars
    I love this recipe! Easy and consistent!

    • Amanda Paa

      So glad you enjoyed it!

  46. Marty Feldkamp

    5 stars
    Excellent taste and easy to follow directions, this is my new favorite. Thank you for sharing!

    • Amanda Paa

      So glad to hear that!

  47. DW

    5 stars
    Just baked this. It worked perfectly and was delicious

  48. Jan

    5 stars
    First time I made this it turned out great. Starting another batch and my dough seems to stick to my fingers. Is this normal or can I add a bit of flour?

    • Amanda Paa

      Hello! This is a stickier dough by nature because of the rye flour. You can wet your fingertips lightly before stretching and folding to help. But I wouldn’t add more flour, unless you are concerned that you mismeasured the flours or water.

  49. Marilyn

    5 stars
    Beautiful loaf … so easy to make!

  50. Amanda

    I have a proof function on my oven. Does anyone use this or recommend it? I made my first sourdough yesterday and used it. It came out fairly well, I was anxious so I don’t think I let it proof long enough but given more time I think I would have gotten more rise out of it. Proof setting with a pot of water on the shelf below.

  51. Ramona Hovey

    Fresh out of the oven! Last loaf of 2024. I only had dark rye on hand and I added caraway seeds. It’s beautiful. Can’t wait to taste it.

  52. Ruth Terenzi

    I’ve been new to making this bread but I’m in love with your recipe and share your site with anyone who is interested in making sour dough RYE BREAD!

  53. Morgan Jackson

    5 stars
    Hi Amanda :) do you think I could sub in beer for half of the water? Thank you so much

    • Amanda Paa

      Oh that’s an interesting thought! I’m not sure what would happen, as I’ve not tested that way, but I think it would be delicious. I am not sure what it would do to the fermentation. Let me know if you try it!

  54. Karen

    5 stars
    I have made this about a half dozen times and it is Amazing! I found that it rises better and has a nicer cracked finish when I kneed by hand bs using my kitchen aid with dough hook. I’m trying new variations with dark rye nd caraway seeds.

    • Amanda Paa

      So glad you like it! Yes, it is best when kneaded by hand. Thanks for making the recipe!

  55. Anna

    5 stars
    Hi Amanda. Can I substitute dark rye flour with the light rye in your recipe? I only have dark rye in my pantry right now. Do I need to make adjustments in the amount of the other ingredients if I sub?

    • Amanda Paa

      Hi Anna! I know others have used dark rye flour with success; take a peek through the comments and you’ll find some insight. Dark rye will absorb more water, so I would increase water by 10 to 15 grams to start with.

      • Anna

        5 stars
        Noted on this. Thank you!

  56. Liz

    If I am going to bake in a bread pan, can I just proof it in the pan instead of banneton? I was just going to grease the sides of the pan with butter. Will that work?

  57. Jaclyn Holst

    5 stars
    Hi there. Currently working on the loaf and I can’t wait! I accidentally mixed in the salt out of habit, prior to BF, but tried not to overmix. How does this affect the dough? Thanks in advance!

    • Amanda Paa

      That’s okay! It just slows down the fermentation a tiny bit if added earlier.

  58. Teri

    I have made this recipe so many times and everyone loves it. This weekend I’m showing my sisters and a friend how to make sourdough bread using this recipe. Thanks for such a great recipe.

    • Amanda Paa

      so glad you like it!

  59. theresa tiller

    I am in the process of making this bread and i’m in the second bulk, but i find it is still way too sticky

    • Amanda Paa

      Hi Theresa! Rye flour is stickier in nature because it doesn’t have as much gluten as other flour. So that’s why you’ll continue through with all of the stretch and folds to build strength and tackiness, and then that will also continue through the end of bulk fermentation. The time it sits on the counter and ferments builds strength.

  60. Joan

    Hi Amanda, I made this once and it came out great but I have messed up my timings this time and realised my bulk fermentation would be during the night. Can I put it in the fridge to slow it down and pick it up in the morning? Thanks!

  61. Stewart Whiffin

    Hi Amanda. I’m using wholemeal rye flour for my loaf. Should I adjust the water level up or down? Thank you (I made my first loaf yesterday following Hank Shaw’s recipe, but it was way too moist, unmanageable really. The finished taste was awesome, but I’d like to give your recipe a go)

    • Amanda Paa

      Hello! Wholemeal rye will absorb more water, so I’d start with 15 grams more water to start with. You can increase another 10 grams if it feels to dry during the 1st set of stretch and folds.

  62. PAUL RICARDS

    5 stars
    I made this loaf for the first time today. Taste is great! Pleased with all aspects of this loaf except for the volume/height. Most likely I did not develop the gluten network enough and will try it again soon. I did retard it overnight. Excellent loaf. Thank you!!

    • Amanda Paa

      Hi Paul! So glad you enjoyed the recipe! Yes, when working with rye flour, it takes a little more to develop the gluten structure compared to other breads. You’ll get there, great work for your first time!

  63. Gwen

    5 stars
    Hello,
    My bread came out really nice but ai am not able to handle the dough after the bulk fermentation. It stretched fine and becomes less sticky after the folds and once I put in on my work surface to shape it’s so soft to handle and make it into a ball. I’ve tried so many recipes, they all turn out very tasty and nice but I can never figure out why I can’t shape like the thousands of videos I watched

    • Amanda Paa

      Hi Gwen! That is usually a sign of either not developing the gluten network enough for the dough to hold its shape, or you are overproofing during bulk fermentation. If you email me a photo of the crumb, I can help assess better! amanda@heartbeetkitchen.com

  64. Cheryl

    5 stars
    I actually didn’t follow the recipe but your comments about proving times of doing the loaf same day and cooking times helped me. Thank you! 🙏

  65. Zusy

    I have no wheat flour. Can I add more bread flour instead?

    • Amanda Paa

      Yes, that will work just fine!

  66. Syndia

    5 stars
    Hello, I have no Dutch oven but wanna try this recipe tomorrow. At what temperature should I bake it? Thank you!
    Syndia

    • Amanda Paa

      Hi Syndia! Are you using a different kind of covered vessel or open baking?

      • Syndia Burgstaller

        Hello, I do open baking.

        • Amanda Paa

          Okay, I’d make sure to use lots of steam and bake at 450 degrees F for 15 minutes, then turn it down to 435 degrees F until finished baking.

          • Syndia Burgstaller

            Thank you so much! Will try it tomorrow:)

  67. Mikeylala

    5 stars
    Tastes great and easy to follow. Having to adjust my timing as it’s cold in my old Victorian house. Can’t get that height and it’s going a bit sideways but experimenting to see if it’s my oven, me, or just need to wait longer. Tastes exceptional

  68. Margaret

    5 stars
    I made the rye bread yesterday, baked this morning. Added caraway seed and split the dough for 2 loaves. Baked in cast iron Dutch oven. Perfect.

  69. Sherrie

    5 stars
    Hi Amanda
    I have made your rye bread numerous times and absolutely love the results! I have been thinking about a sourdough pumpernickel or perhaps a dark rye sourdough bread. Do you think I could just sub dark rye flour for light rye flour and follow the rest of your recipe?
    Thanks

    • Amanda Paa

      Hi Sherrie! You could try it! It may soak up a bit more water, but I think it should still have enough hydration. You could maybe start with 10 more grams water.

  70. Abby

    5 stars
    I cannot eat honey, would it be okay to substitute with the same amount of maple syrup or agave? Or maybe sugar? Thank you in advance (:

    • Amanda Paa

      Yes, any of those options will work well!

  71. Rochelle

    I’d like to add seeds, like fennel. When is a good time to do that? Thanks in advance :)

    • Amanda Paa

      Hello! I like to add seeds during the 2nd set of stretch and folds.

      • Sarah

        5 stars
        Do you heat the fennel seeds on a frying pans before putting in?

        • Amanda Paa

          yes, you could toast them! I prefer caraway though, which I don’t toast.

  72. Krista

    5 stars
    I have made this recipe about 10 times and it always turns out great! Recently I multiplied the recipe by 1.5 and made a larger loaf. This was my best loaf I have ever baked. I bulk fermented for 5.5 hours in my 72 degree kitchen and refrigerated overnight.

    I was wondering if you ever refrigerated for 24 hours or the max length of time you’d recommend for cold fermentation.

    • Amanda Paa

      Oh, wonderful! So glad you like the recipe. The max I’ve found is about 32 hours; you will get a bit less oven spring but still good results.

  73. Cheryl Ferren

    5 stars
    Came out perfect! So good! Thank you!

  74. Linda

    Just wondering if I can do an open bake on pizza stone? If so, what temp and how long? TIA

    • Amanda Paa

      I haven’t tested this with an open bake, sorry!

    • Desi

      5 stars
      Hi!yes you can!put a bowl of watr with for steam for about 15min. Take waterbowl oy of oven and bake further.remember the 6 minute score..and sometimes i even do another score about 3mintes’ bake afterwards
      My vread came out stunning!

  75. Justcindy

    5 stars
    YUMMM, you had me at egg salad … This turned out beautifully, my sourdough journey has been long and winding for sure . I’m getting much better at reading the dough. I needed a bit more water based on the flours I used ( Dark Rye , stone ground wheat and the King Arthur APF) in the % per recipe and a very active starter. Thank you , This one is a keeper ❤️

    • Amanda Paa

      I know that journey well! So glad you enjoyed the rye sourdough, thanks for making the recipe.

  76. Claudia

    5 stars
    Love this recipe! If you make a bigger batch do you have to cook it for longer?
    Blessings!

    • Amanda Paa

      Hi! Are you planning on doubling the recipe? If so, you’ll want to split it at time of shaping and make two loaves rather than one.

      • Claudia

        5 stars
        Thank you so much!

  77. Karen

    5 stars
    I made this as written, my first try at sourdough rye. I didn’t refrigerate overnight. It came out perfectly, actually looked a lot like the picture and was light and tangy. Trying again today, will add caraway seeds this time and overnight in the refrigerator just for comparison. Thanks!

    • Amanda Paa

      Fabulous, so glad to hear you enjoyed the recipe! Caraway seeds are delicious in it. :)

  78. Laverne

    5 stars
    Dear Amanda, I wish to thank you for this recipe. I made it and it was amazing. South Africa 🇿🇦

    • Amanda Paa

      oh wonderful! i’m so glad to hear that, laverne!

  79. Toby

    Can you add caraway seeds?

    • Amanda Paa

      You bet! I like to add them on the 2nd set of stretch of stretch and folds.

  80. Sandy Blomfield

    5 stars
    Thank you Amanda such good instructions and a seriously delicious bread. I’m feeling pretty proud of my efforts. I can see this will be a weekly favourite.

    • Amanda Paa

      Oh wonderful! I’m so glad you’re enjoying sourdough baking!