This Rye Sourdough Bread recipe is an easy and rewarding way to enjoy the unique flavors and health benefits of rye — perfect for sandwiches, toasting, or as a flavorful accompaniment to your favorite meals.

Rye Sourdough Loaf

Prep time: 20 min

Cook time: 30 min

Rising time: 6-8 hrs + 30-60 mins

Serving: 12 slices

Ingredients:

1 cup rye flour

2 cups bread flour
1 1/2 cups active sourdough starter
1 1/2 tsp salt
1 cup lukewarm water

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Instructions:

Add rye flour, bread flour, and salt into the mixing bowl and mix well.

Add the sourdough starter and lukewarm water to the flour mixture.
Mix the ingredients until a dough forms.
Knead the dough on a floured surface for about 10 minutes.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise at room temperature for 6-8 hours or until doubled in size.
Preheat your oven to 450°F.
Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
Let the shaped loaf rise for an additional 30-60 minutes.
Slash the top of the loaf with a sharp knife.
Bake in the preheated oven for 25-30 minutes.
Allow the loaf to cool on a wire rack before slicing.

Nutrition:

Calories 150, Fat 1g, Carbohydrate 30g, Fiber 3g, Sugar 0g, Protein 5g

Serving Suggestions:

Serve it fresh with a spread of butter or olive oil for a simple appetizer, or pair it with soups and stews for a hearty side. It also makes an excellent base for sandwiches; try it with smoked salmon, cream cheese, and dill for a delicious twist. For breakfast, enjoy toasted slices topped with avocado, poached eggs, or your favorite jam.

Helpful Tips:

For the best results, ensure your sourdough starter is active and bubbly before you begin.
Kneading the dough for about 10 minutes is crucial for developing gluten, which gives the bread its structure.
Don’t rush the rising process; allowing the dough to rise at room temperature for 6-8 hours is key to achieving a light and airy loaf.
When shaping the loaf, handle the dough gently to preserve the air bubbles.
Use a sharp knife to make slashes on the surface of the loaf before baking to help control the expansion during baking.

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Rye Sourdough Loaf