Mastering Rye Sourdough Bread - Easy and Healthy

If you are looking for rich-flavored yet light and chewy rye sourdough bread, this recipe is for you.

The combination of rye flour, bread flour, and whole wheat flour brings a rich, complex flavor in the loaf with an airy chewy texture, just like the white sourdough artisan loaf.

This rye bread is made with sourdough and fermented overnight to deepen the complex flavors in the bread.

I love creating sourdough breads for the family to enjoy. Want to know how to make sourdough bagels? They are so delicious and chewy, just like a bagel should be.

Why I Love This Rye Sourdough Bread

There are so many benefits to making a rye sourdough that combines three flours.

Family favorite. If the kids grab a slice of bread and make their sandwich for lunch from this rye sourdough loaf to school, you know it's a winner.

Rich in flavor. Every bite is deep in flavor, not overwhelming the palate. Not too earthy, but also not too grainy. It's the perfect balance of healthy food and the soul's satisfaction.

It's easy to make. While making dinner, make your loaf. In the morning, bake it, and it's ready for breakfast. Who doesn't enjoy a fresh loaf in the morning?

Ingredients Needed

Rye Flour. I am a big fan of King Arthur and use their flour regularly. This rye flour is organic and gives the loaf hearty, rich flavors.

Whole Wheat Flour. Adding a little wheat flour gives the bread more hearty flavors without losing the gluten, which helps improve the bread's elasticity and structure.

Bread Flour. This is the high-gluten, binding flour of the loaf, making it easier to shape and rise during fermentation.

Sourdough Starter. Any starter you have on hand will work. I make mine with all-purpose flour and use it for all my bread. Feed it the day before and have this ready to start making the loaf.

Salt. Add flavor with salt to your bread.

Water. I use regular tap water from the sink to hydrate all the flour. So far, I have never had any issues with my bread.

Tools Needed

Food scale. I like to measure all ingredients on the scale for accuracy.

Cast Iron Pot or Dutch oven. I use a cast iron pot with a lid, but a Dutch oven also works great.

Mixing bowl. A bowl to mix all ingredients.

How to Make Rye Sourdough Bread

Step 1: Feed the sourdough starter in the morning. Make sure it is bubbly and active, ready to use.

Step 2: Combine all ingredients in one bowl and let it rest for 20-30 minutes, allowing the water to hydrate the flour.

Step 3: Here, we work the gluten by stretching and folding the dough multiple times to get a beautiful rise. Stretch and fold the dough four ways, rest 15-20 minutes, and repeat 3-5 more times. We aim for a total of 4-6 stretch and folds within 2 hours.

What is the stretch-and-fold technique? When the dough is in the bowl, grab one end and pull up, folding it into the middle and pushing down in the center with your fingers. Turn the bowl one quarter and repeat three more times. This is one round of stretch-and-folds.

Step 4: Cover the bowl and bulk ferment at room temperature. The length of time varies depending on your home's temperature and the maturity of the sourdough starter. My home was fairly warm, and the bulk fermentation took only 3-4 hours. That was definitely a warm summer day!

Do not over-ferment the dough at this step or during the overnight fermentation.

Step 5: Shape the dough.

Remove the boule dough from the bowl and shape it. An easy way is to use the stretch and fold technique, pulling each side into the center but not pressing in the center so intensely.

Place the dough in a banneton, cover with plastic wrap or a grocery bag, and proof overnight in the refrigerator, 12-15 hours.

Step 6: Preheat the oven to 450°F with the cast iron pot inside.

Remove the dough from the fridge right before baking. Flip the dough onto parchment paper, add flour on top (this creates a better scoring pattern), and score your favorite design.

Place into the hot cast iron pot, cover with a lid, and bake for 15 minutes with the lid on. Remove the lid and bake for another 15-20 minutes.

Allow the loaf to cool and then slice to enjoy.

FAQ

Is rye bread good for you?

Rye flour naturally contains less gluten. The sourdough starter and the fermentation process break down the gluten even more, making this bread easier to digest for those with gluten sensitivity.

Do you need to use sourdough starter made with rye flour?

No, you can use a starter made with any flour. My starter is made with all-purpose flour. If you are interested in making rye sourdough starter, learn from the famous Lisa Bass from FarmHouse On Boone. She is a sourdough expert and will teach all the tricks and tips on making a great starter.

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