Sourdough Rye Bread #Breadbakers

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Sourdough Rye Bread-2

Being part of the bread bakers group gives me opportunities to make breads with new grains, make breads that I had never even heard of and step into unchartered territories. This month, I am hosting the Bread Baker’s theme and I decided on Rye. Mainly because I had never made a bread with rye. I also threw in a challenge – no processed flours or sugars. If there is something I can tell you about my fellow bread bakers, it is that this group is immensely talented, creative and they have come up with so many delicious options for you choose from.  Take a look at what everyone has made and then come back here to hear my tale on the sourdough rye bread.

Tangzhong Rye Bread by Stacy at Food Lust People Love

Sourdough Rye Bread by Ansh at Spiceroots

Potato Onion Rye Meteil by Karen at Karen’s Kitchen Stories

Swedish Rye Bread (Limpa) by Nicole at The 2nd 35 Years

Rye Fennel Crackers by Renee at Magnolia Days

Caraway Rye Crackers with Reuben spread by Jenni at Pastry Chef Online

Artisan Dark Rye Bread by Cindy at Cindy’s Recipes and Writings

Chocolate rye bread by Rocio at Kidsandchic

Danish Rye Bread by Wendy at A Day in the Life on the Farm

Hapanleipä – Finnish Sour Rye Bread by Robin at A Shaggy Dough Story

Banana Rye Muffins by Adam at Bakers and Best

Boston Brown Bread by Holly at A Baker’s House

Rye and Whole Wheat Bread by Kelly at Passion Kneaded

Sourdough Rye Bread-3

Welcome Back! Though after all the other gorgeous breads you may not feel inclined to read about this plain looking bread. But let me tell you – looks are deceptive. This is a very delicious bread. First off this is a 100% rye bread. There is no other flour added. Then, this is also a sourdough rye bread, which means the aroma and flavor is really great. And then there is the case of rye being a nutritious grain with fibre which is great for health.

Sourdough Rye Bread

To make this sourdough rye bread, if you don’t have a sourdough starter you will have to begin by making one. As I did. Making a rye sourdough starter is as easy as putting a reminder on your phone . Seriously! That’s all you need. Some flour, water and a phone or reminder device.  Remembering to Feed the starter is the only challenge you will need to overcome.  Once you have done that, this bread and many other sourdoughs will be a breeze.

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What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

Bread Bakers

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at foodlustpeoplelove@gmail.com.

Sourdough Rye Bread #Breadbakers


Sourdough starter

  • 2 C rye flour
  • a pinch of yeast
  • Filtered water

Rye Bread

  • Day 1 Ingredients
  • 1 1/4 C rye flour
  • 1/2 cup rye sourdough starter
  • 200 ml room temperature water
  • Day 2 Ingredients
  • 1 1/3 C rye flour
  • 1 teaspoon salt
  • 150 ml warm water


  • Rolled rye/seeds/rye flour


Make the starter

  1. Day 1 Take a non metal container - like a mason jar and mix 2/3 cup rye flour with 1/2 C filtered water and just a tiny pinch of yeast. Cover loosely and let sit for about 24 hours in a warm place (at least 70 *F)
  2. Day 2 - After 24 hrs, add same amount of flour and water, mix, keep.
  3. Day 3 and Day 4 Repeat day 2 process.
  4. 24 hours after day 4 addition, which is your day 5 now, you have your starter.

Make the Bread

    Day 1

    1. In a large bowl mix the water with the sourdough starter. Add flour and mix. Keep this undisturbed for at least 8- 10 hours or overnight.

    Day 2 or after 8-10 hours

    1. Add in the day ingredients and mix.
    2. Prepare a loaf pan by brushing oil into it. Pour the bread mix into it. Smoothen the top and cover with rolled rye/flour/seeds
    3. Cover and keep in a warm place to rise. About 3- 5 hours.
    4. Once properly risen the dough will touch the rims of the pan.
    5. Bake in a preheated oven at 425*. Bake for 25 minutes, covered with an aluminum foil. After that remove the foil and bake for another 15- 20 minutes uncovered.
    6. Remove from the oven and leave it in the pan for about 10 minutes, then unmold on a wire rack.
    7. It is suggested that you wait at least a day before cutting into a rye loaf - for improved flavor and texture. Once the bread is cool, wrap it in an aluminum foil and keep it for a few hours before slicing.

    Recipe Notes

    Recipe for Sourdough Starter - Mark Bitmann

    Rye bread Recipe based on Emmanuel Hadjiandreou from How to Make Bread

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    Comments 17

    1. Thanks for guiding us this month through this rye challenge– so nice to start the new year with a learning experience in the kitchen. I hope to follow your footsteps and make a sour dough starter this year. It’s on my to-do list. Will let you know how it turns out.

    2. Beautiful loaf of bread Ansh. I do love rye. Maybe I’ll tackle this (no pun intended) with some cold cuts for my guys for Super Bowl. Hubs would love that.

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    3. Wow, that is a really impressive crumb for a 100% rye loaf! All the rye loaves I’ve made before have been yeast leavened, so I think I’ll have to finally give this a shot!

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    4. First, I have to apologize because I completely forgot about the no refined sugar rule! I was so conscientious to go out of my way to find wholemeal bread flour and then I added two tablespoons of sugar in the mix, when I certainly have unrefined stuff in the cupboard. Gak. This was a great challenge and I thoroughly enjoyed every part of it! Thank you so much for hosting this month.

      I love all the nooks and crannies in your sourdough rye, Anshie! I can just imagine it toasted with butter melting and dripping into each of those holes. So good!

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        It’s only a little sugar, Stacy which can be substituted with any other form of sweetener. So no harm done. Thank you for playing along and making a great bread.

    5. Great theme, Anshie! You made me work for this one, which is a good thing! I don’t think I’m allowed to have a starter. I can barely remember to feed the cats. 😉 Your bread looks wonderful; way to commit to the theme with 100% rye!

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        Ha ha.. I actually had to put a reminder on my phone for feeding the starter. And the teen got excited about it so she kept reminding me that she had to feed it .. worked out this time for me.

    6. I’d have to make a new starter as mine is made and fed with all-purpose. I think it would be fun though. My starter “Bubbles” could use a companion.
      Thanks so much for hosting this month. I loved the challenge.

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        I had heard rumors people name their starters.. now I know! And I want to name my starter too. Yes, Bubbles could use a companion and rye starters are less fussy.

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