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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