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This sourdough rye bread is amazing and pairs well with so many things! The rye makes for a rich flavor, and paired with the fermentation of sourdough, creates a loaf that will easily become your go-to bread.
Using a sourdough starter is by far my favorite way to make bread. It add a whole different taste and texture to the loaves and is more affordable and healthier than using yeast. It is so satisfying to have my bubbly sourdough starter sitting on the counter waiting and ready for whenever I may need it.
The process of making and maintaining a sourdough starter is really very easy and only takes a few minutes each day. I also love knowing that I am nourishing my family with healthy fermented grains whenever I use it!
Rye adds a very distinct flavor to bread. It has a stronger taste than most other grains and is dark in color. I use %100 rye to feed my starter. From experience it seems to keep my starter very bubbly and active, more so than other grains. This bread is made with a mixture of rye and organic all-purpose flour.
You can use rye flour alone for this recipe but you will end up with a very dense bread. It is still delicious though! Having a mixture of both the rye and all-purpose makes it a bit lighter and fluffy which I like. If I am not fermenting a recipe I try to only use freshly ground whole grain flour but since I ferment this bread for a long period with sourdough I don’t mind using some all-purpose too.
Why you’ll love this recipe…
- It is very simple. Just a few ingredients, little hands-on time, and you’ve got delicious bread.
- No kneading required! This recipe uses the stretch and fold method to develop the gluten and create those amazing air pockets making for a fluffy loaf.
- It is so yummy! Use for sandwiches, toast, or pair with soup. The options are endless!
Why measure in grams?…
Weight is a lot more accurate than measuring in cups. While you can measure in cups and I’ve done so with success, I find that I get more consistent results in my sourdough breads when using measurements of weight. Using a digital scale makes this extremely easy since I can tare between each ingredient and set it to whatever unit of measurement I am using.
Sometimes when you buy pre-ground flour it has settled during proccessing and shipment and as a result is not quite as light as freshly milled grain. Measuring by weight insures that your dough will not become too dry from adding too much flour and you can use whatever flour you have available knowing that you will have great results every time.
How do I know if my starter is ready to use?…
If you place a small spoonful of starter into a cup of water and it floats it is active enough and ready to be used.
When should I start making my bread?…
I start my bread the morning before the day I want to have it ready to eat. So if I want it for Monday evening I will start it Sunday morning. I get up and feed my sourdough first thing in the morning so it has some time to become active. If you keep your starter in the fridge you would get it out on Saturday afternoon and feed it then feed it again on Sunday morning before you mix your dough.
Sourdough is very forgiving, especially is your starter is quite active so don’t stress too much about exact timing on everything. Most likely your bread will turn out just fine even if you don’t do all the steps on a strict time-clock.
Ingredients for Sourdough Rye Bread:
- Organic all-purpose flour (300 grams) – Rye is a fairly dense grain so adding some all-purpose helps the bread to fluff up a bit and gives it a softer texture. You can omit this and use %100 rye if you would like.
- Rye flour (125 grams) – I like to use freshly ground but you can buy pre-ground rye flour at the store as well if you don’t have a grain mill.
- Molasses (17 grams – 1 Tbs.) – This gives the bread a slightly sweet flavor and adds a nice color as well.
- Water (310 grams) – Well water or purified water is best. Sometimes water from the tap, particularly if you live in town, can have an adverse affect on your starter and cause it to go rancid. Try to use water that has gone through some kind of filtration system or if you’re on a well and your water is good and clean that will work fine.
- Sourdough starter (100 grams) – Use starter that is active and bubbly. I feed mine about 4 hours before mixing up bread so that it has time to become more lively which in turn cause my bread to rise better.
- Salt (10 grams) – I use pink himalalyan salt. It brings out the flavor in the bread and is rich in minerals.
Instructions for Sourdough Rye Bread:
- Feed your starter 4-12 hours before you plan on mixing up your bread. I feed mine the night before and the morning of to ensure that it is very active. I feed the starter its equal in weight of flour and water. So if I have 50 grams of starter I will feed it 50 grams of flour and 50 grams of water. If I notice my starter is getting quite thick I will add a tad more water just to thin it down a bit as I like mine to be not quite so thick.
Once your starter has had at least 4 hours since the last feeding proceed as follows…
8. To do the stretch and fold method simply take hold of the dough, stretch it up as far as it will go without breaking, then fold it back on itself. Rotate the bowl 1/4 of a turn and repeat. Repeat until you’ve stretched and folded a total of 4 times and have made a full circle.
Do the first 3 stretch and folds every 15 minutes. The second 3 every 30 minutes. You will do a total of 6 stretch and fold sessions. This does not have to be exact. If you miss one or a longer gap of time goes by between each series of stretch and folds it is no problem. Your bread should still turn out fine so don’t stress about watching the clock. If the dough is too sticky, wet your hands with a little water whenever needed and it will help it not to stick to your hands so much.
9. Once the stretch and folds are complete cover and let sit for 4-12 hours to bulk ferment until doubled. The length of time depends on the warmth of your house the maturity of your starter.
13. The next morning, or 12-15 hours later, place a dutch oven in the oven and preheat to 450° fahrenheit.
16. Very carefully remove pot from the oven. Pick up the edges of the parchment paper and transfer it to the dutch oven, parchment paper and all. Place the lid back on and bake for 20 minutes. Remove the lid after 20 minutes and bake for and additional 15-20 minutes until golden brown.
Sourdough Rye Bread
This sourdough rye bread is amazing and pairs well with so many things! The rye makes for a rich flavor paired with the fermentation of sourdough creates a loaf that will easily become your go-to bread.
Ingredients
- 300 grams organic all-purpose flour
- 125 grams rye flour
- 310 grams water
- 1 Tbs. (18 grams) molasses
- 100 grams active sourdough starter
- 10 grams salt
Instructions
1. Feed your starter 4-12 hours before you plan on mixing up your bread. I feed mine the night before and the morning of to ensure that it is very active. I feed the starter its equal in weight of flour and water. So if I have 50 grams of starter I will feed it 50 grams of flour and 50 grams of water. If I notice my starter is getting quite thick I will add a tad more water just to thin it down a bit as I like mine to be not quite so thick.
2. Weigh out your all-purpose flour and rye flour in a large bowl. I like to weigh my all-purpose then tare the scale and add the 125 grams of rye right on top. I tare between ingredients so I'm not having to do a bunch of math.
3. In a small bowl measure the water then add the molasses. Stir together until well combined. Add mixture to the flour. Stir until it forms a sticky dough. Cover and let it sit undisturbed for 30 minutes to hydrate the flour.
4. Add the starter and salt on top of the dough. Mix together (I usually use my hands) for a couple minutes until the starter and salt are well incorporated. You are not trying to knead it here, just combine the ingredients. Cover and let sit for 30 minutes before you begin the stretch and folds.
5. To do the stretch and fold method simply take hold of one side of the dough, stretch it up as far as it will go without breaking, then fold it back on itself. Rotate the bowl 1/4 of a turn and repeat. Repeat until you've stretched and folded a total of 4 times and have made a full circle. Do the first 3 stretch and folds every 15 minutes. The second 3 every 30 minutes. You will do a total of 6 stretch and fold sessions. This does not have to be exact. If you miss one or a longer gap of time goes by between each series of stretch and folds it is no problem. Your bread should still turn out fine so don't stress about watching the clock. If the dough is too sticky, wet your hands with a little water whenever needed and it will help it not to stick to your hands so much.
6. Once the stretch and folds are complete cover and let sit for 4-12 hours to bulk ferment until doubled. The length of time depends on the warmth of your house the maturity of your starter.
7. Turn your dough onto a floured surface and shape into a ball. Try not to deflate it too much. Let it sit out for 30 minutes uncovered to develop a skin. Shape by pulling two sides to the middle then repeat with the other two sides.
8. Transfer to a floured banneton basket or bowl lined with a tea towel (I flour my basket by putting some all-purpose flour in a small sifter and shaking it over my basket until its nicely coated), seam side up.
9. Cover with plastic wrap and place in an airtight bag. I just use a grocery bag and tie the handles together. Place in the fridge overnight.
The next morning...
10. Preheat dutch oven to 450° fahrenheit.
11. Once oven is preheated take your dough out the fridge and carefully turn out of basket onto a floured piece of parchment paper. Sprinkle a little flour on top of the loaf. Score with a scoring knife or razor. This part is so fun! There are so many different designs you can do. Get creative!
12. Very carefully remove pot from the oven. Pick up the edges of the parchment paper and transfer it to the dutch oven, parchment paper and all. Place the lid back on and bake for 20 minutes. Remove the lid after 20 minutes and bake for an additional 15-20 minutes until golden brown. Let cool completely before slicing.
Notes
- If you place a small spoonful of starter into a cup of water and it floats it is active enough and ready to be used.
- Make sure to cool loaf completely before slicing or else it will be sticky.
- You can make this bread with a mixture of all-purpose and rye as suggested here in the recipe or just use straight rye. Without the all-purpose you will end up with a much denser loaf but it is still delicious!
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