Sourdough Rye Bread (Dark, Tangy, and Deliciously Dense)

Real rye bread is sour. Not that supermarket stuff. This sourdough rye delivers tang, depth, and that signature chewy crumb. Caraway seeds optional but encouraged. Perfect for pastrami, butter, or just tearing apart with your hands. Let’s bake.

Ingredients

Makes 1 medium loaf.

• 150g active sourdough starter (bubbly, fed 4–6 hours ago)
• 300g warm water (about 80°F / 27°C)
• 200g rye flour (dark or light)
• 250g bread flour
• 10g salt (about 2 tsp)
• 1 tbsp caraway seeds (optional but classic)
• 1 tbsp molasses or dark honey (optional, for deeper color)

Step-by-Step Instructions

Step 1: Mix

1. Whisk starter and water together. Add flours, salt, caraway seeds, and molasses. Mix into a shaggy dough. It will be stickier than regular sourdough (rye does that). Cover and rest 30 minutes.

Step 2: Stretch & Fold

1. Over 2 hours, do 3 sets of stretch-and-folds (every 40 minutes). Rye dough is delicate—handle gently.

Step 3: Bulk Ferment

1. Cover and let rise at room temperature for 4–6 hours. Look for bubbles, not double volume (rye rises less).

Step 4: Shape

1. Turn dough onto a floured surface. Shape into a round or oval. Place seam-side up into a floured proofing basket.

Step 5: Cold Proof

1. Cover and refrigerate 8–16 hours.

Step 6: Bake

1. Preheat oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
2. Turn dough onto parchment. Score the top. Lower into hot Dutch oven.
3. Cover and bake 20 minutes. Remove lid, lower heat to 425°F (220°C), bake 20–25 minutes more.
4. Cool completely (at least 2 hours) before slicing—rye needs time to set.

Summary

Prep Time: 20 min active | Ferment + Proof: 12–22 hours | Bake: 45 min

Yield: 1 medium loaf | Difficulty: Medium (sticky dough)

Storage Notes

Counter (cut side down): 4–5 days (rye stays moist longer). Freezer: 3 months. Rye also toasts beautifully. Never refrigerate.