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How to Make a Rye Sourdough Loaf Recipe

Name: How to Make a Rye Sourdough Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 15 h 5 min
Yield: 10
Ingredients: 8 ounces bread flour; 8 ounces rye flour; 1/3 ounce kosher salt; 10 ounces sourdough starter; 1 cup warm water

The Spruce Eats

Make your own super tasty sourdough rye at home. You need a little time and planning but after that, the bread is so easy to make.

Ingredients

8 ounces bread flour

8 ounces rye flour

1/3 ounce kosher salt

10 ounces sourdough starter

1 cup warm water

Method

Gather the ingredients.

Place both bread and rye flours into a large baking bowl along with salt and then mix. Make a large well in the center and add dough starter. Using a fork, draw the flour into the center and mix lightly. Then, mix the starter, flour, and water a little at a time together to create a sticky dough.

Either knead bread in a mixer with a dough hook or tip dough onto a lightly floured worktop and knead until you have a smooth, elastic dough. If the dough is dry, add more water, if it's too wet, you will need to sprinkle with a little flour. Knead for about 10 minutes in the machine or 12 to 15 minutes by hand.

Once the dough is ready, lightly oil a mixing bowl with a little olive oil. Tip dough into the bowl, cover with plastic wrap, and put the bowl in a cool (not cold!) and draft-free place. Let sit for up to 6 hours or until the dough has doubled in size. If you want, let sit overnight.

Tip the dough onto a lightly floured surface and knock out the air from the bread. Lightly knead dough for a few minutes, then roll dough into a ball, dust lightly with flour, and place into either a floured banneton or a mixing bowl lined with a floured tea towel. Cover bowl or banneton with plastic and place in a cool place and leave to rise slowly for 8 hours.

Preheat oven to 425 F. Place an ovenproof bowl half-filled with boiling water on the lowest shelf of oven. The steam given off helps to create a lovely crust for your loaf.

Line a baking sheet with lightly oiled greaseproof paper. Tip loaf from banneton or bowl onto the sheet (do not worry if you lose a little air from the loaf as you do this, it will come back in the oven). Place tray and loaf in the middle of oven. Cook for 30 minutes, then lower temperature to 400 F and cook for a further 20 minutes or until loaf is golden brown. The crust should be crisp, and bread should sound hollow when tapped on.

Place loaf on a cooling rack and leave to cool completely before eating.

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