3.90 of 26

Sourdough Rye

This bread takes a bit of time, but your effort is repaid with two chewy, flavorful loaves.
Prep30 Mins
Cook40 Mins
Ready1540 Mins


  • 1 cup sourdough starter
  • 1 cup rye flour
  • 1/2 cup bread flour
  • 2/3 cup water
  • 1/4 cup water
  • 1 cup rye flour
  • 1 cup bread flour
  • 1/2 tablespoon salt
  • 1 tablespoon white sugar
  • 1 tablespoon olive oil
  • 1 tablespoon caraway seed


  1. 1The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
  2. 2The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
  3. 3Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
  4. 4Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.
  5. 5Preheat the oven to 350 degrees F (175 degrees C).
  6. 6Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.
  7. 7Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.
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