Sourdough Rye Bread

I made sourdough rye bread yesterday. It turned out pretty good. I would do a few things different next time. I shaped it into a round circle and it spread out pretty large as it rose. Next time I will put it in a round cake pan so it will rise up, not out. I also found the dough to be sticky. Stickier than wheat, which is what I’m use to working with. I think a certain amount of stickiness is normal with rye. I ended up adding about half rye flour and half white flour. I was hoping for less white and more rye… next time I will see if I can add more rye and less white and accept the fact that sticky is normal. In any case, it tasted very good! It had a nice sour/rye flavor to it. I do want to make it again.

Here was my process..

The night before I took my jar of starter out of the fridge and I poured all of it into a glass bowl. I added ½ cup whole wheat flour, ½ cup white flour and 1 cup of warm water (this is called “proofing” the starter). I let this sit out all night. The longer it sits the more sour the taste of the bread.

The next morning I made the bread..

I put 1 cup of my proofed starter into my bosch. I added 1 ¼ cups warm water, 3 cups of rye flour, 1 teaspoon salt and 1 T sugar. I mixed this up and added white flour until I had a dough of good consistency…

But as I mentioned above it was still a little sticky and I had dough on the side of the bowl. In the end I added about 3 cups white flour.

I let this rise until double in size, which took about 6 hours…

Then I turned the mixer on to mix it up and get rid of air bubbles. I then took the dough out and shaped it into a circle..

I let this rise until about double in size. This took about 3 hours…

Then it was time to bake the bread. I wanted my bread to be crusty on the outside. I preheated my oven to 425. When the oven was ready to go I took a spray bottle filled with water and sprayed the top of the dough. I put it in the oven. I sprayed again after 3 minutes, 6 minutes and 9 minutes. Then I reduced the temp to 400 degrees and let it bake another 25 minutes.

The bread did have a nice crusty outside and soft and chewy inside.. and a great taste! I will make this bread again and make the changes I mentioned above..

For dinner tonight I decided to make a pot of soup and have toasted, buttered sourdough rye to go with it. I also think this bread would make delicious sandwiches so that will be on the lunch menu this week. 

After the bread dough was made I then fed my starter 1/4 cup white flour, 1/4 cup wheat flour and 1/2 cup warm water and poured into a clean 2qt canning jar and put it back in the fridge where it will sit and wait for my next sourdough bread baking adventure!  :)

If you are interested in making a sourdough starter and doing a little sourdough baking you can find my instructions for making the starter and recipes here: 



  1. Sounds like it takes a long time. I would have to start very early on a Saturday morning. Looks yummy though!

  2. I am encourage with your sour dough bread making. I have made it in the past but usually buns because half the family doesn't like sour dough. I hate the waste.

    I lost your site for a long time and am happy to have found it again.

    Marlyn from Sweet Locus Lane Farm
    mom of 8!

    1. regarding your family not liking sourdough, and the waste: I bake my sourdough loaves, let them cool, then slice them. I then put them sliced in freezer bags in the freezer... then, as I need them, I just get 1 or 2 slices out, and toast them... Stored frozen they really keep for a long time (weeks at least), which is good, since I am the only one who eats my yummy sourdough.

  3. sounds awesome! I'm just venturing into sourdough making and am eager to go to the starter post! thanks for the recipe!

  4. Hello, this comment has nothing to do with your sourdough bread but I was wondering if you had ever made a post about making shampoo bars. I have made other recipes you have and have always liked them and I was interested in making a shampoo bar to try. I would appreciate it if you would share your recipe. God bless.

  5. Jim Leahey, a commercial baker, turned me on to using a dutch oven to bake the bread in. You pre-heat your oven (with the dutch oven and lid) to 525 degrees for about an hour. Pour or add your dough into it, cover tightly for about 30 min. Uncover, reduce heat to 450 and cook another 15-20 min. Due to the wetness of the dough, the dutch oven creates a perfect steam environment, creating great oven spring.

    Of course with all your kneading, it appears you don't like large holes in your bread, so perhaps this method is not for you.

    I just thought you might like another method that doesn't require all that extra effort of spraying and trying to create a steamy environment.

    Have fun!

  6. P.S. - Use a cast iron dutch oven and lid, to prevent shattering a glass lid.


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