Sourdough Rye Bread – Long Fermented Recipe

A hearty sourdough rye bread recipe that’s toasted on the outside with a soft earthy flavor!

The Taste of Sourdough Rye Bread

Sourdough Rye Bread has this taste that’s really its own, not like your regular wheat sourdough. Think tangy and earthy, but sometimes even a little sweet or spicy, all thanks to rye flour. It’s not just a simple sour like with wheat… It’s got more going on, a deeper sourness that can be mild or even a bit vinegary, depending on what kind of rye flour you’re using.

Rye flour doesn’t have as much gluten as wheat, so the bread ends up being heavier and more solid. It’s got a good chew to it, and the inside is usually a bit tighter. Then you’ve got the crust – if you bake it right, it gets this awesome, deep brown color that’s kinda toasty and adds another layer of flavor to the softer inside!

Caraway seeds… They’re a classic with rye bread, but totally optional! They add a nice smell and a little bit of a licorice-y flavor that goes great with the rye.

Sourdough rye isn’t just “sour bread.” It’s a mix of earthy, tangy, and sometimes a little sweet or spicy flavors, and it’s got this satisfyingly dense and chew going on. It’s the kind of bread that can hold its own with strong flavors, whether you’re eating it plain or with something else tasty!

Rye Sourdough Head Scratchers: Let’s Clear Things Up!

Making rye sourdough can feel a bit different than your usual wheat bread baking. I’ve learned a few key things about rye bread:

Rye dough is sticky – Rye flour has a different kind of “glue” in it than wheat flour. It soaks up a lot of water and just gets really sticky, almost like paste. That’s just how rye is, so don’t automatically think you added too much water.

Don’t fight the stick! Try not to throw in a ton more flour, or your bread might end up dry and heavy. Wet your hands a little and use a plastic scraper – those things are lifesavers with sticky dough.

It doesn’t puff up as much as wheat bread – Yep, that’s normal. Rye doesn’t have as much of that stretchy stuff (gluten) to trap all the air bubbles that make bread rise. So, rye loaves tend to be denser and not as airy inside compared to wheat ones.

Instead of waiting for it to double in size, look for other signs that it’s doing its thing. You should see some bubbles on the surface, and the dough should feel a bit jiggly. Make sure your starter is nice and active before you even mix things up.

When to bake sourdough rye dough bread – It doesn’t double like wheat dough. With rye, you gotta go by feel more than just how big it gets. If you let it proof for too long, you can end up with a flat, kinda gummy loaf.

Gently poke the dough with a floured finger. If it slowly bounces back and leaves a little dent, it’s probably ready. If it springs back super fast, it needs more time. If it just stays dented or even sinks, it’s likely gone too far. Pay attention to how soft and airy it feels compared to when you put it in the basket.

Sourdough Rye Bread is heavier – Rye bread is naturally a bit denser, but a few things can make it extra heavy:

• Didn’t ferment enough: If you didn’t let the dough sit long enough to do its thing, it can be dense. Make sure your starter is awake and give the dough enough time to get bubbly.
• Rough handling: If you mix it too much or are too rough when shaping, you can knock all the air out. Be gentle!
• Not enough water: Even though rye is sticky, not enough water can make it dry and dense. Adjust the water a little if needed.
• Weak starter: A lazy starter won’t give you much rise.
• How to Fix it: Try adding a tiny bit more water (if you can still handle the dough). Make sure your starter is strong and bubbly. Be gentle when you’re mixing and shaping. You could also try letting it ferment longer in a cooler spot to help it develop without needing too much handling.

Gummy inside? Gummy bread can happen for a few reasons:

• Underbaked: Make sure the inside gets hot enough to cook the starches properly. Aim for that 205°F (96°C).
• Sliced too soon: Rye bread needs a good long time to cool down completely so the inside can set. If you cut into it while it’s still warm, it can be gummy. Patience is key!
• Over-proofed: Letting it rise for too long can weaken the structure and make it gummy.
• Avoid Gummy Inside: Grab an oven thermometer to make sure your oven is at the right temp. The internal temp should be between 205-210 degrees F. when it’s done. 😉 Seriously, wait until the bread is totally cool before slicing (it’s tough, but worth it!).

My Tips & Tricks for Sourdough Rye Bread

Over time, I’ve learned a few little things that can really help your sourdough rye bread rise and bake well. Here are some of my go-to tips and tricks for the best possible results:

Listen to Your Levain: The timing for your levain to be ready is a guideline, not a strict rule. Pay attention to how much it has risen (aim for doubling) and how bubbly and active it looks. A sluggish sourdough starter levain will lead to a sluggish dough…. And just like with regular sourdough bread, If your kitchen is cooler, it will likely take longer.

Use Autolyse Method: Don’t skip the autolyse! This simple step allows the flour to fully hydrate, which makes the dough easier to work with and contributes to a more open and tender crumb.

Gentle is Key: Rye flour doesn’t develop gluten in the same way that wheat flour does. So be gentle during mixing and especially during the stretch and folds and shaping. Overmixing rye flour dough can lead to a dense and gummy texture…. Think of it as coaxing the dough, not aggressively working it.

Stretch and Folds: The stretch and folds are super important for building strength in this lower-gluten dough. Be gentle but deliberate with your movements. You’ll notice the dough becoming smoother and more elastic with each set.

Trust Your Senses During Bulk Fermentation: The 4-6 hour window for bulk fermentation is highly dependent on your room temperature and the activity of your starter. Instead of strictly adhering to the time, look for visual cues: a significant increase in volume (aim for around 50-75%), visible bubbles on the surface, and a slightly jiggly texture.

Flour Power for Shaping: Rye dough can be a bit stickier than pure wheat dough. Don’t be afraid to lightly flour your work surface and your hands during shaping. However, use flour sparingly to avoid incorporating too much into the dough.

The Banneton Basket: A well-floured banneton is your best friend for achieving a beautifully shaped loaf. Ensure it’s generously dusted with rye flour or a mix of rice flour and all-purpose flour to prevent sticking.

Scoring: Scoring controls where the loaf expands during baking. A sharp razor blade or lame work for clean cuts. For rye, a simple straight score down the center or a couple of slightly angled scores often works well.

Dutch Oven Magic: The Dutch oven creates a steamy environment that is fantastic for developing a crispy crust and a soft interior. Make sure it’s thoroughly preheated!

Don’t Rush the Cool Down: I know it’s tempting, but resist the urge to slice into your beautiful loaf while it’s still warm. Allowing it to cool completely (especially for rye bread) allows the internal structure to set, resulting in a better texture and easier slicing. Patience is truly a virtue here!

Experiment with Rye: Don’t be afraid to explore different types of rye flour. Light rye, medium rye, dark rye, and even pumpernickel will impart unique flavors and textures to your bread.

Let me know what you think!

If you have any question, leave them in the comments below… I’d really appreciate a review on the recipe card!

Sourdough Rye Bread

Long fermented rustic and hearty Sourdough Rye Bread made with 100% rye flour and sourdough starter. This easy recipe can be made in 16 hours.

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Course: Sourdough

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Additional Time: 16 hours hours

Servings: 10 servings

Calories: 215kcal

Author: Juliea Huffaker

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Equipment

• 1 kitchen scale to measure ingredinets

Ingredients

For the Levain (Sourdough Starter):

• 100 g ripe sourdough starter active and bubbly
• 100 g rye flour
• 100 g water

For the Dough:

• 220 g rye flour
• 300 g bread flour
• 300 g water
• 300 g levain sourdough starter that has doubled in size at least.
• 12 g salt
• 1 tbsp caraway seeds OPTIONAL

Instructions

Prepare the Levain:

• In a clean bowl, combine ripe starter, rye flour, and water.
• Mix well to ensure no dry flour remains.
• Cover loosely with plastic wrap or a damp cloth and let it rest at room temperature for 8-12 hours. It should be bubbly and active. The levain (starter) is ready when it has doubled in size.

Prepare the Dough:

• In a large bowl, combine rye flour, bread flour, and water. Mix until a shaggy dough forms.
• Cover and let it autolyse (rest) for 30 minutes.
• Add the active levain and mix thoroughly.
• Add salt and caraway seeds and mix until incorporated.
• Cover dough with a clean damp towel and let it rise at room temp for at least 2 hours… Till it has risen.

Bulk Fermentation:

• Perform 4 sets of stretch and folds at 45 minute intervals.
• Gently stretch the dough surface with lightly floured hands.
• Fold the edges of the dough into the center.
• Rotate the bowl 90 degrees and repeat.
• After the final stretch and fold, cover and let the dough bulk ferment at room temperature for 4-6 hours, or until it has significantly increased in size and is bubbly.

Shaping:

• Gently turn the dough out onto a lightly floured work surface.
• Shape the dough into a tight boule.
• Place the shaped dough seam-side up in a floured linen basket or banneton.
• Cover loosely and let it proof at room temperature for 4 hours, or in the fridge overnight for 8 hours (don't let it go too long, it will over ferment and fall) Until it has risen to fill your banneton basket and feels slightly springy to the touch.

Baking:

• Preheat your oven to 450°F (230°C) with a Dutch oven inside.
• Carefully invert the proofed dough onto a piece of parchment paper.
• Score the top of the dough with a sharp razor blade.
• Place the parchment paper with the dough onto the hot Dutch oven and place lid on top.
• Reduce the oven temperature to 425°F (220°C) and bake for 20-25 minutes with the lid on.
• Remove the lid and bake for an additional 15-20 minutes, or until the crust is golden brown and the internal temperature reaches 205°F (96°C).

Cooling:

• Remove the bread from the oven and let it cool completely on a wire rack before slicing and enjoying. For pictures, let it cool completely, then slice down the middle, and open the loaf to show the crumb to the camera!

Notes

• • Adjust the hydration levels slightly depending on the humidity and the specific flour you are using.

• • If your starter is underactive, it may take longer for the dough to rise.

• • Experiment with different types of rye flour, like dark rye or pumpernickel, for varying flavor profiles.

• • Optional Add Ins: adding other flavorings, such as seeds, nuts, or dried fruit, to the dough.

Nutrition

Serving: 1g | Calories: 215kcal | Carbohydrates: 45g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 313mg | Potassium: 150mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg