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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
Cook Time: 45 minutes
Additional Time: 16 hours
Servings: 10 servings
Calories: 215kcal
Author: Juliea Huffaker

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