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slices of sourdough rye bread on cutting board
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3.94 from 15 votes

Easy Sourdough Rye Bread

You will love this easy rye sourdough bread recipe. You can either make a 100% rye bread or add some wheat flour to make it a bit lighter.
Prep Time15 minutes
Cook Time35 minutes
Resting time10 hours
Total Time10 hours 50 minutes
Course: Breakfast
Cuisine: German
Servings: 16 slices
Calories: 84kcal
Cost: $8

Ingredients

  • 250 g sourdough starter (1 cup)
  • 440 g medium rye flour (3 ½ c)
  • 225 g warm water (little less than 1 c)
  • 12 g sea salt (2 tsp)
  • ½ tsp caraway seeds (optional)

Instructions

  • Add sourdough starter and warm water to a large bowl. Mix well.
  • Add flour, salt, and caraway seeds. Stir well. Note: This dough will be sticky.
  • Cover the bowl with a beeswax wrap, plastic wrap, or damp towel.
  • Let the dough rise in a warm spot for about 4 hours or until springy to the touch.
  • Lightly flour a work surface. Transfer the dough to the work surface and form into a ball.
  • Transfer the dough ball to a well-floured proofing basket.
  • Gently cover the proofing basket and set in a warm spot for the second rise.
  • When the dough has risen by about 50%, transfer it to a parchment lined plate.
  • Slide the dough ball into a preheated dutch oven and bake covered in a preheated oven at 400F for about 30 minutes.
  • Remove the lid and bake for another 30 minutes or until the internal temperature has reached about 205˚F.
  • Remove the bread from the dutch oven and let cool for about 24 hours on a cooling rack.

Notes

  • you can make this bread lighter and fluffier by replacing some or most of the rye flour with wheat flour
  • you can omit the caraway seeds

Nutrition

Calories: 84kcal
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