Easy Rustic Sourdough Rye Bread Recipe
delicious, earthy rustic sourdough rye breat
- 55 grams active sourdough starter
- 280 grams warm water
- 15 grams honey
- 100 grams fine rye flour
- 260 grams bread flour
- 40 grams whole wheat flour
- 7 grams fine sea salt
Mix the DoughIn a large bowl, stir together the active sourdough starter, warm water, and honey until the starter is mostly dissolved. Add the rye flour, bread flour, and whole wheat flour. Mix until no dry bits remain. The dough will feel sticky and slightly heavy—rye flour absorbs water differently and results in a wet dough.Let it rest for 30 minutes to 1 hour. This dough rest (also known as autolyse) helps the flours hydrate and start developing flavor.Add the SaltSprinkle the salt over the dough and gently knead it in using wet hands to prevent sticking. You can use a dough hook on a stand mixer if you prefer, but I often just work it gently on a work surface using a bench scraper.Bulk FermentationCover the bowl with plastic wrap or a damp towel and let it rise in a warm spot for 4–6 hours, giving it a few stretch-and-folds during the first couple of hours. You’re looking for the dough to become puffier, smoother, and more elastic. If you’re using a proofing basket, this is where you prep it with flour.Shape and Second RiseOnce the dough rise is complete, turn it out onto a floured surface, shape it into a round or oval loaf, and place it into a floured proofing basket or loaf pan for the second rise (1–2 hours at room temp or overnight in the fridge for baking the next day).Preheat and BakePreheat your oven to 475°F with a dutch oven inside for at least 30 minutes. When ready, place your dough on a piece of parchment paper, score the top of the loaf, and carefully lower it into the dutch oven.Bake covered for 20 minutes, then uncover and bake for another 20–25 minutes until the loaf is deep brown and crisp. Remove and cool on a wire rack before slicing.Allow to cool completely for 40 minutes, otherwise the bread will be gummy.