Rye sourdough bread is a hearty, flavorful loaf with a deep, earthy taste and a chewy texture. This recipe combines the nutty richness of dark rye flour with the tangy complexity of sourdough, enhanced by the subtle sweetness of molasses and the crunch of flax seeds. Perfect for sandwiches or as a side with soups, this bread is both nutritious and satisfying.
Since you are here, chances are you’re passionate about sourdough! Whether you’re just starting your sourdough journey or looking to expand your repertoire, there’s so much more to explore. On the blog, you’ll find a variety of sourdough recipes, from classic artisan loaves to enriched breads and global variations. Plus, if you ever wonder what to do with leftover sourdough discard, I’ve got you covered with creative and delicious discard recipes—think pancakes, crackers, pizza dough, and more!
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🧂Ingredient Notes
- Sourdough Starter – An active and bubbly starter is crucial for leavening. If you don't have a sourdough starter, you can create one by fermenting flour and water over several days. Follow my quick and minimum discard sourdough starter recipe. A rye-based starter will enhance the rye flavor, while a wheat-based starter will yield a milder taste.Either will just fine for this rye sourdough bread recipe.
- Bread Flour – Provides strength and chewiness. If unavailable, use all-purpose flour, but expect a slightly softer texture. You can also use high-gluten flour for extra chewiness.
- Dark Rye Flour – Essential for the deep, earthy flavor and dense texture. You can substitute medium rye flour for a slightly lighter loaf or whole wheat flour for a different but hearty taste. Rye flour absorbs more water than wheat flour, so the dough may feel stickier.
- Olive Oil – Adds moisture and softness to the crumb. You can replace it with melted butter or omit it for a firmer texture.
- Water – Use filtered water for the best fermentation results. Slightly warm water (not hot) can help fermentation, especially in colder environments.
- Molasses – Provides mild sweetness and deep color. Substitute with honey, maple syrup, or brown sugar for a different flavor profile. Molasses contributes to the signature taste of German sourdough rye bread.
- Flax Seeds – Adds nutrition and a slight crunch. Replace with sunflower seeds, sesame seeds, caraway seeds, or omit them if desired. Lightly toasting the seeds before adding them can enhance their nutty flavor.
- Salt – Essential for flavor and dough structure. Use fine sea salt or kosher salt for best results. Do not add salt directly to the starter, as it can inhibit fermentation.
🔪How to make Rye sourdough Bread?
Step 1 Feed the Sourdough Starter
Ensure your sourdough starter is active and bubbly before you begin. Feed it 4-6 hours before mixing the dough. A well-fed starter will double in size and pass the float test (a small spoonful should float in water). Take 30g of your starter and feed it with 30g of water and 30g of flour, keeping it at 100% hydration. Mix well and let it sit at room temperature in a loosely covered jar. A well-fed starter should double in size within 4-6 hours, develop a bubbly surface, and have a slightly tangy aroma. To check if it's ready for baking, perform the float test—drop a small spoonful into the water; if it floats, your starter is active and ready to leaven bread.
Step 2 Mix the Dough
In a large mixing bowl, combine dark rye flour, bread flour, salt and olive oil. In water mix ripe sourdough starter and molasses. Stir using the back of a ladle or dough whisk, until well incorporated. Now, wet your hands and start mixing the dough until no dry flour is left and dough gets fully hydrated. A rough sticky dough mass will form.
Step 3 Autolyse (Rest Period)
Cover the bowl and let the dough rest for 40-45 minutes to allow the flour to fully absorb the water. This step helps improve dough extensibility, making it easier to shape and handle. Additionally, autolysis activates enzymes that break down proteins and starches, which enhances the dough's ability to ferment effectively. This results in better texture, structure, and overall flavor in the final loaf.
Step 4 Stretch and Folds
Over the next 3-4 hours, perform 4 sets of stretch and folds 30 minutes apart. This helps develop gluten strength and structure, especially since rye flour contains less gluten than wheat flour.
To perform a stretch and fold, start by wetting your hands to prevent sticking and keeping the dough in a large bowl. Gently grab one side of the dough, stretch it upward without tearing, and fold it over itself toward the opposite side. Rotate the bowl 90 degrees and repeat the process on the next side. Continue stretching and folding on all four sides, then let the dough rest for 30–45 minutes before repeating the process.
When it is time for the fourth stretch and fold, start to incorporate flax seeds. Simply sprinkle them over the dough and incorporate it into the dough with stretching and folding movements. (Refer to the process images)
Step 5 Bulk Fermentation
Cover the dark rye sourdough bread dough and let it ferment at room temperature for 2-4 hours, or until it has doubled in size. Rye dough Ferments faster than your usual sourdough bread. Ideal dough temperature is around 75°F-78°F (24°C-26°C). Cooler environments will slow fermentation, while warmer environments will speed it up.
Step 6 Shaping the Dough
Lightly flour a work surface and shape the dough into a round or oval loaf. Since rye dough is stickier, use floured hands or a bench scraper to handle it. Place it into a floured banneton or a bowl lined with a floured cloth.
Step 7 Final Proofing or Cold Retard
Cover and let the dough proof for 2-3 hours at room temperature or overnight in the refrigerator for enhanced flavor.
Proofing time in sourdough baking is highly dependent on ambient temperature and can vary significantly. Warmer environments (75–80°F or 24–27°C) accelerate fermentation, leading to faster proofing, while cooler temperatures (below 70°F or 21°C) slow it down. Instead of relying solely on time, always observe the dough’s texture and behavior. Well-proofed dough should feel airy, slightly domed, and pass the "poke test"—when gently pressed, it should spring back slowly, leaving a slight indentation. Watching for these visual and textural cues ensures better results than rigidly following a set timeframe.
You can also cold retard the dough for enhanced flavor and texture. Place the covered dough in the refrigerator at 34–42°F (1–5°C) for 8–24 hours. The cold environment slows down fermentation, allowing complex flavors to develop.
Step 8 Preheat and Bake
Preheat your oven to 500°F (260°C) with a Dutch oven inside. Once hot, carefully place the dough into the Dutch oven, score the top, add 2 cubes of ice, and cover with the lid.
To bake directly from the Fridge: Preheat the oven with a Dutch oven or baking stone at 475°F (260°C) for at least 45 minutes. Take the dough out of the fridge, score it, and bake as stated above. There’s no need to bring it to room temperature.
Bake for 20 minutes covered, then remove the lid and bake for another 20-25 minutes until the crust is deep brown. A fully baked loaf should sound hollow when tapped on the bottom and have an internal temperature of at least 200°F (93°C).
Step 9 Cooling
Transfer the bread to a wire rack and let it cool completely before slicing. This allows the crumb to set properly and prevents gumminess. Slicing too early can result in a sticky texture due to residual steam.
🍽How to Serve Rye sourdough Bread
Sourdough rye bread pairs beautifully with butter, cream cheese, or a drizzle of honey. It makes an excellent base for open-faced sandwiches with smoked cheese, avocado, or roasted vegetables. For a traditional touch, try it with mustard, pickles, and cold cuts or smoked salmon. Serve alongside soups or stews to soak up the flavors. Store it in a paper bag or wrapped in a clean kitchen towel to maintain its crusty exterior.
❓Frequently Asked Questions (FAQ)
Dark Rye Sourdough bread differs from regular sourdough primarily in its flour composition, gluten structure, hydration requirements, and fermentation process. Traditional sourdough bread is usually made with white or whole wheat flour, which contains a high amount of gluten-forming proteins (gliadin and glutenin) that create a strong, elastic dough. Rye flour, however, has less gluten and more pentosans, which absorb more water and lead to a stickier dough with a denser crumb.
Additionally, rye flour contains higher levels of amylase enzymes, which break down starches into sugars more quickly than wheat flour. This makes rye dough more prone to becoming gummy if not properly fermented. As a result, rye sourdough bread often relies heavily on sourdough fermentation rather than commercial yeast to provide strength and structure. Rye bread also has a distinct tangy, earthy, and slightly sweet flavor due to its natural acidity and high mineral content.
To get the best texture, many bakers use a mix of rye and wheat flour, creating a more manageable dough while still preserving the unique character of rye. However, for 100% rye sourdough, bakers often use a pan to support the structure and extend fermentation times to allow for full gluten development.
Fermentation times for rye bread recipes tend to be shorter than wheat-based sourdough due to rye's enzymatic activity and higher sugar content. While wheat-based sourdough bulk fermentation may take 4–6 hours at room temperature (70–75°F or 21–24°C), a high-percentage rye dough typically ferments in 2–4 hours.
During proofing, rye dough benefits from a slightly cooler, longer fermentation (such as overnight cold proofing in the refrigerator) to enhance flavor without over-proofing. Over-proofed rye bread can become overly sour and sticky, leading to a collapsed loaf.
A 100% rye sourdough starter is also more active at lower temperatures compared to a wheat-based starter, often fermenting faster and requiring more frequent feedings. To prevent excessive acidity, some bakers prefer using a stiff rye starter (lower hydration) or incorporating a portion of wheat flour to regulate fermentation speed.
Rye sourdough bread is naturally denser than wheat sourdough due to rye flour’s low gluten content and high pentosan levels, which create a tighter crumb. However, if your rye bread is excessively dense, here are some possible reasons:
*Insufficient fermentation: If the dough hasn't fermented long enough, it won’t have developed enough gas to create an airy texture. Ensure your starter is active and bubbly before mixing the dough.
*Over-mixing: Rye dough is fragile and should not be kneaded like wheat dough. Over-mixing can break down the structure, leading to a gummy, tight crumb.
*Too much hydration: Rye flour absorbs more water than wheat, but too much liquid can lead to a sticky dough that doesn’t hold its shape. Adjust hydration based on the flour type (whole rye absorbs more than light rye).
*Under-proofing or over-proofing: Under-proofed dough won’t have enough gas to rise properly, while over-proofed dough may collapse in the oven. Use the poke test to gauge readiness—gently press the dough, and if it springs back slowly, it's ready.
*Baking at the wrong temperature: Rye bread benefits from a high initial oven temperature (450–500°F or 230–260°C) for the first 15 minutes, followed by a slight reduction to ensure even baking. Using a Dutch oven or steaming in the first 10 minutes helps with oven spring.
*If a lighter crumb is desired, try adding 30–40% wheat flour to help with gluten development while still preserving rye’s characteristic flavor.
Yes, you can make 100% rye sourdough bread recipe, but the texture and handling will be very different from wheat-based sourdough. Since rye lacks strong gluten networks, it does not stretch and hold gas the same way wheat flour does. Instead, it forms a more compact, dense loaf with a moist, slightly sticky crumb.
To successfully make a 100% rye bread, follow these tips:
* Use a stiff starter (50–60% hydration) to reduce excessive acidity.
* Do not knead the dough—simply mix until combined and let it rest.
*Use a loaf pan for better structure and rise. Free-form rye loaves tend to spread rather than rise.
*Extend fermentation times and use a cold proof (8–12 hours in the fridge) to enhance flavor and structure.
*Bake at high heat (450°F/230°C) for the first 15 minutes, then reduce slightly.
*Let the bread rest for 5-6 hours before slicing—this allows the crumb to set and prevents gumminess.
Rye bread made with sourdough fermentation is easier to digest, as the natural acidity helps break down complex starches and phytic acid, improving nutrient absorption.
🧐Troubleshooting Common Rye Bread Issues
- Dough is Too Sticky
- Cause: Low gluten, high starch enzymes in rye.
- Fix: Avoid kneading, mix and rest instead. Use wet hands or light flour dusting when shaping. Lower hydration by 5–10%.
- Bread is Too Dense
- Cause: Under-proofing, over-mixing, or excess hydration.
- Fix: Use an active starter, extend proofing if needed, and avoid over-kneading—let fermentation develop structure.
- Loaf Collapsed or Too Flat
- Cause: Over-proofing, weak gluten, or too much hydration.
- Fix: Shorten proofing time, use a loaf pan for support, and slightly reduce hydration.
- Bread is Too Sour
- Cause: Rye ferments faster, increasing acidity.
- Fix: Use a stiff starter, proof at a cooler temp, and add a touch of honey, malt syrup, or molasses to balance flavors.
- Bread is Gummy in the Center
- Cause: Under-baking, excess hydration, or enzyme activity.
- Fix: Bake longer at a lower temp (205–210°F/96–99°C) and let the bread rest for 24 hours before slicing.
🫙Storage Instructions
To store, let it cool completely before wrapping it in a clean kitchen towel or placing it in a paper bag. Keep it at room temperature for up to 3 days to maintain its crust and texture. For longer storage, slice and freeze in an airtight bag for up to 3 months; toast or reheat when needed. Avoid plastic bags at room temperature, as they trap moisture and make the crust soggy. If the bread hardens, revive it by wrapping it in foil and warming it in a 300°F (150°C) oven for 10 minutes.
⬇️Suggested Recipes
- Easy Sourdough Challah
- How to make the basic sourdough batard?
- Sourdough Discard Bread
- Sourdough Breadsticks
- Rustic sourdough
- Same day sourdough bread
Enjoy baking and savoring this wholesome and delicious flax seeded 50% rye sourdough bread, also known as a classic German sourdough rye bread! If you like the recipe, share it with friends.
Rye sourdough bread
Ingredients
- 90 g Active sourdough Starter ~⅓ cup
- 300 g Bread Flour 2 ½ cups
- 150 g Dark Rye Flour ~1 ¼ cups
- 1 tablespoon Olive Oil
- 315 g Water 1 ⅓ cups
- 25 g Molasses 1 tbsp
- 1 tablespoon Flax seeds
- 10 g Salt ~1 ½ tsp
Instructions
Feed the Sourdough Starter
- Feed 30g of your sourdough starter with 30g water and 30g rye or all-purpose flour, keeping it at 100% hydration.
- Let it sit at room temperature for 4-6 hours, ensuring it doubles in size and develops a bubbly surface.
- Perform the float test: drop a small spoonful of starter into a glass of water. If it floats, it's active and ready for baking.
Mix the Dough
- In a large mixing bowl, combine dark rye flour, bread flour, salt, and olive oil.
- In a separate bowl, mix the ripe sourdough starter with water and molasses.
- Stir the wet mixture into the dry ingredients using a dough whisk or spoon until everything is well incorporated.
- Wet your hands and mix until all the flour is hydrated and the dough forms a rough, sticky mass.
Autolyse
- Cover the bowl and let the dough rest for 40-45 minutes.
- This rest period allows the flour to fully absorb the water, activating enzymes that improve dough extensibility and enhance fermentation.
Stretch and Folds
- Perform 4 sets of stretch and folds over the next 3-4 hours, at 30-minute intervals.
- To do this, wet your hands and gently grab one side of the dough, stretch it upward, and fold it over itself.
- Rotate the bowl 90 degrees and repeat the process on all four sides.
- For the fourth set, sprinkle flax seeds over the dough and incorporate them as you fold the dough.
Bulk Fermentation
- After completing the stretch and folds, cover the dough and let it ferment at room temperature for 2-4 hours or until doubled in size.
- Rye dough ferments faster than wheat-based dough, so keep an eye on the dough texture and volume. Ideal temperature for fermentation is 75°F-78°F (24°C-26°C).
Shape the Dough
- Lightly flour a work surface and gently turn out the dough.
- Shape the dough into a round or oval loaf, using floured hands or a bench scraper.
- Place the shaped dough into a floured banneton or a bowl lined with a floured cloth, ensuring it holds its shape.
Final Proofing or Cold Retard
- Cover the dough and let it proof for 2-3 hours at room temperature, or refrigerate for 8-24 hours for enhanced flavor.
- Temperature affects proofing time: warmer environments speed up fermentation, while cooler ones slow it down.
- Always check the dough's texture—well-proofed dough should feel airy, slightly domed, and pass the "poke test," where a gentle press leaves a slight indentation that slowly springs back.
Preheat and Bake
- Preheat your oven to 500°F (260°C), placing a Dutch oven inside to heat.
- Once hot, carefully remove the Dutch oven, place the dough inside, and score the top with a sharp knife.
- Add 2 ice cubes to create steam, cover the Dutch oven with the lid, and bake for 20 minutes.
- Remove the lid and continue baking for 5-6 minutes until the crust is deep brown.
- Check the internal temperature: it should be 200°F (93°C) or higher. The loaf will sound hollow when tapped on the bottom.
Cooling
- Carefully transfer the bread to a wire rack and let it cool completely before slicing.
- Cooling ensures the crumb sets properly and prevents a gummy texture. Slicing too early can result in sticky, underdeveloped bread.
Notes
- If you prefer a milder rye flavor with a lighter crumb, use light rye flour (also called white rye flour) instead of whole rye. Whole rye includes the bran and germ, making the bread more flavorful but also denser.
- To bake directly from the Fridge: Preheat the oven with a Dutch oven or baking stone at 475°F (260°C) for at least 45 minutes. Take the dough out of the fridge, score it, and bake as stated above. There’s no need to bring it to room temperature.
- If your rye sourdough bread is gummy in the center, the cause could be under-baking, excessive hydration, or high enzyme activity. To fix this, bake the bread for a longer period at a lower temperature, aiming for an internal temperature of 205–210°F (96–99°C). This will ensure the bread is fully cooked through. Additionally, it's important to let the bread rest for at least 24 hours before slicing. This resting period allows the crumb to set properly, preventing a sticky or gummy texture when cut.
- Rye dough will be sticky, always use floured or wet hands for handling.
- Also, flour the banneton generously to avoid sticking the dough to the banneton or floured cloth.
📋Nutrition Facts
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