How to Make Sourdough Rye Bread – A Step-by-Step Foolproof Recipe

Last updated on April 5th, 2025 at 09:52 am

Rye has been a lifelong passion of mine. Over the years, I’ve experimented with countless 100% rye sourdough breads, and each one has its own unique character. Rye flour is truly special—its deep, complex flavour, high fibre content, and natural sustainability make it a joy to bake with. Unlike wheat, rye behaves differently in fermentation, creating incredibly moist, hearty loaves that stay fresh for days.

My Journey with Rye – Why I Fell in Love with This Amazing Grain

Rye bread has been a part of my life for as long as I can remember. My love for it started at a young age—my grandfather was a huge fan of hearty, whole-grain breads, and naturally, my mom followed suit. Rye was always in the house, and as I grew up, I developed a deep appreciation for its bold flavour and complexity, especially in sourdough. There’s something about its deep, slightly tangy taste and the rich aroma that makes it stand out from any other bread.

But my journey with rye didn’t stop at eating it—I wanted to truly understand it. That curiosity took me all over the world. I spent four months as an intern at Noma in Denmark, one of the most celebrated restaurants in the world, where I had the chance to work with traditional Nordic ingredients, including rye. During my time in Denmark, I also trained under Slow Food Denmark President Katrine Klinken, diving deep into the heritage of Danish rye bread.

Later on, my passion led me to Freiburg, Germany, where I trained with Master Baker Michael Schulze at Bäckerei Pfeifle, learning the art of German rye baking from a true expert. Germany is known for its rich rye bread traditions, and that experience gave me hands-on knowledge of fermentation techniques, flour selection, and how to achieve that perfect balance of density and flavour.

Beyond hands-on baking, I’ve had the privilege of sharing my expertise on rye with bakers worldwide. In 2022, I spoke at IBIE (International Baking Industry Exposition) in Las Vegas, one of the biggest baking trade shows in the world, representing the Bread Bakers Guild of America. I also presented at Food on the Edge in Ireland, discussing the cultural significance and future of rye in artisan bread baking.

And if that weren’t enough, I teach sourdough rye bread baking regularly in my day job, helping students master the art of this unique and rewarding bread.

In 2024, I created a digital resource to help bakers master rye bread, featuring four essential rye recipes plus a bonus rye chocolate cookie recipe. Whether you’re new to rye or want to refine your technique, this resource gives you the tools to create flavourful, well-structured loaves with confidence.

The Most Sustainable Grain – Why Rye Is Good for the Planet

Rye isn’t just delicious—it is also one of the most sustainable grains to bake with. Compared to wheat, it requires fewer resources, grows in harsher conditions, and even plays a role in regenerative agriculture.

Rye Requires Fewer Inputs & Thrives in Wet Climates

Unlike wheat, which needs hot, dry conditions, rye flourishes in cooler, wetter climates—such as Ontario, where I live. This makes it an excellent crop for regions with unpredictable weather or those affected by climate change.

It also:

• Requires less water than wheat, making it drought-resistant.
• Needs fewer chemical fertilizers and pesticides, lowering its environmental impact.
• Grows in poor soil conditions, making it a valuable option for farmers looking to improve land health.

Rye as a Cover Crop – Helping Farmers & Soil Health

Many farmers grow rye not just for food but also as a cover crop to improve soil health. It helps prevent soil erosion during the off-season, suppresses weeds naturally without the need for chemical herbicides, and improves soil structure by increasing organic matter for future crops.

Denmark, where I trained at Noma and worked with Slow Food President Katrine Klinken, has a climate similar to Ontario and other northern regions. Part of my decision to study there was to understand how rye thrives in a cool, damp environment where wheat struggles. In Denmark, rye is deeply woven into food culture, and seeing how it is used in traditional baking reaffirmed why it is such an important grain.

The Nutritional Power of Rye – A High-Fibre Supergrain

Beyond its environmental benefits, rye is a nutritionally dense grain packed with fibre, vitamins, and minerals that make it one of the healthiest choices for bread baking.

Why Rye Is Higher in Fibre Than Wheat

Rye contains significantly more dietary fibre than wheat, which:

• Supports gut health by feeding beneficial bacteria.
• Helps regulate blood sugar levels.
• Increases satiety, keeping you full for longer.

It is also rich in B vitamins, iron, magnesium, and antioxidants, making it an excellent option for those looking to maximize nutrition in their bread.

Why Sourdough Rye Bread Has a Low Glycemic Index (GI)

One of the key benefits of rye bread—especially sourdough rye—is its lower glycemic index (GI) compared to wheat pieces of bread. This means it leads to slower blood sugar spikes, making it a better option for those managing diabetes or insulin sensitivity.

In 2023, I attended the Wheat Retreat in Winnipeg, Manitoba, where I participated in a workshop with Dr. Michael Gaenzle, a leading researcher in food microbiology at the University of Calgary. During this workshop, Dr. Gaenzle discussed how different types of bread impact blood sugar levels, and rye consistently had the lowest glycemic response.

This is due to:

• It has a high fibre content, which slows digestion.
• The fermentation process in sourdough further reduces the glycemic impact.

For those interested in the scientific research behind rye’s health benefits, Dr. Gaenzle’s work provides valuable insights: University of Calgary Profile.

Understanding Rye Flour – What Makes It Unique?

Rye is a fascinating grain that has been used in bread baking for centuries, offering a distinctive flavour, impressive nutritional benefits, and unique baking properties. However, working with rye flour requires a different approach than wheat. Its lower gluten content, high fibre, and ability to absorb moisture all affect how it behaves in dough.

When I first started baking with rye, I quickly learned that it didn’t behave like wheat flour at all. The dough was sticky, lacked the elasticity I was used to, and often produced loaves that were dense or gummy. Through trial and error—and plenty of flat loaves—I finally discovered the techniques that make rye sourdough successful.

This section will break down why rye behaves the way it does, how fermentation affects it differently than wheat, and how to choose the right rye flour for your baking.

The Challenges of Baking with Rye – What I Learned from Experience

Rye flour is packed with nutrients and fibre, making it an excellent choice for baking, but it comes with its own set of challenges.

Why Rye Dough Behaves Differently from Wheat

One of the biggest differences between wheat and rye is how their gluten structure works.

• Wheat flour contains both gliadin and glutenin, which form strong gluten networks, making dough stretchy and elastic.
• Rye flour contains gliadin but only small amounts of glutenin, meaning it does not form the same strong gluten structure.

Instead of gluten strength, rye dough structure relies on:

• Starch gelatinization, which helps set the crumb.
• Natural water-absorbing compounds, which contribute to its sticky texture.

This explains why rye dough:

• Feels stickier and wetter than wheat dough.
• Does not develop elasticity when kneaded.
• Spreads out too much in the oven if not properly handled.

My Early Struggles with Sticky Dough and Dense Loaves

When I first started baking with rye, I made every mistake possible. I treated it like wheat—kneading it the same way, expecting it to hold shape, and assuming longer fermentation would improve the texture. Instead, I ended up with loaves that:

• Were too sticky to handle, making shaping nearly impossible.
• Spread out too much in the oven, producing flat loaves.
• Had a dense, gummy texture, especially in the center.

What Finally Made My Rye Sourdough Successful

After years of refining my technique (and learning from incredible bakers in Denmark and Germany), I finally cracked the code for successful rye sourdough. The key lessons were:

• Handle the dough gently – Overworking rye dough can cause it to break down rather than strengthen.
• Shorter fermentation times – Rye ferments faster than wheat, so leaving it too long can cause structural issues.
• Use the right hydration – Rye absorbs more water, but adding too much can make it unmanageable.
• Bake it fully – Rye needs a longer bake time at a slightly lower temperature to avoid gumminess.

How Rye Ferments Differently Than Wheat

Rye flour behaves very differently during fermentation, and understanding these differences is key to making great rye bread.

Why Rye Sourdough Develops Faster

• Rye contains more simple sugars than wheat, meaning fermentation happens more quickly.
• The natural acidity in rye sourdough helps neutralize enzyme activity, preventing the dough from breaking down too fast.
• Rye’s unique chemistry allows it to develop a distinct deep, earthy flavor in a shorter time.

How Pentosans Make Rye More Water-Absorbent

Pentosans are water-absorbing compounds found in rye that:

• Give rye dough its sticky texture.
• Help retain moisture in the final loaf, keeping it fresher for longer.
• Make kneading unnecessary—rye doughs are often simply mixed and left to ferment.

This is why traditional 100% rye breads are often dense, moist, and long-lasting. The lack of gluten means that structure comes from starch gelatinization, not gluten development.

Choosing the Right Rye Flour for Your Bread

Not all rye flours are the same, and choosing the right one can make a big difference in flavour, texture, and ease of baking. For this recipe, I specifically recommend using 100% dark rye flour to achieve the deep, earthy flavour and traditional dense yet tender crumb that makes sourdough rye bread so special.

Light Rye vs. Dark Rye vs. Whole Rye (Pumpernickel)

How Flour Choice Affects Your Bread

• Light rye flour will produce a softer, milder loaf.
• Dark rye flour enhances the deep, tangy flavours of sourdough.
• Whole rye/pumpernickel flour makes dense, hearty loaves with a strong rye flavour.

Foolproof Sourdough Rye Bread Recipe

This sourdough rye bread recipe follows a two-stage levain process, enhancing flavour, fermentation, and digestibility, resulting in a hearty, aromatic loaf. The two-stage levain method enhances fermentation, improving both the rise and digestibility of the bread while developing a more complex, nuanced flavour. With high hydration and whole grain rye flour, it results in a dense yet tender crumb—perfect for smørrebrød, charcuterie, or enjoying on its own with butter.

Two-Stage Sourdough Rye Bread Specs

This sourdough rye bread recipe yields one large 1.8kg loaf or two smaller 900g loaves. If you prefer a smaller batch, simply halve the ingredients.

Ingredients You’ll Need

This table includes all ingredients needed to make the final dough, combining Levain Build 1, Levain Build 2, and the Final Dough. The Rye Levain (83g) listed here is used only for the first build, which is then developed further in the second build before being incorporated into the final mix.

Step-by-Step Instructions for Perfect Rye Sourdough

Levain Build 1

Process (Levain Build 1)

1. Mix all ingredients until well combined.
2. Ferment for 12 to 16 hours at room temperature.

Levain Build 2

Process (Levain Build 2)

1. Mix all ingredients until well incorporated.
2. Ferment at 35°C/95°F for 90 minutes.

Final Dough

Mixing & Bulk Fermentation

1. Mix all ingredients until combined—there is no need to develop gluten in rye dough.
2. Final Dough Temperature (FDT): 30°C/86°F.
3. Bulk Fermentation: 45 minutes at 30°C/86°F.

Dividing & Shaping

4. Divide the dough:
   • Make 1 large loaf (1.8kg) or divide it into 2 smaller loaves (~900g each).
5. Prepare a work surface:
   • Generously flour your countertop with rye flour.
   • Lightly flour the top of the dough to prevent sticking.
6. Shape the dough:
   • Start kneading and moving the dough on the floured surface.
   • Move it into new floured areas to prevent it from sticking.
   • Work it gently into a round shape.
7. Transfer to banneton:
   • Place the dough into a rye-floured banneton seam-side down.
   • Gently roll the dough in circles to create a smooth, rounded shape inside the banneton.

Final Proofing

8. Proof for 45 minutes at 80°F (27°C) until slightly risen and aerated.

Baking Instructions

1. Preheat your oven
   • Set to 500°F (260°C) with a baking stone or steel inside.
2. Load the bread
   • Carefully tip the dough out onto the hot baking surface.
3. Generate steam:
   • Immediately pour 2 cups of boiling water into a preheated steam tray or into the bottom of the oven to create instant steam. This helps develop a crispy crust.
4. Adjust temperature & bake:
   • Lower heat to 440°F (227°C) after loading.
   • Bake for 25 minutes with steam.
5. Vent steam & continue baking:
   • Crack the oven door slightly to release steam.
   • Bake for another 25 minutes, or until the internal temperature reaches 206°F (97°C).
6. Cool before slicing:
   • Allow the bread to cool for at least 4 hours before slicing to set the crumb.

Troubleshooting Common Issues with Sourdough Rye Bread

When I first started baking sourdough rye bread, I faced nearly every challenge imaginable—dough that was too sticky to handle, loaves that spread out too much in the oven, and bread that turned out dense or gummy in the center. If you are struggling with any of these issues, know that it comes down to practice and understanding how sourdough rye bread behaves differently from wheat-based sourdough. Over time, you will develop a feel for the dough and learn how to adjust hydration, fermentation, and baking techniques for the best results.

Below are some of the most common problems when working with sourdough rye bread and how to fix them.

Why Is My Sourdough Rye Bread Dough So Sticky?

Rye flour has a very different structure compared to wheat. Because it contains very little glutenin, it does not develop a strong gluten network. Instead, its structure comes from pentosans, which absorb water and create a naturally sticky texture. This is why many bakers find that sourdough rye bread dough is much harder to handle than wheat dough.

Solutions for Sticky Sourdough Rye Bread Dough:

• Use wet hands or a wet dough scraper when handling the dough to prevent it from sticking to your fingers.
• Reduce hydration slightly if the dough is unmanageable. Rye absorbs a lot of water, but adding too much can make shaping difficult.
• Let the dough rest longer before shaping. This gives pentosans time to absorb water, reducing stickiness.
• Use a dough scraper to help shape and transfer the dough rather than handling it directly.
• Dust your work surface with rye flour or rice flour to prevent sticking without drying out the dough.

With experience, you will get used to handling sourdough rye bread dough and will recognize the right hydration level for your baking environment.

How to Prevent Dense or Gummy Sourdough Rye Bread

One of the biggest mistakes when baking sourdough rye bread is underestimating how much it differs from wheat in terms of fermentation and baking. Since rye lacks strong gluten, it relies on proper fermentation, hydration, and baking techniques to achieve a good crumb structure.

Solutions for Dense or Gummy Sourdough Rye Bread:

• Do not over-ferment the dough. Rye ferments faster than wheat, and letting it go too long can weaken the structure. Shorter fermentation times often produce better results.
• Make sure your starter is strong and active. A sluggish starter can lead to poor fermentation, affecting the final texture of the bread.
• Bake at a slightly lower temperature for a longer time. Rye bread needs thorough baking to fully set the crumb and prevent gumminess.
• Let the bread cool completely before slicing. Sourdough rye bread continues to set as it cools, and cutting too soon can result in a gummy texture.
• Experiment with different types of rye flour. Whole rye (pumpernickel) creates a denser loaf, while light rye produces a lighter texture.

Sourdough rye bread will always have a denser texture compared to wheat-based sourdough, but by mastering fermentation and baking techniques, you can create a loaf that is flavorful, well-structured, and not overly heavy.

Best Ways to Serve & Enjoy Sourdough Rye Bread

I love eating sourdough rye bread with just about anything. One of my favourite ways to enjoy it is smørrebrød, a traditional Danish open-faced sandwich I fell in love with while living in Copenhagen. This style of serving rye bread allows you to layer on ingredients, creating endless variations of delicious, balanced bites.

Ways to Serve Sourdough Rye Bread:

• Breakfast Bread – Topped with butter, soft cheese, honey, or jam.
• Snack Bread – Simple and satisfying with salted butter and a sprinkle of flaky sea salt.
• Charcuterie Board Staple – Pair with cured meats, smoked fish, or creamy cheeses.
• Smørrebrød-Style – Try rye bread with pickled herring, gravlax, or egg salad.
• Classic Mustard, Pickles, and Pâté – A rich, savoury combination that brings out the best in rye bread.
• With Soups and Stews – The dense texture holds up beautifully for dipping into hearty soups.

Storing Sourdough Rye Bread for Maximum Freshness

One of the best things about sourdough rye bread is that it stays fresh longer than wheat bread due to its higher moisture retention and acidity. Proper storage will help maintain its flavour and texture for as long as possible.

How to Store Sourdough Rye Bread:

• Short-Term (1–3 Days): Store at room temperature in a bread bag or wrapped in a tea towel to allow airflow while preventing it from drying out.
• Long-Term (Freezing & Reheating): If you won’t finish the loaf within a few days, slice it and freeze it in an airtight bag. Reheat slices in the toaster or oven for the best texture.
• Avoid the Fridge: Refrigeration dries out bread faster, so it’s best to store it at room temperature or freeze it for longer storage.

For a detailed guide on the best ways to store sourdough bread, check out my post here:
How to Store Sourdough Bread

Take Your Rye Bread Skills Further

My love for sourdough rye bread has taken me on an incredible journey—from baking in world-class kitchens to presenting at international conferences and teaching others how to master the craft. Now, I’m sharing everything I’ve learned through my Rye Bread Digital Resource, designed to help bakers of all levels perfect their rye bread skills.

What You’ll Learn in the Resource:

• How to create and maintain a rye starter from scratch.
• How to convert a wheat starter into a rye starter.
• The unique fermentation process of rye bread and how to control it.
• How to troubleshoot common rye baking issues like stickiness, dense texture, and over-fermentation.
• How to incorporate flavours like figs, seeds, and spices to create variations of classic rye bread.

The course includes four artisan rye bread recipes, plus a bonus chocolate rye sourdough cookie recipe:

• 100% Rye Sourdough using the Scalding Process
• 100% Rye Sourdough with Figs and Pine Nuts
• 100% Rye Rugbrød (Danish Rye Bread)
• 2-Stage 100% Rye Sourdough
• Bonus Recipes: Light Rye with Cracked Rye Soaker + Chocolate Rye Sourdough Cookie

With step-by-step video tutorials, hands-on guidance, and in-depth explanations, you’ll gain the confidence to bake bakery-quality sourdough rye bread at home.

• Join the Simplifying Rye Bread Today

Final Thoughts – The Beauty of Baking with Rye

Baking sourdough rye bread is more than just making bread—it’s about mastering a grain with deep history, incredible sustainability, and unmatched flavour. Whether you’re just starting or you’re an experienced baker looking to refine your skills, learning to bake with rye is a rewarding journey.

If you love baking sourdough, you might also enjoy trying these recipes:

• 100% Whole Wheat Sourdough – A hearty, nutritious loaf using whole grain flour.
• Multigrain Sourdough – Packed with grains and seeds for extra texture and flavour.
• Buckwheat, Beer & Sesame Sourdough – A unique loaf with complex flavours and a malty depth.

How to Make Sourdough Rye Bread – A Step-by-Step Foolproof Recipe

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5 from 3 reviews

• Author: MJD
• Total Time: 1 hour 30 minutes
• Yield: 1 large loaf (or 2 smaller loaves) 1x

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Description

This two-stage sourdough rye bread uses a carefully built levain to create a deeply flavorful, hearty loaf. The two-stage levain method enhances fermentation, improving both the rise and digestibility of the bread while developing a more complex, nuanced flavor. With high hydration and whole grain rye flour, it results in a dense yet tender crumb—perfect for smørrebrød, charcuterie, or enjoying on its own with butter.

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Ingredients

Scale 1x2x3x

Levain Build 1

• 83g Whole Grain Rye Flour
• 83g Water (18°C)
• 83g Mature Rye Levain

Levain Build 2

• 250g Whole Grain Rye Flour
• 250g Water (50°C)
• 250g Mature Build 1

Final Dough

• 594g Whole Grain Rye Flour
• 436g Water (50°C)
• 19g Salt
• 751g Mature Build 2

Cook Mode Prevent your screen from going dark

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Instructions

Levain Build 1

1. Mix all ingredients until well combined.
2. Ferment for 12 to 16 hours at 18°C.

Levain Build 2

1. Mix all ingredients until well incorporated.
2. Ferment at 35°C for 90 minutes.

Final Dough

1. Mix all ingredients until combined—no need to develop gluten.
2. Final Dough Temperature (FDT): 86°F (30°C).
3. Bulk Fermentation: 45 minutes at 86°F (30°C).
4. Divide: 1 large loaf (~1.8kg) or split into two (~900g each).
5. Shaping:
   • Flour a work surface generously with rye flour.
   • Flour the top of the dough and start kneading while moving it to new floured areas.
   • Shape into a round and place in a rye-floured banneton.
   • Gently roll the dough in circles to smooth its shape.
6. Final Proof: 45 minutes at 80°F (27°C).
7. Baking:
   • Preheat oven to 500°F (260°C) with a baking stone.
   • Load bread onto the hot stone and pour 2 cups of boiling water into a pan for steam.
   • Lower to 440°F (227°C) and bake for 25 minutes with steam.
   • Crack the oven door slightly to release steam.
   • Bake for another 25 minutes, or until the internal temperature reaches 206°F (97°C).
8. Cool completely before slicing—minimum 4 hours.

Notes

• Hydration: Rye flour absorbs more water than wheat, so expect a stickier dough.
• Steam: Releasing steam after 25 minutes ensures a firm, crackly crust.
• Cooling: Let the bread rest for 24 hours if possible—it improves texture and flavor.
• Yield: Recipe makes one large loaf (1.8kg) or two smaller loaves (900g each).
• Storage: Store at room temperature for up to 5 days or freeze slices for longer storage.

• Prep Time: 40 minutes (plus 16–18 hours fermentation)
• Cook Time: 50 minutes
• Category: Sourdough
• Method: Baking
• Cuisine: European / Nordic