Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

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

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.

Ingredients

Scale

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

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

Find it online: https://matthewjamesduffy.com/how-to-make-sourdough-rye-bread/