Sourdough Rye Bread Recipe

This recipe combines yeast, rye flour, wheat flour, and sourdough starter to produce a savory rye bread.

| Spring 2019

Sourdough Rye Bread. Photo by Getty Images/vanillla.

Yields 1 large loaf.


  • 3/4 cup warm water (105 to 115 F)
  • 2 teaspoons sugar
  • 1 package (.25 ounce) active dry yeast
  • 2-1/2 to 3 cups rye flour, divided
  • 3/4 cup whole-wheat flour
  • 2 teaspoons salt
  • 1 cup sourdough starter


  1. In a glass measuring cup, stir together warm water and sugar. Stir in yeast, and set it aside to proof for a few minutes, until small bubbles form on the surface.
  2. In a large bowl, combine 1 cup rye flour with whole-wheat flour and salt, and whisk to mix. Add yeast mixture and sourdough starter. Stir in 3/4 cup rye flour to make a dough that’s firm enough to handle.
  3. Turn dough out onto a floured surface, and knead in enough of the remaining rye flour to make dough manageable and not sticky.
  4. Place dough in a large, greased bowl, and cover with greased plastic wrap. Set in a warm, draft-free spot until doubled in size.
  5. Punch down, and let dough rise a second time.
  6. Punch down, and then shape dough into a round on a greased baking sheet. Cover with greased plastic wrap, and let rise until doubled in size.
  7. About 30 to 35 minutes before the last rise is complete, preheat the oven to 400 F.
  8. Remove the plastic wrap from the dough, and bake the bread for 25 to 30 minutes.
  9. Cool completely before serving.

For more baking ideas, visit Sourdough Recipes.


From No-Knead to Sourdough

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