Sourdough Rye Bread Recipe

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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

Creating warm feelings through simple homemade bread with From No-Knead to Sourdough, author Victoria Redhed Miller blends her own journey toward self-reliance with her fascination for traditional homesteading skills and her love of good food. From making simple yeast breads to learning how to bake a wide variety of sourdough-based breads, Miller’s curiosity and fearlessness come together to share with readers a simpler approach to the pleasures of baking bread. Topics include fitting bread-baking into your schedule; low- and no-gluten baking, including gluten-free sourdough breads; using a wood-fired oven; recipes for every comfort zone, from flatbread to sourdough; and information about the science of baking.
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