Sourdough Rye Loaf

Earthy, hearty, and deeply satisfying — a rustic loaf with character.

At a Glance

• Loaf Style: Dense, rustic freeform or pan loaf

• Skill Level: Intermediate

• Total Time: ~20–24 hours

• Prep Time: ~25 minutes

• Yield: One medium loaf (~800g)

• Hydration: 78%

• Bake Temp: 450°F / 230°C

• Baking Vessel: Dutch oven or standard loaf tin

Ingredients

• 100g active sourdough starter

• 375g water (warm, ~78°F / 26°C)

• 300g bread flour

• 150g rye flour (whole or medium rye)

• 10g fine sea salt

• Optional: 1 tbsp caraway seeds, plus more for topping

Instructions

Mix and Rest (Autolyse)

1. In a large bowl, combine starter and water, stirring to dissolve.
2. Add bread and rye flours. Mix until fully incorporated and no dry spots remain.
3. Cover and let rest for 45–60 minutes.

Add Salt
4. Sprinkle salt (and caraway seeds if using) over the dough.
5. Gently pinch and fold to incorporate, until the dough feels cohesive and elastic.

Bulk Fermentation with Folds
6. Allow the dough to bulk ferment at room temperature (74–78°F / 23–26°C) for 4–5 hours.
7. Perform 2–3 sets of stretch and folds during this time, spaced 30–45 minutes apart:

• With wet hands, gently lift one side of the dough, stretch it upward, and fold it across.

• Rotate the bowl and repeat for all four sides.

• After each fold, cover the bowl and rest.

Rye flour behaves differently than white flour — it’s stickier and doesn’t develop gluten the same way. Handle gently and don’t expect the same elasticity.

The dough will rise moderately and may feel sticky — that’s normal for rye.

Shape and Proof
9. Turn the dough onto a lightly floured surface and gently shape into a round or oval.
10. Place in a floured banneton or a parchment-lined loaf tin, seam-side up if using a banneton.
11. Cover and let proof at room temperature for 1–2 hours, or refrigerate overnight (8–12 hours).

Score and Bake
12. Preheat oven to 450°F / 230°C with Dutch oven inside (if using).
13. Turn the dough out onto parchment, score the top, and optionally sprinkle with caraway seeds.
14. Bake in Dutch oven, covered, for 20 minutes. Then uncover and bake an additional 25–30 minutes.
15. If baking in a tin, bake uncovered for 45–50 minutes total until deep brown and fragrant.

Visual Cues

• Rye loaves will spread slightly and feel denser than white loaves. Don’t worry — this is part of their charm.

• Crust should be deeply golden or even slightly dark, with a firm base and nutty aroma.