Rye Sourdough Recipe

Name: Rye Sourdough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Levain & Soaker; 1 - 2 tablespoons rye starter; 165 grams rye flour; 165 grams water; 225 grams mixed rye, wheat, spelt, einkorn berries, pumpkin, sunflower, flax, sesame seeds; 300 grams water; Dough; 185 grams rye (or other whole) flour; 2 teaspoons barley malt syrup; 12 grams salt; 2 teaspoons bread spice mix; 1 teaspoon seeds for sprinkling

Servings: persons

Levain & Soaker
1 - 2 tablespoons rye starter
165 grams rye flour
165 grams water
225 grams mixed rye, wheat, spelt, einkorn berries, pumpkin, sunflower, flax, sesame seeds
300 grams water
Dough
185 grams rye (or other whole) flour
2 teaspoons barley malt syrup
12 grams salt
2 teaspoons bread spice mix
1 teaspoon seeds for sprinkling

1
["There are two things to prepare the day before you make the dough. A starter/levain and a soaker.
2
The soaker fits well into a large Weck jar.", "Mix the water, rye and starter in a bowl big enough to hold all your dough. Cover and let ferment over night.", "In a large jar, cover the mixed grain berries and seeds with 300g water. Cover and let soak over night.", "The next morning, mix the levain, the soaker (with all its water) and the rest of the ingredients. Make sure there is no dry flour left.
3
Cover and let ferment for 12 hours.", "Line a loaf pan (I use a 5x10 in, 44 oz volume/26x12 cm 1.3 liter volume one from IKEA) with parchment paper.
4
Quickly stir through the dough and fill it into the pan.", "Preheat oven to 500F/260C for at least 30 minutes. Let the dough rest in the pan while you preheat. If you're oven is slow and takes longer to get to temperature, don't worry. The dough can rise in the pan for up to an hour.", "Just before you put the loaf in the oven, spray the top with a little bit of water and sprinkle some seeds on top. The loaf doesn't rise too much so steam baking is not essential but the water will help keep the top crust moist at first.
5
Bake loaf at 500F/260C for 10 minutes, then turn temperature down to 350F/180C and continue baking for 50-60 minutes.", "Take loaf out of the oven and out of the pan and let cool on a wire rack. You should let it rest and cool overnight before you cut into it."]

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Levain & Soaker, 1 - 2 tablespoons rye starter, 165 grams rye flour, 165 grams water, and more.

Yes, Rye Sourdough falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rye Sourdough

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions