Soft Sourdough Rye Bread

Sourdough rye bread is a dynamic flavored loaf you must add to your rotation. With a nutty, malt like flavor, rye adds a depth to our sourdough loaf we did not know we needed! 

If there is one thing I love about bread, you can change one factor and the entire loaf can taste, look, smell and feel different. One of my favorite experiments I recently had in the kitchen was incorporating rye flour.

A couple of months ago, my husband set out to make California Ruben sandwiches (one of our favorite ways to eat sourdough bread). From that moment, I knew I needed to make a sourdough variety. Not only was a loaf of rye bread $5-7 from the grocery store, but I knew I could make it with less preservatives and from scratch if I did a little research.

I went down a rabbit hole on what pumpernickel bread and rye bread are, along with how they differ from a traditional sourdough loaf. What I discovered was many rye breads are made from a sourdough base!

I will say the results were everything I needed and more to start experimenting. The bread is soft and moist, while also extremely flavorful. Dark rye flour adds a new, hearty depth to the bread- without it tasting like a “whole grain” loaf. 

And unlike adding more whole wheat to the loaf, this sourdough bread did not turn out dense. Rye flour has to be one of my favorite sourdough bread inclusions! 

What started as an experiment has ended up as one of our favorite loaves to date. The texture and flavor is unmatched. We truly can not get enough of it! I am serious- we went through three loaves in a week! One week! 

Kitchen Equipment 

We tend to bake our sourdough loaves ‘open bake’ style as we like a softer crust and less sharp ear. This dough is kneaded by hand and the recipe makes two sourdough rye loaves.

• Kitchen scale
  • We really only use a kitchen scale for measuring bread ingredients. Bread is one recipe where ingredient measurement accuracy matters.
• Bench scraper 
  • Because this recipes makes two loaves, a bench scraper makes it easy to separate the dough in two.
• Dough Razor
  • To make a deep and smooth score pattern your bread, use a razor. And if you do not have one, a knife works.
• Two large bowls (and two tea towels)
• Silicone reusable mat
• Baking sheet pan
• Thermometer 
  • One of the five items we recommend on our sourdough beginner kit is a thermometer. Not only does it help ensure baked good reach optimal temperature for softness, it can be a good way to pinpoint when bread is actually baked (and not going to be a raw sourdough loaf).

Ingredients for Sourdough Rye Bread

The ingredients for sourdough rye bread could not be simpler! The recipe calls for flour (three varieties), sourdough starter, salt and water.

• All purpose flour
  • The all purpose flour we prefer is Kirkland brand, it has 11.5% protein content. It contains red wheat berries and malted barley.
• Bread flour
  • The bread flour we use is King Arthur. The protein count is 12.5% which we find lends to a softer loaf. It contains red wheat berries and malted barley. 
• Dark rye flour 
  • The star of the show is the flour. We like dark rye and it is a whole grain and tends to have a nuttier, more pronounced flavor than a light rye. We have been using Bobs Red Mill organic Dark Rye Flour. 
• Water
• Salt
  • We prefer Himalayan sea salt and flaky sea salt in our loaves 
• Sourdough starter 
  • We make this loaf from active sourdough starter and sourdough discard. The loaf tastes great either way and turns out each time. Note, if you use starter stored in the fridge, it will take longer for the dough to rise.
• Caraway Seeds (optional)
  • Caraway seeds give rye bread a distinct flavor. Some love it, others do not. This recipe is not a seeded sourdough rye bread/sourdough rye bread with caraway seeds.
  • If you like caraway seeds, you can place the seeds on top and mix it into the dough on your last stretch and fold.

How to make soft sourdough rye bread

This recipe is not fussy. You can stretch and fold the dough as many times as you want and no specific time needs to exist between them. You can also use unfed sourdough discard or active sourdough starter and will experience similar results.

The most important part of this recipe is calculating for the time of autolayse. We like to ensure our water and flour have 20-30 minutes before adding other ingredients. We find the bread dough is smoother and stays moist longer since the flour has had the chance to soak up some liquid prior to adding the additional ingredients.

To begin, combine the three flours (all purpose, bread and dark rye) together in a large bowl. Add water and stir by hand. The mixture will seem dry and will form a shaggy ball. Do not be tempted to add more water at this time as sourdough starter will be incorporated in the next step. Allow to sit for 20-30 minutes before adding the additional ingredients. 

After autolayse is complete, add the salt and sourdough starter to the large mixing bowl. Incorporate the ingredients together, kneading by hand until the salt granules are no longer noticeable. This should take about 5-7 minutes. The dough will feel quite stiff at this point and will form a ball in the bowl.

Cover with a lid, damp tea towel or plastic bag. Allow the dough to rest for 20-30 minutes. After this time has passed, stretch and fold the dough until it is hard to stretch without the dough seeming to break.

After each fold, turn the bowl counterclockwise. This should take about 15-20 stretch and folds. The dough will be stiff and hard to stretch by the end of these stretch and folds as the gluten begins to form. You can stop here with stretch and folds or complete another set of 15-20 in 30 minutes if you wish.

Otherwise, cover again and allow to sit at room temperature until the dough has doubled in size. This can take anywhere from 6 to 14 hours depending on the temperature of your home and if your sourdough starter was active discard at room temperature or discard from the fridge.

After the bulk fermentation is complete, the dough will have large bubbles on the surface, the top of the dough will no longer be sticky when touched and the dough will jiggle when the bowl is moved. 

Remove from the bowl and split the loaf into two. Grab another bowl and two tea towels. Use the pastry cutter to divide the bread into two separate loaves. 

Place one tea towel in each bowl. Allow the dough to sit on the on the counter for 20 minutes to ‘rest’ before shaping.

Shape the dough by making a rectangle before folding the corners in like an envelope (think “head, shoulders, knees and toes” aka – top first, sides on top, sides on bottom, bottom up). Seal the ends by pinching them together and begin to create surface tension on the dough.

To create surface tension on the dough, use one hand to pull the dough slowly towards you, and the other to turn the bread. Continue to pull the dough towards you a number of times to create a smooth exterior on the dough.

Place seam side down in the bowl and wrap the tea towel around the bread. If you have a lid, place this over the bowl or cover with plastic wrap or a plastic bag. This will ensure the top of the bread does not dry out in the fridge.

Allow the bread to rest within the fridge for 12-24 hours. Preheat the oven to 425 degrees Fahrenheit. When ready to bake, remove from the fridge and place the loaves on a lined sheet pan. Score each loaf with one slit down the middle, or score however you prefer. 

Bake the loaf in the oven for 35-40 minutes. The bread will be done when it reaches 185-190 degrees Fahrenheit. It is important to check the temperature of the bread because the exterior will seem crunchy / firm to the touch but the inside will be undercooked around 25-30 minutes. 

Remove from the oven and allow to cool on a wire rack before slicing.

How to store sourdough rye bread

To store this rye sourdough bread, place it in a bread bag or ziplock bag after it has cooled completely. I like to keep the corner cracked.

If you are going to use this bread within a few days, it can sit on the counter or go into the fridge. We like to slice our loaves before placing them in the freezer. It can store for up to 3 months in an airtight bag in the freezer.

Soft Sourdough Rye Bread

Hailey

This sourdough bread recipe has the benefits of fermentation without the addition of whole wheat flour. Combining bread flour and all purpose flour, this loaf will convert anyone to eat sourdough bread!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 45 minutes mins

Bulk Fermentation 1 day d

Total Time 1 day d 2 hours hrs 15 minutes mins

Course Breakfast, Dinner, lunch, Snack

Cuisine American

Servings 20 Slices

Calories 164 kcal

Equipment

• 2 Mixing Bowls
• 2 Tea towels
• 1 Sheet Pan
• 1 Thermometer
• 1 Dough Cutter
• 1 Razor

Ingredients

  

1x2x3x

• 5.4 ounces Bread Flour
• 5 ounces Dark Rye Flour
• 23.4 ounces All Purpose Flour
• 19 ounces Water
• 7 ounces Sourdough Starter
• 0.8 ounces Salt Kosher, Sea Salt or Himalayan Sea Salt

Instructions

 

• This recipe is not fussy. You can stretch and fold the dough as many times as you want and no specific time needs to exist between them. You can also use unfed sourdough discard or active sourdough starter and will experience similar results.
• Combine the three flours (all purpose, bread and dark rye) together in a large bowl. Add water and stir by hand. The mixture will seem dry and will form a shaggy ball.

  Do not be tempted to add more water at this time as sourdough starter will be incorporated in the next step. Allow to sit for 20-30 minutes before adding the additional ingredients.
• After autolayse is complete, add the salt and sourdough starter to the large mixing bowl.

  Incorporate the ingredients together, kneading by hand until the salt granules are no longer noticeable. This should take about 5-7 minutes. The dough will feel quite stiff at this point and will form a ball in the bowl.

  Cover with a lid, damp tea towel or plastic bag. Allow the dough to rest for 20-30 minutes.
• After this time has passed, stretch and fold the dough until it is hard to stretch without the dough seeming to break

  After each fold, turn the bowl counterclockwise. This should take about 15-20 stretch and folds. The dough will be stiff and hard to stretch by the end of these stretch and folds as the gluten begins to form.

  You can stop here with stretch and folds or complete another set of 15-20 in 30 minutes if you wish.
• Once done with stretch and folds, cover, and allow the dough to sit at room temperature until it has doubled in size. This can take anywhere from 6 to 14 hours depending on the temperature of your home and if your sourdough starter was active discard at room temperature or discard from the fridge.
• After the bulk fermentation is complete, the dough will have large bubbles on the surface, the top of the dough will no longer be sticky when touched and the dough will jiggle when the bowl is moved.
• Remove from the bowl and split the loaf into two. Grab another bowl and two tea towels. Use the pastry cutter to divide the bread into two separate loaves.
• Place one tea towel in each bowl. Allow the dough to sit on the on the counter for 20 minutes to ‘rest’ before shaping.
• Shape the dough by making a rectangle before folding the corners in like an envelope (think “head, shoulders, knees and toes” aka – top first, sides on top, sides on bottom, bottom up). Seal the ends by pinching them together and begin to create surface tension on the dough.
• To create surface tension on the dough, use one hand to pull the dough slowly towards you, and the other to turn the bread. Continue to pull the dough towards you a number of times to create a smooth exterior on the dough.
• Place seam side down in the bowl and wrap the tea towel around the bread. If you have a lid, place this over the bowl or cover with plastic wrap or a plastic bag. This will ensure the top of the bread does not dry out in the fridge.
• Allow the bread to rest within the fridge for 12-24 hours.

  When ready to cook, preheat the oven to 425 degrees Fahrenheit. When ready to bake, remove from the fridge and place the loaves on a lined sheet pan. Score each loaf with one slit down the middle, or score however you prefer.
• Bake the loaf in the oven for 35-40 minutes.

  The bread will be done when it reaches 185-190 degrees Fahrenheit. It is important to check the temperature of the bread because the exterior will seem crunchy / firm to the touch but the inside will be undercooked around 25-30 minutes.
• Remove from the oven and allow to cool on a wire rack before slicing.

Notes

Autolayse:
The most important part of this recipe is calculating for the time of autolayse. We like to ensure our water and flour have 20-30 minutes before adding other ingredients. We find the bread dough is smoother and stays moist longer since the flour has had the chance to soak up some liquid prior to adding the additional ingredients.

Sourdough – Starter vs. Discard:
This recipe works well with sourdough starter discard or active starter – with little to no impact on final rise and texture / taste. The difference will come in play during the bulk fermentation period. If sourdough discard was in the fridge, it will be cold and take longer to ferment. If it is active starter kept on the counter, it will rise quicker.

Nutrition

Serving: 1sliceCalories: 164kcalCarbohydrates: 34.1gProtein: 5.1gFat: 0.6gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 370mgPotassium: 77mgFiber: 2gSugar: 0.2gCalcium: 9mgIron: 1.8mg

Keyword bread, discard, sourdough

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Have you ever had a sourdough rye bread loaf before? If so, what is your favorite topping or way to enjoy the bread? Let us know in the comments below.