Overview

This is a traditional dark rye sourdough with deep, earthy flavor, mild tang, and a tight but moist crumb. The formula uses a high percentage of dark rye flour while remaining sliceable and reliable for a home oven.

This bread improves with time and is best baked in a loaf pan.

Flour Profile

  • 70% dark rye flour
  • 30% bread flour

This balance preserves classic rye flavor while preventing a dense or gummy loaf.

Ingredients

Levain (build 8–12 hours before mixing)

  • 40 g ripe sourdough starter
  • 60 g dark rye flour
  • 60 g water (room temperature)

Dough

  • All of the levain
  • 260 g dark rye flour
  • 120 g bread flour
  • 330 g water (warm, approx. 90°F / 32°C)
  • 10 g salt
  • 1 tbsp molasses or barley malt syrup (optional but traditional)
  • 1 tsp caraway seeds (optional)

Total hydration: approximately 85%

Method

Build the Levain

Mix the starter, rye flour, and water until smooth. Cover loosely and ferment at room temperature for 8–12 hours. The levain should be bubbly and aromatic by morning.

Mix the Dough

  1. Combine the water and levain in a large bowl and stir until dissolved.
  2. Add the flours, salt, molasses, and caraway seeds.
  3. Mix with a spoon or wet hand until fully combined.

The dough will be thick, sticky, and paste-like. This is normal for high-rye doughs.

Do not knead. Rye flour contains little gluten and does not benefit from kneading.

Bulk Fermentation

  • Cover and ferment for 2½–3½ hours at room temperature.
  • Look for a 30–40% rise, not doubling.
  • Small surface cracks are a good indicator of readiness.

Pan and Shape

  1. Lightly oil or line a loaf pan.
  2. Scrape the dough into the pan.
  3. Smooth the surface with wet hands or a spatula.
  4. Optionally dust the top lightly with rye flour.

Final Proof

  • Cover and proof for 1½–2 hours.
  • The dough should dome slightly and show small cracks on the surface.

Avoid over-proofing, as rye dough collapses easily.

Bake

  1. Preheat oven to 475°F (245°C).
  2. Introduce steam (tray of hot water or oven-safe spray).
  3. Bake for 15 minutes at 475°F.
  4. Reduce temperature to 400°F (205°C) and bake an additional 40–45 minutes.

Target internal temperature: 205–210°F.

Remove the loaf from the pan immediately after baking.

Cooling

Allow the bread to cool at least 12 hours before slicing. Rye bread continues to set internally after baking, and slicing early will result in a gummy crumb.

Storage and Flavor Development

  • Flavor improves after 24 hours.
  • Keeps well for 5–7 days wrapped in linen or paper.
  • Excellent toasted after day two.

Variations

  • Seeded rye: Add soaked sunflower or flax seeds.
  • Deli-style rye: Add 1 tbsp cocoa powder and an extra tablespoon of molasses.
  • Higher rye: Increase rye flour gradually; 100% rye requires a scald and adjusted fermentation.

Notes

This recipe favors structure and reliability while preserving traditional rye character. For best results, use freshly milled or high-quality dark rye flour and allow sufficient curing time before slicing.