A simple and reliable rye sourdough loaf with good structure, mild tang, and classic rye flavor.
This recipe uses a wheat sourdough starter with rye flour added for flavor and moisture.

What Is a Levain (Preferment)?

A levain is a small batch of starter that is freshly fed before baking.
Instead of using your stored starter directly, you mix a portion of it with fresh flour and water and let it become active.

Benefits:

  • Predictable fermentation
  • Stronger rise
  • Better flavor control
  • Allows changing flour types (such as rye or whole wheat)

If your starter is already very active, you can often skip the levain and use starter directly.

Levain Build (Optional but Recommended)

Mix:

  • 30 g active sourdough starter\
  • 60 g warm water\
  • 60 g rye flour

Let ferment 4–6 hours until bubbly and expanded.

If skipping this step, simply use 120 g active starter in the dough.

Dough Ingredients

  • 120 g active sourdough starter (or levain from above)
  • 300 g bread flour
  • 150 g rye flour
  • 330 g warm water
  • 10 g salt

Optional:

  • 1 tablespoon caraway seeds

Step 1 – Mix the Dough

Combine:

  • starter\
  • water\
  • bread flour\
  • rye flour

Mix until no dry flour remains.

Let rest 30 minutes (this rest is called an autolyse).

Step 2 – Add Salt

Add the salt and mix until evenly incorporated.

The dough will feel stickier than typical wheat sourdough because rye flour absorbs water differently.

Step 3 – Bulk Fermentation

Let the dough rise 3–4 hours at room temperature (70–75°F / 21–24°C).

During the first two hours perform 3 stretch-and-folds every 30 minutes.

The dough should become smoother and slightly puffy.

Step 4 – Shape the Loaf

Lightly flour the counter.

Shape the dough into:

  • a round boule, or
  • an oval batard

Place into a floured banneton or bowl lined with a floured towel.

Step 5 – Final Proof

Two options:

Room Temperature Proof

Proof 1–2 hours until slightly puffy.

Refrigerate 8–16 hours for better flavor and easier scoring.

Step 6 – Bake

Preheat oven with a Dutch oven inside:

475°F (245°C) for 30 minutes.

Transfer dough onto parchment paper and score the top.

Bake:

  1. 20 minutes covered
  2. 20–25 minutes uncovered

Reduce oven to 450°F (232°C) after removing the lid.

The loaf is done when the internal temperature reaches 205–210°F (96–99°C).

Step 7 – Cooling

Allow the loaf to cool at least one hour before slicing.

Rye bread continues setting internally as it cools, and slicing too early can make the crumb gummy.

Notes and Tips

  • Rye dough is naturally stickier than wheat dough.
  • If the dough feels stiff, add 10–20 g extra water.
  • Caraway seeds add classic deli-style rye flavor but are optional.
  • A cold overnight proof usually produces the best flavor and crust.

Happy baking.