This guide includes four rye sourdough recipes:

  1. Rustic rye sourdough loaf
  2. Rye sourdough baked in a loaf pan
  3. Soft rye sandwich bread
  4. Classic deli-style rye bread

Each recipe builds on the previous one but is optimized for a different baking style.

Rustic Rye Sourdough Loaf

A classic artisan rye sourdough with a chewy crust and slightly dense crumb.

Levain (Preferment)

Mix:

  • 30 g sourdough starter
  • 60 g water
  • 60 g rye flour

Ferment 4–6 hours until bubbly.

Dough Ingredients

  • 120 g active starter
  • 300 g bread flour
  • 150 g rye flour
  • 330 g water
  • 10 g salt

Optional:

  • 1 tbsp caraway seeds

Mix

Combine starter, water, bread flour, and rye flour.

Mix until no dry flour remains.

Rest 30 minutes.

Add salt and mix.

Bulk Fermentation

Ferment 3–4 hours.

Perform stretch-and-folds every 30 minutes during the first two hours.

Shape

Shape into a boule and place in a floured banneton.

Proof

Proof:

  • 1–2 hours room temperature, or
  • 8–16 hours refrigerated

Bake

Preheat Dutch oven to 475°F (245°C).

Bake:

  • 20 minutes covered
  • 20–25 minutes uncovered at 450°F (232°C)

Cool at least 1 hour before slicing.

Rye Sourdough Loaf (Loaf Pan Version)

This variation uses a loaf pan, making rye bread easier to shape.

Ingredients

  • 120 g sourdough starter
  • 300 g bread flour
  • 150 g rye flour
  • 330 g water
  • 10 g salt

Optional:

  • 1 tbsp caraway seeds

Mix

Mix starter, water, and flours until combined.

Rest 30 minutes.

Add salt and mix.

Bulk Fermentation

Ferment 3–4 hours, performing stretch-and-folds during the first two hours.

Shape for Pan

Shape dough into a tight log.

Place seam-side down in a greased loaf pan (8.5 × 4.5 or 9 × 5).

Proof

Allow dough to rise until it reaches about 1 inch below the top of the pan.

Bake

Bake at 450°F (232°C) for 40–45 minutes.

Cool completely before slicing.

Rye Sourdough Sandwich Bread

A softer rye bread designed for sandwich slices.

Ingredients

  • 120 g sourdough starter
  • 280 g bread flour
  • 170 g rye flour
  • 330 g water
  • 20 g honey or sugar
  • 20 g neutral oil or melted butter
  • 10 g salt

Optional:

  • 1 tbsp caraway seeds

Mix

Combine starter, water, flours, honey, and oil.

Mix until combined.

Rest 30 minutes.

Add salt and mix.

Bulk Fermentation

Ferment 3–4 hours, performing stretch-and-folds every 30 minutes during the first two hours.

Shape

Shape dough into a log.

Place into a greased loaf pan.

Proof

Allow dough to rise until level with the top of the pan.

Bake

Bake at 375°F (190°C) for 40–45 minutes.

Remove from pan immediately and cool.

Deli-Style Rye Bread

A classic rye used for pastrami and corned beef sandwiches.

Ingredients

  • 120 g sourdough starter
  • 320 g bread flour
  • 130 g rye flour
  • 320 g water
  • 20 g honey or sugar
  • 20 g oil or melted butter
  • 10 g salt
  • 1 tbsp caraway seeds

Optional (traditional deli flavor):

  • 1 tsp cocoa powder
  • 1 tsp instant coffee

Mix

Combine starter, water, flours, honey, oil, and optional cocoa/coffee.

Mix until combined.

Rest 30 minutes.

Add salt and caraway seeds.

Bulk Fermentation

Ferment 3–4 hours with stretch-and-folds during the first two hours.

Shape

Shape dough into a tight log.

Place in a greased loaf pan.

Proof

Proof until dough rises near the rim of the pan.

Bake

Bake at 375°F (190°C) for 40–45 minutes.

If crust browns too quickly, tent with foil during the final 10 minutes.

Optional Deli Finish

For a traditional deli crust:

Brush the loaf with water or cornstarch glaze during the final minutes of baking.

Optional topping:

  • sprinkle additional caraway seeds

Baking Notes

  • Rye dough is naturally stickier than wheat dough.
  • Allow bread to cool fully before slicing.
  • Cold fermentation improves flavor and texture.
  • Caraway seeds give rye bread its traditional flavor but are optional.

Happy baking.