sourdough rye bread

This overnight rye bread is an easier version of a northern European classic, made with whole grain spelt and rye flour, cocoa, and oats. This dense bread is not at all dry and makes a nice alternative to light loaves, with a stronger flavour and slightly chewy texture.

Easy Overnight Dark Rye Bread

500 milliliters (2 cups) room temperature water

maple syrup

(3 cups) whole spelt flour

(1 cup) rye flour

(1/2 cup) rolled oats

(1/4 cup) cocoa powder

sea salt

dry yeast**

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the water, maple syrup, and active starter or fresh yeast if using that option.

Add the spelt, rye, oats, cocoa, and salt...

Add the spelt, rye, oats, cocoa, and salt to the bowl. Add the dry yeast to the dry ingredients as well if that's what you're using. Stir with a wooden spoon to combine, mixing until no visible streaks remain.

Cover the bowl with a lid, cutting board,...

Cover the bowl with a lid, cutting board, or tea towel and let it sit for 12-15 hours at room temperature. It will at least double in size during this time.

In the morning, grease* a 30 cm /...

In the morning, grease* a 30 cm / 12 inch bread pan or line it with paper. Scrape the dough into the pan, and then press it down evenly (wet hands work well).

Cover the dough with a clean dish towel....

Cover the dough with a clean dish towel. Let it rest again for 1-2 hours at room temperature.

Heat the oven to 200C (400F). Once the...

Heat the oven to 200C (400F). Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes. The crust will be hard and sound hollow when tapped once the bread is done baking.

Remove it from the oven and place the...

Remove it from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing it from the pan to cool completely. The loaf will keep well for a week at room temperature, best stored in a cloth bag.

https://mediavine-res.cloudinary.com/video/upload/fxetxfrbcgc0pr5vkbij.mp4

This is about making sourdough rye bread using a homemade sourdough starter and no dutch oven. Learn how to make a crusty and delicious sourdough rye bread which is a loaf with a lot of character. Expect a sharp smell and punchy sour aftertaste. 

Sourdough Rye Bread

sourdough starter

rye flour

+ 3 tbsp water (lukewarm)

olive oil

salt

In a large bowl

In a large bowl combine all sourdough sponge ingredients. Mix, cover and leave it on the countertop overnight. The result should be thick, sticky and bubbly. Rye can sometimes bubble a little less than other flours. Smell the sourdough sponge: you should clearly smell the fermentation.

Sourdough Rye Sponge

In a large bowl,

In a large bowl, mix the sponge you created overnight with flour, oil and salt and mix to incorporate. Rye bread will resemble a mixture similar to cement. Grey and dull. Don't give up. If it's too firm and dry add a little more warm water. The point is to have a fairly sticky dough.

Transfer the dough to

Transfer the dough to a lightly floured surface and start kneading for around 10 minutes.

Transfer to a lightly

Transfer to a lightly oiled bowl and turn it to coat with the oil. Cover and leave it to rise. Rye is notoriously slow at rising so expect at least 4+ hours to see it doubled in size.

Punch down the risen

Punch down the risen dough on a lightly floured surface. No need to overwork it or knead it again. Just punch it with your knuckles until fully deflated. Prepare a round proofing basket and dust it with flour. If you don't have a proofing basket, use a medium-sized bowl and dust it liberally with flour. Create a neat, round ball and add the dough to the proofing basket for another 2-3 hours until it has doubled in size.

Preheat the oven to

Preheat the oven to 250C/500F. <br />
Place the baking sheet in the oven to warm up. Add a roasting tin at the bottom of the oven.

Carefully remove the hot

Carefully remove the hot baking sheet from the oven, dust it with flour and place the rye sourdough bread on to it. You can score the dough if you want on one side or snip it with a pair of sharp scissors. Put the loaf in the oven and pour a cold glass of water in the roasting tin.

Bake for 15 minutes.

Bake for 15 minutes. Lower the temperature to 200C/390F and bake for another 20-25 minutes until the rye sourdough is nicely browned. It's ready when you tap its base and can hear a hollow sound.

This easy sourdough rye bread recipe will walk you through how to make your very own delicious homemade rye sourdough bread!

sourdough starter (active)

water (warm)

g dark rye flour

active sourdough rye starter

water

g brown sugar

45 g cooking molasses

g whole caraway seeds

g coarse kosher salt

bread flour

Combine 50g of your RYE SOURDOUGH STARTER with 50 g warm water. Stir until most of the aged starter is broken up. Add 50 g of dark rye flour. Stir until completely combined.

Cover and set aside until bubbly and doubled in size.

Feed The Starter:

In a large mixing bowl, combine 50 g of active rye sourdough starter with 245 g warm water, 45 g molasses and 25 g brown sugar. Stir until the starter has been broken up in the water, using a whisk helps. Add in 8 g of whole caraway seeds and whisk until combined.

Add 260 g bread flour and 100 g dark rye flour to the mixing bowl. Stir until all of the flour is absorbed.

Cover the bowl and set aside for 30 minutes - 1 hour.

Build The Dough:

Sprinkle 10 g of coarse kosher salt over the top of the dough and knead until completely combined - about 2 minutes. Recover and set aside for another 30 minutes.

Perform a series of stretches and folds: with wet hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees and repeat 4-8 times. Recover the bowl and set it aside for 30 minutes. Repeat this for a total of 3 stretches and folds over the span of an hour and a half or so.

After the last stretch and fold,  allow the dough to rest, covered, at room temperature for ~6 hours, until dough is airy and smooth on top.

Bulk Ferment + Stretch + Folds

Scrape the dough out of the bowl onto a barely floured surface. Apply a small amount of flour to your hands and the top of the dough.

Use one hand to tuck the bottom of the dough under itself, pulling in a gentle circular motion. Preshape is done when the top of the dough ball looks rounded and smooth and feels taught. If the dough begins to tear, stop and allow the dough to rest.

Use your bowl scraper or bench scraper to carefully pick up the dough and move it to a floured surface to rest, covered with a damp towel for 20-30 minutes.

Turn the preshaped loaf, upside down on a floured surface. Fold the dough into a square-ish shape. Flip the dough one last time, and using the same technique as the preshape, tuck the dough underneath itself in a gentle circular motion until a round boule is formed.

Transfer the dough to your proofing basket, banneton, or bowl. If using a proofing basket or banneton, flour well before transferring dough. If using a bowl, line it with a flour sack towel and flour generously.

Cover the dough and rest for another two or so hours, until dough puffs up and becomes jiggly, or rest in the fridge for 12-16 hours. If performing a cold ferment in the fridge, add an extra 5 minutes to the baking time.

Pre-Shape + Shape

Place a large dutch oven into the oven and preheat together to 475f.

Once the oven has preheated, turn the proofed bread upside down onto a parchment square.

Score the dough between 1/4 and 1/2&quot; deep.

Remove the heated dutch oven from the oven and using the parchment paper, lift and carefully lower the sourdough rye bread boule into the dutch oven.

Bake covered for 30 minutes. Remove the lid and bake for another 15-20 minutes uncovered in a 475f oven, or until the dough has browned sufficiently.

Bake

Use the parchment paper as a sling and carefully remove the cooked sourdough rye from the dutch oven and place it on a wire mesh rack to cool until room temperature before slicing.

Cool

This is an easy step by step recipe with great results.  I needed to start a Rye Starter with a little of my white/wheat starter, but was quick and easy to do.  Now I have a Rye Starter!  Yes, there is a difference!  Stickier Dough, smells amazing, a labor of love with the cold ferment, but so worth it.

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Easy Overnight Dark Rye Bread

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Sourdough Rye Bread

Top 3 sourdough rye bread recipes from across the web

The most viewed sourdough rye bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Overnight Dark Rye Bread

Sourdough Rye Bread

Sourdough Rye Bread

The most viewed sourdough rye bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine