I just realized the other day that I have baked my second sourdough rye bread so far. I was very surprised by this fact as I use rye flour to start my dough all the time and I really like rye flour but I haven't really used it in the dough. Rye flour is low in gluten, easily digestible, ferments quickly, has a lovely earthy flavor, a slice of rye bread just goes so well with cheese and pickles, and rye croutons are an absolute must in a warming winter soup . . And of course, a slice of this rye bread goes well with yogurt too. I had some homemade yogurt left over from last week, so I decided to do a little twist – I added 100g of yogurt to the batter. Since I used whole milk to make the yogurt, its fat contributed to a slightly softer crust – perfect for sandwiches.
Table of Contents
- 250 g wholemeal rye flour
- 250 g white wheat flour
- 220 g water + 20 g
- 100 g yogurt
- 100 g active sourdough starter (100% hydration)
- 10 g fine sea salt
Preparation of the dough in the evening
- In the evening, first mix 100 g of yogurt, 220 g of water, 100 g of sourdough starter, 250 g of white wheat flour and 250 g of rye flour. Mix until all ingredients are combined. Let it rest (autolyze) for 30 minutes. The dough will be quite sticky.
- After 30 minutes, you will notice that the dough has relaxed a little. Add 10 g of salt and 20 g of water. If the dough fills hard, add more water, rye flour is quite thirsty. Knead the dough for a few minutes. To prevent sticking, wet your hands from time to time and use the joints.
- Leave the dough in the bowl for another 2.5 hours at room temperature (if it is too cold, you can put the bowl in a slightly warm oven). Cover the bowl with a kitchen towel to prevent the surface of the dough from drying out. Meanwhile, prepare the growth basket and coat it well with flour. I lined my rising basket with a kitchen towel and dusted it with wholemeal rye flour.
- After 2.5 hours, the dough should look slightly raised, lively and elastic. Turn the dough out onto a lightly floured work surface. Gather the edges of the dough together in the middle and transfer the dough to a rising bowl. Sprinkle some flour on top and cover with the rest of the kitchen towel. Put the basket in the fridge (and go to sleep). Let the dough rise until it doubles in volume and when the hole you make with your finger turns slowly and not all the way.
Preparing for the next day
- This is what the dough looked like in the morning. It has been fermenting for 10 hours. It was almost as soon as I woke up.
- Place the dutch oven (or a baking stone) in the oven and heat to your oven's maximum temperature for at least 30 minutes. Meanwhile, keep the bread in the refrigerator to prevent over-fermentation.
- When the dutch oven is preheated, remove it. Place a piece of parchment paper and a cutting board over the rising basket and turn everything upside down. Slice the bread and transfer to a Dutch oven.
Bake the bread
- Bake the bread for 20 minutes with the lid on at 240°C/465F°F and 20-25 minutes with the lid closed at 230°C/445°F and until the bread is a nice golden colour.
- Cool on a cooling rack before cutting for at least 2-3 hours or the crumbs may be rubbery.
- Preparation time: 13 hours
- Cooking time: 35 min
- Category: bread
- Kitchen: European, American
Recipe for sourdough rye bread
Baking time for the perfect rye bread
This bread is mixed in the evening, left for 3 hours at room temperature, shaped and then put in the refrigerator for 10 hours. It is baked the next morning.
Ingredients for sourdough rye bread
yields: a large loaf of bread
- 250 g wholemeal rye flour
- 250 g of white wheat flour
- 220 g of water + 20 g
- 100 g yogurt (I used my own Homemade yogurt recipe)
- 100 gr active starter of rye dough (100% hydration)
- 10 g fine sea salt
Step by step instructions
- In the evening, first mix 100 g of yogurt, 220 g of water, 100 g of sourdough starter, 250 g of white wheat flour and 250 g of rye flour. Mix until all ingredients are combined. Let it rest (autolyse) for 30 minutes. The dough will be quite sticky.
- After 30 minutes, you will notice that the dough has relaxed a little. Add 10 g of salt and 20 g of water. If the dough fills hard, add more water, rye flour is quite thirsty. Knead the dough for a few minutes. To prevent sticking, wet your hands from time to time and use the joints.
- Leave the dough in the bowl for another 2.5 hours at room temperature (if it is too cold, you can put the bowl in a slightly warm oven). Cover the bowl with a kitchen towel to prevent the surface of the dough from drying out. Meanwhile, prepare the growth basket and coat it well with flour. I lined my rising basket with a kitchen towel and dusted it with wholemeal rye flour.
- After 2.5 hours, the dough should look slightly raised, lively and elastic. Turn the dough out onto a lightly floured work surface. Gather the edges of the dough together in the middle and transfer the dough to a rising bowl. Sprinkle some flour on top and cover with the rest of the kitchen towel. Put the basket in the fridge (and go to sleep). Let the dough rise until it doubles in volume and when the hole you make with your finger turns slowly and not all the way.
- This is what the dough looked like in the morning. It has been fermenting for 10 hours. It was almost as soon as I woke up.
- place Dutch oven (or a baking stone) in the oven and heat at your oven's maximum temperature for at least 30 minutes. Meanwhile, keep the bread in the refrigerator to prevent over-fermentation.
- When the dutch oven is preheated, remove it. Place a piece of parchment paper and a cutting board over the rising basket and turn everything upside down. Slice the bread and transfer to a Dutch oven.
- Bake the bread for 20 minutes with the lid on at 240°C/465F°F and 20-25 minutes with the lid closed at 230°C/445°F and until the bread is a nice golden colour. Cool on a cooling rack before cutting for at least 2-3 hours, otherwise the crumbs may be rubbery (that's what I did…).
I missed a lot by not baking rye bread. Well, better late than never.
My sourdough crumb crumble aerated well, although I could add a bit more water. That's for next time.
You can also use my yogurt recipe for sourdough recipes.
Are you a fan of rye? 🙂
If not, check out these sourdough bread flavors I have!
Enjoy and happy baking! – Natasha
Frequently asked questions
How healthy is sourdough rye bread?
Sourdough rye bread can be a healthy and nutritious option, especially when made with whole grain rye flour and enjoyed as part of a balanced diet. She has high content of nutrientsIS easy to digestTHERE lower glycemic index compared to other bread, and provides satiety.
What is the difference between sourdough and rye dough?
The main difference between sourdough and rye dough is type of flour used. Rye dough has a unique taste and texture that comes from rye flour and can be a nutritious and flavorful option for bread lovers.
Is rye yogurt healthier than white yogurt?
Rye dough may be a healthier option than white yogurt due to its higher nutrient content, lower glycemic index, and more health benefits. However, it is important to note that both types of sourdough can be part of a healthy diet when consumed in moderation.
Is rye flour good for sourdough bread?
Rye flour can be one excellent opportunity to make sourdough bread, thanks to its unique flavor and potential health benefits.
