Crusty Sourdough Rye Bread
Discover the art of artisan baking with this Crusty Sourdough Rye Bread recipe—a delightful fusion of tangy sourdough flavor and the earthy richness of rye flour. Gently infused with optional caraway seeds for a traditional touch, this bread features a crackling golden crust and a tender, airy crumb that’s perfect for slicing. Made with an active sourdough starter, this recipe uses time-honored techniques like autolyse, stretch-and-fold, and overnight proofing to develop its complex flavor and texture. Baked to perfection in a Dutch oven, it’s a showstopper loaf that pairs beautifully with butter, soups, or your favorite charcuterie. With detailed steps that guide you through every stage, from fermentation to scoring, this slow-risen masterpiece is worth every bite. Perfect for sourdough enthusiasts looking to elevate their baking game!
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Recipe Information
Ingredients
- 100 grams Active sourdough starter
- 200 grams Rye flour
- 300 grams Bread flour
- 350 milliliters Water (lukewarm)
- 10 grams Salt
- 15 grams Caraway seeds (optional)
- 1 tablespoon Olive oil (for greasing the bowl)
Instructions
In a large mixing bowl, combine the active sourdough starter with the lukewarm water. Stir until the starter dissolves into the water.
Add the rye flour and bread flour to the bowl. Mix with a wooden spoon or your hands until all the flour is hydrated and you have a shaggy dough.
Let the dough rest, covered with a damp cloth, at room temperature for 30 minutes. This is called the autolyse stage and helps the flour hydrate.
Sprinkle the salt and caraway seeds (if using) over the dough. Using the stretch-and-fold method, incorporate the salt into the dough until it’s evenly distributed. To do this, grab one edge of the dough, stretch it upwards, and fold it over itself. Repeat this process four times, rotating the bowl between stretches.
Cover the bowl again and let the dough ferment at room temperature for 6 to 8 hours, performing stretch-and-folds every 30 minutes for the first 2 hours. The dough should become smoother and more elastic over time.
After the bulk fermentation, lightly flour a clean surface and turn the dough out onto it. Shape the dough into a round or oval loaf by gently stretching the edges and tucking them underneath.
Place the shaped dough, seam-side up, into a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and let it proof in the refrigerator overnight (8 to 12 hours).
When ready to bake, preheat your oven to 475°F (245°C) with a Dutch oven inside to heat up. Allow at least 30 minutes for the Dutch oven to become thoroughly hot.
Carefully remove the hot Dutch oven from the oven. Gently invert the proofed dough onto a piece of parchment paper and score the top with a sharp knife or razor blade to allow for oven spring.
Using the parchment paper as a sling, transfer the dough into the hot Dutch oven. Cover with the lid and place it back in the oven.
Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20 to 25 minutes, or until the crust is deep golden brown and the bread sounds hollow when tapped.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. Cutting too early can cause the interior to become gummy.
Serve and enjoy your crusty sourdough rye bread with butter, spreads, or alongside your favorite dishes!
Nutrition Facts
Calories |
1977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3947 mg | 172% | |
| Total Carbohydrate | 399.3 g | 145% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 2.8 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
