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Sourdough Rye Bread loaf

Sourdough Rye Bread Loaf

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Prep Time 25 minutes
Cook Time 40 minutes
Fermentation 7 hours 55 minutes
Total Time 9 hours
Course Side Dish
Cuisine American, European
Servings 1 loaf (10–12 hearty slices)

Equipment

  • Loaf pan (9x5 inch) If you’re focused on sourdough bread in a loaf pan for easy slicing and storage, this is essential.
  • Mixing bowls At least one large enough for rising dough.
  • Bench scraper To help with sticky rye dough.
  • Kitchen scale Accuracy is important, especially with rye which absorbs water differently than wheat.
  • Towel or plastic wrap For covering the dough during fermentation.

Ingredients
  

  • 300 g 2 ½ cups bread flour
  • 200 g 1 ½ cups rye flour – Light or medium rye both work well.
  • 100 g 1/2 cup sourdough starter – Active and bubbly; or use it as a sourdough discard loaf with a bit more rise time.
  • 350 ml 1 ½ cups warm water
  • 12 g 2 ½ tsp salt
  • 1 tbsp honey or molasses – Optional but adds a gentle sweetness that balances the rye.
  • 2 tbsp olive oil or softened butter – Makes it more tender especially helpful if you’re aiming for a soft sourdough sandwich bread feel.

Instructions
 

Combine Ingredients

  1. Mix the flours, water, and sourdough starter in a bowl until a rough dough forms. Let rest for 30 minutes (autolyse).
    blend of light brown rye flour and white bread flour

Add Salt, Honey, and Oil

  1. After resting, add salt, honey/molasses, and oil. Knead until incorporated. The dough will be sticky because of the rye, so knead gently and don’t overwork it.

Bulk Fermentation

  1. Cover the bowl and let the dough rise at room temperature for 5–6 hours. You can do a few stretch-and-folds early on to help build structure, especially since rye flour lacks strong gluten development.

Shape the Loaf

  1. Turn the dough onto a floured surface, shape it into a log, and transfer it into a greased loaf pan. This step is key if you want a reliable sourdough sandwich bread recipe without fussing with proofing baskets.

Final Proof

  1. Let the shaped dough rise for another 1.5–2 hours, covered. It should dome just above the edge of the pan.

Bake

  1. Preheat oven to 375°F (190°C). Bake the loaf for 40 minutes or until dark golden brown. For a crisper crust, you can mist the oven at the start of baking.

Cool and Slice

  1. Let the loaf cool for at least an hour before slicing—this helps finish setting the crumb and makes slicing cleaner.