Rye Sourdough Bread
By From Luxembourg With Loaf · Last edited May 28, 2026
Rye Sourdough Bread
By From Luxembourg With Loaf · Last edited May 28, 2026
I haven't made rye bread for a while, but I just had this feeling this weekend that I should make it. In fact, rye bread has always been a big part of my life, having grown up in northern Germany. Rye is a total staple there! As I was planning to refresh my rye starter anyway, I made a loaf from it right away. And I was not disappointed! It was delicious and so moist!
- Total weight
- 2,215g
- Yield
- 2units
- Unit weight
- 1108g
- Hydration
- 142%
Ingredients
Starter
200gMain Dough
2,215gProcess
Sourdough Starter Preparation
Ensure your base starter has been refreshed 1 to 2 times beforehand for optimal volume. Combine the active sourdough, flour, and water. Allow the mixture to ferment at room temperature for 3 to 6 hours.
Mixing
Combine all of the main dough ingredients (water, rye flour, sourdough starter, cracked rye seeds, sunflower seeds, maple syrup, and salt) in a mixer. Mix on low speed for 15 to 20 minutes until thoroughly combined.
Bulk Fermentation
Transfer the dough into a greased container (or baking tins). Allow the dough to ferment until it has doubled in volume. Optionally, top the dough with additional seeds or rye flour prior to baking.
Post-Bake Resting
Once the baking phases are complete, remove the loaves from the oven and allow them to rest for a minimum of 12 hours before slicing to ensure the crumb sets properly.
Baking
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