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Simple Sourdough Rye Bread

Simple No Knead Sourdough Rye Bread

Rebekah KukRebekah Kuk
Enjoy the simplicity and rhythms of bread baking with this sourdough rye bread.
5 from 5 votes
Prep Time 15 minutes
Cook Time 45 minutes
1 day 14 hours
Total Time 1 day 15 hours
Course Side Dish
Cuisine American
Servings 1 loaf

Equipment

  • Dutch oven or covered pot that can go in oven
  • sourdough starter
  • Cornmeal or parchment paper for baking

Ingredients
  

  • 1 1/2 cups rye flour I used Grapewood Farm danko rye flour #70 sifted with bran
  • 1/2 cup water
  • 1/4 cup sourdough starter fed
  • 1 1/4 cups additional rye flour I used Grapewood Farm danko rye flour #70 sifted with bran
  • 1 1/4 cups bread flour I used Grapewood Farm hard red wheat flour #50 sifted
  • 1 1/2 tsp salt
  • 3/4 cup additional water
  • 1 tbsp caraway seeds optional

Instructions
 

  • The night before, mix together 1 1/2 cups rye flour, 1/2 cup water, and 1/4 cup starter. Cover and let sit overnight at room temperature.
  • The next morning, add additional 1 1/4 cups rye flour, 1 1/4 cups bread flour, salt, 3/4 cup water, and optional caraway seeds. Stir, cover, and let sit at room temperature for 30 minutes.
  • After 30 minutes, stir from edges and pull in towards center, giving the bowl a quarter turn each time, until dough is folded. Cover and let sit 30 minutes. Repeat 3 more times, for a total of 2 hours. Cover in between folding.
  • Turn dough out onto a floured surface. Gently flatten dough. Using floured hands if necessary, fold the far edge in towards the center, the side edges overlapping the center, and the edge closest to you up and over to form a boule (a ball). Gently shape the dough, turning, until dough is tight. Cover with the bowl the dough was in for 10 minutes to rest.
  • Shape the dough a final time. If the pot you plan to bake the bread in is round, reshape the dough the same way into a boule. If the pot is oval, shape it into a loaf by following the same steps, but instead of pulling the close edge up and over, you will roll the dough into a log shape.
  • Line a banneton or bowl with a flour dusted towel and plop the loaf in, seam side up. Cover with a damp towel and refrigerate for at least 12 hours before baking.
  • When ready to bake, heat oven to 450 degrees Fahrenheit, placing Dutch oven in to preheat. When hot, carefully remove and sprinkle cornmeal on the bottom of the pot (or use parchment paper). Place the loaf, seam side down, into pot. Score the top with a lame or sharp knife and cover.
  • Bake for 15 minutes. Remove lid, and bake 20-30 minutes longer until golden brown. Let cool before slicing.
Keyword Ancestral, Dairy Free, Egg Free, Fermented, Nut Free, Probiotic, Sourdough, Vegan, Vegetarian, Whole Grain
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