Rye Mix Sourdough Bread


Rye Sourdough Bread Recipe

Rye’s and Shine Sourdough


A few interesting points about why baking with Rye flour makes delicious bread:
  • Rye flour can add new flavours to your bread beyond what’s in typical White Flour Sourdough
  • Rye flour has less gluten and therefore expands less when cooked. This results in  a denser loaf.
  • If you are sensitive to gluten, rye flour can be a good option since there is less gluten.
  • Rye flour is more typical of German type bread
  • Rye bread can be a little gummier than white flour bread, but it also lasts much longer. For best results, wait 12-24 hours after baking before eating. This will allow the bread to rest and make it hold together better. This bread can last for 3-5 days.


    • 150 g Rye’s and Shine Sourdough Starter
    • 300 g water
    • 175 g wheat bread flour
    • 250 g rye flour
    • 10 g salt



      Step 1: Mix Combine all ingredients (except salt) in mixing bowl and mix with hand until dough is shaggy (about 3-5 minutes). Cover and let rest for 1 hour.

      Rye Bread Sourdough Dough in Bowl

      Step 2: Fold Add salt and fold dough in bowl. A fold in the bowl consists of grabbing one corner of the dough and folding it over the other end. Do this 4 times, one for each corner. Repeat this folding process every 30 minutes, 4 times. See photo below of an example of how the folding should look.

      Rye Bread Sourdough Dough Mix

      Step 3: Rise Place dough in bowl, cover with plastic wrap and allow 4 hours to rise. The dough should roughly double in size.

      Step 4: Shape and Proof Remove from bowl. Shape the dough into a round ball, dust heavily with flour and place into a bowl lined with a tea towel. A banneton works great as well if you have one. Cover with plastic wrap and allow to rise for about 3 hours, or about 12 hours (overnight) in the fridge. Alternatively, you’ll know your dough is done proofing when you poke it and the dough mostly (but not completely) bounces back. It bounces back all the way then it’s not ready yet. If it doesn’t bounce back at all, then it’s been overproofed. Remember, a warmer kitchen will proof the dough faster and a colder kitchen will proof the dough slower.

      Rye Bread Sourdough Dough Shaping
      Rye Bread Sourdough Dough in Banneton


      Step 5: Bake Preheat oven to 480 Fahrenheit. Pre-heat covered pot (dutch ovens work great). Sprinkle flour at the bottom of the pot.  Score bread. Bake with lid on for 30 mins. Remove lid and bake for 10-15 mins.

      Step 6: Eat Allow bread to cool and rest for 12-24 hours (for best results) and enjoy!