Rye sourdough

A simple beginner-friendly rye sourdough bread using cup measurements combines a soft, manageable blend of rye and bread flour so the dough isn't overly sticky. [1]

Ingredients

1 cup active sourdough starter
1 cup rye flour
2 cups bread flour
1¼ cups water (lukewarm)
1½ teaspoons fine sea salt
1 tablespoon caraway seeds (optional, for classic rye flavor) [1, 2]

Instructions

Mix the dough: In a large bowl, whisk together the active sourdough starter and lukewarm water. Add the rye flour, bread flour, salt, and caraway seeds if you're using them. Mix with a spoon or your hand until a shaggy dough forms and no dry flour remains.
Rest and rise: Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for about 4 to 6 hours until it looks puffy and has grown noticeably.
Shape the loaf: Lightly flour your hands and work surface. Gently turn out the dough and shape it into a round ball or a log that fits a greased loaf pan.
Second proof: Place the shaped dough into your baking vessel or a floured proofing basket. Cover and let it rise for another 2 hours.
Bake: Preheat your oven to 450°F (230°C). Score the top of the loaf with a sharp knife. Bake covered for the first 20 minutes (to trap steam), then uncover and bake for another 20 to 25 minutes until the crust is deep golden brown.
Cool: Let the loaf cool completely on a wire rack for at least a few hours before slicing so the interior crumb finishes setting. [1, 2, 3, 4]

Here is a helpful video guide showing an easy, step-by-step approach to making a soft sourdough rye loaf:

Would you like tips on how to feed your sourdough starter before baking, or do you need help adjusting the recipe for a loaf pan?

Norsanina.blogspot.com