Rye Bread


by: DaisyDoo

Rye bread made with a natural starter or even with yeast and organic rye flour will likely taste like nothing you've ever experienced. The full complex flavor of rye, unaltered by the presence of caraway seeds (a pernicious habit that obscures the more subtle flavor of the rye), is so striking that you're likely to declare it the best bread you've ever tasted. This recipe produces a deep rye flavor and is designed to conform to your schedule and level of enthusiasm. The quickest and easiest approach — doable in an afternoon — is to make a sponge out of some of the flour, water, and yeast and let it rise at room temperature. The longer method - doable in 2 days — is made with a sourdough starter. Makes 2 baguettes, 1 boule, or 1 bâtard.


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serves: 2

2 1/1 cups organic rye flour

2 1/1 cups all-purpose flour

One-day method

33 tablespoon water (barely warm)

1 teaspoon active dry yeast

1 teaspoon salt

Two-day method

1 1/2 cups barely warm water

2 cups expanded sourdough starter

1 teaspoon salt

Nutrition Facts
Rye Bread

Servings Per Recipe: 2

Amount per Serving

Calories: 1316

  • Total Fat: 6.3 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 2403 mg
  • Total Carbs: 276 g
  •     Dietary Fiber: 51.4 g
  •     Sugars: 5 g
  • Protein: 51.3 g

how is this calculated?

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1.  1.Add the sponge to the dough. Combine for 2 minutes to moisten the flour.

2.  Knead the dough until smooth, by hand as shown here or in a mixer. Cover with plastic wrap and allow to double in volume.

3.  Punch down and shape. Here the dpugh is shaped into a boule.

4.  Place the dough on a floured sheet pan. Sprinkle the top with flour (optional).

5.  Score the dough with a series of lines about 1 1/2 inches apart and 1/2 inch deep.

6.  Bake until golden brown and hollow sounding when tapped. Spray inside the oven with water during the first stage of baking.

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