Real rye bread is sour. Not that supermarket stuff. This sourdough rye delivers tang, depth, and that signature chewy crumb. Caraway seeds optional but encouraged. Perfect for pastrami, butter, or just tearing apart with your hands. Let’s bake.
Step-by-Step Instructions
Mix
Whisk starter and water together. Add flours, salt, caraway seeds, and molasses. Mix into a shaggy dough. It will be stickier than regular sourdough (rye does that). Cover and rest 30 minutes.
Stretch & Fold
Over 2 hours, do 3 sets of stretch-and-folds (every 40 minutes). Rye dough is delicate—handle gently.
Bulk Ferment
Cover and let rise at room temperature for 4–6 hours. Look for bubbles, not double volume (rye rises less).
Shape
Turn dough onto a floured surface. Shape into a round or oval. Place seam-side up into a floured proofing basket.
Cold Proof
Cover and refrigerate 8–16 hours.
Bake
Preheat oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
Turn dough onto parchment. Score the top. Lower into hot Dutch oven.
Cover and bake 20 minutes. Remove lid, lower heat to 425°F (220°C), bake 20–25 minutes more.
Cool completely (at least 2 hours) before slicing—rye needs time to set.
Summary
Prep Time: 20 min active | Ferment + Proof: 12–22 hours | Bake: 45 min
Yield: 1 medium loaf | Difficulty: Medium (sticky dough)
Storage Notes
Counter (cut side down): 4–5 days (rye stays moist longer). Freezer: 3 months. Rye also toasts beautifully. Never refrigerate.
