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Sourdough Rye Bread Recipe


  • 2/ 3 cup sourdough starter also rye flour is great to feed the starter with to keep it going.
  • 4 cups flour - I use a combination for my rye bread of 2 cups rye and 2 cups white flour . I find it is rises better and is just a nicer loaf of bread.
  • 1 2/ 3 - 2 cups water
  • 1 T honey
  • 1 T fresh olive oil
  • 1 t salt


  • Before using the starter I would have pulled it out of the fridge and fed it with equal amounts of flour and water. Then I let it sit out on the counter for 4-6 hours and look for some bubbling action to show me that the starter is active and ready for use. (Starters can be obtained from a friend with an active culture, starting your own, or purchasing a starter.)
  • Then I take a ceramic bowl and mix up the above recipe (usually I double it.). I stir it well but usually do not knead it at all because it is often too sticky to knead. (To make sourdough this way you must throw out everything you used to know about bread baking.) Then I cover the bowl and let it sit for 12 hours. If I mix this in the morning then I let it sit until evening. When I poke my finger into the dough after the 12 hours the indentation should stay in the dough for several seconds; this way I now it is time to move on.
  • Then I grease my bread pans and put the bread out. This recipe will make 1 -2 loaves in a normal size pan. Again I cover the pans and let them sit another 12 hours.
  • Then I put the pans into the oven. 450 for 10 minutes and then 350 for 30 to 35 minutes. If the bread is browned and firm I will pull it out. It usually has risen nicely, although not as tall as bread with added commercial yeast.