Sourdough Rye Bread

Sourdough Rye Bread

Sourdough rye bread is an ancient food which is full of flavour and in deep colour. It has many health benefits and is easier to digest than most breads.
Course Bread
Cuisine German
Keyword fermented, healthy
Prep Time 4 hours 15 minutes
Cook Time 50 minutes
Total Time 5 hours 5 minutes
Servings 24 slices
Calories 122kcal
Author Eva Burg


  • 2 cups sourdough starter
  • 7 cups organic rye flour
  • 4 teaspoons salt
  • 2 1/3 cups filtered or bottled water


  • Add all ingredient into a big bowl and mix until well combined.
  • Oil two loaf tins and pour in the dough mixture. Sourdough rye dough is too liquid to bake it without a tin
  • Cover the tins with a plastic bag and let the dough proof in a warm room for 4-5 hours. You can also let it proof overnight.
  • If the dough hasn't risen allow it to sit for another hour.
  • Once it has the desired size, wet your hands and smooth out the top.
  • Preheat the oven to 450° F-475 °F/230 °C - 250 °C.
  • Bake at 450 °F-475 °F/ 230 °C - 250 °C for 20 min, then lower the temperature to  400 °F-425 °F/ 200°C- 220 °C for further 30-40 min.
  • If you are using a fan oven reduce the temperature by 68 °F/20 °C.
  • I recommend letting it sit overnight before you cut it. Enjoy!


Calories: 122kcal | Carbohydrates: 26g | Protein: 3g | Sodium: 389mg | Potassium: 111mg | Fiber: 3g | Calcium: 8mg | Iron: 0.8mg