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Sourdough Rye Bread

Rye bread made with Sourdough starter

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Plain strong Flour       400g

Dark Rye Flour           150g

Sourdough Starter      300g

Salt                               7g

Water                        250ml   (can vary greatly determined by water content of starter and dryness of the Flour)

Semolina for dusting


Mix flours and salt in mixing bowl

Add Starter and mix in well

Add water a little at a time until a pliable soft dough is formed leaving the bowl clean

Place the dough on a flat surface and knead for at least 15 minutes. When the kneading is finished the dough will be elastic and not sticky or lumpy

Place the dough back in the mixing bowl and cover with cling film

Leave to prove until double in size (usually around 5 hours)

Remove the dough from the bowl and knock back.

Form the dough into a ball. Roll the dough in semolina until well coated

Drop the dough into a Banneton (bread tin will do) and cover with oiled cling film

Leave the dough to rise. This can take ages but well worth it as this is where the flavour develops. I leave it overnight in a warm place and bake the following day

If you are using a Banneton gently shake the Dough out onto a baking tray and cut the top to allow any trapped air to escape

Pre heat the fan oven to 220°C and bake for 30 minutes. Reduce the heat to 200°C and bake for a further 10 minutes



Added by: grahamgreatrex

Tags: Bread Rye Sourdough

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Perfect Loaf

I made this yesterday but substituted Light Rye Flour as I didn't have the dark came out perfect.

Mrs Sue Lord 15 January 2021


I'm currently doing this right and have a question as all other sourdough recipes I have read are usually left overnight in the fridge to retard the fermentation. Will this not overproof the dough if It's left out? Thanks

CindyC 30 April 2018

Great Recipe!!

I've been baking sourdough bread for a few months, but just recently found this recipe. This is IT! I make it every couple of days and my husband is delighted that I am able to make such delicious sourdough bread. I bake it in a pre-heated covered cast iron dutch oven (very hot oven 425° F) for about 20 minutes, then uncover for about 30 minutes, at a slightly lower temp. I also have a pan of steaming water in the oven, for a crisp crust.

Bread Baker 10 June 2017

Sourdough rye bread

Very good recipe. I have tried a few rye bread recipes and always found that, in my hands, they didn't rise much. This one turned out well.

peterwatson 23 September 2015

rye sourdough

I usually make ordinary sourdough but for once I tried the rye - what a result! I followed the recipe exactly and the loaf was to die for! I like the fact that I have to kneed - it is good for my aching hands, got arthritis - and if you're feeling a bit cross, you can really take it out of the dough. The only snag is thet it is so tasty we both tend to eat much more bread then we'd like or should.....

Helka 04 August 2015

bread machine

I am a lazy baker, plus my hands are badly arthritic and I can no longer knead properly so I bought a breadmaker. I love it. I plan on trying this recipe in my machine and will let you know the results. I love sourdough rye bread.

Pam Thompson 27 July 2015


Hi Grahamgreatrex, Thanks for sharing this recipe. Although I am new to sourdough, I found it very easy to follow and the result was fantastic. I wish I could show you a picture of my loaves - I made three small loaves out of the mixture and shared them with friends. They were really impressed. Thank you for your generosity.

Ulemmy 11 May 2015

sourdough rye bread

Somehow I voted, when in reality I was trying to find ratings for this bread. Any way, I have tried this bread recipe twice and have wasted expensive flours trying to make it. There I no way the bread will bake in the time stated.

mariaIC 20 March 2015

RE: sourdough rye bread

I am sorry you were disappointed with this recipe. It is one I use regularly and never have a problem (see the picture). All ovens are different and so the cooking times can vary. However, to help you, to check the bread is baked through you should tap the bottom of the loaf and if it sounds hollow then the bread is cooked. If the bread is not ready then just put it back in the oven and check at regular intervals.

grahamgreatrex 21 March 2015

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