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4.8 from 15 votes

Quick Sourdough Rye Bread

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr 40 mins
Total Time
2 hrs 45 mins
Servings: 12 servings
Calories: 155 kcal
Course: Bread
Cuisine: European , American

Ingredients

  • 1 1/4 cup water at 95F; 300 ml
  • 2 tsp instant yeast 9 g
  • 2 Tbsp liquid malt extract 50 g; or use honey or molasses
  • 2 3/4 cups rye flour using 'scoop and sweep' method; 350 g
  • 1 cup all-purpose flour slighly heaping; 150 g
  • 2 tsp kosher salt 12 g
  • 1 cup sourdough starter 175 g

Instructions

    Cup of Yum
  1. In a large bowl, dissolve liquid malt extract in warm water. Add the rest of the ingredients and mix until combined. The dough will be very sticky (but not wet) and that's to be expected. If too wet, add more flour. Scrape the dough off your hands. Wash your hands, this will make it much easier to knead the sticky dough. Knead for about 7 minutes inside the bowl. You can also use a stand mixer with a dough hook attachment. In a stand mixer, knead for 3 minutes on low and 4 minutes on medium speed.
  2. Cover the bowl and let the dough rest in a warm place for about 30-40 minutes. During this time, give the dough 3 stretch and folds, where each time you would pull each corner of the dough and fold onto itself. If it's easier, just knead the dough briefly, about 5-10 seconds each time. This will help it develop gluten and build strength.
  3. On a lightly floured work surface, shape the dough into a ball and flatten slightly. Place on a piece of parchment paper. Using a serrated knife, make scores as shown in the picture.
  4. Cover the dough and let rest for 45-60 minutes. It should rise by at least 30%.
  5. Meanwhile, preheat the oven to 475F with a heavy-duty baking sheet and a bread pan filled about 1/2" with hot water.
  6. Once the oven is preheated, slide the dough with the parchment paper onto the hot baking sheet. Spray a little bit of water on the walls of the oven and close it quickly. Bake at 475F for 10 minutes. Remove the water pan, drop the temperature to 425F, and continue baking for another 35 minutes.
  7. Remove the bread from the oven, transfer to a cooling rack and let cool for at least 1 hour at room temperature before slicing.

Nutrition Information

Calories 155kcal (8%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 392mg (16%) Potassium 167mg (5%) Fiber 4g (16%) Sugar 3g (6%) Vitamin C 1mg (1%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 155

% Daily Value*

Calories 155kcal 8%
Carbohydrates 33g 11%
Protein 5g 10%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 392mg 16%
Potassium 167mg 4%
Fiber 4g 16%
Sugar 3g 6%
Vitamin C 1mg 1%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.