This No Knead Sourdough Rye Bread is a great recipe for those who want delicious homemade sourdough, but don’t have days to commit. You can make it from start to finish in the same day, as long as you have a bubbly sourdough starter ready to go. The rye flour makes the dough a bit stickier than typical sourdough, but trust the process—it comes together beautifully and tastes even better.
With minimal hands-on time and a lovely mix of flours, this bread is perfect for beginners and experienced bakers. If you're craving something even simpler, be sure to check out my most popular recipe, speedy same day sourdough bread!
Jump to:
📖Printable Recipe
📖 Recipe
No Knead Sourdough Rye Bread
Equipment
Ingredients
- 200 grams water warm
- 160 grams all purpose flour
- 100 grams rye flour
- 60 grams sourdough starter active and bubbly
- 40 grams whole wheat flour
- 10 grams brown sugar
- 6 grams sea salt
Instructions
- In a large bowl, mix the starter, water, salt, and brown sugar. Add the flours and mix with a fork until it starts coming together, then use your hands to form a shaggy dough. Cover and let it rest for 1 hour.
- After the rest, perform a set of stretch and folds, then cover and let it rest for 30 minutes. Repeat this process at least once more. After the final stretch and fold, let the dough rise for 5-7 hours until it’s risen about 75% and looks puffy.
- Once the bulk fermentation is done, lightly flour your surface and gently shape the dough. Place it into a floured banneton, seam-side up, and let it rise for 1 ½ to 2 hours at room temperature, or overnight in the fridge.
- Preheat your oven to 475°F (245°C) with your Dutch oven inside. Flip the dough onto parchment paper, score it, and place it into the preheated Dutch oven. Lower the temperature to 450°F (230°C) and bake for 30 minutes with the lid on, then remove the lid, lower the temperature to 430°F (220°C), and bake for another 5–10 minutes until golden.
- Cool the bread on a wire rack for at least 1 hour before slicing.
Notes
- The dough will be stickier than usual because of the rye flour, but trust the process. It will come together as it rises and develops gluten through the stretch and folds. Make sure to wet your hands in the beginning to handle the dough more easily!
- Patience is key with this recipe. Let the dough rest and rise until it’s puffy and filled with air bubbles. If you’re unsure, go by the dough’s look and feel rather than just the clock.
Nutrition
Ingredients
- Active sourdough starter: The magic ingredient that gives the bread its rise and sour flavor.
- Water: Slightly warmer than room temperature to help the starter be even more active.
- Brown sugar: Adds a hint of sweetness that pairs well with the earthy rye, and also provides some brown color.
- Rye flour: Gives the bread its unique texture and flavor, though it does make the dough stickier and a little harder to work with in the beginning.
- All-purpose flour: Helps create a lighter, softer crumb while balancing the heavier rye.
- Whole wheat flour: Adds a bit more flavor and texture to the dough, and also color!
- Fine sea salt: Enhances all the flavors and balances the sourdough.
See recipe card for quantities.
How to Make Sourdough Rye Bread
STEP 1: Mix the Dough. In a large bowl, combine your active sourdough starter, water, salt, and brown sugar. Whisk until everything is well mixed. Then add in the rye flour, all-purpose flour, and whole wheat flour. Start mixing with a fork until the dough begins to come together, then switch to your hands. The dough will be sticky—this is normal! Just mix until the flour disappears and you have a shaggy dough. Cover the bowl with a damp cloth or plastic bag.
STEP 2: Autolyse. Let the dough rest, covered, for 1 hour. This step allows the flours to absorb the water and start developing gluten.
STEP 3: Bulk Fermentation & Stretch and Folds. After the rest, it’s time for some stretch and folds. Stretch one side of the dough and fold it over itself. Rotate the bowl and repeat. Do this for about a minute, then cover and let the dough rest for 30 minutes. Repeat this stretch and fold process at least once more, but up to two more times if you can. After the final stretch, let the dough rest for 5-7 hours, depending on your room temperature, until it has risen about 75%.
STEP 4: Shape the Dough. Once the dough has risen and looks smooth and puffy, lightly flour your work surface. Turn the dough out and gently shape it into a round. Handle it gently to preserve the bubbles.
STEP 5: Final Rise. Place the dough seam-side up into a floured banneton or bowl lined with a floured kitchen towel. Let it rise on the counter for 1 ½ to 2 hours, or for an even more developed flavor, cover it and let it rise in the fridge overnight.
STEP 6: Preheat and Prepare to Bake. Preheat your oven to 475°F (245°C) with your Dutch oven inside. When the oven is ready, take the dough out of the fridge (if cold-proofed) or off the counter. Flip it onto parchment paper and score the top.
STEP 7: Bake the Bread. Place the dough with the parchment paper into the preheated Dutch oven. Cover with the lid and bake at 450°F (230°C) for 30 minutes. Then, remove the lid, lower the heat to 430°F (220°C), and bake for another 5–10 minutes, until the crust is deep golden and crisp. Remove the bread from the oven and let it cool on a wire rack. Allow it to cool for at least 1 hour before slicing, so the inside doesn’t become gummy.
Hint: the dough will be stickier than usual because of the rye flour, but trust the process. It will come together as it rises and develops gluten through the stretch and folds. Make sure to wet your hands in the beginning to handle the dough more easily!
Baking Schedule
Baking Schedule Option 1: Overnight Second Rise
Day 1 (Evening)
- 8:00 PM: Feed your sourdough starter so it’s bubbly and ready to go in the morning.
Day 2 (Morning)
- 7:00 AM: Mix the dough and start autolyse (1 hour rest).
- 8:00 AM: Do the first set of stretch and folds, then let rest for 30 minutes.
- 8:30 AM: Do the second set of stretch and folds.
- 9:00 AM: (Optional) If you have time, do a third set of stretch and folds.
- 9:30 AM: Let the dough bulk ferment for 5-7 hours until it rises about 75%.
Day 2 (Afternoon)
- 2:30 PM: Shape the dough and place it in a floured banneton.
- 3:00 PM: Cover the dough and refrigerate it for the overnight cold-proof.
Day 3 (Morning)
- 7:00 AM: Preheat the oven to 475°F (245°C) with the Dutch oven inside.
- 7:30 AM: Score the dough and bake straight from the fridge (no need to let it warm up). Bake for 30 minutes covered, then another 5-10 minutes uncovered until golden brown.
- 8:00 AM: Let the bread cool on a wire rack for at least 1 hour before slicing.
Baking Schedule Option 2: Same-Day Baking
Day 1 (Morning)
- 7:00 AM: Feed your sourdough starter so it’s bubbly and ready to go in a few hours.
Day 1 (Late Morning)
- 11:00 AM: Mix the dough and start the autolyse (1 hour rest).
- 12:00 PM: Do the first set of stretch and folds, then let it rest for 30 minutes.
- 12:30 PM: Do the second set of stretch and folds.
- 1:00 PM: (Optional) If you have time, do a third set of stretch and folds.
- 1:30 PM: Let the dough bulk ferment for 5-7 hours until it rises about 75%.
Day 1 (Evening)
- 6:30 PM: Shape the dough and let it proof on the counter for 1 ½ to 2 hours.
- 7:30 PM: Preheat the oven to 475°F (245°C) with the Dutch oven inside.
- 8:00 PM: Score the dough and bake. Bake for 30 minutes covered, then 5-10 minutes uncovered until golden and crackly.
- 8:40 PM: Let the bread cool for at least 1 hour before slicing.
Substitutions & Variations
- Add seeds: You can add sunflower, flax, or sesame seeds to the dough during mixing for extra crunch and flavor.
- Spelt flour: Swap out the whole wheat flour for spelt flour for a slightly nuttier flavor.
- Honey instead of sugar: You can use honey in place of brown sugar for a softer sweetness, but be prepared to taste it in the bread. If you don't like that, skip it!
💭Crucial Success Tips
Patience is key with this recipe. Let the dough rest and rise until it’s puffy and filled with air bubbles. If you’re unsure, go by the dough’s look and feel rather than just the clock.
FAQ
Yes! Rye flour makes the dough stickier than usual, but don’t worry—it will come together during fermentation.
You can, but it will result in a denser loaf. Whole rye has more fiber and absorbs more water, so the texture will change slightly.
Absolutely! This recipe is designed to be done in one day. Just give it 1 ½ to 2 hours for the final rise before baking.
More Sourdough Recipes
How To Store Sourdough Rye Bread
Store the baked bread in a paper bag at room temperature for up to 3 days.
For longer storage, slice and freeze it—then just toast slices straight from the freezer. The bread will stay fresh in the freezer for up to 3 months.
Leave a Reply