Rustic Rye Sourdough Bread with Seeds

Author: A brown haired girl. Tina Bevk

When I visited a friend in Copenhagen during my studies, I was introduced to the world of hearty, dense rye bread—something I had never experienced before. It seemed like every bakery on every corner offered it, often topped with seeds, and I instantly fell in love. This rye sourdough bread recipe is inspired by all the different kinds of rye bread I ate there. It’s dense yet soft, nutty in flavor, and a perfect addition to your sourdough rotation. It’s great for sandwiches, with soups or salads, and it freezes beautifully too!

A hand holding a piece of rye bread.

Why This Recipe Is Great?

  • Traditional Feel: Brings a hearty, European-style bread to your table.
  • Nutritious: Packed with fiber and micronutrients from rye flour and sunflower seeds.
  • Customizable: Works with different types of rye flour for varying textures and flavors.

If you prefer a milder version of rye bread in boule form, be sure to check out my no knead rye sourdough recipe.

A loaf of rye bread on a wooden cutting board, with a few slices sliced off.

Working with Rye Flour

  • Rye Flour Types Matter: I tested this recipe with wholegrain rye flour and medium rye flour (Type 1250). Medium rye produces the best texture—soft yet hearty. Wholegrain rye creates a denser, heavier loaf.
  • Rye and Fermentation: Rye flour contains micronutrients that encourage faster fermentation. Keep an eye on the dough to avoid overproofing.
  • Flavor Profile: Rye has a nutty, earthy taste that deepens with darker rye flours like pumpernickel. Adjust flour ratios based on the flavor and texture you prefer.
A loaf of rye bread on a wooden cutting board, with a few slices sliced off.

Rustic Rye Sourdough Bread with Seeds

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This Rye Sourdough Bread recipe offers a flavorful, dense and nutty loaf perfect for sandwiches, soups, or salads, and it also freezes well.
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Prep Time 20 minutes
Cook Time 1 hour
Additional Time 12 hours
Servings 16 slices
Calories 159

Equipment

  • 1 Mixing bowl
  • 1 parchment paper

Ingredients 

  • 100 g Sourdough Starter active
  • 360 g Water lukewarm
  • 10 g Sugar
  • 300 g Rye Flour I recommend light or medium
  • 200 g Bread Flour
  • 10 g Fine Sea Salt
  • 20 g Sunflower Oil
  • 80 g Sunflower Seeds soaked in 40g hot water
  • Extra Sunflower Seeds – optional for sprinkling on top

Instructions

  • In a large mixing bowl, combine the sourdough starter, water, oil, salt, and sugar. Stir until the starter dissolves. Add the rye and bread flours. Mix until a shaggy dough forms. It will look almost paste-like, with no real structure. Cover the bowl and let it rest for 1 hour (autolyse).
  • Soak the sunflower seeds in hot water while the dough rests.
  • After the autolyse, add the soaked sunflower seeds along with any remaining soaking water. Knead or mix until well combined. The dough will be sticky but manageable with wet hands or a dough scraper. Cover the bowl and let the dough ferment in a warm spot (25–28°C) for 4–5 hours, or until it rises slightly and small air bubbles appear. At room-temperature, this dough usually bulk ferments in about 6-7 hours.
  • Line a loaf pan with parchment paper. Turn the dough out onto a heavily floured surface. Roughly shape it into a log. It will be difficult to shape (especially if using dark rye flour), so if you need to just scrape it from the bowl to a loaf pan, do that and don't panic. I recommend lining the loaf pan with some parchment paper or spraying it with spray oil.
  • If needed, smooth out the top of the dough with a wet spatula or something similar. Lightly spray the surface of the loaf with water and sprinkle with sunflower seeds, if desired. Cover the loaf pan with a plastic bag or tea towel and proof overnight in the fridge (8–12 hours).
    Optional: you can also do a second rise at room temperature, but the flavor develops less that way. In that case, leave the dough at room temperature for about 2 – 3 hours.
  • Preheat the oven to 230°C (450°F). Cover the loaf pan with an oven-safe lid or throw some aluminum foil over it to trap steam. Bake for 10 minutes, then remove the cover. Lower the temperature to 200°C (400°F) and bake uncovered for another 40–50 minutes or until the internal temperature reaches 97°C (207°F).
  • Let the loaf cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

Notes

  •  Rye dough is sticky; keep your hands wet or use a dough scraper for easy handling.
  • Soaking the seeds softens them and helps them integrate seamlessly into the dough. Don’t skip this step, or the seeds may absorb more moisture from the dough during baking, affecting the texture.
  • To freeze, slice the loaf and freeze individual slices in a freezer bag. Put pieces of parchment paper between them to prevent them sticking to each Thaw at room temperature or toast before serving.
Tried this recipe?Mention @tinadoessourdough

Nutrition

Serving: 1slice | Calories: 159kcal | Carbohydrates: 26g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 245mg | Potassium: 115mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 1mg

Ingredients

  • Active sourdough starter: Provides leavening and flavor.
  • Lukewarm water: Helps dissolve the starter, salt, and sugar for better incorporation.
  • Sugar: Feeds the sourdough starter and balances the strong rye flavor.
  • (Medium or light) rye flour and bread flour: The combination creates structure while maintaining the dense, hearty character of rye bread.
  • Sea salt: Enhances the overall flavor.
  • Sunflower oil: Adds a touch of richness to the dough and makes it softer for longer.
  • Sunflower seeds: Add texture and nutty flavor, also great to sprinkle on top of the loaf before baking.

See recipe card for quantities.

How to Make Rye Sourdough Bread

Bread dough for rye bread.

In a large mixing bowl, combine the sourdough starter, water, oil, salt, and sugar. Stir until the starter dissolves. Add the rye and bread flours. Mix until a shaggy dough forms. It will look almost paste-like, with no real structure. Cover the bowl and let it rest for 1 hour (autolyse).

Seeds soaking in water in a glass bowl.

Soak the sunflower seeds in hot water while the dough rests.

Rye bread dough in a stand mixer bowl.

After the autolyse, add the soaked sunflower seeds along with any remaining soaking water. Knead or mix until well combined. The dough will be sticky but manageable with wet hands or a dough scraper. Cover the bowl and let the dough ferment in a warm spot (25–28°C) for 4–5 hours, or until it rises slightly and small air bubbles appear. At room-temperature, this dough usually bulk ferments in about 6-7 hours.

Two hands shaping rye bread on a wooden table.

Line a loaf pan with parchment paper. Turn the dough out onto a heavily floured surface. Roughly shape it into a log. It will be difficult to shape (especially if using dark rye flour), so if you need to just scrape it from the bowl to a loaf pan, do that and don’t panic. I recommend lining the loaf pan with some parchment paper or spraying it with spray oil.

A hand smoothing out the top of bread dough in a loaf pan with a spatula.

If needed, smooth out the top of the dough with a wet spatula or something similar. Lightly spray the surface of the loaf with water and sprinkle with sunflower seeds, if desired. Cover the loaf pan with a plastic bag or tea towel and proof overnight in the fridge (8–12 hours).

Optional: you can also do a second rise at room temperature, but the flavor develops less that way. In that case, leave the dough at room temperature for about 2 – 3 hours.

A loaf of rye bread cooling on a black wire rack.

Preheat the oven to 230°C (450°F). Cover the loaf pan with an oven-safe lid or throw some aluminum foil over it to trap steam. Bake for 10 minutes, then remove the cover. Lower the temperature to 200°C (400°F) and bake uncovered for another 40–50 minutes or until the internal temperature reaches 97°C (207°F).

Let the loaf cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

Hint: rye dough is sticky; keep your hands wet or use a dough scraper for easy handling.

Baking Schedule

Option 1: Overnight Proof in the Fridge

Evening Before Baking:

  • 7:00 PM: Mix the dough, including sourdough starter, water, oil, salt, sugar, rye flour, and bread flour. Cover and let rest for 1 hour (autolyse).
  • 8:00 PM: Incorporate soaked sunflower seeds into the dough. Knead until combined. Cover and let ferment in a warm spot (25–28°C) for 4–5 hours.
  • 12:00 AM: Turn the dough out, shape it, and place it into a parchment-lined loaf pan. Sprinkle with sunflower seeds if desired. Cover and place in the fridge for an overnight proof (8–12 hours).

Next Morning:

  • 8:00 AM: Preheat the oven to 230°C (450°F).
  • 8:30 AM: Bake for 10 minutes covered at 230°C (450°F), then uncover and reduce temperature to 200°C (400°F) for 40–50 minutes.
  • 9:30 AM: Cool the loaf for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Option 2: Same-Day Second Rise on the Counter

Morning:

  • 8:00 AM: Mix the dough, including sourdough starter, water, oil, salt, sugar, rye flour, and bread flour. Cover and let rest for 1 hour (autolyse).
  • 9:00 AM: Incorporate soaked sunflower seeds into the dough. Knead until combined. Cover and let ferment in a warm spot (25–28°C) for 4–5 hours.
  • 2:00 PM: Turn the dough out, shape it, and place it into a parchment-lined loaf pan. Sprinkle with sunflower seeds if desired. Cover and let the dough rise at room temperature for 2–3 hours until puffy and airy.

Afternoon:

  • 6:00 PM: Cool the loaf for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
  • 4:30 PM: Preheat the oven to 230°C (450°F).
  • 5:00 PM: Bake for 10 minutes covered at 230°C (450°F), then uncover and reduce temperature to 200°C (400°F) for 40–50 minutes.
  • 6:00 PM: Cool the loaf for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Substitutions & Variations

  • Seeds: Swap sunflower seeds for pumpkin seeds, sesame seeds, or a mix of seeds.
  • Rye Flour: Use different kinds of rye flour – dark and wholegrain varieties for nuttier flavor or light/white rye flour for softer and fluffier bread.
  • No Sugar: Omit sugar for a less sweet flavor; the sourdough starter will still perform well.
  • Oil: You can use any kind of vegetable oil from olive to avocado. Avoid oils with strong taste, such as coconut oil.

💭Crucial Success Tips

Soaking the seeds softens them and helps them integrate seamlessly into the dough. Don’t skip this step, or the seeds may absorb more moisture from the dough during baking, affecting the texture.

FAQ

Can I use a different type of flour?

Yes, but the texture will change. Using more bread flour will create a softer, less dense loaf.

How do I know when the dough is proofed?

The dough should rise about 30% – 50% during bulk fermentation and feel airy to the touch, but it will not be as puffy as wheat bread dough!

Can I skip the seeds?

Absolutely! The recipe works well without seeds or with any seed of your choice. I actually prefer to use a mix of seeds for this bread.

Two hands closing a zip lock bag with bread in it on a cutting board.

How To Store Rye Sourdough Bread

  • Room Temperature: Store the bread in a paper bag or bread box for up to 3 days.
  • Freeze: Slice the loaf and freeze individual slices in a freezer bag. Put pieces of parchment paper between them to prevent them from sticking to each other. Thaw at room temperature or throw directly into the toaster – my preferred way!

Author: Tina Bevk

Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.

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