No Knead Sourdough Rye Bread

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

This 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.

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Prep Time 20

Cook Time 35

Additional Time 9

Total Time 9 55

Servings 14 slices

Calories 83

Equipment

1 dutch oven

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.

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