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Fresh loaf of whole wheat rye sourdough

Whole Wheat Rye Sourdough Bread

A forgiving, versatile recipe for a healthy whole wheat rye sourdough bread. Easy and absolutely delicious!
Print Recipe
Prep Time:6 hours
Cook Time:30 minutes

Ingredients

  • 450 g fed sourdough starter
  • 85 g rye flour
  • 85 g whole wheat flour
  • 515 g bread flour
  • 400 g water slightly warm
  • 2.5 tsp Kosher salt

Instructions

  • Weigh out the starter. If you have more or less than 450 g, use ratios to determine the amounts for the rest of the ingredients.
  • Add flours and water to the starter and mix. Wait 20 to 30 minutes for the mixture to autolyze.
  • Mix in salt, and knead for a few minutes. Then cover the dough with a damp cloth. This is the bulk fermentation stage.
  • Every half hour or so, do a series of stretch and folds. You should do about 3 rounds.
  • When the dough is very puffy, remove it from the bowl and shape the dough into the desired loaf shape.
  • Let the dough rise for another hour or two, depending on the temperature and how much is has already risen. Alternatively, put the dough in the fridge to bake the following day.
  • During the last half hour of rise time, preheat the oven to 450 F. Right before baking, score the dough deeply and at an angle. Bake for about 30 minutes until the crust is golden brown.
  • Let cool completely before slicing!