Sourdough Rye Bread

Here’s a 100% Rye Sourdough Recipe using Healer’s Find Rye Flour—perfect for a dense, flavorful, and naturally fermented loaf.

Ingredients

Starter (Levain) - Prepare 8-12 Hours Before Baking

• 50g Healer’s Find Rye Flour

• 50g water (room temp)

• 10g active rye sourdough starter

Final Dough

• 300g Healer’s Find Rye Flour

• 250g water (warm)

• 100g prepared levain

• 6g salt

Instructions

1. Mix the Levain

• Combine rye flour, water, and starter.

• Cover and let sit at room temperature (70-75°F) for 8-12 hours until bubbly.

2. Mix the Dough

• In a large bowl, mix rye flour and water. Let sit for 30 minutes (autolyse).

• Add levain and salt. Mix thoroughly until fully incorporated.

3. Bulk Fermentation

• Cover and let rise for 3-4 hours at room temperature.

• Since rye dough is sticky and fragile, no kneading or stretching is needed.

4. Shape & Final Proof

• Grease or line a loaf pan with parchment paper.

• Transfer dough directly into the pan, smoothing the top with wet hands.

• Cover and let rise for 2-4 hours, until it increases by 50% (not doubling like wheat dough).

5. Bake

• Preheat oven to 475°F (245°C).

• Place the pan in the oven and immediately lower the temperature to 425°F (220°C).

• Bake for 45-50 minutes.

• Let cool completely (at least 12 hours) before slicing to develop texture.

This loaf is moist, rich, and slightly tangy, perfect for toasting and pairing with butter or cheese.