How To Make Sourdough Rye Bread From Scratch

They say that cooking is an art and baking is a science. That's even more true when it comes to baking bread. If you've been wondering how you can make your own sourdough bread, pay attention because we're about to show you with easy step-by-step instructions. Admittedly, it might feel a tad overwhelming at first, but it's actually not that complicated, and the reward is more than worth the effort – patience and consistency are key. Making your own sourdough bread from a starter you created yourself is going to result in the best bread you've ever had. We pinky promise!

You'll Need:

For the sourdough starter:

• ¼ cup rye flour
• 2 tbsp water

For the pre-dough:

• 2 cups rye flour
• 1 cup water
• 1½ tbsp sourdough starter

For the sourdough rye bread:

• pre-dough
• 4 cups rye flour
• 2 cups water
• 2½ tsp salt

Tip 1:

It's really important to be precise when making the dough, so make sure you always measure everything exactly.

Tip 2:

86°F is the ideal temperature for the sourdough starter to rise. You can just switch on the light in your oven to create this temperature. It's best to put the jar with your starter on a baking tray on the second rail from below.

Tip 3:

You have to "feed" your sourdough starter every 1-2 weeks so it keeps active and keeps fermenting. To feed it, stir 2 tablespoons of sourdough starter, 2 tablespoons of water (86°F), and ¼ cup of rye flour in a clean glass. Cover it and let it sit out at room temperature for 12 hours.

For The Sourdough Starter:

Day 1

Morning:

Add ¼ cup of rye flour and 2 tablespoons of water (optimal temperature: 86°F) to a clean 20 oz jar and mix until combined. Cover the jar loosely with the lid and let it sit at room temperature for 12 hours.

Evening:

Stir the sourdough starter with a small, clean bench scraper, cover the jar again, and then let it sit at room temperature for 12 hours.

Day 2

Morning:

Take 2 tablespoons of your starter from Day 1 and add ¼ cup of rye flour and 2 tablespoons of water to a jar. Mix until combined and then cover the jar loosely and let it sit at room temperature for 12 hours. You can get rid of the remaining starter.

Evening:

Stir the starter with a small, clean bench scraper, cover it lightly, and let it sit at room temperature for 12 hours.

Day 3

Morning:

Take 2 tablespoons of your sourdough starter from Day 2 and add it to a jar along with ¼ cup of rye flour and 2 tablespoons of water. Mix until combined and then cover the jar and let it sit at room temperature for 12 hours. You can get rid of the remaining starter.

Evening:

Take 2 tablespoons of your sourdough starter from the morning, add ¼ cup of rye flour and 2 tablespoons of water, and mix until combined. Get rid of the remaining starter from the morning and let the covered jar sit at room temperature for 12 hours.

Day 4

Morning:

Mix 2 tablespoons of your sourdough starter from Day 3 (toss the remaining starter) with ¼ cup of rye flour and 2 tablespoons of water. As per usual, let the jar sit at room temperature and allow the starter to ferment for 12 hours.

Evening:

Mix 2 tablespoons of your sourdough starter from the morning (toss the rest) with ¼ cup of rye flour and 2 tablespoons of water. Cover the jar and let it sit at room temperature for 12 hours.

Day 5

Morning:

Mix 2 tablespoons of your sourdough starter from Day 4 (toss the rest) with ¼ cup of rye flour and 2 tablespoons of water. Cover the jar and let it sit at room temperature for 12 hours.

Evening:

Mix 2 tablespoons of your sourdough starter from the morning (toss the rest) with ¼ cup of rye flour and 2 tablespoons of water. Cover the jar lightly and let it sit at room temperature for 12 hours.

Day 6

Store the finished sourdough starter in the jar in the fridge. The starter will last for about 1-2 weeks before you need to feed it again (see Tip 3 above).

For The Pre-Dough:

Add 2 cups of rye flour and 1 cup of water to a mixing bowl. Add 1½ tablespoons of the sourdough starter and mix well. Cover the bowl with plastic wrap and let the dough ferment at room temperature (79°F is ideal) for about 16 hours. Put the rest of the sourdough starter in the jar back in the fridge.

For The Sourdough Rye Bread:

1. Put 4 cups of rye flour on a work surface and use your hand to create a crater in the middle.

2. Place the pre-dough in the middle of the flour, sprinkle 2½ teaspoons of salt on top, and pour 2 cups of water over and around the pre-dough.

3. Knead everything into a sticky dough. Let the dough rest for about 20 minutes and then knead it again. Form it into a round loaf and transfer it to a bowl lined with a clean, floured kitchen towel. Let the dough rise for about 3 hours at room temperature.

For The Baking:

Preheat the oven to 475°F. Carefully tip the dough out of the bowl and place it on a sheet pan lined with parchment paper. Place the pan in the oven and spray the side walls of the oven with water. After 10 minutes, open the oven door to let the steam out, and bake for another 15 minutes. Then reduce the oven temperature to 350°F and bake for a further 45 minutes. Remove the finished loaf from the oven and let it cool on a wire rack. If you've done everything right, the loaf should sound hollow when you knock on it.

There are so many benefits to making your own bread from scratch and using a sourdough starter that you made by yourself. It might seem like a lot, but when you see the light at the end of the sourdough tunnel, you'll feel like a completely new person. Sure, it takes discipline and consistency, but that's a small price to pay for some of the most incredible bread imaginable. Fluffy on the inside and a firm crust – just the way it should be! 

Get the recipes for the 3 Homemade Croissants featured in the bonus video.