29+ Delicious Sourdough Rye Bread Recipes You Need to Try

Sourdough rye bread is the perfect marriage of rich, tangy sourdough culture and the earthy, slightly nutty flavor of rye flour.

This dynamic duo creates a bread with unmatched flavor and texture.

Whether you’re a seasoned baker or just getting started with sourdough, there’s a rye recipe for every palate, from the traditional tang of a classic rye to inventive twists that add seeds, spices, and even a touch of sweetness.

In this blog article, we’re diving into 29+ sourdough rye bread recipes that will elevate your baking game.

From rustic loaves to seed-studded masterpieces, each recipe brings its unique flavor profile, allowing you to explore the world of sourdough rye breads.

So, grab your starter, your rye flour, and let’s get baking!

29+ Delicious Sourdough Rye Bread Recipes You Need to Try

There’s no shortage of variety when it comes to sourdough rye bread, and the possibilities are endless.

Whether you prefer a simple, classic rye or a loaf with added spices, seeds, or even honey, each recipe brings out the best of both the sourdough and rye flavors.

Baking these breads at home not only fills your kitchen with the delicious aroma of freshly baked bread but also offers the satisfaction of creating something truly special from scratch.

With these 29+ sourdough rye bread recipes at your fingertips, you’ll have a diverse and flavorful collection to choose from whenever you want to bake.

Happy baking, and may your sourdough rye breads rise high and tasty!

Classic Rustic Sourdough Rye Bread

This classic rustic sourdough rye bread is a staple for bread lovers who appreciate a deep, tangy flavor and chewy crumb. With a blend of rye and bread flour, this loaf boasts a crusty exterior and a slightly dense, moist interior—ideal for smearing with butter or pairing with hearty soups and cheeses. It’s naturally fermented, bringing out the complex notes that only sourdough can deliver.

Ingredients:

• 1 cup (240g) sourdough starter (100% hydration, active)
• 1 ½ cups (180g) rye flour
• 1 ½ cups (180g) bread flour
• 1 ¼ cups (300ml) lukewarm water
• 1 ½ tsp salt

Instructions:

1. In a large bowl, mix the sourdough starter with water until dissolved.
2. Add rye flour and bread flour; mix until a sticky dough forms.
3. Let rest (autolyse) for 30 minutes.
4. Add salt and knead or stretch and fold for 5–7 minutes until smooth.
5. Cover and bulk ferment for 4–6 hours at room temperature, folding the dough every hour.
6. Shape into a round loaf and place into a floured banneton or bowl.
7. Cover and proof in the refrigerator overnight (8–12 hours).
8. Preheat oven to 475°F (245°C) with a Dutch oven inside.
9. Transfer dough onto parchment paper, score the top, and bake covered for 20 minutes.
10. Remove lid and bake for another 20–25 minutes until deep golden brown.
11. Cool on a wire rack before slicing.

This rustic sourdough rye bread offers an earthy, full-bodied flavor that matures beautifully over time. Whether you enjoy it fresh or toasted, it’s a versatile addition to any meal. With just a few basic ingredients, it delivers old-world charm and modern-day satisfaction.

Caraway-Seed Sourdough Rye Bread

Inspired by traditional Eastern European flavors, this sourdough rye bread with caraway seeds brings an aromatic, slightly sweet twist to your loaf. The caraway not only adds a unique flavor but also enhances the digestibility of the rye. This bread is perfect for pastrami sandwiches, egg salad, or served warm with a schmear of cream cheese.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ¾ cups (210g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) water
• 1 tbsp caraway seeds
• 1 ½ tsp salt

Instructions:

1. Combine starter, water, and flours in a mixing bowl. Stir to combine into a sticky dough.
2. Mix in caraway seeds and salt.
3. Let dough rest for 30 minutes.
4. Perform 3 sets of stretch and folds at 30-minute intervals.
5. Bulk ferment at room temperature for 5–6 hours until puffy.
6. Shape the dough into a log and place it into a greased or parchment-lined loaf pan.
7. Cover and cold proof overnight in the refrigerator.
8. Remove from fridge, score the top, and bake in a preheated 450°F (230°C) oven for 35–40 minutes.
9. Cool in the pan for 10 minutes, then transfer to a wire rack.

The caraway adds depth and an irresistible aroma that elevates this sourdough rye from simple to special. Whether served with deli meats or a slab of butter, it delivers bold taste and beautiful texture in every bite. It’s a must-try for those who love a nod to old-world flavors with a sourdough twist.

Hearty 100% Rye Sourdough Bread (No White Flour)

This dense and hearty 100% rye sourdough is for those who appreciate the rich, earthy character of whole grain rye. Made without any wheat flour, it has a moist crumb, tight structure, and deep flavor that gets better with age. It’s perfect for open-faced sandwiches, smoked salmon, or simply toasted with a touch of honey.

Ingredients:

• 1 cup (240g) active rye sourdough starter
• 2 ½ cups (300g) whole rye flour
• 1 cup (240ml) lukewarm water
• 1 tsp salt
• 1 tsp molasses or honey (optional, for balance)

Instructions:

1. In a large bowl, mix the starter, water, and molasses/honey until well combined.
2. Stir in the rye flour and salt to form a thick, sticky dough.
3. Spread dough into a greased loaf pan (it won’t be kneaded or shaped like wheat dough).
4. Smooth the top with a wet spatula or spoon.
5. Cover and let ferment at room temperature for 6–8 hours until it rises slightly.
6. Preheat oven to 400°F (200°C).
7. Bake the loaf for 50–55 minutes, until firm and browned.
8. Cool completely and, for best texture, wrap and let it rest 12–24 hours before slicing.

100% rye sourdough is a robust, flavorful bread that’s incredibly satisfying and nourishing. Its firm texture and tangy bite make it ideal for serious bread enthusiasts or anyone looking to explore traditional European-style baking. Give it time to rest before slicing—you’ll be rewarded with depth of flavor and a wholesome bite.

Spelt and Rye Sourdough Bread

This spelt and rye sourdough bread combines the earthy flavors of rye with the nutty, slightly sweet notes of spelt flour. Spelt has a lighter texture compared to traditional wheat flour, making this loaf slightly more airy while still retaining the dense and chewy qualities that make rye bread so beloved. Perfect for those who want a unique twist on the classic rye bread.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) spelt flour
• 1 ½ cups (180g) rye flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt

Instructions:

1. In a large bowl, mix the sourdough starter and water until dissolved.
2. Add the spelt flour and rye flour, stirring to form a sticky dough.
3. Let the dough rest for 30 minutes to allow the flour to hydrate (autolyse).
4. Sprinkle in the salt and knead for 5–7 minutes until smooth.
5. Cover the bowl and allow the dough to ferment at room temperature for 4–5 hours, folding the dough every hour.
6. Shape the dough into a round loaf or place it in a greased banneton.
7. Cover the dough and refrigerate overnight (8–12 hours) for cold fermentation.
8. Preheat your oven to 475°F (245°C), placing a Dutch oven inside to heat up.
9. Once preheated, transfer the dough to the hot Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and continue baking for an additional 20–25 minutes until golden brown.
11. Allow the bread to cool completely on a wire rack before slicing.

This spelt and rye sourdough bread offers a delicate balance between nutty spelt and tangy rye, with a light yet chewy texture that will keep you coming back for more. Its versatility makes it a great choice for everything from sandwiches to a simple side with soup. The added depth from fermentation also makes this bread perfect for aging a few days, enhancing its flavor further.

Cinnamon Raisin Rye Sourdough Bread

For those who love a touch of sweetness with their bread, this cinnamon raisin rye sourdough bread is a delightful treat. The warm notes of cinnamon and the burst of raisins contrast beautifully with the natural tanginess of the rye and sourdough starter, creating a loaf that’s perfect for breakfast or a special snack. It’s a fun twist on traditional rye bread that still carries the same hearty texture.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• ½ cup (75g) raisins
• 1 tbsp ground cinnamon
• 1 ½ tsp salt
• 1 tbsp honey (optional, for sweetness)

Instructions:

1. In a large bowl, combine the sourdough starter and warm water until the starter is dissolved.
2. Mix in the rye flour, bread flour, cinnamon, and salt until a sticky dough forms.
3. Add raisins to the dough and knead for 5–7 minutes until incorporated.
4. Let the dough rest for 30 minutes.
5. Cover the dough and allow it to ferment for 4–6 hours, performing stretch and folds every hour.
6. Shape the dough into a round or oblong loaf and place it in a banneton or greased bowl.
7. Proof the dough in the refrigerator overnight for 8–12 hours.
8. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
9. Once preheated, transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and continue baking for another 20–25 minutes until golden brown.
11. Let the bread cool completely on a wire rack before slicing.

This cinnamon raisin rye sourdough bread is perfect for those who want the traditional sourdough experience with a sweet, aromatic twist. The raisins offer bursts of sweetness, while the cinnamon warms each bite. It’s excellent for breakfast, served with butter or cream cheese, or as a special treat to accompany a cup of tea or coffee.

Seeded Rye Sourdough Bread

This seeded rye sourdough bread is a beautiful, nutty, and crunchy loaf that features a variety of seeds—sunflower, flax, and sesame—added into the dough and sprinkled on top. These seeds add texture, flavor, and even more nutritional value, while the rye flour provides its signature earthy flavor. This hearty bread is perfect for those who love a bit of extra crunch in every bite.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ½ cups (180g) bread flour
• 1 cup (240ml) water
• 1 ½ tsp salt
• 2 tbsp sunflower seeds
• 2 tbsp flax seeds
• 1 tbsp sesame seeds (for topping)
• 1 tbsp olive oil (optional, for brushing)

Instructions:

1. In a large bowl, dissolve the sourdough starter in the warm water.
2. Mix in the rye flour and bread flour to form a sticky dough.
3. Add the sunflower seeds, flax seeds, and salt to the dough, and knead for 5–7 minutes until well incorporated.
4. Allow the dough to rest for 30 minutes.
5. Cover and let the dough bulk ferment for 4–5 hours, folding the dough every hour.
6. Shape the dough into a round loaf and place it in a floured banneton.
7. Cover and refrigerate the dough overnight for 8–12 hours.
8. Preheat the oven to 475°F (245°C), placing a Dutch oven inside to heat up.
9. Once preheated, transfer the dough to the Dutch oven, score the top, and sprinkle with sesame seeds.
10. Bake covered for 20 minutes, then remove the lid and continue baking for another 20–25 minutes until golden brown.
11. Brush the loaf with olive oil if desired for a glossy finish, and cool on a wire rack.

The Seeded Rye Sourdough Bread adds a fantastic crunch and depth of flavor, making it a hearty choice for sandwiches or served alongside your favorite soup. The mix of seeds offers not only texture but also additional nutrients, making it a satisfying and wholesome bread for any occasion. It’s perfect for anyone who loves a bit of extra bite in their bread.

Honey Rye Sourdough Bread

This honey rye sourdough bread strikes a delightful balance between the tang of sourdough and the natural sweetness of honey. The honey enriches the flavor of the rye, creating a loaf that’s slightly sweet, moist, and tender. This bread is perfect for breakfast with a touch of butter, or as a base for sweet and savory sandwiches.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 tbsp honey
• 1 cup (240ml) warm water
• 1 ½ tsp salt

Instructions:

1. In a large bowl, dissolve the sourdough starter in the warm water and honey.
2. Add the rye flour and bread flour, mixing until you form a sticky dough.
3. Let the dough rest for 30 minutes to hydrate the flour.
4. Add salt, and knead the dough for 5–7 minutes until smooth.
5. Cover the dough and let it bulk ferment for 4–5 hours, folding every hour.
6. Shape the dough into a round loaf and place it in a floured banneton.
7. Refrigerate the dough overnight for 8–12 hours.
8. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat up.
9. Once the oven is preheated, transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and continue baking for 20–25 minutes until golden brown and crispy.
11. Allow the bread to cool completely on a wire rack before slicing.

This honey rye sourdough bread offers a wonderful sweet-and-tangy flavor, making it perfect for breakfast or as a snack with a dollop of jam. The honey adds just the right amount of sweetness to complement the earthiness of the rye flour. It’s a comforting and versatile loaf that’s sure to become a family favorite.

Pumpernickel-Style Sourdough Rye Bread

Pumpernickel bread is traditionally made with coarsely ground rye flour, giving it a dense and hearty texture. This sourdough variation infuses the rich, slightly sweet flavor of traditional pumpernickel with the tangy depth of sourdough fermentation. It’s perfect for making open-faced sandwiches or pairing with strong cheeses and cured meats.

Ingredients:

• 1 cup (240g) active sourdough starter
• 2 cups (240g) coarsely ground rye flour
• 1 cup (120g) whole wheat flour
• 1 tbsp molasses
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 1 tbsp caraway seeds (optional)

Instructions:

1. In a large mixing bowl, combine the sourdough starter, warm water, and molasses, stirring until dissolved.
2. Gradually add the coarsely ground rye flour and whole wheat flour, mixing until the dough comes together.
3. Sprinkle in the salt and optional caraway seeds, then knead for about 5 minutes.
4. Cover and let the dough bulk ferment at room temperature for 4–6 hours, folding the dough every hour.
5. Shape the dough into a round or oval loaf and place it into a well-floured banneton.
6. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
7. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat.
8. Transfer the dough to the hot Dutch oven, score the top, and bake covered for 20 minutes.
9. Remove the lid and continue baking for 20–25 minutes until dark brown and crusty.
10. Cool the bread on a wire rack before slicing.

This pumpernickel-style sourdough rye bread has a deep, rich flavor that’s perfect for hearty toppings like smoked salmon, pâté, or sharp cheese. Its dense texture and slightly sweet undertones make it a great addition to any meal, and the sourdough tang brings an additional layer of complexity to the traditional pumpernickel bread.

Soft Rye Sourdough Bread

If you love the taste of rye but prefer a softer crumb, this soft rye sourdough bread is the perfect choice. With a higher proportion of bread flour, this loaf achieves a light, airy texture while still delivering the earthy flavor of rye. It’s versatile, delicious on its own, or perfect for sandwiches, toast, and more.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 cup (120g) rye flour
• 2 cups (240g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt

Instructions:

1. In a large bowl, mix the sourdough starter with warm water until dissolved.
2. Add the rye flour and bread flour, stirring to combine into a sticky dough.
3. Let the dough rest for 30 minutes.
4. Sprinkle in the salt and knead for 5–7 minutes until smooth.
5. Cover and let the dough bulk ferment for 4–5 hours, folding the dough every hour.
6. Shape the dough into a round or oval loaf and place it in a well-floured banneton.
7. Proof the dough in the refrigerator overnight for 8–12 hours.
8. Preheat the oven to 475°F (245°C) with a Dutch oven inside.
9. Once preheated, transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and continue baking for 20–25 minutes until the crust is golden brown.
11. Cool the bread on a wire rack before slicing.

This soft rye sourdough bread combines the best of both worlds: the hearty flavor of rye with a soft, pillowy crumb. It’s perfect for those who love rye bread but prefer a lighter texture. Whether you enjoy it with butter, cheese, or as a base for a classic rye sandwich, this bread is sure to be a hit with anyone who tastes it.

Caraway Seed Rye Sourdough Bread

This caraway seed rye sourdough bread brings a delicious, fragrant twist to traditional rye bread. The caraway seeds offer a slightly peppery, aromatic flavor that pairs wonderfully with the tang of the sourdough. Its dense yet moist crumb and crunchy crust make this a perfect loaf for sandwiches or as an accompaniment to hearty stews.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 2 tbsp caraway seeds

Instructions:

1. In a large mixing bowl, dissolve the sourdough starter in the warm water.
2. Gradually add the rye flour and bread flour, mixing until a sticky dough forms.
3. Sprinkle in the salt and caraway seeds, then knead the dough for 5–7 minutes.
4. Let the dough rest for 30 minutes to allow the flour to hydrate.
5. Cover the dough and let it ferment for 4–5 hours, folding the dough every hour.
6. Shape the dough into a round or oval loaf and place it in a well-floured banneton.
7. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
8. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat up.
9. Once the oven is preheated, transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and continue baking for an additional 20–25 minutes until the crust is golden brown.
11. Cool on a wire rack before slicing.

This caraway seed rye sourdough bread is a classic in its own right. The caraway seeds lend a delightful aroma and flavor that’s distinctly rye, while the sourdough tang adds a layer of complexity. The hearty texture makes it perfect for pairing with sharp cheeses, cured meats, or just buttered on its own.

Whole Wheat Rye Sourdough Bread

This whole wheat rye sourdough bread combines the nutty flavor of whole wheat flour with the earthy depth of rye, producing a rich, flavorful loaf with a hearty texture. It’s an excellent choice for those who want the benefits of whole grains combined with the signature tang of sourdough. Ideal for toast, sandwiches, or as a side with soups and stews.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) whole wheat flour
• 1 ½ cups (180g) rye flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt

Instructions:

1. In a large bowl, mix the sourdough starter and warm water until fully dissolved.
2. Gradually add the whole wheat flour and rye flour, mixing until you form a sticky dough.
3. Sprinkle in the salt and knead for 5–7 minutes until the dough is smooth and elastic.
4. Let the dough rest for 30 minutes to allow the flour to fully hydrate.
5. Cover the dough and let it ferment for 4–5 hours, folding every hour.
6. Shape the dough into a round loaf and place it in a floured banneton or bowl.
7. Refrigerate the dough overnight for 8–12 hours to develop flavor.
8. Preheat your oven to 475°F (245°C), placing a Dutch oven inside to heat up.
9. Once the oven is hot, carefully transfer the dough into the Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and bake for an additional 20–25 minutes until golden brown.
11. Allow the bread to cool on a wire rack before slicing.

This whole wheat rye sourdough bread is perfect for anyone seeking a dense and flavorful loaf that retains all the benefits of whole grains. Its hearty texture and deep flavor make it a wonderful addition to any meal, and it pairs particularly well with soups, stews, or even a simple avocado toast.

Dark Chocolate Rye Sourdough Bread

For those with a sweet tooth, this dark chocolate rye sourdough bread is a rich and indulgent treat. The rye flour provides a flavorful base, while the dark chocolate adds decadence and depth. The subtle tang from the sourdough balances the sweetness of the chocolate, making it a perfect dessert-style bread or a unique addition to a brunch spread.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• ½ cup (120g) dark chocolate chips or chopped dark chocolate
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 1 tbsp cocoa powder (optional, for extra chocolate flavor)

Instructions:

1. In a large bowl, dissolve the sourdough starter in the warm water.
2. Add the rye flour, bread flour, and cocoa powder (if using), mixing to form a sticky dough.
3. Sprinkle in the salt and knead for 5–7 minutes until smooth.
4. Gently fold in the dark chocolate chips or chopped chocolate, ensuring they are evenly distributed.
5. Allow the dough to rest for 30 minutes to allow the flour to fully hydrate.
6. Cover the dough and let it bulk ferment for 4–5 hours, folding the dough every hour.
7. Shape the dough into a round or oval loaf and place it in a well-floured banneton.
8. Refrigerate the dough overnight for 8–12 hours for cold fermentation.
9. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat up.
10. Once preheated, transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes.
11. Remove the lid and continue baking for 20–25 minutes until the bread is golden brown.
12. Allow the bread to cool completely on a wire rack before slicing.

This dark chocolate rye sourdough bread is a decadent, slightly sweet option for those who want to indulge in something unique. The rye flour gives it a rustic flavor, while the dark chocolate elevates it into dessert territory. Enjoy it on its own, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable treat.

Sunflower Seed Rye Sourdough Bread

This sunflower seed rye sourdough bread combines the nutty flavor of rye with the earthy crunch of sunflower seeds, creating a loaf that’s both hearty and satisfying. The sunflower seeds add texture and a subtle, slightly sweet flavor, making this bread perfect for sandwiches or as a stand-alone snack with a bit of butter.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• ½ cup (60g) sunflower seeds (plus extra for topping)

Instructions:

1. In a large mixing bowl, combine the sourdough starter and warm water, stirring until dissolved.
2. Gradually add the rye flour and bread flour, mixing until a sticky dough forms.
3. Sprinkle in the salt and fold in the sunflower seeds, mixing until evenly incorporated.
4. Knead the dough for 5–7 minutes until smooth and elastic.
5. Let the dough rest for 30 minutes to allow the flour to hydrate.
6. Cover the dough and let it bulk ferment at room temperature for 4–5 hours, folding the dough every hour.
7. Shape the dough into a round loaf and place it in a floured banneton.
8. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
9. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat up.
10. Once preheated, transfer the dough to the Dutch oven, score the top, and sprinkle extra sunflower seeds over the loaf.
11. Bake covered for 20 minutes, then remove the lid and continue baking for 20–25 minutes until the bread is golden brown.
12. Cool completely on a wire rack before slicing.

This sunflower seed rye sourdough bread is a lovely combination of soft crumb and crunchy texture, thanks to the sunflower seeds. It’s a versatile bread that pairs well with savory spreads like hummus, cheese, or avocado. Whether for sandwiches or simply served with a cup of tea, it’s a loaf that everyone will enjoy.

Spicy Rye Sourdough Bread

This spicy rye sourdough bread adds a flavorful kick with the inclusion of chili flakes and a touch of black pepper. The rye flour provides the usual hearty base, while the spice infusion elevates the bread, making it perfect for those who enjoy bold flavors. This bread pairs beautifully with rich, creamy cheeses or spicy meats like chorizo.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 1 tsp red chili flakes
• ½ tsp black pepper

Instructions:

1. In a large mixing bowl, dissolve the sourdough starter in the warm water.
2. Add the rye flour and bread flour, stirring until a sticky dough forms.
3. Sprinkle in the salt, chili flakes, and black pepper, and knead the dough for 5–7 minutes.
4. Allow the dough to rest for 30 minutes, then cover and let it bulk ferment for 4–5 hours, folding the dough every hour.
5. Shape the dough into a round or oval loaf and place it in a floured banneton.
6. Refrigerate the dough overnight (8–12 hours) to develop flavor.
7. Preheat the oven to 475°F (245°C) with a Dutch oven inside to heat up.
8. Transfer the dough to the hot Dutch oven, score the top, and bake covered for 20 minutes.
9. Remove the lid and continue baking for 20–25 minutes until the crust is golden brown and crisp.
10. Let the bread cool completely on a wire rack before slicing.

This spicy rye sourdough bread is perfect for anyone who loves a bit of heat in their baking. The chili flakes add a mild warmth that complements the earthy rye flavor without overpowering it. Serve it alongside grilled meats, stews, or spicy sandwiches for a kick of flavor that will have your taste buds dancing.

Apple Cinnamon Rye Sourdough Bread

This apple cinnamon rye sourdough bread is a delightful twist on traditional rye bread, infusing it with the sweet and warm flavors of apples and cinnamon. The natural sweetness of the apples combined with the tang of sourdough makes for a loaf that’s perfect for breakfast or a cozy afternoon snack. The cinnamon adds just the right amount of warmth and spice.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 1 apple, peeled and diced
• 1 tsp ground cinnamon
• 1 tbsp honey (optional, for extra sweetness)

Instructions:

1. In a large mixing bowl, dissolve the sourdough starter in the warm water.
2. Add the rye flour and bread flour, mixing until a sticky dough forms.
3. Sprinkle in the salt, cinnamon, and honey (if using). Fold in the diced apple, ensuring the pieces are evenly distributed.
4. Knead the dough for 5–7 minutes until smooth and slightly elastic.
5. Let the dough rest for 30 minutes before covering and allowing it to bulk ferment for 4–5 hours, folding the dough every hour.
6. Shape the dough into a round loaf and place it in a floured banneton.
7. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
8. Preheat your oven to 475°F (245°C), placing a Dutch oven inside to heat up.
9. Once the oven is preheated, transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and bake for another 20–25 minutes until the crust is golden brown and the bread sounds hollow when tapped.
11. Allow the bread to cool completely on a wire rack before slicing.

This apple cinnamon rye sourdough bread is a lovely, slightly sweet twist on the traditional rye loaf. The cinnamon and apples create a comforting, homey flavor that’s perfect for fall or anytime you’re craving something warm and aromatic. It’s delicious on its own, with butter, or as a base for a variety of spreads.

Molasses Rye Sourdough Bread

Molasses rye sourdough bread combines the deep, rich flavor of molasses with the earthy goodness of rye flour, creating a loaf with a subtle sweetness and a hearty texture. The molasses helps to give the bread its distinct dark color and deep flavor, making it perfect for pairing with savory spreads or cheese.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 2 tbsp molasses
• 1 tsp caraway seeds (optional)

Instructions:

1. In a large mixing bowl, dissolve the sourdough starter in the warm water.
2. Add the molasses to the water and stir until dissolved.
3. Gradually mix in the rye flour and bread flour, stirring until a sticky dough forms.
4. Sprinkle in the salt and caraway seeds (if using), and knead for 5–7 minutes until smooth and elastic.
5. Let the dough rest for 30 minutes, allowing the flour to hydrate.
6. Cover the dough and let it ferment for 4–5 hours, folding the dough every hour.
7. Shape the dough into a round or oval loaf and place it in a floured banneton.
8. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
9. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat up.
10. Transfer the dough into the Dutch oven, score the top, and bake covered for 20 minutes.
11. Remove the lid and continue baking for 20–25 minutes until the bread is golden brown and sounds hollow when tapped.
12. Cool completely on a wire rack before slicing.

Molasses rye sourdough bread brings a hearty, slightly sweet flavor that is rich and deeply satisfying. The molasses gives it a darker color and a robust flavor that pairs well with savory dishes like smoked meats or creamy cheeses. This bread is also perfect for making sandwiches or simply served with butter.

Garlic and Herb Rye Sourdough Bread

This garlic and herb rye sourdough bread is a fragrant, savory loaf that combines the bold flavors of garlic and fresh herbs with the depth of rye flour. The result is a bread that’s perfect for pairing with Italian dishes, grilled meats, or even enjoyed on its own with a drizzle of olive oil. The sourdough tang enhances the garlic and herb flavors, making this a standout loaf.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary or thyme, chopped (or 1 tbsp dried)
• 1 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine the sourdough starter and warm water.
2. Add the rye flour and bread flour, mixing to form a sticky dough.
3. Add the minced garlic, chopped herbs, salt, and olive oil, and knead the dough for 5–7 minutes until it is smooth and elastic.
4. Let the dough rest for 30 minutes to allow the flour to fully hydrate.
5. Cover the dough and let it ferment for 4–5 hours, folding the dough every hour.
6. Shape the dough into a round or oval loaf and place it in a floured banneton.
7. Refrigerate the dough overnight for 8–12 hours for cold fermentation.
8. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat up.
9. Transfer the dough into the hot Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and continue baking for another 20–25 minutes until the crust is golden brown and the bread sounds hollow when tapped.
11. Cool completely on a wire rack before slicing.

Garlic and herb rye sourdough bread offers a fragrant and flavorful twist on the classic rye loaf. The combination of garlic, rosemary, and sourdough creates a savory bread with incredible depth of flavor. It’s perfect to serve with soups, pastas, or even as a side for grilled meats. The crispy crust and soft, flavorful crumb make it a must-try for any bread lover.

Beetroot Rye Sourdough Bread

Beetroot rye sourdough bread introduces the earthy, slightly sweet flavor of beets into the mix, creating a bread that is not only delicious but also beautifully vibrant in color. The beets add a touch of natural sweetness and moisture to the loaf, making it soft and tender. This bread pairs wonderfully with soft cheeses and salads, or can be enjoyed with a simple butter spread.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 1 small beetroot, peeled and grated
• 1 tbsp olive oil

Instructions:

1. In a large mixing bowl, dissolve the sourdough starter in the warm water.
2. Add the grated beetroot and olive oil, stirring to combine.
3. Gradually add the rye flour and bread flour, mixing until you have a sticky dough.
4. Sprinkle in the salt and knead the dough for 5–7 minutes, ensuring the beetroot is well incorporated.
5. Let the dough rest for 30 minutes to hydrate fully.
6. Cover and let the dough ferment for 4–5 hours, folding every hour.
7. Shape the dough into a round loaf and place it in a floured banneton.
8. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
9. Preheat your oven to 475°F (245°C), placing a Dutch oven inside to heat up.
10. Transfer the dough into the hot Dutch oven, score the top, and bake covered for 20 minutes.
11. Remove the lid and bake for another 20–25 minutes until the bread is golden brown.
12. Let the bread cool on a wire rack before slicing.

Beetroot rye sourdough bread is a visually striking and flavorful loaf, thanks to the natural sweetness of beets and the depth of rye. It’s perfect for those looking for a unique bread with a tender, moist crumb and a hint of earthy flavor. Enjoy it with creamy cheeses, fresh salads, or even as a base for a vibrant sandwich.

Pumpernickel Rye Sourdough Bread

Pumpernickel rye sourdough bread is a classic, dense, and richly flavored bread that has been a staple in German cuisine for centuries. The addition of molasses and cocoa powder gives it a slightly sweet and earthy depth, while the rye flour imparts a hearty, nutty flavor. This bread is perfect for hearty sandwiches or as an accompaniment to soups and stews.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 2 tbsp molasses
• 1 tbsp cocoa powder
• 1 tbsp caraway seeds (optional)

Instructions:

1. In a large mixing bowl, combine the sourdough starter with the warm water and molasses, stirring until dissolved.
2. Gradually add the rye flour and bread flour, mixing until a sticky dough forms.
3. Add the salt, cocoa powder, and caraway seeds (if using), and knead the dough for 5–7 minutes until it’s smooth and elastic.
4. Let the dough rest for 30 minutes to allow the flour to hydrate.
5. Cover and let the dough ferment for 4–5 hours, folding the dough every hour.
6. Shape the dough into a round loaf and place it in a floured banneton.
7. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
8. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat up.
9. Transfer the dough into the hot Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and continue baking for 20–25 minutes until the bread is golden brown and sounds hollow when tapped.
11. Cool completely on a wire rack before slicing.

Pumpernickel rye sourdough bread is a rich, hearty loaf that offers an earthy flavor with a subtle sweetness from the molasses and cocoa. The bread’s dense texture makes it ideal for pairing with bold toppings like smoked salmon, cheese, or pâté. It also makes excellent toast for breakfast or snacks.

Cranberry Orange Rye Sourdough Bread

Cranberry orange rye sourdough bread combines the tang of sourdough with the sweet and tart flavors of dried cranberries and fresh orange zest. The fruitiness of the cranberries, paired with the citrusy aroma of the orange, creates a bread that’s light yet flavorful. This bread makes a fantastic option for breakfast or as a base for a holiday sandwich.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 1 cup dried cranberries
• Zest of 1 orange
• 1 tbsp honey (optional for extra sweetness)

Instructions:

1. In a large mixing bowl, dissolve the sourdough starter in the warm water.
2. Add the rye flour and bread flour, mixing until a sticky dough forms.
3. Stir in the salt, dried cranberries, orange zest, and honey (if using).
4. Knead the dough for 5–7 minutes until smooth and slightly elastic.
5. Allow the dough to rest for 30 minutes, then cover it and let it ferment for 4–5 hours, folding the dough every hour.
6. Shape the dough into a round or oval loaf and place it in a floured banneton.
7. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
8. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat up.
9. Transfer the dough to the hot Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and bake for an additional 20–25 minutes until the bread is golden brown and sounds hollow when tapped.
11. Allow the bread to cool completely on a wire rack before slicing.

Cranberry orange rye sourdough bread is a vibrant, flavorful loaf with the perfect balance of sweetness and tartness from the cranberries and orange. The sourdough tang pairs beautifully with the fruitiness, making it a great addition to any breakfast or brunch table. It’s also perfect as a snack or with a dollop of butter or cream cheese.

Mushroom and Onion Rye Sourdough Bread

Mushroom and onion rye sourdough bread offers an earthy, savory flavor profile that makes it perfect for pairing with stews, soups, and roasted meats. The caramelized onions and sautéed mushrooms infuse the bread with rich, umami notes that complement the nutty flavor of the rye flour. This bread is perfect for a savory sandwich or served alongside a hearty dinner.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 1 medium onion, finely chopped
• 1 cup mushrooms, sliced
• 1 tbsp olive oil

Instructions:

1. In a large mixing bowl, dissolve the sourdough starter in the warm water.
2. Add the rye flour and bread flour, mixing until a sticky dough forms.
3. In a pan, heat the olive oil over medium heat and sauté the onion and mushrooms until softened and caramelized, about 10 minutes. Let the mixture cool slightly.
4. Fold the sautéed onions and mushrooms into the dough along with the salt. Knead for 5–7 minutes until the ingredients are evenly distributed.
5. Let the dough rest for 30 minutes, then cover and let it ferment for 4–5 hours, folding every hour.
6. Shape the dough into a round loaf and place it in a floured banneton.
7. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
8. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat up.
9. Transfer the dough to the hot Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and bake for an additional 20–25 minutes until the bread is golden brown and sounds hollow when tapped.
11. Allow the bread to cool completely on a wire rack before slicing.

Mushroom and onion rye sourdough bread is a deeply savory loaf that’s perfect for any meal. The caramelized onions and earthy mushrooms add layers of flavor, making this bread an excellent companion for a bowl of soup, a plate of roast meats, or as a base for a gourmet sandwich. Its hearty and flavorful nature will satisfy even the most discerning palates.

Caraway Rye Sourdough Bread

Caraway rye sourdough bread is a classic combination of rye flour and the distinctive flavor of caraway seeds. The rye flour provides a dense, hearty texture, while the caraway seeds lend an aromatic, slightly nutty taste that pairs beautifully with the tangy sourdough base. This bread is perfect for pairing with cheeses, smoked meats, or simply enjoying with butter.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 2 tbsp caraway seeds
• 1 tbsp honey (optional)

Instructions:

1. In a large mixing bowl, dissolve the sourdough starter in the warm water.
2. Add the rye flour, bread flour, and caraway seeds, mixing until a sticky dough forms.
3. Stir in the salt and honey (if using).
4. Knead the dough for about 5–7 minutes until it becomes smooth and elastic.
5. Allow the dough to rest for 30 minutes, then cover and let it ferment for 4–5 hours, folding every hour to develop structure.
6. Shape the dough into a round or oval loaf and place it in a floured banneton.
7. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
8. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat.
9. Transfer the dough to the hot Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and continue baking for 20–25 minutes until the bread is golden brown and sounds hollow when tapped.
11. Cool on a wire rack before slicing.

Caraway rye sourdough bread is an iconic bread with a rich flavor profile that is both hearty and aromatic. The caraway seeds infuse the bread with their distinct flavor, making it a perfect match for dishes like pastrami sandwiches or a simple slice with cheese. The tang of the sourdough balances the robust rye, resulting in a bread that’s satisfying and full of character.

Sweet Rye Sourdough Bread

Sweet rye sourdough bread offers a slightly sweeter flavor than traditional rye bread, with a hint of honey and brown sugar that adds complexity without overpowering the natural tang of sourdough. This version of rye bread has a tender crumb and a golden crust that makes it perfect for breakfast, toast, or serving with butter and jam.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 2 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp vegetable oil

Instructions:

1. In a large mixing bowl, combine the sourdough starter with the warm water, honey, and brown sugar.
2. Gradually add the rye flour and bread flour, mixing until a sticky dough forms.
3. Add the salt and vegetable oil, then knead the dough for 5–7 minutes until smooth.
4. Allow the dough to rest for 30 minutes, then cover and let it ferment for 4–5 hours, folding every hour to develop the dough.
5. Shape the dough into a round or oval loaf and place it in a floured banneton.
6. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
7. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat.
8. Transfer the dough to the hot Dutch oven, score the top, and bake covered for 20 minutes.
9. Remove the lid and bake for another 20–25 minutes until the bread is golden brown and sounds hollow when tapped.
10. Cool on a wire rack before slicing.

Sweet rye sourdough bread is a delicious twist on traditional rye, with its subtle sweetness adding a new layer of complexity. The honey and brown sugar create a lovely golden crust and tender crumb. It’s the perfect bread for breakfast toast, and it also pairs wonderfully with creamy cheeses or as the base for a fruity jam sandwich.

Onion Rye Sourdough Bread

Onion rye sourdough bread is a savory, flavorful bread that incorporates the rich, caramelized taste of sautéed onions. The onions add moisture and depth, while the rye flour brings its signature hearty, nutty flavor. This bread is perfect for making sandwiches, pairing with soups, or simply enjoying on its own with butter.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 1 large onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp caraway seeds (optional)

Instructions:

1. In a large mixing bowl, dissolve the sourdough starter in the warm water.
2. Add the rye flour and bread flour, mixing until a sticky dough forms.
3. Heat the olive oil in a pan over medium heat and sauté the onions until caramelized, about 10–15 minutes. Let them cool slightly.
4. Fold the caramelized onions and caraway seeds (if using) into the dough. Add salt and knead the dough for 5–7 minutes.
5. Let the dough rest for 30 minutes, then cover and allow it to ferment for 4–5 hours, folding every hour.
6. Shape the dough into a round loaf and place it in a floured banneton.
7. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
8. Preheat the oven to 475°F (245°C) and place a Dutch oven inside to heat.
9. Transfer the dough to the hot Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and bake for an additional 20–25 minutes until the bread is golden brown and sounds hollow when tapped.
11. Cool on a wire rack before slicing.

Onion rye sourdough bread is a savory and aromatic loaf with the sweetness of caramelized onions providing a delightful contrast to the earthy rye flavor. The bread is perfect for hearty sandwiches or served alongside rich soups and stews. Its full-bodied flavor and tender texture make it a favorite at any table.

Spicy Jalapeño Rye Sourdough Bread

If you love a bit of heat, this spicy jalapeño rye sourdough bread is a must-try! The bold flavors of rye are paired with the spicy kick of jalapeños, creating a flavorful bread with just the right amount of heat. Perfect for sandwiches, toasting, or even as a side to a spicy chili, this bread will bring a kick to your meals.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 1 tsp ground cumin
• 1 tbsp olive oil
• 2 fresh jalapeños, finely chopped (seeds removed for less heat)
• 1 tbsp honey (optional)

Instructions:

1. In a large mixing bowl, combine the sourdough starter and warm water, stirring to dissolve.
2. Gradually add the rye flour and bread flour, mixing until a sticky dough forms.
3. Add salt, cumin, and olive oil, then knead the dough for 5–7 minutes until smooth.
4. Gently fold in the chopped jalapeños and honey (if using).
5. Cover the dough and let it rest for 30 minutes. Allow the dough to ferment for 4–5 hours, folding every hour.
6. Shape the dough into a loaf and place it in a floured banneton for proofing.
7. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
8. Preheat the oven to 475°F (245°C), placing a Dutch oven inside to heat up.
9. Carefully transfer the dough into the hot Dutch oven, score the top, and bake for 20 minutes with the lid on.
10. Remove the lid and bake for another 20–25 minutes until the bread is golden brown and sounds hollow when tapped.
11. Cool on a wire rack before slicing.

Spicy jalapeño rye sourdough bread is the perfect balance of earthy rye and spicy heat. The soft interior with pockets of jalapeño heat and the rich, tangy sourdough flavor make this bread a standout. It’s a great choice for savory sandwiches, paired with cheeses or grilled meats, or served alongside a bowl of chili to add an extra layer of flavor.

Garlic Herb Rye Sourdough Bread

Garlic and herbs infuse this rye sourdough bread with rich, aromatic flavors, turning an everyday loaf into something truly special. The combination of garlic and fresh herbs like rosemary and thyme complements the tangy rye perfectly, making it a great accompaniment for soups, stews, or as a snack with olive oil for dipping.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil

Instructions:

1. In a large mixing bowl, dissolve the sourdough starter in the warm water.
2. Add the rye flour and bread flour, mixing until a sticky dough forms.
3. Stir in the minced garlic, rosemary, thyme, and olive oil.
4. Knead the dough for 5–7 minutes until smooth and elastic.
5. Let the dough rest for 30 minutes, then cover it and allow it to ferment for 4–5 hours, folding every hour.
6. Shape the dough into a loaf and place it in a floured banneton.
7. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
8. Preheat the oven to 475°F (245°C), placing a Dutch oven inside to heat up.
9. Transfer the dough into the hot Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and continue baking for 20–25 minutes until the bread is golden and sounds hollow when tapped.
11. Cool on a wire rack before slicing.

Garlic herb rye sourdough bread is bursting with aromatic flavors from the garlic and fresh herbs, making each bite a flavorful experience. The hearty rye flour and tangy sourdough base provide a perfect backdrop for these vibrant flavors. It pairs beautifully with soups, stews, or just a simple drizzle of olive oil for dipping, making it a versatile addition to any meal.

Cranberry Walnut Rye Sourdough Bread

Cranberry walnut rye sourdough bread is a unique take on traditional rye, combining the tartness of cranberries with the nutty crunch of walnuts. The slight sweetness of the cranberries pairs wonderfully with the deep, earthy flavor of the rye, creating a bread that’s perfect for both sweet and savory uses. It’s an excellent choice for a holiday spread or as an accompaniment to a cheese board.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 1 cup dried cranberries
• ½ cup walnuts, chopped
• 1 tbsp honey (optional)

Instructions:

1. In a large mixing bowl, combine the sourdough starter and warm water, mixing to dissolve.
2. Gradually add the rye flour and bread flour, mixing until a sticky dough forms.
3. Stir in the salt, dried cranberries, walnuts, and honey (if using).
4. Knead the dough for 5–7 minutes until smooth and elastic.
5. Cover and let the dough rest for 30 minutes, then allow it to ferment for 4–5 hours, folding every hour.
6. Shape the dough into a loaf and place it in a floured banneton.
7. Refrigerate the dough overnight (8–12 hours) for cold fermentation.
8. Preheat the oven to 475°F (245°C), placing a Dutch oven inside to heat.
9. Transfer the dough into the hot Dutch oven, score the top, and bake covered for 20 minutes.
10. Remove the lid and bake for an additional 20–25 minutes until golden brown and the bread sounds hollow when tapped.
11. Cool on a wire rack before slicing.

Cranberry walnut rye sourdough bread offers a delightful balance of tart, sweet, and nutty flavors. The dried cranberries provide a burst of sweetness that complements the earthy rye, while the walnuts add a satisfying crunch. This bread is perfect for holiday spreads, as a snack with cream cheese, or as a unique accompaniment to savory dishes like roast turkey or cheese platters.

Rye Sourdough Bread with Sunflower Seeds

This rye sourdough bread features the hearty flavor of rye flour paired with crunchy sunflower seeds, which add a delightful texture and nutty flavor. It’s perfect for a rustic sandwich, paired with cheeses or spreads, or even enjoyed on its own with a bit of butter. The sunflower seeds offer a nutty contrast to the tangy rye, making this bread both satisfying and flavorful.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• ½ cup sunflower seeds, plus extra for topping
• 1 tbsp olive oil

Instructions:

1. In a large bowl, dissolve the sourdough starter in the warm water.
2. Gradually add the rye flour and bread flour, mixing until a sticky dough forms.
3. Stir in the salt, sunflower seeds, and olive oil.
4. Knead the dough for 5–7 minutes until smooth and elastic.
5. Cover the dough and let it ferment at room temperature for 4–5 hours, folding every hour.
6. Shape the dough into a loaf, folding in more sunflower seeds if desired.
7. Place the dough in a floured banneton and refrigerate overnight (8–12 hours) for cold fermentation.
8. Preheat the oven to 475°F (245°C), placing a Dutch oven inside to heat up.
9. Transfer the dough into the hot Dutch oven, score the top, and sprinkle more sunflower seeds on top.
10. Bake for 20 minutes with the lid on, then remove the lid and continue baking for 20–25 minutes, until golden brown and hollow-sounding when tapped.
11. Allow the bread to cool on a wire rack before slicing.

The sunflower seeds in this rye sourdough bread add a delightful crunch and nutty flavor that complement the deep, tangy rye. This bread works wonderfully for sandwiches, toasted with a bit of butter, or paired with your favorite dips. The addition of sunflower seeds also makes it a more wholesome and nutritious option for those looking to add more texture to their bread.

Caraway Rye Sourdough Bread

Caraway seeds have a distinctive, earthy flavor that pairs wonderfully with the hearty tang of rye flour. This caraway rye sourdough bread is packed with flavor and perfect for those who love the aromatic spices in their bread. The addition of caraway seeds enhances the bread’s flavor profile, giving it a slight licorice-like taste that is especially delicious with cheeses, meats, or simply spread with butter.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 ½ cups (180g) rye flour
• 1 ¼ cups (150g) bread flour
• 1 cup (240ml) warm water
• 1 ½ tsp salt
• 2 tbsp caraway seeds
• 1 tbsp olive oil

Instructions:

1. In a large bowl, dissolve the sourdough starter in warm water.
2. Gradually add the rye flour and bread flour, stirring until a sticky dough forms.
3. Add the salt, caraway seeds, and olive oil, mixing until well combined.
4. Knead the dough for 5–7 minutes, developing the gluten until smooth.
5. Let the dough rest for 30 minutes, then cover it and allow it to ferment at room temperature for 4–5 hours, folding every hour.
6. Shape the dough into a round or oval loaf and place it into a floured banneton for proofing.
7. Refrigerate overnight (8–12 hours) to allow for cold fermentation.
8. Preheat the oven to 475°F (245°C) with a Dutch oven inside to heat.
9. Carefully transfer the dough into the hot Dutch oven, score the top, and bake with the lid on for 20 minutes.
10. Remove the lid and continue baking for another 20–25 minutes, or until golden brown and hollow-sounding when tapped.
11. Let the bread cool on a wire rack before slicing.

Caraway rye sourdough bread brings the best of traditional rye bread and the aromatic spice of caraway. The result is a flavorful and slightly spicy bread, perfect for pairing with hearty cheeses, cold cuts, or a rich spread. Its distinctive flavor and texture make it a standout at the dinner table, especially for those who enjoy bold and earthy flavors in their bread.