Rye sourdough — a high-hydration 40% rye blend
A 40% rye sourdough at 82% hydration. Tangy, dense in the right way, with a crackly crust and a crumb that holds together for a week.
Rye is the opposite of a vanity loaf. The dough is sticky, the rise is modest, and the crumb is closed — but the flavor is the deepest, most satisfying bread you will ever bake. This is a 40% rye blend at high hydration; full enough to taste rye, balanced enough to slice clean.
Why this works
Rye lacks the gluten structure of wheat, so it cannot build the same airy crumb. Instead, rye holds water aggressively — which is why hydration goes up. The result is a dense-but-moist crumb with intense earthy flavor and the longest shelf life of any home loaf.
At a glance
- Yield
- One 950 g loaf
- Prep
- 45 minutes
- Cook
- 55 minutes
- Total
- 24h
Ingredients
- Bread flour
- 300 g
- Whole rye flour
- 200 g
- Water
- 410 g (82%)
- Active rye starter or 100% starter
- 100 g
- Salt
- 11 g
- Caraway seeds (optional)
- 6 g
Equipment
- Digital scale
- Large bowl
- Bench scraper
- Oval banneton OR loaf pan
- Dutch oven
- Razor blade
Directions
Common questions
Baker notes
- Rye starter (fed only with rye flour) gives an even more intense flavor.
- Wrap the cooled loaf in a kitchen towel — paper bags dry rye out too fast.
- Toast slices and serve with butter and salt. The bread does not need help.
FAQ
Can I go 100% rye?
Yes, but it becomes a different bread — denser, more pumpernickel-like. Drop hydration to 75% and add 20 g molasses for color and balance.
Where to go next
Rye changes your relationship to bread. Once you bake it monthly, regular sourdough starts to feel one-dimensional.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.