Seeded Sourdough Rye Bread Recipe | Hearty, Healthy, Beginner-Friendly 

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I always feed my starter with dark rye, regardless of the final dough - it keeps it really active regardless of having sat in the fridge for several weeks. I really like the flavour it brings to the dough as well. Definitely trying this recipe on my next bake!

Thanks Grant. That’s exactly my method of baking 100% sourdough rye bread. One more thing i’ve learned for rye bread is that after baking the loaf completely, turn off the oven. Keep the loaf inside the oven with the door slightly open. This technique insure that the crumb is a 100% done and not gummy. It’s optional, but i really recommend it for all bread with 50% rye and more.

Thanks Grant!! I will have to try this. I figure, eat half and freeze away the other half for another time. Thanks!!

Looks good 👍🏻

Hi! Can I mix the ingredients for this bread in the evening, using 50 grams of starter instead of 100 grams, and let it ferment on the counter overnight? Thanks 😊

What’s the size of your bread pan? :)

Looks good. No caraway seeds?

(or malted rye syrup)

Do you think it's possible to toss the dough in the fridge overnight after the second proof?