This is my favorite rye bread recipe of all time… so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). And if you’re not into sourdough baking, no problem, I cover the instant yeast version as well.

So much time had passed since my last video shoot I’d forgotten the challenge of keeping a video short and concise. Sorry about the way this one drones on. If you’re already a bread baker, you can probably just go off the written recipe and instructions below.




Artisan Sourdough Rye Bread
Artisan Sourdough Rye Bread

This is my favorite rye bread recipe of all time… so far. I could have just as easily called it Swedish Rye Bread or Aroma Therapy Bread for that matter (takes the coveted baking bread smell to another level). Covers both sourdough and instant yeast versions.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 18 hours

Yield: 1 Loaf


  • Water: 400 grams, 1 3/4 cups
  • Sourdough Starter: 70 grams, 1/3 cup (omit if making the instant yeast version)
  • Instant Yeast: 1 tsp. (omit if making sourdough leavened version)
  • Rye Flour: 245 grams, 1 3/4 cups
  • Bread Flour: 245 grams, 1 3/4 cups
  • Molasses: 44 grams, 2 Tbs.
  • Fennel Seed: 8 grams, 1 Tbs.
  • Anise Seed: 2 grams, 1 tsp.
  • Caraway Seed: 3 grams, 1 tsp.
  • Salt: 12 grams, 1 3/4 tsp.
  • Zest of 1 Orange


Sourdough Version:

In a mixing bowl, mix the starter into the water. Add the molasses, all the seeds and orange zest.

In a separate bowl, combine the flours and salt.

Gradually stir the dry ingredients into the wet using a dough whisk or spoon until the flour is well incorporated. Cover with plastic and let rest for 15 minutes. After about 15 minutes, mix again for a minute or two. Again let rest for 15 minutes and mix one more time as before. Now cover the bowl with plastic and let sit at room temperature for roughly 12-14 hours.

Instant Yeast Version

The only difference is don’t use sourdough starter and instead mix the instant yeast into the dry ingredients before combining with the wet ingredients.

Both Versions

After the long 12-14 hour proof, stretch and fold the dough and shape into boule or batard (round or oblong) shape for baking. (If you didn’t follow that, I’m afraid you’re doomed to watch the video.) Cover again with plastic and let rest 15 minutes before putting in a proofing basket for the final rise. If you don’t have a proofing basket, line a bowl with a well floured kitchen towel and put the dough in there for the final rise. The final rise should last somewhere between 1 to 1 1/2 hours. Keep the dough covered with plastic to prevent it from drying out.

Preheat your oven to 475 F a half hour before baking.

Score the dough with a razor or sharp serrated knife and bake until the internal temp is about 200 F.

Let cool completely before eating.


On 12-14 hour proofing period: I typically prepare everything in the evening for baking the next morning. You can also mix everything up in the morning and refrigerate until evening then remove before bed to resume the proofing at room temperature. Alternatively, if you get started with mixing everything up early enough in the morning, the bread can also be ready to bake in the evening. This is a nice option when you want fresh bread ready to eat for breakfast.


On Rye: Higher in protein, phosphorus, iron and potassium than wheat. It’s high in lysine, low in gluten and very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Zinc, Copper and Selenium, and a very good source of Dietary Fiber and Manganese.

Rye bread, including pumpernickel, is a widely eaten food in Northern and Eastern Europe. Rye is also used to make the familiar crisp bread.

Some other uses of rye include rye whiskey and use as an alternative medicine in a liquid form, known as rye extract. Often marketed as Oralmat, rye extract is a liquid obtained from rye and similar to that extracted from wheatgrass. Its benefits are said to include a strengthened immune system, increased energy levels and relief from allergies, but there is no clinical evidence for its efficacy. Rye also seems active in the prevention of prostate cancer.

Jan 2, 2011 addition: Check out Joe Doniach’s variation of this recipe.

July 2011 addition: Also see Heinz’s simple and fast Swiss Artisan Bread Recipe.

Artisan Sourdough Rye Bread

Comments from our Forum

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  1. Patricia says:

    I have been baking bread for more than 40 yrs now, since my hippie days. And up until a few month ago I had an ancient sourdough starter, but alas and alack she died. So I've started with a new one. It is lovely. I've been making pumpernickel for my "boyfriend" since I started making regular sourdough for myself, again. I scan the Internet for different recipes all the time esp for the pumpernickel since its new to me. (He says why don't you just stick to one) well you know how that goes. So I'm making this Artisan Sourdough Rye. I can't wait to see how it turns out and how he likes it. He's laughing that I got up at 8am to finish it! I'm not a morning person. It's on its 2nd rise and looks lovely, not too sticky, nice rise, good shape. I want to thank everyone who contributed comments! Turns out you're not too old to learn new tricks! Heehee!d

  2. Patricia says:

    This bread turned out so beautiful and delicious. I didn't have anise or orange and can't wait to make it again with the missing ingredients.

    I think this is the most beautiful loaf I've ever made! And it does taste GREAT!

  3. sharondhl1 says:

    I love this bread, thank you Eric for the recipes and video tutorials. I'm not sure if any other recipe can beat this! I loved it and the whole family did as well. Just out of interest, what happens if I just use my sourdough from the fridge without feeding it?

  4. mcfunk says:

    Hi there. I'm another one with a rye sourdough starter and I'm starting to suspect that it behaves quite differently from white or wheat starters. It's nowhere near as stiff, for one. I'm sure it played a part of my first (and only yet) batch of this bread being overly wet and sticky, and I think the ratio of yeast to moisture impacts the rise as well (i.e., I suspect that I'm getting less yeast for the quantity of starter).

    I've seen some methods online that call for taking the starter "mother" and adding flour and water in given quantities to stiffen before using in a recipe, such as the following:

    To use for recipes - Combine 1/2 c (5 oz) mother starter from the refrigerator with 3 oz flour and 2.5 oz warm water (85 - 90 degrees). The mixture will be stiffer than the mother. Let it sit, covered, until doubled in volume (if it doesn't do so go back to maintenance procedure). When the starter has doubled, it is ready to use in a recipe. Measure the amount needed and discard any that remains. (

    Do you think that using such a method would produce a starter that would better approximate the stiffness of the starter you are using, and create more consistent results in recipes in general? Or am I better off just spinning off a white or wheat starter from my rye start?

  5. Paula says:

    Such a great recipe and comprehensive tutorial!
    I went with the Rapid Rise (instant) yeast method and was very pleased with the results. This was a test run for a dinner party next weekend for a group of us who went on a Rhine River cruise this summer and I am looking forward to sharing this wonderful recipe!

  6. wilbri says:

    Have been following and baking with lessons from this site for a few happy months now.
    The most dramatic lessons I've learned, are the use of a Dutch Oven and an implanted thermometer.
    I have experimented with 100% rye (will write about that at another time) however, am trying to improve my technique with this recipe.
    Repeatedly, I get a very wet bread.
    Usually, the Dutch Oven is heated up to 240*C (i.e. 'hot' oven) and closed with the dough for 20 minutes.
    Then, the cover of the Dutch Oven's removed and the thermometer is speared into the still baking bread, with an alarm set for 98*C.
    This is usually reached in another 30 or so minutes.
    Round wooden skewer tests always come out wet, so I keep the bread in for longer and longer, causing it to over crust. Possibly even, to burn.
    At this time, I am baking the same recipe with 370 instead of 400 grams of water.
    The dough was very sticky - let's see what happens.🤔
    Any suggestions how to get the baked bread less sticky?

  7. wilbri says:

    Here it goes ▶️ The crumb looks good, the crust is crunchy and thin, the bread, though still sticky, is much less sticky than usual.
    I'll write the ingredients, including all changes I've made to the 'official' recipe over the past few months.
    It would be an exaggeration to say that I'm delighted with the outcome- I am happy.
    A bit of background, we live about 700 meters above sea level, near Jerusalem, in Israel.
    Spring is behind us, so the unheated in-house temperatures are just over 20*C.
    This bread's dough was started on Thursday morning, about 9am, then put in the fridge at 2pm, until this (Sunday) morning at 8am.
    The second rise, after folding, started at 2pm, for baking at 4pm.

    The ingredients:
    370 grams water
    70 grams rye starter
    245 grams whole rye flour
    245 grams general white wheat flour
    40 grams date syrup
    5 grams table salt
    25 grams peeled sunflower seed
    25 grams linseed

    Followed directions of Artisan Sourdough Rye Bread.

  8. ritchd01 says:

    Eric, I love your site but am having trouble with the Artisan Sourdough Rye bread. #1, I'm not sure if my sourdough starter is what it should be. I live in central Canada, Manitoba to be exact. A person I know that taught culinary arts in one of our regional high schools told me that we could not maintain good sourdough starter here. We do not have the good wild yeast like that found on the west or east coast. Is there any truth to that. What can I do to keep my starter healthy. I do the weekly feeding of the starter. Should I be adding some yeast with the flour and water? I tried this recipe twice and it just does not rise like yours. I like the taste but it is not what it should be. We are in late fall, early winter here. The temperatures have been very nice so far, for us. Our house is 18C at night and 21 during the days with a relative humidity of 57%. I tried to include a couple of pictures of my latest rye bread but could not do it.. It's better than the first would you believe. Any suggestions?

  9. Michelle says:

    I adore this recipe! So flavorful, and so easy to make!
    I put it all together in the morning but knew I would not have enough time to bake at the end of the day, so I put it immediately, after mixing, into the refrigerator, and then took it out at night, to warm up and rise overnight. The loaf was formed and proofed the next morning and then baked in a cloche, it is brown and beautiful and oh, so tasty!
    Thank you for this recipe!

  10. jbluebird says:

    wow! This bread is fantastic. Followed Eric's video and ingredient list as close as possible. This is my 4th NK attempt using the pineapple based SD starter, and the best to date.

    Only issue (for now) is the overly dark bottom. For this last try I raised the rack to its highest point and lowered the temp by ~10 degrees, but still a little burnt on the buns. Will try parchment paper next weekend.

    Thank you Eric for the great instructions and delicious recipes.


Earlier Comments

760 thoughts on “Artisan Sourdough Rye Bread

  1. crabioscar

    I’m almost dancing! I just made this recipe as my VERY FIRST loaf of bread, and it’s wonderful! There are a few issues that I’ll need to deal with, but I just cannot believe that my first loaf tastes this good.

    Here are the issues. I’d love to know what breadtopia et al thinks about them.

    1) The loaf is a little bit on the flat side. Not like pita bread, but it didn’t puff up as much as the one in your video. I’m thinking that I might have let the second proofing go on too long. The dough rose considerably in the basket(bowl, actually), but then seemed to collapse a little bit on the baking stone.

    2) My crust is underwhelming. It seems like it would be harder to make a great crust on a baking stone than in one of the clay bakers, but is it possible? Another website suggested preheating a cast iron pan in the stove along with the pizza stone, and then tossing some ice cubes into it to create some steam when the loaf gets put in the oven. How does that sound?

    3) As a complete novice baker I decided that I should use commercial yeast the first time for the sake of my own sanity. But I’ve got a starter that’s been bubbling for a few days now, and I’ll try again with that. Hopefully that will give that even richer rye flavor that fills your entire mouth when you chew.

    I know that seems like a long list of problems, but really I’m ecstatic. Ear to ear grin for the last hour. Thank you!

  2. Hi Judy,

    I don’t know if this is a great answer, but I would say add enough additional yeast for it to help but so much that you end up with a yeasty flavor in the final bread. The amount could range greatly from one recipe to another and also depending on just how strong or wimpy your starter is. A mere 1/4 teaspoon may be all the extra spike you need.

    In Peter Reinhart’s Whole Grain Breads book, many of his sourdough recipes also call for an additional 2 1/4 tsp. instant yeast. That’s a lot but also because those breads are 100% whole grain and need a good kick to achieve the desired rise.

    For this recipe, I would start with 1/4 – 1/2 tsp instant yeast and see how it goes.

  3. Hi WoundedEgo,

    I hope your ego isn’t too wounded ;).

    Yes, you can use your Romertopf for both bread and other types of cooking without a problem. That’s one of the nice things about them. We do and if there’s any flavor crossover to the bread, we haven’t been able to tell. That may be because we preheat our Romertopf to 450-500F for 30 minutes before dropping the dough in. That must burn off whatever flavor residue remains.

    When we first went from a casserole back to bread baking with it, quite a bit of smoke (from the burning off of oils) was released when I took the lid off after preheating. On subsequent occasions, I preheated the Romertopf with the lid off, sitting on the rack beside the base. That solved the poof of smoke issue.

  4. Susanne

    Great recipe! I’m from Germany and always searching for a good rye bread!
    And I had just picked up a Roemertopf from Goodwill! Perfect timing, and a really easy to follow recipe, with a good outcome. I just ate the first slice with a little fresh butter, and it’s got great taste and a really yummy crust.
    I made this one with yeast, but just found out that a neighbor has a sourdough starter, so the next one will be with that.

  5. Hi Eric,

    I am experimenting with starters. I converted a white flour starter to rye. It’s still not strong enough to double yet. I tried this bread, without the spices, the other day. I used both the starter and yeast, but I wasn’t sure how much yeast to use. Very nice rise, but I was wondering–how much yeast would you recommend with a wimpy starter?

    Thanks, and best wishes to you and your family in 2011!

  6. WoundedEgo

    Is it a problem to use the Romertopf for bread and pot roasts, etc? Or does it add undesirable flavors to the bread? In other words, do I need a dedicated Romertopf for baking my bread?


  7. Isabelle

    Finally I did it whole rye + whole spelt. Sooooo good! Thanks Eric!

  8. tam

    best.recipe.ever. 😀
    my only issues are trying to get an even skin on the boule with such a sticky dough, and making a clean slash but neither of these things affect the AMAZING flavour of this bread…thanks!

  9. Zina

    The flavor of this bread is amazing. I am so impressed with the results and must say this is the BEST bread I have every made so far! I was reluctant to try it because of all the spices involved and must admit I didn’t quite have enough of the called for rye flour and had to add the small difference in bread flour…still the perfect loaf. . .better than any bakery bread for sure!

  10. WoundedEgo

    Thank you for posting your videos. So, so helpful.

  11. Joe Doniach

    I’m having great luck with the following recipe:

    250 g Arrowhead Mills organic rye flour
    250 g King Arthur organic bread flour
    1 tbs fennel seed
    1 tsp anise seed
    1 tsp caraway seed
    12 g salt
    44 g molasses
    zest of one orange
    350 g cold water
    70 g liquid levain sourdough starter (50-50 ww flour and water)

    Mix, rest in fridge 10 hours
    Sit on counter at room temperature (68-70 degrees F) for 18 hours
    fold per Eric’s instructions, sit for 15 minutes on cutting board
    proof for 1:45 in banneton
    bake 475 in cloche for 30 min
    bake 10 min at 450 with cloche top removed, internal temp 210 degrees

    It’s a real winner with everybody!

  12. Jimbo

    This is by far the best sourdough rye recipe I’ve come across so far. I usually leave the spices out of it but still add the molasses and orange rind. I’ve occasionally even used date molasses instead of proper sugar molasses and the subtle difference in flavour it makes is really quite delicious. I don’t bake in a clay baker but I do bake on a large pizza stone, which gives me a lot of oven spring. Big thanks to Eric for all his videos and recipes – spreading the sourdough love.

  13. Sebastian


    I just wanted to ask if the the hydration in the recipe which comes out to be around 80% (400 grams of water to 490 grams of flour) is not too high. My dough was very wet and I had to use a non-stick pan to bake my bread. I used King Arthur’s bread flour and bread rye flower type T-720 imported from Poland. Overall, the bread tasted very well and had a good texture, but I guess next time I will have to lower the amount of water to 300g-350g. Do you know what are the usual hydration levels for rye, mixed rye-wheat, and wheat doughs?
    Thank You for the recipe. I will use it again for sure.

  14. Hi Isabelle,

    You can do that and add more water as you suggest. The bread will be heavier but might still be very good in its own right.

  15. Hi Jim,

    You can use either one to feed your starter. White flour is easier to work with and easier to tell when it’s healthy.

  16. isabelle

    Is it posiible to use whole wheat/spelt flour and whole rye flour in this recipe adding more water? Or bread should be too “heavy”?

    Many thanks.

    Love your videos!

  17. Jim Ellis

    I just received your live sourdough starter. It is my intention to use the starter to make the best sourdough rye bread from your video. My question is do i start feeding the starter with rye flour or white flour?

  18. Jason

    Oh My ! This is the best rye I’ve ever eaten ! Thanx so much for this recipe and Eric, all your videos rock !

    Does it make me strange if I think the texture of dough that has been bubbling for 12+ hours with sourdough culture is the coolest culinary thing I have ever seen ? LOL

  19. Hi Diane,

    Sure, you can scale everything up 10-15%.
    Plus, the dough doesn’t have to be all that wet. You could make it as you did before but just incorporate more flour until the dough is stiffer than the last time. Then maybe it won’t pancake out on you. Or not as much anyway.

  20. Azaniah

    This is the best rye bread I have ever tasted, Thanks for making it so easy.

  21. Diane

    Hi again Eric

    I just thought of another idea to do with my larger Romertopf…increase all ingredients by, say 10-15%…please advise…thanks.


  22. Diane

    Good Morning Eric

    I adapted rye sourdough…omitted spices and orange zest and instead added about 50gm each of chopped mixed soaked dried fruit and chopped pecans and reduced 3tbs of molasses to 1 each of molasses and honey (I am not a fan of molasses taste)…I did struggle with attempting shaping this very wet dough, lost some of the bubbles and because my bargin Romertopf from that 2nd hand shop is larger than yours the dough spead and the loaf was flatter than I had hoped…still it was delicious so next time I will, with more practice shaping and limiting space for spread, I will simply put dough in a bread pan and then into earthenware baker.


  23. Excellent!

  24. Joe

    Like most others, I tried the Rye bread (My first Sourdough Bread) and it turned out great! Cooked it in a Dutch Oven.

  25. Hi Judy. You can leave out the orange and other flavorings without having to adjust the flour.

    Hi Sheila. I’d check the bread in the mini loaf pans with an instant read thermometer after about 20 minutes and then every few until it reads around 205-210.

  26. Sheila

    How long and at what temp would you bake no knead bread in a 5 inch mini loaf pan? Been thinking about this for gifts.

  27. Thanks so much for your AWESOME videos! You are helping a lot of people. I just watched the sourdough maintainance one also.

    This recipe sounds interesting, but my hubby won’t eat those spices, and not with orange! Can I just leave them out? Do I need to add more flour?

    THANKS, Judy

  28. Rosemerry Trommer


    The scent of orange and rye and fennel fills the home. Thank you for all the inspiration. Your site has created a renaissance in me … and this scent reminds me so much of living in Finland. I’ve made this loaf successfully several times now–and have loved the other no-knead recipes. My husband just bought me a cloche for my birthday–first loaf tonight! I have been grateful to have you as a mentor.

  29. Tom Tigue

    Ok to use both enhancer and Deli Rye flavor in same dough….need to add more water for one or both addition(s)?

  30. Hi Sue,

    Good questions. I find it’s typical, especially with largely whole grain doughs, to not get much a rise during the second proofing. If all goes well, the oven spring (the rise that takes place during the first several minutes the dough is in the oven) makes up for it. As for skipping the second rise altogether, sure, why not if you’re getting satisfactory results without it.

  31. sue

    Hi Eric, I have tried this recipe yestarday and wow i must say this is very delicious. Only problem i have in all bread recipes is the 2nd rising. the first rise is great , than i follow instructiosns , but then it doesnt raise as much as it should. Im not sure what im doing wrong but will continue to bake bread until i get it right. Is it necessary to raise it the 2nd time since the first is so successful? well thanks for a great recipe which my hubby loved also.

  32. Ryan

    I’ve actually done 100% rye sourdough with rye berries I mill myself. The bread is somewhat heavy, but not significantly heavier than the 100% whole spelt sourdough I mill/bake. Salt and acid are crucial to making a pure rye bread, as is detailed here:

    A real German pumpernickel done the traditional way (rye flour, cracked rye, water, and salt left out for 2 weeks to ferment naturally without a sourdough culture and then baked at 250F for 24 hours in a wet oven) will be much, much heavier.

    Apart from the issue of rising, a pure rye bread will have a powerful taste. I found it barely edible, but my roommate likes it.

  33. Hi Deb,

    You’d have a very dense loaf of bread. Something along the lines of pumpernickel.

  34. deb

    Hi Eric,
    What do you think would happen if I use all Rye flour with no bread flour?


  35. Sheila

    Here is my latest loaf. Hope I get the right picture this time.

  36. sue

    an you make this rye bread sustituting white flour wioth something else that is less gluten?

  37. Hi John,

    Rye tends to be a stickier flour in general but either adjustment should help.

  38. John

    Hello Eric,

    Thanks for the very informative site.

    I tried the aromatic rye loaf, using my own wholewheat sourdough starter, following the recipe to the letter.
    The “dough” was very sticky, and only possible to fold and roll with the addition of about three quarters of a cup of extra flour.

    I can only assume my flours are less absorbent than yours.

    My pan for next time would be to use 340 g of water, or would you suggest adding more flour?

    Any help would be appreciated.

    Cheers, from the UK,

  39. John Mageras

    The exchange you have with so many people is educational for us all. Thanks so much for your time and energy. Its appreciated by all. John from Oregon

  40. Rasmus

    Hi Eric
    Just curious about the Rye.
    You mention Rye flour in a few recipes, but never mention anything about how coarse it is or if it is sifted or not. In the video for this bread I can see you mill your own Rye and don’t sift it, but is it fine, medium or coarse grind? My experience is that the corarser the grind (any flour) the denser the crumb gets since the gluten is cut by the bran.

    Since I don’t have my own mill, I buy the finished rye flour and I can choose between sifted, medium and coarse grind. The sifted I presume don’t have that much bran and could give a nice and open crumb. Hmmm, i really should try the different Rye flours for this recipe and note down the differences…


  41. Petra

    Hi Eric!

    So I made the rye sourdough this morning and it’ already GONE! This is by far the best rye bead I have ever had! Thank you for your web and all the delicious recipes! Baking bread is like a therapy for me!

  42. Russ

    Hello, Eric…

    First, thanks for all of the stuff I ordered! Great products and service. I especially like my lame! I just baked the sourdough rye from your recipe using starter made from your dried starter kit. The problem that I had was the dough seemed too dry when I completed mixing it. I added more water (1/4 cup) and it looked like the consistency in your video. After it rose overnight, it was pretty slack. I added flour to it to give it some firmness and that took care of it. After baking to 205* internal, it had a great crust and texture…just slightly gummy, but that may go away as the bread tempers. For me, the strong flavor that others have noticed was the initial flavor burst evident when the bread hadn’t cooled down. After cooling, the flavor is more mellow. Rye and whole wheat flours really suck up water, so I’ll just add a couple of tablespoons more to the mixing the next time. Also, the anise, fennel, and orange combination can be a bit different for those used to deli rye flavor (like me). The next time I make it, I’ll only use the caraway and see what it’s like. Thanks for the tools, videos, and support, Eric!


  43. I did the sourdough-rye-bread and it was wonderful, but almost flat like a pancake, so I will order the roemertopf soon to avoid this next time.
    I used my self-made sourdough starter with unbleached all purpose flour, it rose and rose.My dough was very sticky maybe because of the different sourdough starter? I will fix me the “pineapple juice” whole wheat sourdough starter for my next breads.
    Thanks for your great recipes 🙂

  44. Hi Laney,

    The bread with rise and bake fine without salt but most people will find extremely bland. There’s a region of Italy where bread is baked without salt, but I think the idea there is that it’s then served with very tasty food.

  45. Thanks for this! I love rye bread, one of my relatives follows a same recipe very similar to yours here, it tastes so good. 🙂

  46. Butch

    Eric,I am savoring a slice of the sourdough rye right now.Aromatherapy bread indeed!I left out the caraway,as my wife is sensitive to it,but the result is fit for the gods!The crust is perfect,and the interior is chewy,with large hole….YUM!!
    as you mentioned,ovens vary,I had to cut down on cooking time by ten minutes as I was getting over-cooked loaves when I started using you recipes,but now……My wife has allowed as how she will let me do this again,I doubt this loaf will make it through the week.

  47. "Laney"

    I am trying to find foods and recipes to help with high blood pressure. I love sour dough bread and want to give it a try. I just wondered if it would be ok to omit the salt or would that ruin the bread.

    Thanks for any information you can give me.


  48. The sourdough starter I use is made with white wheat flour. Just your basic off the shelf white wheat bread flour.

  49. Hans

    Eric, thanks for your reply. What I meant was that I use a starter for rye bread. All other breads I make with instant yeast. And I use dark rye for the starter and also for in the bread itself. You mentioned white rye flour, so I will give that a try.

  50. Hi Hans,

    I don’t know what “a sourdough for rye” means. I’m using my plain ol’ everyday white flour sourdough starter for this recipe. It’s often difficult for me to trouble shoot issues like yours since there are so many variables with any bread baking.

Comments are closed.