This rye sourdough sandwich loaf is made with half bread flour and half rye flour. The crust of this fifty perfect rye sourdough sandwich loaf is crispy and the inside is soft, light and springy. It is perfect for sandwiches and toasting, or just to eat plain! The rye flour gives the loaf an earthy, hearty flavor.
This recipe is adapted from Alexandra Cooks Easy Sourdough Sandwich Toasting Bread. It is a wonderfully simple recipe with great instructions and videos to follow along. I highly recommend trying her original recipe for a great sourdough sandwich loaf. She also has some fantastic sourdough baking tips on her website. For this fifty percent rye sourdough loaf, I followed Alexandra’s recipe except substituted half of the bread flour for dark rye flour. In this recipe, I recommend cold proofing the loaf overnight in the refrigerator, especially during warm summer temperatures. For this loaf, I used this 1.5 qt loaf pan, which is slightly smaller than the one in the original recipe, but it worked great. I also recommend using a kitchen scale to weigh your ingredients. A list of my most used sourdough baking tools is here (As an Amazon Associate I earn from qualifying purchases).
I hope you enjoy this fifty percent rye sourdough sandwich loaf!
Fifty percent rye sourdough sandwich loaf
- 100 g active sourdough starter Feed your starter until it is very bubbly and at least doubled in volume. Then, it is ready to use
- 11 g salt
- 256 g dark rye flour
I used Bob's Red Mill Organic Dark Rye
- 256 g bread flour I used Central Milling's Artisan Bakers Craft Plus
- 437 g water
- olive oil for drizzling
- Mix together all of the flour (rye and bread flour), water, sourdough starter and salt in a large mixing bowl. Mix by hand to combine well.
- Cover and let rest in a warm place for 45 minutes. After 45 minutes, stretch and fold dough by pulling up the outer edges of the dough and folding into the middle. Then cover, and let rest for a half hour.
- After resting 30 minutes, stretch and fold the dough again. Cover and let rest for an hour. Then, stretch and fold the dough again. Now, 2 hours and 15 minutes have passed since the dough was initially mixed.
- Lightly drizzle the top of the dough with a little olive oil. Cover the dough and place in a warm place until about doubled in volume. My dough was doubled in volume after about 4.5 hours at 75 °F, but your dough might take a longer or shorter time depending on your sourdough starter and household temperature.
- After the dough has about doubled in volume, grease your loaf pan with butter or nonstick spray. Remove the dough from the bowl and place it onto a clean countertop. Gently shape the dough into a rectangular loaf shape and place it seam side down into the loaf pan. The shaping doesn't need to be perfect.
- Lightly drizzle some olive oil on top of the shaped loaf. Cover the loaf and put it in the refrigerator ovennight. Proof unitl the dough rises close to the rim of the loaf pan. You could also let it proof at room temperature if you have time.
- Then, once the dough has risen almost to the rim of the loaf pan, bake the loaf at 435°F for 20 minutes, then decrease the temperature to 375 °F and bake until golden brown, for about 20-35 minutes longer.