Renewing your spirit one bite at a time

Sourdough Maple Rye Bread


sourdough maple rye loaf

Sourdough with maple syrup? Yes! This sourdough maple rye bread recipe has the perfect combination of flavors. Rye flour has a nutty, earthy taste and pairs wonderfully with the sugar in maple syrup. It is another fun way to change up your standard sourdough loaf and enjoy the end result. I like to eat this bread with a drizzle of maple syrup or jam as it really brings out the flavor. You can also make it more savory by adding butter or making a sandwich out of it. The texture is crispy on the outside and fluffy on the inside. The best part is, this is an overnight recipe so you can bake your bread by the morning 🙂 I love to start my day with the house smelling of bread!

sourdough maple rye loaf

Tips & Modifications

  • This recipe calls for 1 bulk rise between 10-12 hours. The temperature of your home will affect this. If it is warmer you will need less time. If it is cooler you may need more than 12 hours of proofing time. For instance, my home is cooler right now and the bulk rise was around 13 hours for me.
  • This recipe is specifically measured to meet the hydration needs of rye flour. If you plan to swap flours out please keep this in mind. Always start with less water until your reach the desired consistency.
  • Make sure your sourdough starter is active and bubbly.

How to make sourdough maple rye bread

Hands-on time: 30 minutes
Proofing time: 10-12 hours
Bake time: 40 minutesServes: 1 loaf

Baker’s schedule: Mix the dough in the evening to bake for the following day.

Equipment &Ingredients

Step 1: Mix your dough

  • In your mixing bowl dissolve your starter and maple syrup in 330g of lukewarm water. Mix using a fork.
  • Then add your bread flour, rye flour, and salt. Mix with the fork until it becomes too difficult, then use your hands. Make sure the flour absorbs all the water.
  • Cover with plastic wrap and allow the dough to rest for 30 minutes.
  • NOTE: Your Sourdough Maple Rye Bread dough will be stickier than normal. The rye flour will soak up the water and become less sticky.
Sourdough maple rye dough mixture

Step 2: Strengthen your Dough

  • After the Sourdough Maple Rye Bread dough has rested, strengthen your dough.
  • In this step, we will be using the scoop-and-slap method to create structure. You scoop under your dough with your hand and slap it against the bowl repetitively for 5 minutes. See the video below.
  • Once complete, cover your bowl with plastic wrap and allow it to rest for 1 hour.
  • NOTE: It will be sticky, but as you continue to scoop and slap, the dough will get stronger and less sticky as it starts to come together.
Scoop and slap method
Sourdough Maple Rye Bread - Strengthened dough mixture
Strengthened dough mixture

Step 3: Stretch and Folds

  • After the dough has rested for 1 hour, it is time to stretch and fold your dough.
  • To do this, you will use your hand to scoop under a portion of the dough, stretch it up a few inches (be careful not to rip it), and stretch it to the opposing side. See the pictures below.
  • You will stretch and fold approximately 4 sections or quadrants of the dough.
  • Stretch and folds help create gluten and structure in your dough. I recommend not skipping this step.
  • Cover your dough and let it rest for 1 more hour.
  • Perform 1 more stretch and fold, cover the dough, and let it rest overnight for the remaining time.
All four quadrants have been stretched and folded
All four quadrants have been stretched and folded

Step 4: Preshape your Sourdough Maple Rye Bread dough

  • The next morning: Check your Sourdough Maple Rye Bread dough to make sure it has doubled in size.
  • If it is ready, carefully remove the dough from the bowl using a lightly floured hand or silicone scraper on an unfloured surface.
  • Sprinkle a small amount of flour on the dough and start working the dough to create a circle shape.
  • To do this: use your bench scraper and hand, moving the dough in a continuous circular motion until it is rounded.
  • Then, flip it over using the envelope-style shaping method. See the pictures below.
  • You will fold the top portion of the dough to the center, the left side to the center, the right side over the left side, and the bottom to the center.
  • Then flip the dough back over, seam side down, smooth side up. And gently push the dough towards yourself tightening the seams. Move in a circular motion using your hands to tighten the round shape.
  • Line a bowl with linen or a towel and lightly flour it. Place the dough in the bowl smooth side up and cover with a towel for 30 minutes.
proofed dough
Proofed sourdough maple rye dough after 13 hours
Tightened round shape
Tightened round shape
Placed in linen-lined bowl smooth side up
Placed in linen-lined bowl smooth side up

Step 5: Final Shaping

  • You will perform one more shaping in this step using the same method as step 4. This is to ensure the bread holds its shape while baking.
  • Remove the dough from the bowl seam side up.
  • Fold the dough from the top to the center, left side to the center, right side over the left, and bottom of the dough to the center.
  • Flip over and tighten the shape.
  • Place the Sourdough Maple Rye Bread dough back in your lightly floured bowl, this time seam side up.
  • Cover it with a towel and let it rest for 30 minutes.
  • Preheat your oven to 500 degrees F with your baking pan inside during these 30 minutes of resting time. With the pan being scalding hot, this will help with a better oven spring.
Placed back in bowl seam side up
Placed back in bowl seam side up

Step 6: Score your dough

  • 7:15 AM: Score your dough.
  • To do this, cut a small, square piece of parchment paper and invert the bowl on the parchment paper so the dough is on the paper facing smooth side up.
  • Using your scoring tool, make a line (approximately 4 inches) at 12 o’clock, 3 o’clock, 6 o’clock, and 9 o’clock. Totaling 4 lines.

Step 7: Bake your Sourdough Maple Rye Bread

  • Turn your oven to 450 degrees F. Carefully transfer your dough into the pan using the parchment paper. Place the lid on the pan
  • Bake for 20 minutes covered. Then reduce heat to 425 degrees F and bake for another 20 minutes uncovered.
  • Upon removing the bread from the oven, place it on a cooling rack for a minimum of 2 hours. Cutting into the bread too soon will ruin its texture, as tempting as it is!
  • This bread can be stored in your choice of a bread bag for up to 3 days on your countertop.
  • Drizzle some maple syrup on a slice and enjoy 🙂
Sourdough Maple Rye Bread - slices
sourdough maple rye loaf
Print Recipe
5 from 1 vote

Sourdough Maple Rye Bread

This sourdough maple rye bread recipe is an amazing spin on sourdough bread. The flavors of sweet and sour balance each other beautifully!
Prep Time30 minutes
Cook Time40 minutes
Proofing time12 hours
Servings: 1 loaf
Calories: 180kcal

Equipment

  • Dutch oven or cast iron
  • Mixing bowl
  • Bench scraper
  • Scoring tool
  • Food scale
  • Parchment paper

Ingredients

  • 400 grams bread flour
  • 100 grams stone ground dark rye flour
  • 50 grams sourdough starter active and bubbly
  • 330 grams lukewarm water
  • 9 grams salt
  • 2 tablespoons maple syrup

Instructions

  • The evening before you bake, mix your dough. Dissolve your starter and maple syrup in 330g of lukewarm water. Add your flours, and salt, and mix until the flour has absorbed all the water. Cover with plastic wrap and let rest for 30 minutes.
  • Strengthen your dough by using the scoop & slap method. See the video above. After 5 minutes of this, cover the dough and let rest for 1 hour.
  • Perform 1 stretch and fold, cover, and let rest for 1 hour. Perform 2nd stretch and fold, cover, and let rest overnight.
  • The following morning make sure your dough has doubled in size and pre-shape your dough. Fold into a round shape and place in a linen-lined, lightly floured bowl smooth side up. Let it rest for 30 minutes covered with a towel.
  • Final shaping. Remove the dough from the bowl seam side up. Shape it into a tight round ball again. Place the dough back in the bowl this time seam side up. Cover it with a towel and let it rest for 30 minutes. Simultaneously preheat your oven to 500 degrees F with your baking pan in the oven.
  • Remove your dough from the bowl onto parchment paper by inverting the bowl on the paper. Score your dough using an open-star pattern or slash 1 single line down the middle.
  • Bake your bread. Turn your oven down to 450 degrees F and bake the bread for 20 minutes covered. Remove the lid and turn your oven down to 425 degrees F and bake for another 20 minutes.
  • Allow the dough to rest for a minimum of 2 hours on a cooling rack. Serve and enjoy!
  • This bread can be stored in an airtight container or bread bag of choice for 3 days on your counter.

Notes

Baker’s schedule: mix the dough the evening before and bake the following morning.

Nutrition

Serving: 1slice | Calories: 180kcal | Carbohydrates: 36g | Protein: 7g | Fat: 1g | Sodium: 328mg

Did you try this Sourdough Maple Rye Bread recipe?

Thank you so much for reading! If you end up trying this sourdough maple rye bread recipe, let me know! I would love to hear how yours turns out. Happy baking 🙂

If you found this article helpful you may also enjoy my Artisan Sourdough Bread

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Comments

  1. This is such a perfect breakfast bread 🍁

    1. Thank you! Yes, it truly is. With a drizzle of maple syrup and a warm cup of coffee. Perfection!