Sourdough Rye Sandwich Bread

Sourdough rye sandwich bread is known for its unique flavor and texture. The combination of rye flour and natural sourdough starter creates a tangy and slightly earthy taste, with subtle notes of sweetness from the maple syrup.

The texture is dense with a hearty crumb that pairs well with savory toppings like meats and cheeses. Overall, sourdough rye bread offers a complex and satisfying flavor profile that’s sure to please!

Four ways to enjoy your sourdough rye sandwich bread

• Classic Reuben sandwich: Toast two slices of sourdough rye bread, then layer with thinly sliced corned beef or pastrami, sauerkraut, Swiss cheese, and thousand island dressing. Grill until the cheese is melted and bubbly for a warm, comforting meal.

• Avocado toast: Toast a slice of sourdough rye bread, then spread it with mashed avocado and sprinkle with flaky sea salt and red pepper flakes. Top with a fried or poached egg for a hearty breakfast or lunch.

• Open-faced smoked salmon sandwich: Toast a slice of sourdough rye bread, then spread with cream cheese or goat cheese. Top with smoked salmon, thinly sliced red onion, capers, and a squeeze of fresh lemon juice. Garnish with fresh dill or parsley for a simple, elegant meal.

• Classic bread and butter: Toast a slice of bread and spread your favorite butter on top with a drizzle of honey if desired!

Different seeds to add

While this specific recipe does not call for any seeds if you are a seed lover here are a few options to add to your sourdough rye sandwich bread:

• Caraway seeds: These are a classic addition to rye bread, adding a slightly sweet and nutty flavor.

• Fennel seeds: Fennel seeds have a sweet, licorice-like flavor that pairs well with rye bread. They can also aid in digestion.

• Sesame seeds: These tiny seeds add a nutty flavor and a bit of crunch to the bread. They also contain beneficial minerals like calcium and magnesium.

• Poppy seeds: Poppy seeds have a slightly nutty and earthy flavor and add a pleasing crunch to the bread. They’re also a good source of fiber and healthy fats.

• Sunflower seeds: These seeds add a nutty flavor and a bit of texture to the bread. They’re also high in vitamin E and other antioxidants.

• Pumpkin seeds: Pumpkin seeds add a slightly sweet and nutty flavor and a nice crunch to the bread. They’re also a good source of protein and healthy fats.

You can add these seeds to the dough during mixing or sprinkle them on top of the loaf before baking for a beautiful and tasty crust!

Tips for Success

• The hydration level for this recipe compensates for 30% of medium rye flour. If using dark rye flour or more than 30%, you may need to add some additional water. Start with a teaspoon at a time.

• I do my recipes by hand, but if you have a stand mixer feel free to use it. Just be mindful of overmixing the dough.

• An active bubbly starter makes for a strong rise.

• This loaf will be denser due to the rye flour, this is typical for whole grain flour.

• Bread loaves that are baked with rye flour require sufficient time to cool before cutting into them. Let it rest for at least 2-3 hours before cutting into it. Cutting into it prematurely will cause a dense, gummy, unpleasant texture.

• This is an overnight recipe that was tested at room temperature (68 degrees F) for about 8-10 hours. If your environment is much warmer than this, I recommend making the dough earlier in the day and placing it in the refrigerator overnight.

How to make sourdough rye sandwich bread

Baker’s schedule option 1: feed your starter the day of, mix the dough in the evening, and bake for the following morning.

Baker’s schedule option 2: feed your starter in the evening, mix the dough the following morning, allow the dough to rise, and place it in the refrigerator overnight. Shape, proof, and bake the dough the following morning.

Bulk rise 1: 8-10 hours @ 68 degrees F.

Bulk rise 2: 2-4 hours @ 70 degrees F.

These times can vary depending on the temperature in your environment. Watch the dough, not the clock.

Ingredients:

• 50 grams of sourdough starter (active & bubbly)
• 310 grams of lukewarm filtered water
• 350 grams of bread flour
• 150 grams of medium rye flour
• 50 grams of dark maple syrup
• 4 tablespoons of unsalted butter, softened
• 10 grams of salt
• 1 tablespoon of coconut or brown sugar (optional)

Equipment:

• 1 9×5 loaf pan
• mixing bowl
• dough scraper or bench scraper
• food scale

Mix the dough

• In a medium mixing bowl dissolve the sourdough starter, maple syrup, & coconut sugar (if using) in the water. Mix using a fork.

• Next, add the flour and mix until all the flour has absorbed the water. Cover the mixture and allow it to rest for 30-45 minutes.

Add the butter & salt

• Once the dough has rested, add the salt and butter to the mixture. Tip: spread the butter over the dough mixture and dimple it in. Continuously fold it in and start to knead the dough.

• Knead the dough for 8-10 minutes or until it comes together and the butter is incorporated. This requires patience if kneading by hand. The dough gets stickier before stronger. Use small amounts of flour to help with the stickiness.

• Once the dough is smooth and stays together, place it in a greased (butter or oil) bowl, cover the mixture, and allow it to rest overnight (8-10 hours).

• Perform 1-2 stretch and folds within 30-minute increments for optimal gluten development.

Shape the dough

• The following morning, turn the dough out onto a lightly floured surface.

• Place the dough onto a lightly floured work surface and pat it into a rectangle (about 12×12 inches).

• Fold the right and left side to the center and roll it from the bottom into a log shape.

• Pinch the seams if needed and place the shaped dough into your buttered pan.

• Cover the pan with oiled plastic wrap, and allow it to rest for 2-4 hours. Ideally, you want the middle of the dough to rise 1 inch above the rim of the pan before baking.

Bake the sourdough rye sandwich bread

• 30 minutes before you are ready to bake, preheat the oven to 500 degrees F.

• Once the dough has risen 1 inch above the rim of the pan, decrease the oven temperature to 375 degrees F and bake for 35-40 minutes on the center rack. Tip: brush melted butter immediately upon removing it from the oven for an even softer crust.

• Once complete, let it rest for 5-10 minutes in the pan before transferring it to a cooling rack. Allow it to cool completely before cutting into it (2-3 hours) and enjoy!

• This bread can be stored in an airtight container or bread bag of your choice for up to 4 days at room temperature. You can also freeze a loaf for up to 3 months.

More sourdough bread recipes

• Sourdough Hoagie Rolls [Sourdough Sandwich Rolls]
• Easy Sourdough Sandwich Bread
• Honey Wheat Sourdough Bread
• Sourdough Cinnamon Raisin Bread