R is for Rustic Rye Sourdough Loaf

A beautiful, rustic loaf of bread with tang from the sourdough starter and a nice texture from the three different types of flour used.

R is for Rustic and Rye........

My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet.  Let's take a look at the other R recipes being shared today........

• Food Lust People Love: Celeriac Mash with Scallop Roe Butter 
• Sneha’s Recipe: Homemade Roasted Tomato Sauce - Keto 
• A Messy Kitchen: Self-Saucing Rhubarb Pudding Cake 
• Karen’s Kitchen Stories: Caprese Ricotta Toast 
• Jolene’s Recipe Journal: Rosemary Roasted Red Potatoes 
• Mayuri’s Jikoni: Rosolli, Finnish Salad 
• Blogghetti: Shrimp Fried Rice 
• Magical Ingredients: Ricotta Red Pepper Dip 
• A Day in the Life on the Farm: Rustic Rye Sourdough Loaf 
• Palatable Pastime: Red Hot Pepper Vinegar 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cinnamon Raisin Vanilla Zucchini Bread Muffins

I rejuvenated my sourdough starter that tends to get neglected during the hot summer months.  While it is normally sweltering here in Michigan during August, this year has been pleasantly cool in the mornings, making it a perfect time for baking.

Last year, I celebrated the Letter R with Pineapple Fried Rice.

Past 2025 Alphabet Challenge Recipes

A is for Apples and Greens with Apple Cider Vinaigrette

B is for White Bean and Basil Salad

C is for Cider Glazed Chicken Wings

D is for Chicken and Dates

E is for Escargots Bourguignonne

F is for Roasted Vegetable Farro Bowl

G is for Garlic Honey Chicken Thighs

H is for Asian Beef Bowls

I is for Italian Ice

J is for Jamaican Jerk Chicken

K is for Kwasnica

L is for Preserved Lemons

M is for Steak and Mushroom Bites

N is for Sweet and Spicy Cashews

O is for Overnight Oats

P is for Pasta with Preserved Lemons

Q is for Shrimp Fajita Quesadillas

Bread, Rye, Soudough, Rustic

Bread

American

Yield: 12 servings (1 loaf)

Author: Wendy Klik

Rustic Rye Sourdough Loaf

A beautiful, rustic loaf of bread with tang from the sourdough starter and a nice texture from the three different types of flour used.

Prep time: 30 MinCook time: 50 MinInactive time: 12 HourTotal time: 13 H & 20 M

Ingredients

• 2 oz. active sourdough starter
• 10 oz. lukewarm water
• 0.5 oz. honey
• 3.5 oz. rye flour
• 1.5 oz. white whole wheat flour
• 9 oz. bread flour
• large pinch of flaked sea salt

Instructions

1. Whisk together the starter, water, and honey in a large bowl. Add the rye, wheat, and bread flour and mix with clean hands, until a shaggy dough is formed. Sprinkle with the salt, cover with a warm, damp towel, and let rest for 1 hour.
2. Knead in the salt that is sitting on top of the dough, pushing and pulling up against the bowl for about 3 minutes, until the dough starts to relax. Cover and let rest for 30 minutes.
3. Perform 3 sets of stretch and folds, resting for 30 minutes between the first two and then allowing to rise after the last stretch and fold, about 8 hrs.
4. Dust a work surface with flour and pre-shape your dough into a boule. Let rest for 15 minutes.
5. Gently stretch and fold your dough into a round boule and place into a flour-dusted bowl or banneton. Allow to rise for another 2 hours, or cover with a damp cloth, and place into the refrigerator overnight.
6. When ready to bake, flip your dough (still chilled if refrigerated) onto a piece of parchment paper and score the top.
7. Place a Dutch oven into the oven and preheat to 475*. Put the parchment, holding the dough, directly into the hot Dutch oven, cover, and return to the oven, reducing the heat to 450*. Bake for 20 minutes.
8. Remove the cover, reduce the heat to 430* and bake for another 20-30 minutes, until golden brown and crackly. Wait until completely cooled to slice and serve.

Notes

Adapted from a recipe found at Heartbeat Kitchen

Nutrition Facts

Calories

125

Fat (grams)

1 g

Sat. Fat (grams)

0 g

Carbs (grams)

26 g

Fiber (grams)

2 g

Net carbs

24 g

Sugar (grams)

1 g

Protein (grams)

4 g

Sodium (milligrams)

5 mg

Cholesterol (grams)

0 mg

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