If you crave the flavor of whole wheat sourdough, but you still want a beautiful light crumb, this easy whole wheat rye sourdough bread recipe is for you!
The dough is easy to work with, despite being higher hydration and will give you delicious, complex flavored sourdough bread for minimal effort.
Baking with whole wheat and rye flour can be difficult, but this sourdough allows you to blend the best of worlds - you can have your bread and eat it too!
German Sourdough No Knead Bread Recipe
On paper, this whole wheat rye sourdough bread is higher hydration than my basic sourdough bread recipe. This recipe is 82% hydration vs 71% for my basic recipe.
However, because the whole wheat and rye flour absorb water differently, I would argue it does not behave like high hydration dough.
As long as it's bulk fermented correctly, it should be fairly easy to shape. The dough should be like a giant marshmallow and easy to work with.
Sourdough Rye Bread
Traditionally, 100% whole wheat and/or rye will give you quite a stodgy, dense bread. This is because whole wheat and rye flours do not contain the same amounts of gluten as good old white bread flour. I find that this 50/50 blend is a great compromise (without having to add any Vital Wheat Gluten).
You're getting great oven spring from the white bread flour but with that delicious wholesome flavor that only comes from whole wheat and rye flour.
Higher hydration sourdough will ferment a little faster than a lower level hydration dough so you will need to watch this one more carefully when you first make it.
Rye Sourdough Bread: Variations On A Theme
I recommend creating a baking timeline where you can actually watch the fermentation (at least for the first time you make it).
This whole wheat rye sourdough is a great everyday bread. It has a light, airy crumb perfect for sandwiches, toast and general everyday eating.
As always, I like to include a few variations on the recipe. Some ideas of ways you could make this whole wheat rye sourdough bread recipe a little differently include:
Whole Wheat Sourdough Bread Recipe
An easy whole wheat rye sourdough recipe that gives you the perfect amount of flavor and oven spring. A good introduction to working with whole wheat and rye flour in sourdough baking.
The time this takes will depend on the temperature in your home. If your home is warm then your dough will ferment a lot faster and could be done in as little as a few hours.. If it's colder, it will take longer, possibly overnight. This recipe has 100g of starter and is a higher hydration dough so it will ferment fairly quickly. You can reduce the starter to 50g if you want to slow the ferment time. You can find more information on changing the amount of starter here.
You will know your dough is ready to move to the next stage when it has *just* doubled in size. It will be fairly wobbly and full of bubbles. You should be able to see large air bubbles under the surface of the dough. You don't want to let it go any further than doubled as it will be over fermented. You can learn more about bulk fermentation here.
How To Make A Simple Whole Wheat Sourdough Sandwich Bread
If you prefer a less crusty loaf, wrap in a tea towel and let it cool under that. The tea towel will make the bread sweat a little and soften your crust.
If you're worried about your bread not being cooked all the way through, turn the oven off and place your dough straight onto the oven rack. Leave the door ajar and let your bread rest there for a few hours.
Wait at least 90 minutes before you cut into your delicious loaf (because this loaf has rye and a high hydration, the longer you leave it the better - 6 hours is generally good).
Healthy Sourdough Sandwich Bread Recipe
Calories: 1845 kcal Carbohydrates: 381 g Protein: 65 g Fat: 10 g Saturated Fat: 2 g Sodium: 3907 mg Potassium: 1161 mg Fiber: 34 g Sugar: 2 g Vitamin A: 26 IU Calcium: 135 mg Iron: 11 mgAs the chill of winter sets in, I find myself drawn to this recipe. Vibrant and flavorful, healthful yet comforting, it is excellent at combating the cold weather, warming both your body and your kitchen at the same time. Winter urges me to bake anything and everything bread more than any other season. There’s nothing more wonderful to me than the aromas of freshly baked bread from a hot oven in contrast to the snow and howling wind outside. For this bread, I baked, tweaked, and baked again, ultimately landing on a mixture of white, spelt, rye, and whole wheat flours that produced a very craveable, satisfying sourdough bread that I cannot stop baking.
Part of this loaf’s abundant flavor is due to a little more sourness than you find in my typical recipe: a welcome addition that elevates the wholesome character of the crumb and crust. Sure, it has all the usual zest that comes with increasing the whole grain percentage, but it also has something more.
But what? What is that “something”? Is it the crust's texture or the crumb's tenderness altering my taste, or is it the perception of the loaf itself? Sometimes I wonder if the full range of textures, colors, and flavors I experience are genuinely there–visible to my eyes, present on my palate–or if I manufacture them when I see something mouthwatering. Perhaps this is the same way a barista might salivate at the sight of a properly pulled espresso, the aroma conjuring that recent summer strawberry, the allusion of toffee or black licorice. That “something more” seems to evolve as the loaf cools, hardens, and matures—an ever-changing kaleidoscope of flavors and textures.
Easy Whole Wheat Rye Sourdough Bread Recipe
Baking a loaf of sourdough seems to be the only thing that has this effect on me. I think it has something to do with the art of the craft, the work that goes into it, and the satisfaction that results. It's like a woodworker sitting in their precisely constructed no-nail design chair, corners fitting just so and pieces curved where they're to be curved, straight where they're to be straight. The pleasure of a well-executed bread is undoubtedly more than the aesthetic of it; it is also in the culmination of a detailed, devoted process that amplifies everything. Tasting how every piece is in the right groove, how the flavors and textures shift like fragments of colored glass from one bite to the next, is exhilarating.
Of course, it's likely all of this is simply a result of my obsession with baking naturally leavened bread. But! I do proclaim that this is a great recipe that is sure to make those who eat it smile, and you may even spy a split-second closing of their eyes as they savor the moment2. And I do imagine that this bread will push its way to the top of your baking priorities more often than not.
I love the small addition of rye flour in this recipe–it’s something you also see in my Beginner's Sourdough Bread recipe. Even in a small percentage, rye seems to bring loads of flavor and color to the crust. And this loaf is all about flavor.
Seeded Rye Sourdough
I use whole grain Red Fife for the whole wheat part of this recipe, which adds significant character to this already flavorful bread. If you have Red Fife, I'd recommend it, but if not, any whole wheat variety will also work very well.
Whole grain spelt brings a nutty, almost sweet character to the flavor profile. I use spelt often because of this addition, and in this bread, even though it’s in small quantity, it’s still a significant contributor to the overall complex flavor profile.
The white flour I use in this recipe is medium protein at around 11-12%. This would be a typical all-purpose flour or a base white flour used for bread-making. If you wanted to increase the strength of this dough and bring additional flavor and nutrition, you could substitute this white flour for a high-quality type 85 flour.
Rustic Whole Grain Sourdough Bread
This sourdough bread recipe is made over two days, which gives the dough plenty of fermentation time, which results in a deeply complex and flavorful bread.
It’s also possible to bake this loaf all in a single day by allowing the dough to proof on the counter, shaped and covered, until the dough is puffy, relaxed, and passes the dough poke test.
If you want to make only a single loaf or scale this recipe up to make many more, see my guide to baker’s percentages to modify this formula.
Sourdough Whole Wheat Rye Bread
Mix the above ingredients in a jar and leave them covered at a warm temperature, 74-76°F (23-24°C), to ripen for 3 hours.
Warm or cool the autolyse water so that the temperature of the mixed dough meets the FDT (final dough temperature) of 78°F (25°C) for this recipe. Place all of the flours and water 1 in a large bowl. Use wet hands to mix until no dry bits remain; the dough will be shaggy and loose. Use a bowl scraper to scrape down the sides of the bowl to keep all the dough
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