Total Time
Prep 48 hrs
Cook 1 hr

The making of this bread involves a lot of time waiting for the dough to sour and ferment, but it gives a satisfying feeling to make your own rye bread.

Ingredients Nutrition

  • Yeast mixture

  • 12 ounce dry yeast
  • 12 cup lukewarm water
  • 2 tablespoons sugar
  • 12 cup flour
  • 4 12 cups rye flour, sifted
  • 4 -6 tablespoons lukewarm water
  • 3 cups white flour, sifted
  • 1 12 tablespoons salt
  • 1 12 cups lukewarm water
  • 1 tablespoon honey
  • 1 egg white, beaten


  1. Mix 1/4 cup of rye flour with 2 to 3 Tbs. of water, enough to make a stiff paste, in a 1 quart saucepan.
  2. Cover tightly and leave 24 hours in a warm quiet corner of the kitchen. It will be sour and fermented when you uncover it.
  3. Add 2 to 3 Tbs. of water and 1/4 cup of rye flour. Stir until smooth.
  4. Cover pan and let stand another 24 hours.
  5. Prepare yeast mixture: Dissolve the yeast in water.
  6. Stir in sugar and flour until smooth.
  7. Cover and let rise until bubbly and doubled in volume.
  8. Combine the remaining 4 cups of rye flour, the white flour and salt in a large bowl.
  9. Add sourdough & yeast mixture and work into a stiff dough.
  10. Add 1 1/2 cups water & honey.
  11. Turn out onto board & knead thoroughly.
  12. Cover & let raise about 1/2 hour.
  13. Punch down and knead into smooth ball.
  14. Cut in half and knead each half into a smooth round loaf.
  15. Set on greased baking sheet and let raise until doubled.
  16. Brush with beaten egg white and bake at 350º F for about 1 hour.
Most Helpful

But it also brought back so many memories of days spend at grandmother’s farm. The baking aroma alone is worth the effort. I have already started a second batch, since this will be staple at my house; however, I will add osme caraway seeds with this batch. I doubled the starter batch and will refrigerate some, just to see if I can eliminate the 2 day waiting period.

Renate February 24, 2003

This recipe makes a bread that tastes like rye should taste like and has the proper texture. I have made ryes before and have never never been happy with the taste or texture. I cut the recipe in half as I can only use one loaf at a time. I added a tablespoon of caraway seeds. I also added a tablespoon of vital wheat gluten. I did not use the egg white but the crust came out just fine. I baked it for 55 minutes on a baking stone and parchment paper. An instant read thermometer registered 210 f which appears to be just right for this bread. The recipe doesn't state what kind of white flour to use; I used bread flour. This recipe is a keeper, I will be making it often.

Riverside Len October 16, 2008