Easy Rye-Wheat Sourdough Bread

If you’re new to sourdough baking, this is the bread to start with. Every time I make a fresh batch of rye sourdough starter, this Easy Rye-Wheat Sourdough Bread is my go-to. It’s simple, doesn’t require any advanced techniques, and even if you’re a beginner, you’ll get a great result. Unlike the more complex Finnish Rye Bread Ruispalat, this bread is much more forgiving and easy to master.

This bread also has a special place in my heart—growing up, we used to call it “the brick” because of its sturdy shape. Don’t let that scare you off though—it’s delicious, hearty, and perfect for sandwiches, toasts, or just enjoying on its own.

Ready to give it a try? Let’s dive in!

Ingredients:

For the pre-ferment (the night before):

25-30 g mature rye sourdough starter
140 g water
140 g rye flour

For the dough (the next morning):

300 g of the pre-ferment
200 g wheat flour
130 g rye flour
10 g salt
230 g water
1 tablespoon honey

Instructions:

Make the pre-ferment

The night before, combine your sourdough starter, water, and rye flour in a bowl. Stir until everything is well-mixed. Cover the bowl to prevent drying out and leave it at room temperature for 10-12 hours, or overnight.

Mix the dough

The next morning, take your pre-ferment and mix it with the water. Add salt and honey, then give it a good stir. Next, add both types of flour and start kneading. The dough will be very sticky—that’s normal for rye dough! You can knead it by hand using a spatula or in a stand mixer. Cover the dough and let it rise for 2-3 hours. It should double in size and become airy.

Shape the dough

To shape, lightly dampen your work surface and hands with water (this will help with the stickiness). If the dough feels too wet to shape by hand, transfer it directly into a loaf pan. Smooth out the top with a wet spatula, giving it a nice, neat look.

Pro tip: Water is your best friend when working with sticky rye dough. Use it to moisten your hands, your work surface, and even the spatula. Just don’t overdo it—too much water can cause cracks on the crust during baking.

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Proof the dough

Cover the loaf pan and let the dough rest for about 60 minutes. The dough should double in size again, and you’ll notice small air bubbles forming on the surface.

Bake

Preheat your oven to 250°C (480°F), along with a tray or dish to generate steam. Bake the bread with steam for 10 minutes at 250°C, then reduce the temperature to 200°C (390°F). Remove the steam tray and bake for another 30-35 minutes. The crust should be deep golden and crisp.

Once done, let the bread cool on a wire rack.

Enjoy Your Homemade Bread!

There you have it—your very own rye-wheat sourdough bread! This bread is fantastic on its own, with butter, or as the base for your favorite sandwich. The beauty of this recipe is its simplicity, making it perfect for beginners while delivering a tasty, hearty loaf.