Rye Bread

This recipe uses 100% rye flour, it tastes beautiful and is often tolerated by people sensitive to gluten. It will make two loaves of rye sourdough with no kneading required. The bread is baked in a tin or silicon bread loaf container.

The first stage is to create a soaker which must be left for 24 hours before you start making the final dough. After 12 hours you then create your sourdough which incorporates the starter, this is left to ferment for 12 hours. The last stage is the bread dough which incorporates the soaker and sourdough and is placed in a tin or silicon bread loaf container.

The sourdough stage increases your starter from its original amount to the amount needed to successfully leaven your bread dough. Additionally there needs to be enough sourdough created to allow you to remove the amount added as starter – effectively cycling your starter as well as making bread. The final stage in making your sourdough bread is the bread dough itself. The bread dough is the final dough which will be proved, baked and eaten with relish and gusto. Your sourdough is made using your starter. Your bread dough is made using your sourdough.

Unit size 900g (31.747oz)
Number of units 2
Total flour 1029g (36.297oz)





Rye flour 309g (10.889oz)
Water 309g (10.889oz)
618g (21.778oz)

How to make a soaker

Basic steps are:
1. Add the flour.
2. Add the water.
3. Leave to soak for 24 hours.




Rye flour 360g (12.704oz)
Starter 36g (1.270oz)
Water 288g (10.163oz)
648g (22.867oz)*

*The starter weight is not included in the total as this will be removed in the bread dough stage.

Start this stage 12 hours after you made the soaker and 12 hours before you want to make the bread dough.

How to make a sourdough

Basic steps are:
1. Add the flour.
2. Add starter.
4. Measure and add water and mix.
5. Cover and leave to ferment for 12 hours.

The sourdough created in this stage will be 36g (1.270oz)  more than is required in the bread dough. This amount will be removed from the sourdough stage before adding it to the bread dough and will be your starter for the next time you bake.

Bread Dough



Rye flour 360g (12.704oz)
Soaker 617g (21.778oz)
Sourdough 648g (22.867oz)
Sea Salt 21g (0.726oz)
Water 154g (5.445oz)
1800g (67.514oz)


Dough to Oven Time 5 hours 15 mins
Bulk Fermentation Time 15 mins
Final Proof Time 5 hours


How to make a rye bread dough

Basic steps are:
1. Add the flour.
2. Add salt.
3. Remove starter from the sourdough.
Remove your original starter from the sourdough and store it in your usual way – in the fridge is the best as you can keep it there for up to several weeks without having to tend to it.
It is best to keep your rye starter separate from your wheat starter as some people who are sensitive to gluten can handle rye bread so the less wheat the better.
4. Add soaker.
5. Add the sourdough.
6. Add water.
7. Mix the dough.
8. Ferment for the bulk fermentation time – 15 mins and set your oven to 50°C (122°F) for 15 mins and then turn off.
Leave the dough in a location in your house that has a constant temperature away from draughts – preferably 20°C (68°F), covered by a tea towel for the period of the bulk fermentation time of 15 mins. Your oven can be used as a proving cabinet if you warm it up to a low heat.
9. Mold dough and place in baking tin for final proof time.
Have available a small bowl of water to keep your hands wet, this helps you work with the dough. Tip the dough on to the bench and mold into a sausage shape. Roll it in rye meal or rye flour and then divide it into the number of loaves you will be creating. Place in the container that will be used to bake it in and place the tins in the oven for the Final Proof time of 5 hours or until the dough rises to the top of the tin. Remove from the oven before you preheat the oven for baking.
10. Bake your bread.
Preheat your oven to 210°C (410°F). It can take up to 45 minutes to ensure that the stone is ready. No slashing is required. Place the tins or silicon containers into the oven on top of your stone. You may lightly spray the dough with water. Pour boiling water into the stainless bowl to generate steam. Change the oven temperature to 190°C (374°F) and leave the bread to bake for 1 hour and 30 mins. The bread is baked when you get a good resonance or hollow sound when you drum the bottom of the loaf with your fingers (be careful not to burn yourself).

If you have our app then the alarms are worked out for you, here is an example of the schedule.

Time Action
Saturday 9am Make soaker
Saturday 9pm Make sourdough
Sunday 9am Mix final dough
Sunday 9.35am Scale loaves, mold and add to tins and leave to prove.
Sunday 1.55pm Preheat oven to the hottest is can go
Sunday 2.25pm Boil water for steam
Sunday 2.35pm Place both loaves in the oven at 190°C (374°F) for 1 hour 30 mins.


Check out our app Bread Boss on iTunes and the Google Play Store for more recipes and the ability to create your own alarms and recipes:


5 replies on “Rye Bread”

Why do you soak the rye flour?
I dont think that there is any significant gluten development in rye.

Hi Randall,

Good question and I’m glad you raised it as it seems an explanation in the post would have made sense.

During the autolyse stage several things happen which are beneficial to making bread. Of course you alluded to gluten formation and gluten hydration which is vitally important for wheat bread doughs.

In the case of rye which in the main contains soluble proteins that reason is less important.

However, for this rye bread dough, the autolyse encourages some mild formation of maltose as amylase enzyme doesn’t become active until enough water allows them to act as catalysts breaking down the complex starch chains into maltose sugars. This provides maltose sugars for sourdough bacteria to metabolise producing sufficient acids and CO2 gas. However, it also contributes to residual maltose available to caramelise during baking, enhancing a deeper crust and crumb colour as well as a sweeter flavour back note.

In another post we’ll explore the techniques of aroma and flavour enhancement by cooking a portion of the flour below a very strict temperature range to form rich amounts of maltose. This enhances not only the sweetness of the bread but in conjunction nicely balances the acid, contributing to a beautiful complex flavour.

Thank you for your very thourough explanation.
I am very intrigued by the cooking technique to enhance maltose.
While I wait for your blog post can you direct me to any further information on this topic?

Thank you for this, especially the weekend schedule! One question. If I were to add caraway seeds (whole) to this, as is often done by the Czechs in their traditional rye breads, at which point should it be done?

Hi Wakana,

Bread Boss includes a recipe called Bratislava Mixed Rye and the caraway seeds are included with the flours in making the final dough. Hope this helps!


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