Light Rye Sourdough Bread.

Light Rye Sourdough Bread loaf cut showing the soft inside and crispy outer crust

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Light Rye Sourdough Bread loaf on tea towel

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For this recipe you’ll need

  • Digital kitchen scale
  • Dough tub with lid
  • Oval banneton
  • Tea towel or banneton basket liner (optional)
  • Bench scraper
  • Sharp knife or bread lame

Ingredient list

To get started making this recipe, you’ll want to gather these ingredients:

  • 55 grams active sourdough starter
  • 280 grams room temperature water
  • 15 grams honey
  • 10 grams molasses
  • 140 grams fine light rye flour
  • 260 grams all-purpose flour
  • 8 grams fine sea salt
  • 2 tsp caraway

Here’s How To Make My Light Rye Sourdough Bread

close up of round loaf of light rye sourdough bread on tea towel
slice of light rye sourdough bread

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Step by Step Instructions

Light Rye Sourdough Bread loaf cut showing the soft inside and crispy outer crust

Light Rye Sourdough Bread

Print Recipe
Prep Time:10 minutes
Cook Time:45 minutes
Ferment time:10 hours
Total Time:10 hours 55 minutes


  • 1 digital kitchen scale
  • 1 Dough tub with lid
  • 1 Oval banneton
  • 1 Tea towel or banneton basket liner (optional)
  • 1 bench scraper
  • 1 Sharp knife or bread lame


  • 55 grams active sourdough starter
  • 280 grams room temperature water
  • 15 grams honey
  • 10 grams molasses
  • 140 grams fine light rye flour
  • 260 grams all-purpose flour
  • 8 grams fine sea salt
  • 2 tsp caraway


  • Measure the ingredients using a digital scale:
  • Turn on your digital kitchen scale.
  • Set the dough tub on the scale and press "tare" to make the scale read 0g.
  • Add the 55g active sourdough starter into the tub. Then press "Tare".
  • The scale should read 0g. *Press “Tare” after each ingredient gets added to measure the amount in grams.*
  • Next, add 280g room temperature water, 15g honey, 10 grams molasses into the tub.
  • Using a wooden spoon or spurtle (or any kitchen until), stir the water and starter, honey, and molasses until the water is a golden brown color.
  • Now add in 260g of all-purpose flour, 140g light rye flour, 2 tsp caraway seed, and 2 tsp fennel seed.
     *If you accidentally add too much flour, just scoop as much as you need to off the top.

Mix the dough and let it rest:

  • Remove the dough tub from the scale and place on the countertop. Stir everything together until a shaggy dough has formed.
  • Place the lid on the tub and let it rest for 30 minutes so that the flour can absorb the water.

After the 30 minute rest:

  • Again, press "tare" and make sure your scale reads 0g. Now sprinkle the 8g of sea salt over the top. You will mix it in after the dough rests and begins fermentation.
    *You can either add the salt straight into the dough tub or place a measuring cup on the scale, press "tare"to zero out the scale, and then measure 8g sea salt.
  • Stir the dough again making sure everything is nicely incorporated and grab the dough and stretch it up and fold it over just a a few times.

Bulk Ferment:

  • Cover with a lid. Let the dough ferment at room temperature for 5-7 hours or overnight in the fridge. The dough is done rising when it has risen roughly 3/4.

Shape the dough:

  • Let the dough rise for 1 ½ – 2 hours on the counter until the dough is puffy and has a giggle to it. It will not double in size.
    The last 30 minutes of the final rise time, place the banneton basket, covered with a tea towel, into the fridge for 30 minutes. This helps the dough to hold its shape better and makes it easier to score.

Bake the bread:

  • Preheat the oven to 450 F and place a baking sheet on the middle rack, followed by a dutch oven with lid on. Let the pot preheat while the oven preheats.
    Once the oven is preheated, turn the bread out from the banneton basket onto a sheet of parchment paper. Make one quick slice across the top with a sharp knife, or any other scoring pattern you’d like.
  • Place the bread dough into the preheated dutch oven, using the parchment paper to lift it into the pot. Place the lid on the pot and let the bread cook for 30 minutes with the lid on. After 30 minutes, remove the lid and cook for another 10-15 minutes.
    Let cool on a wire cooling rack for a minimum of 1 hour before slicing.
Course: Bread
Servings: 1 loaf (boule)
Author: Healthy Elizabeth

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