Sourdough Jewish Rye Bread

Sourdough Jewish rye bread is more than just bread—it’s a timeless staple that carries rich history, bold flavor, and a touch of nostalgia from traditional Jewish bakeries. With its hearty crust, earthy rye flour, and the tang of natural sourdough fermentation, this bread has become a favorite among home bakers seeking authentic, deli-style loaves.

What Is Sourdough Jewish Rye Bread?

Traditional Jewish rye bread combines wheat flour, rye flour, and often caraway seeds, giving it its distinctive flavor. When baked as sourdough rye bread, wild yeast fermentation adds complexity, depth, and tang while improving shelf life. The result is a loaf that’s rustic, chewy, and packed with old-world charm.

Key Features of Authentic Jewish Rye Sourdough

Health Benefits – Sourdough rye bread is easier to digest, rich in fiber, and has a lower glycemic index than standard white bread.

Distinct Tangy Flavor – Natural sourdough fermentation creates a subtle tartness that pairs perfectly with the earthy notes of rye.

Caraway Seeds – A classic element in New York deli rye bread, adding aroma and authentic taste.

Hearty Crumb – Perfect for holding stacked deli meats and spreads without falling apart.

Ingredients

You need the following ingredients to make this sourdough Jewish Rye Bread.

• Bread flour
• Rye flour: Dark rye flour is used in this recipe
• Sourdough Starter: I used 100% hydration sourdough starter
• Salt
• Water
• Honey
• Carraway Seeds
• Nigella seeds

See recipe card for quantities.

Instructions

In a large bowl, add sourdough starter, honey, and water, then add bread flour and rye flour. Set aside for 30 minutes.

1. Step 1: Sourdough starter, honey and water

2. Step 2: Bread flour, rye flour, caraway seeds,salt and nigella seeds

3. Step 3: Dough ready for shaping

4. Step 4: Cook in oven for x minutes at 450F

After adding salt, let the dough ferment for about 4-5 hours. Then shape the dough, refrigerate overnight, and bake the next morning. Enjoy!

How to Enjoy Sourdough Jewish Rye Bread

This versatile bread shines in many ways:

• Classic Sandwiches – From pastrami on rye to a traditional Reuben, Jewish rye bread with caraway seeds is perfect for deli-style creations.
• Toasted with Butter – A simple slice of sourdough rye toast highlights its earthy flavor.
• Served with Soups – A hearty companion to matzo ball soup, chicken noodle, or lentil soup.

Baking Tips for the Best Jewish Rye Sourdough

• Use a mature sourdough starter to achieve a strong rise and deep flavor.
• Blend bread flour with rye flour—too much rye can make the loaf overly dense.
• Add steam in the oven to create a crispy crust.

Why Jewish Rye Sourdough Bread Is Making a Comeback

As more people return to artisan baking, recipes like authentic Jewish rye bread are being celebrated again. Not only is it flavorful and versatile, but it also connects us to cultural traditions and the comforting taste of classic Jewish delis.

FAQ

I have made this Sourdough Jewish Rye bread as part of BreadBakers event.

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Print Recipe

5 from 9 votes

Sourdough Jewish Rye Bread

Sourdough Jewish rye bread is more than just bread— With its hearty crust, earthy rye flour, starter, and authentic, deli-style sourdough loaves.

Prep Time5 hours hrs

Cook Time40 minutes mins

8 hours hrs

Total Time13 hours hrs 40 minutes mins

Course: Appetizer, Breakfast, Brunch

Cuisine: Jewish

Keyword: #sourdoughbread, Ryebread

Servings: 12 pieces

Calories: 167kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

• 360 grams bread flour 2 ¾ cups
• 150 grams dark rye flour 1 ¼ cups
• 395 grams water 1 ⅔ cups
• 100 grams ripe sourdough starter ½ cup
• 20 grams honey 1 Tbsp
• 10 grams salt 2 tsp
• 2 teaspoon caraway seeds 2 grams
• 2 teaspoon Nigella seeds 2 grams
• water for burshing
• 1 teaspoon caraway seeds 1 gram
• 1 teaspoon nigella seeds 1gram

Instructions

• nstructions
• In a bowl, add sourdough starter, honey, and water (380g), then mix well. To this, add bread flour, rye flour, caraway seeds, and nigella seeds, and set aside for 30 minutes.
• Then add salt and the remaining 15g of water, and set aside for another hour.
• Bulk Fermentation
• After 1 hour, stretch and fold the dough. Repeat this process after another hour.
• Let the dough rise until it has expanded by 75% This took my dough 2.5 hours.
• If the room temperature is 80-85°F, it rises within less time. Expect longer rising time at lower dough/ambient temperatures.
• Shaping and Final Proof
• Scrape the dough out of your bowl or bucket onto a floured work surface and shape it based on the form of your proofing basket and baking vessel. If your dough is lacking tension (not holding its shape), feel free to do a pre-shape and 15-minute bench rest to strengthen it before the final shaping.
• Place the dough seam-side up in a floured proofing basket. Cover and let the dough rise at room temperature for 20-40 minutes, then refrigerate overnight (8-16 hours). You can also bake the dough the same day if you proof for 1-2 hours at room temperature.
• Next moring, brush the dough with water and sprinkle nigella seeds and caraway seeds and score and bake at 450F for 30 minutes with lid and without lid for 10 minutes or until dough register 200F. Make sure to cool the dough and slice and enjoy

Video

Nutrition

Calories: 167kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 326mg | Potassium: 87mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.