Print Recipe
5 from 22 votes

Light Rye and Wheat Sourdough Bread

Delicious light rye bread made with whole wheat , rye and bread flour. Simple easy sourdough bread looks perfect  as everyday bread. 
Prep Time10 mins
Cook Time45 mins
Overnight as well as doubling time16 hrs 20 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: light rye bread
Servings: 1 loaf
Author: Swathi (Ambujom Saraswathy)


  • 50 g starter
  • 375 g Luke warm water
  • 20 g honey or agave or sweetener of your choice about 1 tbsp
  • 106 g rye flour
  • 200 g whole wheat flour
  • 200 g bread flour strong white flour
  • 9 g salt


  • Mix starter, water and honey / sweetener first. Then add flour and mix so that everything combines not knead. And set aside for 30 minutes
  • Then add salt and mix again.
  • Do fold and strengthen the dough 30 minutes (4 turn for 2 hours)
  • Then 1-hour interval turn twice (that is for another 2 hours)
  • Then set aside for another 4-5 hours at room temperature to double in volume.
  • Then shape the dough into a boule. (make sure to dust the banneton with mix of rice and bread flour)
  • Then cover it in plastic bag and refrigerate for overnight.
  • Next morning when you are ready to bake pre-heat oven to 450F/ 232 C
  • Then transfer the dough into a Dutch oven or cast-iron soup pot. Score the dough and bake for 10 minutes.
  • Then reduce the temperature to 425F/218C and bake for another 25 minutes.
  • Then remove the lid and bake for another 10-15 minutes until the boule is golden brown and interior temperature register 200F/ 93C
  • Remove from the oven and transfer to wire rack cool completely then cut it into slice.


For active starter and how to make starter please check this post.