Basic Healthy Recipe

Rye Sourdough Bread

Average: 5 (4 votes)
(4 votes)
Rye Sourdough Bread
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40 min.
ready in 7 h.
Ready in

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Nutritional values

Whole rye flour is rich in fibre and minerals due to the high proportion of husk. Dietary fibres promote a good and healthy digestion, while the minerals take over various tasks; phosphorus, for example, is important for strong bones and zinc ensures good resistance. The B vitamins, which are also contained, are indispensable for the brain and nervous system.

A sourdough bread made from pure wholemeal rye flour, sourdough and salt is demanding to prepare and not always successful. If you want to make sure that you get a nice bread, you can mix the rye flour with another type of flour and add yeast.

1 bread contains
(Percentage of daily recommendation)
Calorie746 kcal(36 %)
Protein26.87 g(27 %)
Fat6.5 g(6 %)
Carbohydrates143.5 g(96 %)
Sugar added0 g(0 %)
Roughage25 g(83 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0 μg(0 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium0.36 mg(0 %)
Calcium126.08 mg(13 %)
Magnesium0.04 mg(0 %)
Iron11.26 mg(75 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Cholesterol0 mg


26 ozs Whole Grain Rye Flour (and flour to work)
3 ½ ozs Whole Wheat Sourdough Starter
1 Tbsp salt
How healthy are the main ingredients?

Preparation steps


Mix 14 oz of flour with 20 oz of warm water and the sourdough starter in a bowl. Let rest covered in a warm place for 4 hours.

Add the remaining flour and salt and knead well, until the dough has a solid but malleable consistency (about 10 minutes). Add more flour as needed. Put into a bowl, cover and let rest 1 hour.

Knead the dough on a floured work surface and shape into a loaf. Flour the top and place it in a fermentation basket to rest covered for 30 minutes.


Preheat the oven to 460°F. Place a few bowls of water into the oven to help create steam.


Move the bread carefully from the basked onto a parchment-lined baking sheet. Bake on the lower rack about 10 minutes. Remove the water bowls, reduce the temperature to 400°F and bake 60-70 minutes until done.

When the bread sounds hollow when tapped, it is done. Otherwise, bake for another 5-10 minutes and repeat the tap test.


Allow to cool before serving.