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Sourdough Rye Bread

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If you love making homemade bread, and you love the flavor of sourdough, then this sourdough rye bread recipe needs to go on your baking list ASAP.

Sourdough Rye Bread Recipe
Sourdough Rye Bread Recipe

If you’re looking for something a little different to serve on St. Patrick’s Day that isn’t the same old Irish soda bread, now is the time to start planning ahead and get your homemade sourdough starter going. 

The sourdough starter takes five days to prepare, so plan accordingly. After that, you’ll be ready to make any of your favorite sourdough products at a moment’s notice.


3 cups unbleached, all-purpose flour
2 cups dark rye flour
2 teaspoons salt
1/2 teaspoon black pepper

2 teaspoons dried dill weed, or 1 tablespoon fresh dill weed
2 tablespoons dried minced onion
1 tablespoon packed brown sugar
2 tablespoons caraway seeds
1 teaspoon ground mustard
 2 1/4 teaspoons active dry yeast (1 package)
 3/4 cup warm water (120-130 degrees
1 cups of sourdough starter (made *5 days* in advance)

-In a large bowl (I used my stand mixer bowl), combine the all-purpose flour, rye flour, salt, pepper, minced onion, brown sugar, caraway seeds, dry mustard, dill, and yeast.
-Add the 3/4 cups warm water and the sourdough starter and using a dough hook (or by hand using a wooden spoon) mix until all the ingredients come together.
-Add the fresh dill and, using the dough hook on medium speed, knead the dough until smooth and elastic, approximately 5 minutes.  (If mixing by hand, turn the dough out onto a floured surface and knead the dough until smooth and elastic, approximately 10-12 minutes).
-Transfer the kneaded dough into a bowl that has been lightly oiled with olive oil and cover with plastic wrap.
-Place the dough in a warm place (I use my oven that I heated to 270 degrees for 5 minutes and then allowed to cool slightly), until doubled.  Approximately 1 hour.
-When the dough has risen, divide it in half and shape into 2 small, or one large loaf (I just used my hands and rolled and shaped the dough on a lightly floured surface).
-Place your dough on a parchment-lined baking sheet and return the dough back into its warm place for the final rise.  This should take another 60 minutes.
-After the final rise, preheat your oven to 350 degrees and bake your bread for 40-45 minutes until it sounds hollow when tapped and has a nice golden color on the crust.
-Allow your bread to cool slightly on the baking sheet and then move the bread to a cooling rack until you’re ready to serve, or *freeze* (if needed).

*NOTE – If freezing, allow the bread to cool completely before wrapping in plastic wrap so it won’t become soggy.  When serving from frozen, allow the loaves to thaw completely, remove the plastic wrap and then wrap the bread in aluminum foil and heat for 10 minutes at 350 degrees for that fresh-baked taste.

-Slice and serve because this must be YOUR LUCKY DAY!!!


May the luck of the Irish be with you today and always!!!

Happy St. Patrick’s Day!!!

Until we eat again,


Wednesday 29th of July 2020

Recipe does not say how much fresh dill to add.


Wednesday 29th of July 2020

So sorry about that, Cheryl. I'm glad you found this recipe. It's been on my site for a very long time. I've gone ahead and adjusted the recipe and will soon be adding a printable recipe card along with the nutritional information. But, until then, it will be 2 teaspoons dried dill weed (I've added a new option) or 1 tablespoon fresh, chopped, dill. Please accept my apologies for not always having the best eyes for editing. Take good care! Renee


Wednesday 7th of March 2012

Wow! I'm impressed. What a hearty looking bread Renee.

mireia badia

Monday 5th of March 2012

This looks great!! I have no idea yet of what I'll be eating on St. Patricks and this could be a really good option!