Rye Sourdough Bread Recipe

In a large bowl, combine the rye flour, bread flour, sourdough starter, salt, and water. Mix until a sticky dough forms.

Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 12-24 hours.

After the resting period, preheat your oven to 450°F (230°C). Place a Dutch oven or baking dish with a lid in the oven to preheat as well.

Carefully remove the hot Dutch oven from the oven and place the dough into it. Be cautious as it will be very hot.

Score the top of the dough with a sharp knife or razor blade to allow for steam to escape.

Cover the Dutch oven with the lid and place it back into the preheated oven.

Bake for 30 minutes with the lid on, then remove the lid and bake for an additional 15-20 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.