rye sourdough bread recipe

Since everyone is baking right now, I am posting this here for my sisters & all others who have asked for my bread recipe. I made this recipe up when I couldn’t find one that I liked & it has worked very well for me, & hopefully it will for others who like a very dense seedy rye loaf bread. It’s best to cut it very thick with a serrated knife. Preparing the dough is extremely easy once you get a feel for growing the culture. Super good with avocado, eggs, greens, cheese, mushrooms & garlic, honey & butter. In my mind I call it ” beeb bread” since my family calls me “Beebs” 🙂

Beeb’s Bread Recipe

  • ½ c pumpkin seeds
  • ½ c sunflower seeds
  • 1/3 c rye culture*
  • 1 ½ c rye flour
  • 1 c spelt flour
  • 2 T barley malt
  • 2 t celtic gray salt
  • 1 ¼ c ish water
  • 2 T chopped rosemary/other herbs

In advance:

Prepare rye culture and don’t make dough until it has doubled in size

Soak seeds overnight when culture is about ready to use

To make Dough:

Combine culture, water, barley malt and stir. Slowly add the rest of the ingredients and stir until a very wet gooey dough forms. Butter every part of inside of bread pan ( I use a glass loaf pan). Scoop dough into well oiled pan and cover loosely with a towel. The covering should not touch the dough.

Let it rise in a dark and warm place for at least 12 hours. Dough should rise dramatically and having it in a warm place gives the best bread. (You can place in turned-off oven to be warmed by pilot light.) If dough does not rise it probably wasn’t warm enough, and just keep waiting until it does before you bake.

Once bread has risen (it won’t be huge but for me usually comes near the top of the edges of the pan) Bake at 400 degrees for about 35 minutes. Let cool for a long time before eating. It is suggested to wait another 12 hours before eating but I never can seem to wait. But it will fall apart when you cut it while it’s still warm. Let it harden into shape first. I sometimes keep it wrapped loosely in a towel, but it can be stored left on the counter and eaten for up to two weeks!



The grow a rye culture is like magic and is very easy compared to other types of flour. You absolutely need a glass jar & a wooden spoon to grow the rye culture. You also need to always feed it with good clean water, no chlorine, since you are trying to grow it and not kill it.  It is very important to Never allow ANY METAL to touch the culture. Do not stir with a metal spoon! Starter is ready to use once it has doubled in size. If I’m having trouble getting it going, I will mark with a marker on a glass the level it is at after I feed so the next day it is easy to measure how much it has grown. Highly recommend this at first, but later you will get used to knowing the smell & the texture of when it is ready. Typically you always use equal amounts of flour & water while growing the starter, but you will get a feel for what consistency you prefer. (I sometimes  prefer to start with a wetter culture the first couple days & then to thicken it up a bit before baking.)

I recommend to grow your rye culture in a 16 oz wide mouth glass jar, & cover with the lid sitting loosely on top but NOT SEALED. Best to use a jar with straight walls and no neck. Store in warm & dark place away from sunlight.

DAY 1: mix ½ c rye flour &  ½ c water & stir well for 30 seconds with a wooden spoon

DAY 2: add ¼ c rye flour & ¼ c water & stir well for 30 seconds with a wooden spoon

DAY 3: *if culture is active (bubbly, smells fruity/fermenty) throw out 2/3 of the culture:

Feed ¼ c rye & 1/4c water

*If not active (looks the same as before) : throw out ½ of the culture

Feed ¼ c rye & 1/4c water

DAY 4: If culture has doubled in size, it is ready to use! Soak seeds & prep dough

If not: Feed ¼ c rye & 1/4c water, and continue each day until it rises

You can store your remaining starter either out on your counter loosely covered (monitor it’s growth & feed about every 3 days or when completely stable/warm sometimes only once per week) or in the fridge (remember no metal jar lid, and will need to be fed and risen to doubled in size before using again)

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