This Sourdough September, we’re shining a spotlight on a flour that’s rich in history, flavour, and character: Rye flour.
Whether you’re an experienced baker or just beginning your sourdough journey, baking with rye opens a world of bold taste and rewarding texture.
What makes rye so special, how does it differ from wheat flour, and how you can make the most of it at home?
Rye has been a staple grain across Europe for centuries, commonly used in traditional sourdough breads. It offers a distinctive, slightly earthy and mildly tangy flavour that pairs beautifully with the natural acidity of a sourdough starter.
But rye isn’t just about taste:
· Rye flour is typically higher in fibre than standard wheat flour, which can support digestive health.
· While rye does contain gluten, it behaves very differently, ideal for creating dense, hearty loaves.
· Rye ferments readily, providing a lively environment for wild yeast and bacteria to thrive.
Understanding how rye behaves compared to wheat is key to baking success.
· Wheat flour forms strong, elastic gluten networks, giving breads a light, airy crumb.
· Rye flour has weaker gluten and forms a more gel-like structure instead of elastic dough.
What this means: Rye doughs are stickier and don’t hold shape in quite the same way. Expect denser, more compact loaves.
· Rye flour absorbs more water than wheat flour due to its high fibre content.
Tip: Your dough may feel wetter than expected—this is perfectly normal. Resist the urge to add too much extra flour.
· Rye ferments faster thanks to its natural enzyme activity.
Tip: Keep an eye on proofing times—rye-based doughs can overproof quicker than wheat doughs.
· Rye doesn’t require traditional kneading. Instead, use a gentle mix and let time and fermentation do the work.
Wheat dough = stretchy and kneadable.
Rye dough = sticky and paste-like.
Top Tips for Baking with Rye
If you’re new to rye, here are a few practical ways to get started:
✔ Start with a Blend
Try replacing 20–30% of your wheat flour with rye in your favourite sourdough recipe. This gives you flavour without drastically changing structure.
✔ Embrace Stickiness
Keep your hands damp or lightly oiled when handling rye dough—it’s much easier than adding extra flour.
✔ Use a Tin for Support
Rye breads benefit from the support of a loaf tin, helping them rise upward rather than spread outward.
✔ Give It Time to Rest
Rye breads often improve after baking. Let your loaf cool completely—better yet, wait until the next day before slicing.
✔ Feed Your Starter with Rye
Adding a little rye flour to your sourdough starter can boost activity and create a more robust culture.
Rye is definitely a flour worth exploring.
At Nelstrop’s, we take pride in milling flours that inspire home bakers to experiment and enjoy the craft of baking. Rye might behave a little differently from wheat, but that’s all part of its charm.
This Sourdough September, why not try something new? Whether it’s a rustic rye sourdough, a seeded loaf, or even adding a handful of rye to your usual bake, you’ll discover flavour, depth, and tradition in every slice.
Happy baking from all of us at Nelstrop’s.
Tag us in your rye creations—we’d love to see what you’re baking this Sourdough September!
🌾 Sourdough Rye Bread (100% Rye)
Makes 1 loaf
🧾 Ingredients
Rye Starter (12-hour build)
· 270g rye flour
· 270g water
· 50g active rye starter
Final Dough
· 330g rye flour
· 12g salt
· 270g tepid water
· 590g rye starter (from above)
🥣 Method
Step 1: Prepare the Starter
1. Combine rye flour, water, and active starter in a bowl.
2. Mix until fully hydrated.
3. Transfer to a sealed container with room to grow.
4. Ferment for 12 hours, or until doubled in size and active.
Step 2: Mix the Dough
1. Add the rye flour, salt, water, and 590g of your prepared starter to a bowl.
2. Mix thoroughly until fully combined and hydrated.
👉 Note: 100% Rye dough has very little gluten development—so no kneading required.
Step 3: Rest
· Gather the dough into a rough ball.
· Cover and leave to rest for 30 minutes.
Step 4: Shape
1. Lightly flour your surface and proving basket.
2. Shape the dough gently.
3. Place into the basket upside down (seam-side up).
Step 5: Final Proof
· Leave to proof for 60–120 minutes.
· The dough should:
o Rise to the top of the basket
o Show small cracks on the surface
Step 6: Bake
1. Preheat oven to 230°C.
2. Tip the loaf onto a peel or preheated tray.
3. Bake with steam for:
o 30 minutes at 230°C
o Then reduce to 200°C and bake for another 30 minutes
✅ The loaf is ready when it sounds hollow when tapped.
⏳ Cooling & Finishing
· Allow the loaf to cool completely.
· Place in a plastic bag and rest for 24 hours before slicing.
👉 This step is essential to reduce the naturally gummy crumb of rye bread.
✅ Storage & Serving
· Best enjoyed from day 2 to day 4
· Keeps well for up to 1 week if stored properly
💡 Expert Tips
· Expect a dense, moist crumb—this is a character of 100% rye bread
· Cracks during proofing are normal and desirable
· Avoid adding extra flour—the dough should feel sticky and paste-like
