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Sourdough Rye Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Sourdough Rye Bread Recipe

While this bread machine bread isn't "authentic" sourdough, it makes a wonderfully textured, high-rising, great-tasting loaf, thanks to King Arthur Whole-Grain Bread Improver. Want to bake a round loaf (as pictured above) instead of baking in your machine? See "tips," below.

At a glance

one 9" x 5" loaf


Choose your measure:


  • 3/4 cup milk heated to 120°F, then cooled to 100°F
  • 1 teaspoon active dry or instant yeast
  • 3/4 cup white rye flour



  1. To make the starter: Combine the milk, yeast, and flour. The mixture will be thick. Cover with plastic wrap and place in a warm (at least 70°F) place for three days, stirring occasionally. The mixture will thin out slightly.
  2. To make the bread: Place all the ingredients into your bread machine bucket in the order recommended by the manufacturer; this recipe is appropriate for 1 1/2-pound to 2-pound machine. Program for basic or white bread, and press start.
  3. Check the dough about 10 minutes before the end of the final kneading cycle; it should be soft and smooth. Adjust the consistency with additional flour or water, as needed.
  4. When the machine completes its cycle, remove the baked bread, and cool it on a rack.
  5. Store bread in a plastic bag for 3 days on the counter; or freeze for up to 3 months.