image of sliced semi-rye sandwich sourdough loaf recipe

Semi-Rye Sandwich Sourdough

This Semi-Rye Sandwich Sourdough is squishy. I don’t know if that’s the perfect word for it. But when you press on the loaf, it squishes down and puffs back up. The crumb is like a soft, tender sponge. But it’s not dry like a sponge at all. It’s actually very hydrated. It’s such a good texture – I highly, highly recommend tasting it yourself. Because clearly, I’m describing it very awkwardly.

This loaf is only made with five ingredients: bread flour, rye flour, sourdough starter, water, and salt. Actually…technically, that’s only four since starter is flour and water. Honestly, I don’t think I’ve ever loved a sandwich bread more. Make an egg in a hole with this bread. Make French toast, or a sandwich. Just toast the bread and consume it alone. It’s SO GOOD.

And the coolest thing about this bread is the color. When you bake this, take a slice into the light. (Or just take a closer look at my photos.) Look at the color of the crust…spoiler alert: it’s a very light golden brown. Then, look at the interior. Major spoiler alert: it’s a cool color. It’s almost a subtle gray. Such a nice warm and cool contrast! The cool tone is from the rye. Flours are so intriguing, right?

Semi-Rye Sandwich Sourdough: Timing

This loaf is so easy. Here’s how it goes:

9pm the night before:

  • Make the levain

In the morning (you can push this part to start any time before 1pm):

  • 9am: Make the dough
  • 10am: Add the salt
  • 11am: Stretch + fold
  • 12pm: Stretch + fold
  • 3pm: Move the dough into the pan
  • 5pm: Bake!

A much simpler sourdough recipe than most. Enjoy!! If you make this recipe, please comment and rate the recipe below! I love hearing from you all. Also, you can tag me on Instagram @higheralchemybaking with your bake!

image of sliced semi-rye sandwich sourdough recipe

Semi-Rye Sandwich Sourdough

This high-hydration Semi-Rye Sandwich Sourdough loaf is the perfect sliced bread. It has all the flavor and texture of a high-hydration boule but in a loaf! And square loaves are so much fun. Plus, this loaf is only 5 ingredients! Sourdough magic.
5 from 1 vote
Prep Time 23 hrs
Cook Time 50 mins
Total Time 23 hrs 50 mins
Course Appetizer, Breakfast, Lunch, Side Dish, Snack
Cuisine American, Healthy
Servings 1 13″ loaf or 2 standard loaves
Calories 141 kcal


  • 13" Pullman pan or 2 9"or 8" loaf pans



  • 120g water
  • 100g sourdough starter
  • 100g bread flour
  • 50g rye flour


  • 350g water
  • all the levain
  • 150g rye flour
  • 330g bread flour
  • 8g salt


  • Make the levain, cover and let sit overnight (12-16 hours).
  • In the morning, combine the dough ingredients, minus the salt, thoroughly. Cover and let sit for an hour.
  • Add the salt and with wet hands, stretch and fold the dough until the salt is mixed in completely. Cover and let sit for an hour.
  • Stretch and fold the dough. Cover and let sit for an hour.
  • Stretch and fold the dough again. Cover and let sit for 3-5 hours (time is dependent on temperature), until puffy and risen.
  • Place the dough into a 13” Pullman pan or 2 oiled standard loaf pans. Cover and let rise until the dough reaches an inch below the top of the pan (2-3 hours). Preheat the oven to 425F.
  • When the oven is preheated, place the covered pan (or milk wash the tops of the 2 loaf pans) in the oven and turn the temperature down to 400F. Remove the cover after 30 minutes and continue to bake for 20 more minutes.
  • Remove from the oven and the pan(s). Let cool on a cooling rack for 2 hours. Enjoy! Let me know what you think below in the comments or on Instagram @higheralchemybaking!


The time the dough takes to ferment depends on the environment’s temperature. I try to keep my dough environment temperature between 75-80F. At that temperature, the dough will typically take the least amount of time to ferment. If your kitchen is colder, be patient and let the dough do its thing!

Let me know what you think of my recipe in the comments below! If you want another sourdough loaf recipe, check out my Honey Roasted Garlic Sourdough!

4 thoughts on “Semi-Rye Sandwich Sourdough

  1. I just bought a pullman loaf pan and found your site i plan on making up everything tonight. To have it ready for mixing and shaping in the morning. Vreat recipes. Thanks

  2. 5 stars
    I have a rye-loving friend and this recipe was a major hit!!
    I added some carraway seeds during the stretch&folds for a stronger flavor profile and love how versatile the recipe is. Your bakes are so beautiful and thoughtful, I look forward to making more of them soon!

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