German Sourdough Bread Recipe (With Rye)
Serves 1
30 mins prep
60 mins cook
735 mins Resting Time
825 mins total
This is my go-to sourdough bread recipe using a combination of wheat and rye flour. It’s a German bread recipe just like from a German bakery, except better. Perfectly crusty on the outside and airy on the inside, making this loaf is beginner-friendly with easy-to-follow steps. Adding sautéed onions is taking it to the next level!
Also try out my potato sourdough rye bread - I'm in love with the garlic version listed in the recipe notes!
Do you need some help baking with sourdough? Download my free sourdough tips sheet here.
Preferment (made 10 to 12 hours before mixing final dough)
Sponge (made 30 minutes before mixing final dough)
Main Dough (do NOT premix, just combine ingredients with 2 pre-doughs)
Zwiebelbrot (onion bread)
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Make Preferment
In a medium-sized bowl, combine all preferment ingredients using a rubber spatula or a spoon. Cover air-tight and let rest at room temperature for 10 to 12 hours.
oz salt
oz water
oz dark rye flour
oz all-purpose flour
oz sourdough starter
Make Sponge
In a small bowl, combine ingredients by hand until you have a smooth dough. Cover airtight and let rest at room temperature for 30 minutes.
oz water
oz all-purpose flour
If adding onion, trim, peel and slice the onion and cook on medium-low heat with the butter for about 10 to 15 minutes or until browned.
yellow onion
oz butter
Make Main Dough
DO NOT combine the ingredients for the main dough, instead just add them to the 2 pre-doughs (optionally add cooked onion now).
oz water
oz salt
oz dark rye flour
oz active dry yeast
Knead by hand or using the dough hook of a mixer until you have a homogenous, barely sticky dough and all ingredients are worked in (about 5 minutes).
Cover airtight and let rest at room temperature for 1 hour. The dough should have increased by about half of its size.
Shape the dough into either a round or a long shape, depending on the shape of your basket (I personally prefer the longer shape usually because I like smaller, more even slices). You can watch my video to help you understand the shaping process. Generally speaking, you will fold the top of your dough over to the bottom, then press down. Repeat from all sides and work all 'flaps' into the middle.
Prep a proofing basket (Brotform) with white flour (I don't use the liner), then add the shaped loaf seam side down. Cover with a linen towel or the liner of the basket, and let proof (final rise period) at room temperature for 45 minutes.
Preheat your oven to 250° Celsius (480° Fahrenheit) and add a casserole dish filled with hot water to the bottom of your oven.
Prep a baking sheet with parchment paper, then flip your dough onto it. Check to make sure there is still plenty of water in your casserole dish. Transfer quickly to the hot, steamy oven and bake for a total of 60 minutes (reduce the temperature to 220° C/ 430° F 10 minutes into baking).
