German Sourdough Bread Recipe (With Rye)

Serves 1

30 mins prep

60 mins cook

90 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!

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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.
8 grams salt
390 grams water
180 grams dark rye flour
200 grams all purpose white wheat flour
80 grams 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.
400 grams water
520 grams all purpose white wheat 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.
2 yellow onion
28 grams 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).
140 grams water
18 grams salt
350 grams dark rye flour
6 grams 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).