100% Rye Sourdough Bread (Borodinsky)

A traditional 100% rye sourdough bread inspired by classic Russian Borodinsky loaves. Made with whole rye flour, sourdough starter, and a touch of honey for depth and sweetness, this dense, flavorful bread is naturally fermented and perfect for hearty meals or open-faced sandwiches.

Course Bread

Cuisine European, Russian

Keyword 100% rye sourdough bread

Prep Time 15

Cook Time 45

Ferment and Proof 12

Total Time 13

Ingredients

520 grams rye flour preferably whole rye, such as Bob’s Red Mill
385 grams water filtered
100 grams active sourdough starter white or rye
12 grams fine sea salt
50 grams honey or molasses for a darker flavor

Instructions

Feed the Sourdough Starter (if not already active):

Feed your starter with 1 cup rye or white flour and ½ cup water.
Use about 50 grams of existing starter to inoculate.
Let it rise until doubled or tripled in size and just beginning to fall. This usually takes 4–8 hours, depending on temperature.

Mix the Dough:

In a large bowl, combine 520g rye flour, 385g water, 100g active starter, 12g salt, and 50g honey.
Mix well with a spoon or wet hands until no dry bits remain. The dough will be thick and sticky.

Bulk Fermentation:

Cover the bowl with plastic wrap or a damp towel.
Let ferment at room temperature (ideally 70–75°F / 21–24°C) for 12–18 hours.
The dough should rise by about 30–50% and appear bubbly on the surface.

Shape the Dough:

Wet your hands and gently form the dough into a ball or log.
Place into a floured proofing basket (seam-side up) or directly into a greased loaf pan.
Dust the top with a blend of all-purpose and rice flour.

Final Proofing:

Let the dough rest until visibly puffed—this could take 1–2 hours.
Optional: For added flavor and structure, refrigerate for 3–4 hours or overnight.

Preheat the Oven:

Preheat your oven to 450°F (232°C).
If using a Dutch oven, place it inside to heat for at least 30 minutes.

Bake the Bread:

Turn the dough onto parchment paper and score the top if desired.
Carefully place it in the hot Dutch oven (or place the loaf pan directly on the rack).
Bake 30 minutes covered, then uncover and bake another 15 minutes.
If using a loaf pan and no Dutch oven, create steam by placing a pan of ice cubes in the oven.

Cool Completely:

Remove the bread and cool on a wire rack for at least 3 hours before slicing.
This bread needs time to set; slicing too early may result in a gummy texture.

Notes

Notes:
• This is a naturally dense bread typical of Eastern European styles—perfect with butter, cheese, smoked fish, or soups.
• Rye bread continues to develop flavor after baking. It’s often best on the second or third day.
• Store wrapped in linen or parchment paper at room temperature for up to 5 days. Freeze for longer storage.