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Bread Machine Scandinavian Sourdough Rye Bread

bread image
Scandinavians have been using rye flour for generations in making their characteristic hearty rye loaves. This recipe makes a wonderfully chewy loaf of sourdough bread.
Yield 1 loaf



Small Loaf (1-pound bread machine)

  • 1/2 cup plus 1 tablespoon water
  • 1 tablespoon vegetable oil
  • 3/4 cup Rye Sourdough Starter
  • 2 cups bread flour
  • 1/2 cup rye flour
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons caraway seeds
  • 1 1/2 teaspoons Red Star Active Dry Yeast

Medium Loaf (1 1/2-pound bread machine)

  • 3/4 cup water
  • 2 tablespoons vegetable oil
  • 1 cup Rye Sourdough Starter
  • 2 cups bread flour
  • 1 cup rye flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons salt
  • 2 teaspoons caraway seeds
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Large Loaf (2-pound bread machine)

  • 1 cup water
  • 3 tablespoons vegetable oil
  • 1 1/4 cups Rye Sourdough Starter
  • 2 1/2 cups bread flour
  • 1 1/2 cups rye flour
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 2 teaspoons salt
  • 2 1/2 teaspoons caraway seeds
  • 1 tablespoon Red Star Active Dry Yeast


  • Have water at 80°F and all others at room temperature. Place ingredients in pan in order recommended by manufacturer. Select basic cycle and medium crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool on wire rack.


Get Traditional Bread Making Method here.

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Review & Comments

Julia | Reply

Back again having just reread recipe….would spelt flour work instead of ‘bread flour which I presume means wheat? And is yeast always necessary? I have naively thought that homemade sourdough bread would be yeast free….I have yeast, just thought the concept of sourdough was that it produced its own yeast in the fermentation process

Thank you

Red Star Yeast | Reply

Hi Julia – Many sourdough recipes include yeast to insure a good rise. You can play with using the spelt flour, keep in mind the absorption, kneading and rise times may vary. The final volume and texture will also be affected.
Happy baking!

Julia | Reply

My breadmaker has a rye recipe programme is this what you mean by basic? Or a basic wheat programme? My programmes can be modified so if there is an ideal length for the different stages are you able to say what they are please?

Really excited to have found your recipe for rye sourdough in the breadmaker, as all yhe previous ones I’d thought I’d found actually required hand kneading or folding(which doesn’t fit with my horsey lifestyle 😆)

Thank you

Red Star Yeast | Reply

Hi Julia – You can certainly try the rye setting to see how it works for you.
Happy baking!

kris | Reply

What type of “rye” flour? Dark, light, white? There are so many different kinds….

Red Star Yeast | Reply

Hi Kris,

The best type of flour for this recipe is medium rye flour. If you were to use a dark rye flour you would get a strong rye flavor but a denser loaf. The light rye will give you an airy loaf, but flavor will be mild. Using the light or dark would also mean you need to change around your hydration for this recipe as well.

Happy Baking!

Tim and Janet | Reply

We want to make a medium loaf of your Bread Machine Scandinavian Sourdough Rye Bread recipe. Our sourdough starter is made with plain flour, however, not rye flour. Is that ok? Should any of the ingredients for be modified in any way to account for our plain flour sourdough starter, or is it ok to make it as written (substituting our plain starter for your rye starter)?

Red Star Yeast | Reply

Hi Tim & Janet – You can use your plain flour starter in place of the rye starter.
Happy baking!

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