Blueberry Rye Sourdough Bread
A soft, tangy sourdough loaf bursting with fresh blueberries, this Blueberry Rye Sourdough Bread is naturally fermented for a rich flavor, packed with fiber, and lightly sweet. Perfect for breakfast, snacks, or meal prep, it’s both nutritious and satisfying, combining wholesome ingredients with a simple hands-on technique.
Equipment
- 1 Medium mixing bowl (for leaven)
- 1 Large mixing bowl (for dough)
- Measuring Cups and Spoons
- Kitchen Scale
- Banneton or proofing basket
- Plastic or dough scraper
- Dutch oven with lid
- Oven thermometer
Ingredients
For Leaven
- 25 g bread flour
- 5 g rye flour
- 25 g active sourdough starter
- 30 g water
For Dough
- 420 g bread flour
- 30 g rye flour
- Entire prepared leaven
- 125 g fresh blueberries
- 337 g water
- 9 g salt
- Zest of 1 lemon
Instructions
- Prepare the Leaven: In a small mixing bowl, combine 25 g bread flour, 5 g rye flour, 25 g active sourdough starter, and 30 g water. Mix thoroughly until all ingredients are evenly incorporated into a smooth, thick batter. Cover the bowl loosely with a lid or plastic wrap and leave it at room temperature for approximately 6 hours, or until it becomes bubbly and slightly doubled in size. This leaven will act as the natural fermenting agent, giving your bread its signature tangy flavor.
- Autolyse the Flours: In a large mixing bowl, measure 420 g bread flour, 30 g rye flour, and 337 g water. Mix them together gently until no dry spots remain, forming a rough, shaggy dough. Cover the bowl with a clean kitchen towel and allow it to rest for 6 hours. This autolyse stage hydrates the flour, develops gluten naturally, and improves the dough’s texture and extensibility.
- Combine Dough and Leaven: Once the leaven has matured and your autolysed dough has rested, gently pour the leaven into the bowl of autolysed dough. Mix with your hands or a spatula until fully incorporated. The dough will appear shaggy and sticky at this stage. Let it rest for 30 minutes to allow the initial fermentation to begin, which helps the dough relax and improves gluten development.
- Incorporate Salt: Sprinkle 9 g salt over the dough. Fold and knead gently until the salt is fully integrated. Cover and rest the dough for another 30 minutes. This rest allows the salt to distribute evenly, enhancing flavor and improving dough structure.
- Fold in Blueberries: Gently fold 125 g fresh blueberries into the dough, taking care not to crush them. Use a folding technique rather than kneading to preserve the berries and maintain their shape within the loaf. The dough may be sticky and slightly wet, which is normal when working with rye flour and hydrated dough.
- Bulk Fermentation with Stretch and Folds: Perform a series of stretch-and-folds to strengthen the dough: Stretch and fold the dough every 1 hour for 2 hours. After the initial folds, laminate the dough by gently flattening it and folding it over itself for 1 hour. Continue with coil folds at 1-hour intervals for the next 2 hours. These folds create structure, trap air, and ensure an even crumb without intensive kneading.
- Shape the Dough: After bulk fermentation, carefully turn the dough out onto a lightly floured surface. Gently shape it into a tight round or oval, depending on your banneton. Handle the dough delicately to avoid deflating the air bubbles formed during fermentation. Place the shaped dough seam-side up into a well-floured banneton to maintain its shape during the final proof.
- Cold Fermentation: Cover the banneton with a plastic bag or kitchen towel and refrigerate the dough for 12 hours. Cold fermentation develops deeper flavor, enhances the sour notes, and strengthens the dough structure, resulting in a more complex, aromatic loaf.
- Preheat the Oven: The next morning, preheat your oven to 475°F (245°C). Place a Dutch oven with its lid inside to heat up as well. Preheating ensures a proper oven spring and crispy crust.
- Score and Bake: Once the oven is fully preheated, carefully turn the dough out of the banneton onto parchment paper. Using a sharp blade or bread lame, score the top of the dough to allow controlled expansion. Transfer the dough, along with the parchment paper, into the preheated Dutch oven. Bake at 475°F (245°C) for 20 minutes with the lid on. Reduce the temperature to 450°F (230°C) and continue baking for another 20 minutes. Remove the lid and bake for an additional 10–15 minutes until the crust is deep golden brown and crisp.
- Cool the Bread: Carefully remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely, at least 2 hours, before slicing. Cooling allows the crumb to set and the flavors to fully develop, giving you a moist, tender interior with a beautifully crisp crust.
- Enjoy: Slice your Blueberry Rye Sourdough Bread and enjoy it plain, with cream cheese, or your favorite spread. Its slightly tangy flavor and sweet blueberry notes make it perfect for breakfast, snacks, or even as part of a wholesome lunch.
Notes
- Combines tangy sourdough flavor with sweet, juicy blueberries for a balanced, flavorful loaf.
- Using both bread and rye flour creates a tender, airy crumb with a slightly nutty taste.
- Fresh blueberries are preferred; frozen berries can be used if gently thawed and patted dry.
- Cold fermentation enhances flavor and develops a deeper, more complex taste.
- Gentle folding during bulk fermentation preserves air pockets and prevents crushing the berries.
- Accurate measurement with a kitchen scale ensures consistent results and proper dough hydration.
- Scoring guides oven spring and creates an attractive, professional-looking loaf.
- Bread is versatile—perfect for breakfast, snacks, or paired with sweet or savory toppings.
