if you’re looking for a soft, flavorful sourdough rye sandwich bread with all the earthy goodness of rye, you’ve come to the right place. this sourdough rye sandwich bread is enriched with clabbered raw milk for a tender crumb and enhanced flavor that makes it perfect for sandwiches, toast, or simply slathering with butter.
this recipe has quickly become a favorite in my kitchen. i’ve made it several times now, and each time, the loaf has come out perfectly soft and incredibly delicious. the clabbered raw milk adds a subtle tanginess that complements the rye beautifully, making this bread both wholesome and indulgent.
why clabbered raw milk?
if you’re new to sourdough baking or need to refresh your starter, check out my guide on how to make a sourdough starter to get started. it’s the foundation of this delicious bread recipe!
clabbered raw milk is raw milk that has naturally soured and thickened due to beneficial bacteria. it’s a traditional ingredient that not only enhances the flavor of your bread but also boosts its nutritional value. using clabbered milk in this recipe brings a slight tang to the loaf, making it unique and irresistibly good.
if you don’t have clabbered milk, you can substitute it with plain raw milk or even buttermilk, but i highly recommend trying the clabbered version for its depth of flavor.
ingredients for sourdough rye sandwich loaf
for the dough:
- 150g active sourdough starter (bubbly and fed 4-6 hours prior)
- 200g clabbered raw milk (or plain raw milk, slightly warm–warmed to about 90°F/32°C)
- 50g water (adjust for hydration as needed)
- 250g bread flour
- 150g freshly milled rye
- 30g honey or molasses (optional for sweetness)
- 30g unsalted butter, softened (or olive oil for dairy-free)
- 7g salt
step-by-step instructions
1. mix the dough in a large mixing bowl or the bowl of your stand mixer, combine the sourdough starter, clabbered raw milk, water, honey (if using), bread flour, rye flour, and salt. mix until all the ingredients are well combined and form a shaggy dough. cover the bowl and let the dough rest for 30 minutes (autolyse).
2. knead the dough after the autolyse, add the softened butter to the dough. using a stand mixer with a dough hook attachment, knead the dough on medium speed for 5-7 minutes, or until the butter is fully incorporated and the dough is smooth and elastic. the dough should feel slightly sticky but manageable.
3. rest the dough cover the bowl with a damp cloth or plastic wrap and let the dough rest for 1 hour at room temperature to relax the gluten and allow fermentation to begin.
4. shape the dough lightly flour your work surface and turn the dough out. shape it into a rectangle, then roll it tightly into a log. place the dough, seam-side down, into a greased or parchment-lined bread tin.
5. proof the dough cover the tin with a damp cloth or plastic wrap. let it proof at room temperature for 2-3 hours, or until the dough rises just above the rim of the tin. for convenience and enhanced flavor, you can proof it in the refrigerator overnight (8-12 hours).
6. bake the bread preheat your oven to 450°f (230°c). bake the loaf for 10 minutes at 450°f to encourage oven spring, then reduce the temperature to 400°f (200°c) and bake for an additional 25-30 minutes, or until the crust is golden brown.
7. cool and slice immediately remove the bread from the tin and place it on a wire rack to cool. let the loaf cool completely before slicing to avoid a gummy texture.
tips for success
- active sourdough starter: make sure your starter is bubbly and fed for the best rise and flavor.
- clabbered milk substitution: if you’re out of clabbered milk, raw milk or buttermilk will work just fine.
- hydration adjustments: rye flour absorbs water differently, so feel free to adjust the water by small amounts if the dough feels too dry or too wet.
why this sourdough rye sandwich loaf is perfect for your kitchen
this sourdough rye sandwich bread is incredibly versatile. it’s perfect for sandwiches, grilled cheese, or even as a side to hearty soups and stews. the combination of rye flour and clabbered raw milk makes it both nutritious and delicious, with a soft crumb that’s hard to resist.
this recipe is also a great way to showcase traditional ingredients like clabbered milk and rye flour, connecting you to the time-honored traditions of sourdough baking.
