Dark Seeded Rye Sourdough Bread – Easy Overnight Recipe

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Dark seeded rye sourdough bread is one of my all-time favourite loaves. The combination of rye flour with a medley of grains and seeds—from pumpkin and sunflower to millet and oats—gives this dark seeded rye sourdough bread a hearty texture and rich flavour. A touch of honey is added to balance out the natural bitterness of the rye flour, resulting in a well-rounded loaf that’s pairs well with any meal. Each slice offers a satisfying crunch and a depth of flavour that makes this bread truly stand out.

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I’ve experimented a lot with this loaf—mixing in different seeds, adding molasses, trying cocoa powder, and even over-fermenting it, which led to a very sour, sometimes bitter flavour.

The final version keeps things simple: a hearty blend of seeds, a straightforward flour mix, just a touch of sweetness, and no fuss. This loaf is perfect for breakfast, as a snack with liverwurst or a generous spread of butter, or dipped into a warm soup.

This loaf is designed for those who want a low-maintenance, low-gluten, high-fibre sourdough. It’s an easy overnight method and will last all week without going stale. The best way to enjoy it is in thin slices, making it a versatile and delicious addition to any meal.

Why You’ll Love This Loaf

1. Packed with Seeds: From sunflower to pumpkin seeds, this loaf is filled with crunchy, nutty goodness that adds texture and nutritional value. Every slice is bursting with a blend of healthy fats and fibre.
2. Full of Flavour: The rich taste of rye combined with the seeds and a touch of honey creates a deep, earthy flavour profile. It’s not too bitter, just perfectly balanced with the right amount of sweetness.
3. Nutrient-Rich: Rye flour is high in fibre and packed with essential minerals, while the seeds provide healthy fats, protein, and antioxidants, making this bread a superfood.
4. Versatile: Whether you’re enjoying it with breakfast, smothering it with butter or pairing it with liverwurst, this bread complements almost anything. It’s also perfect for dipping in soups!
5. Simple & Low-Maintenance: The no-knead method makes it a breeze to prepare. Mix the ingredients, let it rest overnight, and bake it in the morning with minimal effort.
6. Long-Lasting Freshness: This bread stays fresh all week long without going stale, making it a great addition to your meal prep routine.
7. Easily Digestible: Thanks to the long fermentation process, this sourdough rye bread is easier on the stomach and packed with beneficial probiotics.

Where Does Seeded Dark Rye Sourdough Come From?

Dark and seedy rye bread has deep roots in Germany, Poland, and Russia, where it’s traditionally crafted using whole dark rye flour, a mix of seeds, and often caraway seeds for added flavour. Rye flour has been a staple in these countries for centuries, as it thrives in the colder climates of Eastern and Northern Europe.

In these regions, this hearty, flavourful bread is often paired with strong, aged cheeses, cured meats, butter, or a generous smear of liverwurst. The dense, slightly tangy bread complements the rich and savoury toppings, making it a classic choice for everyday meals or hearty sandwiches.

What is Rye?

Rye is a type of cereal grain that is closely related to wheat and barley. It is known for its hardiness, growing well in cooler climates and on poorer soils where other grains may struggle.

Rye has been cultivated for thousands of years, particularly in northern Europe and parts of Asia. It is most commonly used in the production of rye bread, whiskey, or animal feed.

Rye flour is made by grinding the whole rye kernel, which includes the bran, germ, and endosperm. Rye flour is typically darker and denser than wheat flour, and its lower gluten content results in denser, more compact loaves. Rye flour also has a higher water absorption rate, which helps create a moist and hearty texture in bread.

Benefits of Rye Bread

Rye flour is rich in fibre, protein, and flavour while being naturally lower in gluten. As an ancient grain, it has maintained steady popularity, likely due to the irresistible tradition of rye breads that have stood the test of time.

Beyond its deep, earthy taste, rye is packed with B vitamins, magnesium, iron, and antioxidants, making it a nutrient-dense choice. When fermented with sourdough, its phytic acid content decreases, enhancing mineral absorption and making it easier to digest. The fermentation process also develops its complex flavours, creating a loaf with a satisfying chew and rich aroma.

Whether enjoyed as a dense, traditional dark bread or a lighter mixed-flour variation, sourdough rye is a perfect blend of flavour, nutrition, and gut-friendly benefits.

Is Rye Flour Gluten-free?

No, it is not! It is lower in gluten than modern wheat but is not suitable for celiacs.

Where to source freshly milled rye flour?

If you’re living in a city, you can mostly likely find a bakery or fancy grocery store that sells fresh-milled flour. You can also buy rye flour online.

If you’re living in the country and you can source whole-grains, you may want to consider milling your own flour. You can start without making a large investment by using a powerful coffee grinder or blender that you already own. A step up would be purchasing a KitchenAid grain mill attachment.

If you’re really enjoying working with fresh-milled whole-grains and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use almost everyday and love both for its beauty and practicality.

Get your Harvest NutriMill when you’re ready to invest using this link and my discount code BRONSBREAD20 at checkout to get $20 off your order!

Sourdough Starter

If you’re here, I’m assuming you have a sourdough starter and generally know how to use it. It is beyond the scope of this post to teach you how to create and maintain a sourdough starter.

However, if you don’t already have a starter and you want to make one and learn how to maintain it, sign-up down below and get yourself a free e-book guide. There, you’ll learn how to create your own sourdough starter with just flour, water, warmth, and time.

Once you have an established sourdough starter and you know how to identify when it’s active or needs a fresh feeding, you’re pretty much good to go. It doesn’t matter much whether its thin, batter-like, or stiff, a healthy starter will make healthy bread.

Already have a sourdough starter? Learn more about it here in my Ultimate Guide to Understanding your Sourdough Starter.

Do I need a rye sourdough starter to make seeded dark rye sourdough bread?

No, you don’t. You can use whatever starter you have on hand. I use my all-purpose starter for all the bread I make. I’m sure there is some benefit to having a whole grain starter or a blend but I honestly couldn’t be bothered. All-purpose flour is cheap, accessible, consistent, and versatile so that’s what I use.

All About Seeds

I love a hearty blend of seeds in my bread, adding both texture and nutrition. In this loaf, I used a mix of pumpkin seeds, sunflower seeds, oats, millet, flax, and caraway (if you like a hint of spice and depth).

Each seed brings something special—pumpkin and sunflower add crunch, oats and millet contribute a wholesome chew, flax boosts omega-3s, and caraway gives that classic rye flavour. The result? A richly textured, nutrient-dense loaf that’s as satisfying as it is flavourful.

Are whole or crushed seeds best for dark rye bread?

Both whole and crushed seeds work well in dark rye bread, but I prefer crushed seeds. Crushing them evenly distributes their flavour and texture throughout the loaf, ensuring every bite is packed with nuttiness.

It also helps the seeds hydrate better, making the dough easier to work with and preventing dry spots. Plus, a loaf with crushed seeds holds together more smoothly when sliced, avoiding the crumbling that can sometimes happen with whole seeds. If you like a bit of crunch, you can always sprinkle some whole seeds on top for extra texture!

Serving Suggestions

This seeded dark rye sourdough is incredibly flavourful and pairs well with a variety of toppings.

Enjoy it dipped in a warm, hearty beef soup with a generous spread of butter for a comforting meal. It also shines when served with your favourite cheese, cured meats, or a nutrient-dense liver pâté.

The deep, earthy flavours of rye complement tangy cheeses, smoky meats, and rich spreads beautifully. For a simple yet satisfying option, try it toasted with butter and a drizzle of honey or a smear of mustard for a savoury twist.

Best Toppings for Dark Rye Sourdough

Classic Nordic Style – Smørrebrød (open-faced sandwich with smoked salmon, cream cheese & dill).
Rustic Breakfast – Toasted with butter, soft-boiled eggs, and sauerkraut.
Savoury Pairing – Liverwurst with pickles or mustard.
Sweet & Earthy – Honey, nut butter, or dark chocolate spread.

Storage

Dark seedy rye bread is wonderfully resilient and stays delicious for days. You can store it wrapped loosely in a clean cloth on the counter or placed in a breathable cloth bag.

Because this loaf is moist and dense, it needs airflow to prevent mold. Stored this way, it will stay tasty and fresh for up to a week.

If you need to keep it longer, it freezes beautifully—just slice first, freeze, and toast as needed!

What You’ll Need

You won’t need anything fancy for this loaf.

Materials

Medium-size bowl – For mixing the ingredients.

Wooden spoon – Ideal for stirring the dense rye dough.

Bread pan(8” x 4” or taller, longer loaf pan if available) – A taller pan helps the rye loaf develop a nice shape.

Bowl cover – I prefer reusable bowl covers, but a simple cloth works just as well to keep the dough protected while it ferments.

Ingredients

Rye Flour – Whole grain and freshly milled is ideal for maximum flavour and nutrition, but any rye flour will work.

Whole Wheat Flour – Adds depth of flavour and a slightly lighter texture to balance the density of rye.

Water – Any drinkable water is great, but filtered water is best for a clean fermentation.

Honey – The local-est honey you can find enhances flavour and helps with fermentation.

Sourdough Starter – A mature, active starter to give the bread its classic tang and structure.

Pumpkin Seeds – Adds crunch and a subtle nutty flavour.

Sunflower Seeds – Contributes a mild, toasty flavour and extra texture.

Millet – Gives a slight crunch and a hearty feel to the loaf.

Oats – Softens the texture and adds a wholesome chewiness.

Flax Seeds – Helps bind the dough while boosting omega-3s and fibre.

Caraway Seeds (optional) – For that classic German rye bread flavour.

Salt – Essential for balancing flavours and strengthening the dough structure.

How To Make Seeded Dark Rye Sourdough Bread

Mix the wet ingredients: In a medium mixing bowl, combine the water, sourdough starter, and honey. Stir until fully dissolved.

Prepare the seeds: Measure out your pumpkin seeds, sunflower seeds, millet, oats, and flax in a separate bowl. You can use them whole for convenience or crush them in a food processor—I prefer crushing them for better hydration and even distribution in the dough.

Combine dry ingredients: Add the rye flour, whole wheat flour, prepared seeds, and salt to the wet mixture. Stir until a thick, batter-like dough forms. No need to knead—just mix until well incorporated.

First rise (bulk fermentation): Cover the bowl and let the dough rest overnight or for about 12 hours at room temperature. It should expand and become slightly puffy.

Prepare the pan: After the first rise, line a bread pan with parchment paper or grease it well with butter and flour.

Shape and proof: Transfer the soft, batter-like dough into the prepared loaf pan. Smooth the surface and lightly dust with rye flour. Cover and let it rest for another 1-2 hours until it has risen slightly.

Preheat the oven: When the dough is nearly ready, preheat the oven to 450°F (230°C).

Bake: Once preheated, place the loaf in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 60-75 minutes until deep brown and firm.

Cool completely: Remove the bread from the oven and carefully take it out of the pan. Place it on a cooling rack and let it rest for 12-24 hours to fully cool and set before slicing.

Enjoy! – Slice and serve with a generous amount of butter or your favourite toppings.

Notes

High heat for a better rise: Placing your loaf into a hot oven (450°F) and then immediately lowering the temperature encourages a quick initial rise, helping the dense rye dough develop better structure.

Patience is key: This is a wet dough and naturally a moist loaf, so it needs plenty of time to set properly after baking. Let it cool for at least 12-24 hours before slicing to prevent an unpleasant gumminess. Cutting too soon will trap excess moisture inside, affecting both texture and flavour.

Seeded Dark Rye Sourdough Bread

Bronwyn Case

Seeded dark rye sourdough bread is one of my all-time favourite loaves. The combination of rye flour with a medley of grains and seeds—from pumpkin and sunflower to millet and oats—gives this bread a hearty texture and rich flavour. A touch of honey is added to balance out the natural bitterness of the rye flour, resulting in a well-rounded loaf that’s pairs well with any meal. Each slice offers a satisfying crunch and a depth of flavour that makes this bread truly stand out.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Servings 1 loaf

Ingredients

 

• 1⅔ cups Rye Flour 200
• ¾ cup Whole Wheat Flour 100g
• 1¾ cups Water 400g
• 1/4 cup Sourdough Starter 50g
• 1/4 cup Sunflower Seeds
• 1/4 cup Pumpkin
• 1/4 cup Oats
• 1/4 cup Millet
• 1/4 cup Flax
• 2 tbsp Honey 25g
• 2 tsp Salt 10g
• 1 tsp Caraway Seeds optional

Instructions

 

• Mix the wet ingredients: In a medium mixing bowl, combine the water, sourdough starter, and honey. Stir until fully dissolved.
• Prepare the seeds: Measure out your pumpkin seeds, sunflower seeds, millet, oats, and flax in a separate bowl. You can use them whole for convenience or crush them in a food processor—I prefer crushing them for better hydration and even distribution in the dough.
• Combine dry ingredients: Add the rye flour, whole wheat flour, prepared seeds, and salt to the wet mixture. Stir until a thick, batter-like dough forms. No need to knead—just mix until well incorporated.
• First rise (bulk fermentation): Cover the bowl and let the dough rest overnight or for about 12 hours at room temperature. It should expand and become slightly puffy.
• Prepare the pan: After the first rise, line a bread pan with parchment paper or grease it well with butter and flour.
• Shape and proof: Transfer the soft, batter-like dough into the prepared loaf pan. Smooth the surface and lightly dust with rye flour. Cover and let it rest for another 1-2 hours until it has risen slightly.
• Preheat the oven: When the dough is nearly ready, preheat the oven to 450°F (230°C).
• Bake: Once preheated, place the loaf in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 60-75 minutes until deep brown and firm.
• Cool completely: Remove the bread from the oven and carefully take it out of the pan. Place it on a cooling rack and let it rest for 12-24 hours to fully cool and set before slicing.
• Enjoy!: Slice and serve with a generous amount of butter or your favourite toppings.

Notes

High heat for a better rise: Placing your loaf into a hot oven (450°F) and then immediately lowering the temperature encourages a quick initial rise, helping the dense rye dough develop better structure.

Patience is key: This is a wet dough and naturally a moist loaf, so it needs plenty of time to set properly after baking. Let it cool for at least 12-24 hours before slicing to prevent an unpleasant gumminess. Cutting too soon will trap excess moisture inside, affecting both texture and flavour.

FAQ’s & Troubleshooting

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