If you love rustic, flavorful bread with a touch of tang, this Swiss-Style Rye Sourdough Bread is for you. Made with Ruchmehl and sourdough discard, it’s a naturally fermented loaf that delivers a perfect balance of crusty exterior and moist crumb.
Ruchmehl is a high-extraction Swiss wheat flour prized for its high protein and mineral content, giving the bread a deep, rich flavor and strong structure. Paired with rye flour, it creates a loaf with a pleasant sour note, chewy crumb, and beautifully dark crust. Naturally fermented and easy to make at home, this bread brings authentic Swiss tradition and wholesome artisan taste straight to your kitchen.
Unlike recipes that rely on a fully active levain, this version makes excellent use of your sourdough discard, adding depth of flavor while keeping the process approachable for home bakers.
Tools & Equipment
- Banneton
- Bench scraper
- Digital thermometer
- Dutch oven
- Kitchen towel or plastic wrap
- Large bowl with lid
- Parchment paper
- Silicone spatula
- Scoring knife or razor blade
- Wire rack
Recipe Tips
If you don’t have Ruchmehl at home: Mix 80% strong bread flour with 20% whole wheat flour to achieve a similar flavor and texture. You can also use German Type 1050 or French Type 110 flour, adjusting the water slightly if the dough feels too dry or too wet.
Mind the dough consistency: Ruchmehl absorbs slightly more water than standard bread flour. Adjust hydration if needed – the dough should feel tacky but not overly sticky.
Flavor improves with time: This bread develops even better taste after resting for 12–24 hours post-bake, as the rye notes mellow and deepen.
Ingredients You Need for Swiss-Style Rye Sourdough Bread
- Ruchmehl provides the main structure and body of the dough, contributing to a balanced flavor and a slightly darker, more aromatic crumb.
- Rye flour adds depth of flavor, enhances moisture retention, and supports fermentation activity for a more complex taste.
- Water hydrates the flours, activates gluten development, and allows the dough to form its proper texture and elasticity.
- Sourdough Discard adds a mild tangy flavor and enhances the bread’s complexity, while also contributing some natural yeast and bacteria for gentle fermentation. It enriches the dough’s aroma and color.
- Salt strengthens the gluten network, balances flavor, and regulates the activity of the sourdough culture during fermentation.
Directions – How to Make Swiss-Style Rye Sourdough Bread
Autolyse
In a large bowl, pour 300g of warm water (27–28°C / 80–82°F) and add the sourdough discard. Mix gently with a silicone spatula. Add the Ruchmehl and rye flour, mixing first with the spatula and then with your hands until no dry bits remain. Cover the bowl and let the dough rest for 45 minutes.
Add the salt and the remaining 40g water, then knead gently for 3–4 minutes until combined. Cover the dough and let it rest at 25–27°C / 77–80°F for about 30 minutes.
Bulk Fermentation
Perform 4 sets of stretch and folds every 30 minutes during the first 2 hours. With wet hands, lift and fold one edge of the dough over itself, rotating the bowl each time.
After the final fold, let the dough rest undisturbed until it has risen about 50% in volume and feels light and puffy. Around the 3rd hour, you should see a billowy, aerated texture. After 3–4 hours, leave the dough untouched until fermentation is complete.
Pre-Shaping
Use a bench scraper to transfer the dough onto a lightly floured surface. Dust the top lightly with flour and flip it over so the floured side is now underneath. Fold the dough over itself to create tension on the surface. Shape it into a loose round using your hands and bench scraper, creating a smooth surface. Cover and let rest for 30 minutes.
Shaping
Lightly flour the top of the dough, then flip it so the floured side faces down. Stretch and fold each side toward the center – bottom to middle, right over center, left over that and top to middle. Roll the dough away from you so the smooth side faces up and seams are underneath. Cup your hands around the loaf and gently pull it toward you to tighten surface tension. Let it rest for 1 minute.
Proofing
Mix rice flour and Ruchmehl (50/50) and dust your banneton well. Place the loaf in the banneton seam-side up and cover with plastic wrap or a kitchen towel. Choose your proofing method:
- Same-day bake: Proof at 25–27°C / 77–80°F for 2–4 hours for a milder flavor.
- Overnight cold proof: Chill in the fridge for up to 12 hours for deeper flavor and a slightly tangier profile.
Baking
Place a Dutch oven with its lid inside the oven and preheat to 260°C / 500°F for at least 30 minutes. If the dough was refrigerated, take it out now. Dust the top with flour and gently flip it onto parchment paper.
Score the loaf with a sharp blade – this controls how the bread expands in the oven. Carefully place the loaf (with parchment) into the hot Dutch oven. Lower the oven temperature to 230°C / 450°F and bake 20 minutes covered.
Remove the lid and bake for another 20–25 minutes, until the crust is deep golden brown and the core temperature reaches 95°C / 200°F. Transfer the bread to a wire rack and let it cool completely before slicing. The bread should sound hollow when tapped on the bottom.
Storing and Freezing Instructions
Storing: Once completely cooled, store the bread at room temperature in a paper bag or wrapped in a clean kitchen towel to keep the crust crisp and the crumb moist. Avoid sealing it in plastic, as this traps moisture and softens the crust. The bread will stay fresh for about 2–3 days.
Freezing: For longer storage, slice the cooled loaf and place the slices in a ziplock bag or airtight container. Remove as much air as possible before sealing. Frozen bread keeps well for up to 3 months without losing much flavor or texture.
Thawing: To thaw, take out only the slices you need and let them sit at room temperature for 30–60 minutes. For a fresher taste, reheat the thawed slices briefly in a toaster or warm oven at 180°C / 350°F for 5–10 minutes to restore their crispness.
My Summary for Swiss-Style Rye Sourdough Bread
Taste: This Swiss-style rye sourdough has a deep, hearty flavor with subtle nutty and earthy notes from the combination of Ruchmehl and rye flour. The sourdough discard adds a gentle tang without overpowering the natural sweetness of the wheat. Each slice offers a balanced mix of mild acidity and rich grain complexity, making it perfect for both savory and sweet toppings.
Texture: The crust bakes up beautifully caramelized and crisp, while the crumb inside is soft, moist, and slightly chewy with an even, open structure.
How Long It Takes to Make Swiss-Style Rye Sourdough Bread: A Step-by-Step Timeline
- Mixing, Kneading & Autolyse: 1 hour
- Bulk Fermentation: 4–5 hours at 24°C / 75°F
- Pre-shaping & Bench Rest: 30 minutes
- Final Shaping: 10 minutes
- Proofing: Overnight 8–12 hours in the fridge or 2–4 hours at 25–27°C / 77–80°F.
- Baking: 45 minutes total
- Cooling: 1–2 hours
Time Estimate
- Active prep time: 1.5–2 hours, mixing, folding, shaping, baking
- Inactive time: 8–14 hours, autolyse, fermentation, proofing, cooling
- Total time: 10–16 hours, depending on proofing method (same-day or overnight)
More Recipes to Try
- Country Sourdough Discard Bread
- Pain de Campagne with Sourdough Discard
- Sourdough Discard Crackers
- Sourdough Discard Sandwich Bread
- Whole Wheat & Spelt Sourdough Bread