Sourdough Rye Challah

Sourdough Rye Challah


Contains Gluten

I found the basic recipe at and have adapted it. These notes are just to remind me how I make it. Please see the original recipe on the blog for all instructions, credit, referral links, photos, etc.


Freshen up the sourdough starter.

Thursday afternoon or evening:

Make the Levain.

  • 60 grams (¼ cup) sourdough starter
  • 1/3 cup (80 grams) warm water
  • 1 cup (135 grams) flour: half whole wheat and half white

Cover tight and let sit overnight 8-12 hours.

Friday Morning

Make the dough.

Dough Ingredients:

  • 2 tsp salt
  • ¼ cup (55 grams) vegetable oil
  • ¼ cup honey or molasses or combination
  • ¼ cup (60 grams) warm water
  • 1 cup rye flour
  • 4 large eggs (3 in dough, 1 for glaze)
  • about 2 cups white flour, or whatever dough needs
  • The levain
  • 2 Tablespoons caraway seeds

Place dough in a clean oiled bowl and cover with plastic wrap.

Continue 2 hours later:

  1. Line baking sheet.
  2. Take challah, braid, cover loosely with plastic wrap.
  3. Let rise maybe about 5 hours. It will be fully proofed when you can gently dent it with your knuckle and the dough springs back.

Continue after dough has risen:

  1. Arrange the oven racks so you have one in the upper third of your oven, with nothing above it.
  2. Preheat your oven to 350°F and let it get nice and hot – at least 15-20 minutes before baking.
  3. In a small bowl, beat the remaining egg with a pinch of salt.
  4. Brush the egg glaze over the loaf.
  5. If desired, sprinkle with seeds (poppy? sesame? caraway?).
  6. Bake for 35 to 40 minutes, or until well browned. After the first 20 minutes of baking, rotate the baking sheet in the oven to promote even browning. If the bread is browning too fast, tent it with foil.

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