$60 Rye Bread Recipe

There is a $60 loaf of rye bread in New York City right now (Sep. 2026). And of course, as soon as I heard about it, I wanted to bake rye bread.

Yes. Sixty dollars for one loaf of bread.

A new bakery called Rye opened in SoHo by Austrian baker Martin Auer, and its signature loaf is a large, approximately 1.5-kilogram rye sourdough that sells for $60.

Naturally, the internet has a lot to say about a $60 loaf of bread.

But as a bread baker, the price wasn’t actually the part that interested me most. I was excited to see rye bread getting this much attention.

Rye is one of those grains that I think deserves so much more appreciation. It behaves completely differently from wheat. It has its own fermentation requirements, its own texture and flavor, and when handled properly, it makes some of the most deeply flavored and satisfying bread.

So instead of flying to New York and spending $60 on a loaf, I decided to make a beautiful rye bread at home.

And for this experiment, I went back to one of the classics.

The Rye Bread Recipe I Used

The bread I’m making here is based on Jeffrey Hamelman’s Three-Stage 80 Percent Sourdough Rye from his book Bread: A Baker’s Book of Techniques and Recipes.

This isn’t the exact same bread being sold for $60 in New York. The New York loaf is described as a 100% rye bread, while this formula uses 80% rye flour and 20% high-gluten wheat flour.

But I love this formula because it uses a fascinating traditional three-stage rye sourdough process.

Instead of feeding your starter once and mixing the final dough, you build the rye sourdough through three separate stages, changing the hydration, temperature and fermentation time along the way.

It sounds complicated.

It really isn’t.

Most of the work is simply mixing flour and water and waiting. But each stage has a purpose, and together they build the acidity, fermentation power and flavor that rye bread needs.

Why Three Stages?

If you’ve only baked wheat sourdough, rye can feel like an entirely different world.

With wheat bread, we’re constantly talking about gluten development: windowpane, strength, folds, elasticity and building tension.

With high-percentage rye bread, that’s not the goal.

Rye doesn’t develop the same strong gluten network as wheat. Instead, acidity plays a particularly important role in rye bread, helping control the activity of enzymes that can otherwise break down the starch structure responsible for setting the crumb.

That’s one reason traditional rye baking puts so much attention on the sourdough itself.

In this recipe, the sourdough is developed through three stages with different hydrations, temperatures and fermentation times. Each stage creates different conditions for the microorganisms in the starter before everything finally comes together in the dough.

So consider this recipe a little rye-baking lesson as much as a loaf of bread.

Three-Stage 80% Rye Sourdough

Adapted from Jeffrey Hamelman’s Three-Stage 80 Percent Sourdough Rye in Bread: A Baker’s Book of Techniques and Recipes.

This formula makes approximately 1.8 kg of dough, enough for one very large loaf or two smaller loaves.

Stage 1: Freshening

Ingredients

10 g dark rye flour

20 g water

5 g mature sourdough starter

Total: 35 g

Mix the mature starter with the water, then add the rye flour and mix until completely combined.

Leave to ferment for approximately 5–6 hours at 77–79°F (25–26°C).

This first build is tiny and quite wet. Think of it as waking up the sourdough and preparing it for the larger builds that follow.

Ingredients

All 24 g from Stage 1

100 g dark rye flour

76 g water

Total: 200 g

Mix everything thoroughly.

You’ll immediately notice that this build is much firmer than the first one. That’s intentional.

Leave to ferment for approximately 15–24 hours at 73–80°F (23–27°C).

Temperature matters here. At the cooler end of the range, fermentation can take longer. At a warmer temperature, it will progress more quickly.

And don’t expect your rye sourdough to look exactly like a bubbly wheat starter. Rye has its own texture and fermentation cues.

Stage 3: Full Sour

Ingredients

All 200 g from Stage 2

270 g dark rye flour

270 g water

Total: 740 g

Mix everything thoroughly and leave to ferment for approximately 3–4 hours at 86°F (30°C).

You’ll notice another big change here. After the relatively firm second build, we’re adding considerably more water and creating a much softer sour.

At the end of this stage, you’ll have approximately 740 g of fully mature rye sourdough ready for the final dough.

Yes, 740 grams of sourdough.

This is serious rye bread.

Final Dough

Ingredients

422 g dark rye flour

200 g bread flour

450g water ( original formula called for 422, but I added little more of water)

18 g baking salt

740 g fully mature three-stage rye sourdough

3 g instant dry yeast, optional

Total dough weight: approximately 1,805 g

The instant yeast is optional.

If you use it, the bulk fermentation and final proof will be considerably shorter. If you want to make the bread entirely naturally leavened, simply leave it out and give the dough additional fermentation time.

Mixing the Dough

Add the water, mature rye sourdough, rye flour, high-gluten bread flour, salt and optional instant yeast to the bowl of your mixer.

Mix for approximately 4 minutes on first speed, followed by another 1–1½ minutes on second speed.

And here’s where wheat bakers need to completely change their expectations.

This dough is sticky.

Don’t start adding flour because you’re waiting for it to pull beautifully away from the sides of the bowl. You’re not looking for the smooth, elastic dough that you would expect from a white sourdough loaf.

You’re working with 80% rye.

There will be no beautiful windowpane and no dough wrapping around the hook.

Embrace the sticky dough.

Aim for a final dough temperature of approximately 82–84°F (28–29°C).

Bulk Fermentation

Bulk fermentation is quite short because so much of the flour has already gone through the three-stage sourdough process.

If using the optional instant yeast: bulk ferment for approximately 10–20 minutes.

If making the bread with sourdough only: allow approximately 30–40 minutes.

You’re not waiting for the dramatic increase in volume that you might expect from a wheat sourdough during bulk fermentation.

This dough moves quickly, especially when kept warm.

Shaping

Generously dust your work surface and the dough with rye or rice flour.

Rye flour makes this sticky dough much easier to handle, but it also serves another important purpose: it helps create that beautiful traditional cracked pattern on the finished loaf.

Gently shape the dough into a round.

Don’t try to build the extreme surface tension that you would with a wheat sourdough boule. High-percentage rye doesn’t have the same gluten structure, and aggressive handling isn’t necessary.

If you want the finished loaf to have that beautiful white, flour-dusted appearance, use plenty of rye flour on the exterior.

Place the shaped loaf into a generously floured proofing basket.

Final Proof

The proofing time depends on whether you’ve added commercial yeast.

If using instant yeast: proof for approximately 1 hour at 82–85°F (28–29°C).

If making the bread with sourdough only: expect approximately 1½ hours.

But please don’t use the clock as your only guide.

Watch the dough.

By the end of the final proof, the loaf should look significantly bigger, but less than doubled in size.

This is an important difference when working with rye. Don’t wait for the dramatic doubling you may associate with other breads.

How to Create That Beautiful Cracked Rye Crust

This might be my favorite part of the entire process.

When the loaf has finished proofing, carefully flip it out of the proofing basket onto a piece of parchment paper.

And then—don’t bake it yet.

Leave the loaf sitting uncovered for approximately 15–20 minutes.

During this short rest, the surface of the dough begins to dry. You’ll start seeing tiny cracks forming through that coating of rye flour.

Those cracks are exactly what we want.

Once the bread hits the heat of the oven and begins to expand, the cracks become even more pronounced, creating that gorgeous rustic pattern that is so recognizable on traditional rye breads.

The amount of rye flour you use during shaping will also affect the final appearance. If you want a more dramatic white-and-dark contrast, be generous with the flour.

And unlike a traditional wheat sourdough boule, you don’t need to score this loaf to create the pattern.

Let the rye bread create its own design.

Every loaf will look a little different.

Baking

Preheat your oven to 480–490°F (250–255°C).

Bake the bread with steam for approximately 10 minutes. After the first 5 minutes, vent the oven briefly to allow some of the excess moisture to escape.

Then lower the oven temperature to approximately 410°F (210°C) and continue baking until the loaf is deeply browned and completely baked through about 1 hour for big loaf or 35-40 min, if you divided the batch in half.

Because this formula makes approximately 1.8 kg of dough, your exact baking time will depend on whether you make one very large loaf or divide the dough into two smaller ones.

Rye bread should have a substantial, deeply colored crust. Don’t be afraid of color here.

And once it comes out of the oven, you’ll have one more challenge.

Don’t cut it.

Wait Before Slicing Your Rye Bread

I know.

You’ve spent all this time building the sourdough, fermenting the dough, proofing it, waiting for those beautiful cracks to develop and finally baking it.

Now I’m telling you to wait again.

But high-percentage rye bread needs it.

Allow the loaf to cool completely. Then wrap it in linen or a clean kitchen towel and leave it for approximately 24 hours before slicing.

The interior of rye bread continues to stabilize after baking. If you cut into a high-percentage rye loaf while it’s still fresh, the crumb can seem sticky or gummy even when the bread has been properly baked.

After that long rest, the crumb slices much more cleanly and the flavor has had time to develop.

This is one of those breads that actually gets better after it sits.

So…Is Homemade Rye Bread Worth $60?

That’s probably the question everyone is going to ask me.

And to be clear, the viral $60 New York rye bread and the bread I’m making here are not the same recipe. The New York loaf is described as a 100% rye bread, while Jeffrey Hamelman’s formula uses 80% rye and 20% high-gluten wheat flour.

But the whole story made me think about something I talk about all the time: the value of handmade bread isn’t just the cost of the ingredients.

Look at what went into this loaf.

Three separate sourdough builds. Different temperatures. Different hydrations. Hours of fermentation. Mixing and shaping. Careful proofing. Baking. And then another full day of waiting before the bread is even ready to slice.

The actual ingredients couldn’t be simpler.

Flour. Water. Salt. Sourdough.

But simple ingredients don’t necessarily mean a simple process.

And that’s exactly what I love about bread.

You can take flour and water and, by changing nothing more than time, temperature, hydration and fermentation, create something completely different.

Rye bread demonstrates this better than almost anything else.

It doesn’t behave like wheat. You can’t judge it using exactly the same rules. You can’t chase gluten development or wait for the same dramatic rise. You have to understand acidity, temperature, fermentation and the characteristics of the grain itself.

And then there is that crust.

A little rye flour and 15–20 minutes of drying before baking transform the surface into this beautiful network of cracks without scoring a single line.

That’s the magic of rye.

Would I normally spend $60 on a loaf of bread?

That’s another conversation.

But will I happily spend three days making one because a $60 loaf in New York got everyone talking about rye bread? – Absolutely! And now you can make one at home too.

Frequently Asked Questions

Why is this called the $60 Rye Bread?

The inspiration came from the viral $60 rye bread being sold at Rye bakery in New York City. This is not the bakery’s recipe. My version is based on Jeffrey Hamelman’s Three-Stage 80 Percent Sourdough Rye from his book Bread: A Baker’s Book of Techniques and Recipes. I thought all the attention around the $60 loaf was the perfect excuse to make a serious rye bread at home.

Is this the same rye bread that sells for $60 in New York?

No. The viral New York loaf is described as a 100% rye bread. This recipe contains 80% rye flour and 20% high-gluten wheat flour and uses a traditional three-stage sourdough method.

Why does this rye bread need three sourdough builds?

Each stage uses a different combination of hydration, temperature and fermentation time. The process develops the sourdough gradually and builds the acidity and fermentation activity needed for a high-percentage rye bread. It also creates the characteristic deep flavor of traditional rye.

Why is acidity so important in rye bread?

Rye behaves very differently from wheat. Its crumb structure relies heavily on starches rather than a strong gluten network. Proper acidity helps control rye’s starch-degrading enzymes during baking, allowing the crumb to set properly instead of becoming overly sticky or gummy.

Do I have to add the instant yeast?

No. The 3 g instant yeast is optional. It speeds up the process and makes the fermentation times more predictable, but you can make this bread entirely with sourdough.

If using yeast, bulk fermentation takes approximately 10–20 minutes, followed by about 1 hour of final proofing.

Without yeast, allow approximately 30–40 minutes for bulk fermentation and around 1½ hours for the final proof, or until the loaf is significantly larger but still less than doubled.

Why is my rye dough so sticky?

That’s completely normal. This dough contains 80% rye flour and will not behave like wheat sourdough. Don’t continue adding flour trying to make it smooth, elastic or non-sticky. You won’t get the same gluten development or windowpane you would expect from wheat dough.

Wet hands and a generous dusting of rye flour make handling much easier.

How do I know when the final proof is finished?

Look for a significant increase in volume, but don’t wait for the loaf to double. With rye bread, watching the dough is more reliable than following an exact proofing time because starter strength and dough temperature can change the timing.

How do I get the beautiful cracked crust?

Generously coat the loaf with rye flour during shaping and proof it in a floured basket.

When the final proof is complete, flip the loaf onto parchment paper and leave it uncovered for 15–20 minutes before baking. The surface will begin to dry and develop small cracks. Those cracks expand in the oven, creating the beautiful rustic pattern associated with traditional rye bread.

Do I need to score this rye bread?

No. For this style of loaf, I prefer to let the surface crack naturally. The rye flour and short uncovered rest before baking create the pattern, so there’s no need for traditional sourdough scoring.

Can I make one large loaf instead of two?

Yes. The complete formula makes approximately 1.8 kg of dough, so you can make one very large loaf or divide it into two smaller ones. Keep in mind that a large loaf will require a longer bake.

Why do I have to wait 24 hours before slicing?

This is especially important with high-percentage rye bread. The crumb continues to set and stabilize for many hours after the loaf leaves the oven. Cutting it too soon can give you a sticky or gummy crumb even when the bread is properly baked.

Allow it to cool completely, wrap it in linen or a clean kitchen towel, and ideally wait about 24 hours before slicing.

How should I store rye bread?

Once completely cooled, keep the loaf wrapped in linen, a clean kitchen towel or another breathable bread wrap. Rye bread keeps exceptionally well, and its flavor and texture can actually improve during the first day or two after baking.

What does this bread taste like?

Expect a deeply aromatic, slightly tangy rye flavor with a substantial crust and moist, close-textured crumb. Despite the high percentage of rye, the 20% wheat flour makes this loaf a little lighter than a 100% rye bread.

Can I make this recipe if I’m new to rye bread?

Absolutely, but forget some of the visual cues you’ve learned from wheat sourdough. Don’t look for a windowpane, don’t expect a strong gluten structure, don’t wait for the dough to double, and don’t be afraid of sticky dough. Rye plays by different rules—and that’s exactly what makes this recipe such a good introduction to traditional rye baking.

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