These Five Grain Sourdough Rye Baguettes are something truly special—nourishing, full of texture, and packed with flavor. A crisp, golden crust gives way to a chewy crumb speckled with hearty grains and seeds. Every slice bursts with taste, thanks to the combination of rye flour, a robust sourdough base, and a variety of grains that add layers of texture and complexity.
The inspiration for this bread came from my original post: Five Grain Sourdough Rye, where the loaves are shaped like batards. For this version, I adjusted the formula and ingredients to create baguettes instead, offering a different eating experience with the same wholesome goodness.
I also proofed the dough in baguette proofing baskets to help maintain their shape during the final rise, resulting in beautifully structured loaves perfect for slicing.
What makes this bread even more satisfying is the slow fermentation process, which not only deepens the flavor but also improves digestibility. Whether you enjoy it simply with butter, topped with cheese, or as the base for a hearty sandwich, these baguettes are as versatile as they are delicious.
In this post, I’ll walk you through how to make these nutrient-packed baguettes, share tips for working with grains, and offer substitution options if you don’t have certain ingredients on hand. Plus, I’ll share how I shaped these loaves into baguettes instead of the traditional batards—for a fun twist that’s perfect for slicing and sharing.
Tips for Working with Grains
Adding whole grains and seeds to bread dough enhances flavor, texture, and nutrition. Here are some helpful tips to get the best results:
Soak Your Grains: Hydrating grains before adding them to the dough prevents them from drawing moisture away during baking. The overnight soaker in this recipe ensures the grains are soft and evenly distributed.
Mind the Texture: If the grains feel too firm after soaking, extend the soaking time. Conversely, if they seem overly mushy, reduce the soak time slightly next time.
Even Distribution: Add soaked grains during the mixing stage to ensure they spread evenly throughout the dough. Folding the dough can also help incorporate them without overmixing.
Watch Hydration Levels: Grains absorb varying amounts of water. Adjust your dough hydration if the dough feels too dry or wet after incorporating the grains into the dough.
Flavor Boost: Toasting grains and seeds before soaking can intensify their flavor, adding an extra layer of nuttiness to the finished loaf.
Substitutes for Rye Chops in the Soaker
If you don’t have rye chops on hand, here are some alternatives you can use in this recipe:
Coarse Cornmeal (a delicious variation!) – Adds a pleasant texture and a hint of sweetness that complements the other grains. Use a 1:1 replacement and adjust hydration if needed, as cornmeal can absorb water quickly.
Steel Cut Oats or Cracked Wheat – Both provide a chewy texture and work well in hearty loaves. Use a 1:1 replacement.
Barley Flakes or Cracked Barley – Brings a mild, nutty flavor and similar texture. Use a 1:1 replacement.
Rye Flakes (if you have a flaker or store-bought flakes) – While I didn’t use rye flakes in this version, they’re a convenient option if you have them. Use a 1:1 replacement by weight.
Coarse Whole Rye Flour (if you only have flour) – Use about 75% of the rye chops by weight, as the flour absorbs more water.
How to Make Rye Chops from Rye Berries
If you have whole rye berries, you can make rye chops with a few different methods:
Coffee Grinder: I found this to be the most effective option. Not all berries were chopped, but the overnight soaker softened them perfectly.
Grain Mill (Coarse Setting): I tried this, but even on the coarsest setting, my mill produced a flour-like texture rather than coarse chops. Your results may vary depending on the mill.
Food Processor: Use short pulses to crack the berries. Check frequently to avoid over-processing.
Rolling Pin Method: Place berries between towels or in a sturdy plastic bag and crush them with a rolling pin. This method takes more effort but works in a pinch.
Five Grain Sourdough Rye Baguettes
- Yield: 2 Baguettes 1x
Description
These Five Grain Sourdough Rye Baguettes are something truly special—nourishing, full of texture, and packed with flavor. A crisp, golden crust gives way to a chewy crumb speckled with hearty grains and seeds.
Ingredients
Rye Sourdough:
- 100 grams (~1 cup) whole-rye flour
- 84 grams (~1/3 cup) water
- 50 grams (3 Tbsp.) mature sourdough culture (active and fed)
Soaker:
- 36 grams (5 Tbsp. + 1 tsp.) flaxseeds
- 36 grams (~5 Tbsp.) rye chops (See notes for other options)
- 30 grams (3 1/2 tablespoons) sunflower seeds
- 30 grams (~1/3 cup) old-fashion oats
- 8 grams (1 1/4 teaspoons) sea salt
- 170 grams (scant 3/4 cup) water, room temperature
Final Dough:
- all of the soaker, above
- all of the sourdough, above
- 150 grams (2/3 cup), water, divided
- 300 grams (2 1/4 cups + 2 Tbsp.) all-purpose flour, plus more for sprinkling
- 0.9 grams (1/4 tsp.) instant yeast
- 10 grams (1 1/2 tsp.) honey
- 1 gram (1/8 tsp.) sea salt
Instructions
Mix the Rye Sourdough: Prepare the sourdough and let it ripen for 14 to 16 hours at 70 degrees F.
Prepare the multigrain soaker: Prepare the soaker at the same time as the rye sourdough and let it rest overnight.
Final Dough:
Add the rye sourdough, soaker, and 100 grams of water in the bowl of a stand mixer. Mix to incorporate. Add the rest of the ingredients (all-purpose flour, instant yeast, 1/8 teaspoon salt, honey) and mix on first speed for 3 minutes. Check the hydration and sprinkle in more flour or water, as needed. The soaker adds moisture so you may need to incorporate additional flour, one tablespoon at a time.
The dough should be moderately loose and somewhat sticky. Mix for another 3 to 4 minutes on second speed. There should be a reasonable amount of gluten development. The desired dough temperature should be 78 degrees F.
Let the dough ferment for 1 to 1 ½ hours with no folds.
Shape into Baguettes:
Divide the dough into two equal portions, and shape them into rough rounds. Place each piece seam side down on a lightly floured work surface. Cover with a kitchen towel and let them rest for 10-15 minutes.
Working with one piece at a time, place the dough seam side up and gently press to degas it. Form into a rough rectangle. Fold the top edge of the rectangle down toward the center. Press firmly along the fold with your fingertips to seal and degas.
Rotate the dough 180° so the bottom edge becomes the top. Fold the new top edge down toward the center, pressing firmly to seal. Fold the top of the dough down a couple of more times and seal it with your fingers or the heel of your hand. This will help to degas and get a tight seal. You should end up with a rough batard-shaped loaf.
Place the dough seam-side down. Using both hands, gently roll the dough into a 15-inch long, even cylinder, starting at the center and working outward. Lightly taper the ends by applying gentle pressure as you roll.
Ensure the seam is sealed tightly, and place the shaped baguettes seam-side up in lined baguette proofing baskets.
Cover the loaves and let them rise until they appear slightly puffy, which should take 1 to 2 hours, depending on the temperature of your kitchen. Warmer environments will shorten the rise time, while cooler conditions may extend it.
Prepare Oven for Baking:
30-45 minutes before you plan to bake, Preheat the oven to 475 degrees F, with a baking stone on the middle rack and a steam pan underneath.
Score and Bake:
Gently remove the risen baguettes from the proofing baskets and place them seam-side down onto a parchment-lined baking sheet.
Score the tops of the baguettes with a bread lame or sharp knife. Holding the lame at a 45-degree angle, make one long slash down the center of each baguette.
Carefully slide the loaves off of the baking sheet (parchment sheet and all) and onto the preheated baking stone. Immediately pour 1 cup of boiling water into the steam pan, and close the door.
Bake the loaves for about 24-28 minutes, or until they are golden brown, rotating the baguettes halfway through the baking cycle for even baking.
Transfer the baguettes to wire racks and allow them to cool for at least 30 minutes before slicing and eating.
Notes
Storing the baguettes: Store any leftover baguette in a paper bag overnight. For longer storage, freeze the loaf and thaw and reheat just before serving.
If you don’t have rye chops, try one of these alternatives:
- Rye flakes (if you have a flaker or store-bought flakes)
- Cracked wheat or bulgur – similar texture & absorption
- Steel-cut oats – slightly softer, but still works well
- Cracked barley or barley flakes – adds a mild, nutty flavor
- Chopped spelt berries – similar to rye chops if you have spelt
- Coarsely ground whole rye flour (use less, about 75% of the rye chops weight)
- Coarsely ground cornmeal – adds a pleasant texture & a hint of sweetness
- Category: Baguette, Rye, Multigrain
- Method: Sourdough
Happy Baking! See you in the kitchen!
Cathy
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