Heart-Healthy Sourdough Rye Bread
Discover the wholesome goodness of homemade 'Heart-Healthy Sourdough Rye Bread,' a nourishing recipe crafted for flavor and well-being. Made with nutrient-rich whole-grain rye flour and the added option of fiber-packed whole-wheat flour, this hearty loaf is perfect for those looking to make healthy choices without compromising taste. The active sourdough starter provides a natural leavening process and improves digestibility while creating a signature tangy flavor. Enhanced with optional caraway seeds for a classic rye twist, this recipe utilizes slow fermentation for maximum nutritional benefits and depth of flavor. With a crusty golden exterior and a chewy, flavorful crumb, it's ideal for everything from morning toast to pairing with soups or salads. Experience the joy of baking your own heart-healthy sourdough bread—it’s a wholesome delight every kitchen needs!
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Recipe Information
Ingredients
- 300 grams Whole-grain rye flour
- 200 grams Bread flour (or whole-wheat flour for extra fiber)
- 150 grams Active sourdough starter (100% hydration)
- 350 milliliters Warm water
- 10 grams Salt
- 1 tablespoon Caraway seeds (optional, for classic rye flavor)
Instructions
In a large mixing bowl, combine the whole-grain rye flour, bread flour, and optional caraway seeds.
In a separate bowl, mix the sourdough starter with the warm water until dissolved. Add this mixture to the dry ingredients.
Use a wooden spoon or your hands to mix until a shaggy dough forms. Let the dough rest for 30 minutes (this is called the autolyse).
After the rest, sprinkle the salt over the dough and knead gently until the salt is fully incorporated. Knead for about 5-7 minutes, or until the dough is smooth and slightly sticky.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 6-8 hours, or until it doubles in size. This slow fermentation is key for the sourdough flavor and the heart-healthy benefits of better digestibility.
Turn the dough out onto a lightly floured surface and gently shape it into a round or oval loaf. Place it seam-side down in a lightly floured proofing basket or bowl lined with a kitchen towel.
Cover again and let the dough proof for another 1-2 hours, or until it has risen slightly and passes the 'poke test' (a gentle poke should leave a dent that slowly springs back).
Preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside to heat up.
Once the oven is hot, carefully transfer the dough onto parchment paper for easy handling. Score the surface of the loaf with a sharp knife or bread lame for proper expansion while baking.
Carefully place the dough inside the preheated Dutch oven or onto the baking stone. Cover with the lid (if using a Dutch oven) and bake for 20 minutes.
Remove the lid and reduce the oven temperature to 200°C (400°F). Bake for an additional 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool completely on a wire rack. Cooling is essential to allow the crumb structure to set properly.
Slice and enjoy your heart-healthy sourdough rye bread as a tasty and nutritious addition to your meals!
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 406.9 g | 148% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 4.3 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1890 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
