Low Carb Rye Sourdough Bread
Indulge in the perfect balance of flavor and nutrition with this Low Carb Rye Sourdough Bread recipe—an irresistible blend of earthy rye flour, nutty almond flour, and fiber-packed coconut flour. Enhanced with a tangy sourdough starter and dotted with aromatic caraway seeds, this bread combines traditional sourdough richness with low-carb innovation. The addition of psyllium husk powder ensures a chewy texture while keeping it gluten-free, making it ideal for keto or low-carb diets. With a long 8-hour proofing time, this recipe guarantees a well-developed flavor and sturdy crust, baked to golden perfection. Serve it fresh as a wholesome side, toasted for breakfast, or sliced into sandwiches for a guilt-free delight that will make any meal memorable!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 70 grams Rye flour
- 60 grams Almond flour
- 30 grams Coconut flour
- 30 grams Psyllium husk powder
- 100 grams Sourdough starter
- 200 milliliters Warm water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 tablespoon Caraway seeds
Instructions
In a large mixing bowl, combine 200 milliliters of warm water with the sourdough starter. Stir gently until the starter is dissolved.
Add rye flour, almond flour, coconut flour, and psyllium husk powder to the bowl with the starter mixture. Stir until a thick dough begins to form.
Add olive oil and salt to the dough and continue to mix until all ingredients are thoroughly combined.
Fold in the caraway seeds evenly throughout the dough.
Cover the bowl with a damp cloth and let it sit at room temperature for about 8 hours or until the dough has visibly increased in size, ensuring it is in a draft-free area.
Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) when the proofing time is nearly complete.
Line a baking sheet with parchment paper or lightly oil it. Shape the dough into a loaf and place it on the prepared baking sheet.
Use a sharp knife to make a few slashes across the top of the loaf to allow for expansion during baking.
Bake for 55-60 minutes or until the bread has a firm crust and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 5.3 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 936 mg | 20% | |
*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.
