Low Fat Rye Sourdough Bread
Discover the wholesome flavor and rustic charm of Low Fat Rye Sourdough Bread, a health-conscious twist on traditional rye loaf baking. This artisan bread, made primarily with rye and bread flours, combines the natural tang of an active sourdough starter with minimal added fat, making it ideal for anyone seeking nutritious yet indulgent homemade bread. Featuring a slow fermentation process that enhances flavor and creates a tender, airy crumb, this recipe is perfect for bread enthusiasts looking to elevate their baking skills. Serve it freshly sliced alongside soups, salads, or as the base for your favorite sandwich. Whether proofed overnight for extra depth or baked immediately, this rye sourdough is a satisfying choice for those who value both flavor and mindful eating. Perfect your bread-making with this nutrient-packed, low fat recipe that highlights the art of sourdough while embracing a health-forward approach!
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Recipe Information
Ingredients
- 300 grams Rye flour
- 200 grams Bread flour
- 150 grams Sourdough starter
- 350 milliliters Water
- 8 grams Salt
Instructions
In a large mixing bowl, combine 300 grams of rye flour, 200 grams of bread flour, and the 150 grams of active sourdough starter.
Add 300 milliliters of water to the flour and starter mixture. Stir together with a spoon or your hands until no dry flour remains. The dough will be sticky.
Cover the bowl with a damp cloth and let it rest at room temperature for about 30 minutes. This process, known as autolyse, allows the flour to absorb water and begin gluten development.
After the rest, add 8 grams of salt and an additional 50 milliliters of water. Mix well until the salt is fully incorporated and the water is absorbed.
Cover the bowl again and let the dough sit at room temperature for its bulk fermentation. During this period, stretch and fold the dough every 30 minutes for the first 2 hours. To do this, grab the edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat a few times, then cover and let it rest.
After folding, allow the dough to ferment for another 10-12 hours, or until it has doubled in size and is well aerated.
After the bulk fermentation, gently scrape the dough out onto a lightly floured surface. With floured hands, shape the dough into a round by folding the edges into the center.
Let the shaped dough rest covered on the counter for 20 minutes. This will give the gluten a chance to relax and make final shaping easier.
Perform a final tight shaping by gently pulling the dough towards you on a non-floured surface to build tension. Transfer the shaped dough to a floured banneton or a bowl lined with a floured cloth, seam side up.
Cover the dough and let it proof for another 2-4 hours at room temperature until it's well puffed and nearly doubled, or refrigerate it overnight for a slower proof to develop more flavor.
Preheat your oven to 250°C (480°F). If using a Dutch oven, place it inside to preheat as well.
Carefully flip the dough onto a piece of parchment paper and score the top with a sharp blade or knife.
Place the dough into the preheated Dutch oven or on a baking stone, cover with the lid or another baking tray to steam, and bake for 20 minutes.
Remove the lid or baking tray and reduce the oven temperature to 230°C (450°F). Continue baking for another 20 minutes or until the bread is a deep brown and sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing to preserve the texture and moisture.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 398.8 g | 145% | |
| Dietary Fiber | 51.4 g | 184% | |
| Total Sugars | 3.5 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1790 mg | 38% | |
*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.
