Low Fat Sourdough Rye Bread
Discover the wholesome delight of Low Fat Sourdough Rye Bread, a rustic yet health-conscious twist on traditional rye bread recipes. Crafted with a blend of whole rye flour and all-purpose flour, this recipe delivers a robust, earthy flavor while maintaining a light and tender crumb. The active sourdough starter adds natural fermentation and depth to the bread, making it a perfect choice for sourdough enthusiasts. With minimal fat and a slow fermentation process, this bread is both nutritious and easy on the digestion. Whether shaped into a boule or batard, the crust turns golden and crisp, while the interior stays moist and flavorful. Ideal for sandwiches or paired with soups and cheeses, this homemade sourdough rye is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 200 grams Whole rye flour
- 300 grams All-purpose flour
- 100 grams Active sourdough starter
- 325 milliliters Water
- 7 grams Salt
Instructions
In a large mixing bowl, combine the rye flour, all-purpose flour, active sourdough starter, and water. Mix until a shaggy dough forms.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes to autolyze.
After the rest, sprinkle the salt over the dough and incorporate it using a stretching-and-folding motion or by kneading gently for about 2-3 minutes.
Transfer the dough to a covered container and allow it to bulk ferment at room temperature for 6-8 hours, depending on the ambient temperature, until it doubles in size. Perform 2-3 sets of stretch-and-folds during the first few hours of fermentation at 30-minute intervals.
Once the dough has doubled, lightly flour your work surface and shape the dough into a boule or batard, depending on your preference.
Place the shaped dough into a floured proofing basket or a bowl lined with a clean, floured kitchen towel. Cover and let it proof for another 3-4 hours at room temperature, or overnight in the refrigerator for a slower ferment.
Preheat your oven to 475°F (245°C). If using a Dutch oven, place it in the oven to heat up for at least 30 minutes before baking.
When ready to bake, score the top of the dough with a sharp knife or lame to create steam vent patterns.
Carefully transfer the dough to the preheated Dutch oven (if using), cover it, and bake for 20 minutes. Then remove the lid and bake for an additional 15-20 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing to ensure the interior crumb sets properly.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 387.9 g | 141% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 2.8 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1362 mg | 29% | |
*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.
