Low Sodium Rye Sourdough Bread
Discover the wholesome delight of Low Sodium Rye Sourdough Bread, a healthier twist on traditional artisan bread. Crafted with an active rye sourdough starter, whole rye flour, and bread flour, this recipe delivers rich, earthy flavor and a hearty texture without relying on added sodium. The slow fermentation process allows for enhanced nutrition and complex sourdough tang, while a touch of unsalted butter lends subtle richness to the loaf. Perfectly baked in a Dutch oven for a crisp crust and tender crumb, this bread is as satisfying as it is nourishing. Great for breakfast toast, sandwich-making, or simply enjoyed plain, Low Sodium Rye Sourdough Bread is an ideal choice for mindful bakers seeking a flavorful, low-sodium option.
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Recipe Information
Ingredients
- 200 grams active rye sourdough starter
- 250 grams whole rye flour
- 250 grams bread flour
- 350 milliliters water
- 25 grams unsalted butter
Instructions
Start by feeding your rye sourdough starter 8 to 12 hours before starting the recipe, ensuring it's bubbly and active.
In a large mixing bowl, combine 200 grams of the active rye sourdough starter with 350 milliliters of water. Stir until the starter is fully dissolved.
Add 250 grams of whole rye flour and 250 grams of bread flour to the bowl. Mix with a wooden spoon or your hands until a shaggy dough begins to form.
Cover the bowl with a damp towel and let it sit at room temperature for about 30 minutes to allow the flour to absorb the water.
After the autolyse rest, add 25 grams of unsalted butter, softened, into the dough. Knead with your hands until the butter is fully incorporated and the dough is smooth. This should take about 5-7 minutes.
Now, transfer the dough to a lightly oiled bowl, cover it again with a damp towel, and let it bulk ferment at room temperature for 4 to 5 hours, or until it has nearly doubled in size. Perform three sets of stretch-and-folds, spaced 30 minutes apart during the first half of the bulk fermentation process.
After bulk fermentation, turn the dough out onto a lightly floured surface. Shape the dough into a round or oblong loaf, depending on your preference.
Place the shaped dough into a lightly floured banneton basket or a bowl lined with a floured kitchen towel. Cover it and allow it to proof in the refrigerator overnight, about 12 to 14 hours.
Preheat your oven to 240°C (465°F) with a Dutch oven inside to heat up as well.
Carefully remove the hot Dutch oven from the oven. Gently turn the dough onto a piece of parchment paper, then score the top with a sharp blade or knife.
Using the parchment paper, transfer the scored dough into the hot Dutch oven. Place the lid on and return to the oven.
Bake for 20 minutes with the lid on, then remove the lid and reduce the oven temperature to 220°C (430°F). Continue to bake for another 25 minutes, or until the crust is deep brown and a clip-on thermometer inserted into the center of the loaf registers at least 90°C (194°F).
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 442.2 g | 161% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 3.5 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1830 mg | 39% | |
*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.
