Low Sodium Sourdough Rye Bread
Craft the perfect artisanal loaf with this Low Sodium Sourdough Rye Bread recipe—a healthier twist on traditional sourdough rye. This rustic bread combines the robust, earthy flavor of rye flour with the airy texture provided by an active sourdough starter, all while keeping sodium levels to a minimum. Sweetened lightly with honey or maple syrup and enriched with a touch of olive oil, this bread delivers a naturally wholesome taste. The step-by-step process, including the stretch-and-fold technique, helps develop the ideal gluten structure for a tender crumb and a beautifully crisp crust. Ideal for those on low-sodium diets or anyone seeking a nutritious homemade bread option, it’s perfect for sandwiches or toast and pairs wonderfully with savory or sweet toppings. Make this loaf your next baking project and enjoy the satisfying results of slow fermentation and mindful eating!
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Recipe Information
Ingredients
- 120 g Sourdough starter (active)
- 300 ml Warm water
- 250 g Rye flour
- 200 g Bread flour
- 15 ml Honey or maple syrup
- 15 ml Olive oil
- 1 g Salt (optional for those needing very low sodium)
Instructions
In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is evenly dissolved.
Add the rye flour and bread flour to the bowl. Mix gently until there are no dry spots.
Add the honey or maple syrup and olive oil to the mixture. Incorporate thoroughly until a sticky dough forms.
If including salt, sprinkle it over the dough and knead it in gently. This step is optional for a low-sodium variant.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes to hydrate the flour.
After 30 minutes, perform the first stretch and fold: gently pull one side of the dough upward and fold it over itself. Rotate the bowl and repeat this process on all four sides. Cover and let rest for 30 more minutes.
Repeat the stretch and fold process three more times at 30-minute intervals to develop gluten structure in the dough.
After completing the stretches, cover the dough and allow it to bulk ferment at room temperature for 4-6 hours, depending on the ambient temperature. The dough should appear puffed and slightly risen.
Lightly flour a clean surface and gently turn the dough out onto it. Shape the dough into a round or oval loaf, taking care not to deflate it too much.
Transfer the shaped dough to a lightly floured proofing basket or a bowl lined with a floured kitchen towel. Cover and allow it to proof for 1-2 hours at room temperature or overnight in the refrigerator for a slower fermentation.
Preheat your oven to 230°C (450°F). If using a Dutch oven, preheat it in the oven as well.
Carefully transfer the proofed dough to a piece of parchment paper. Score the top of the loaf using a sharp knife or bread lame.
Place the dough (with the parchment paper) in the preheated Dutch oven or on a baking stone. Cover with the lid if using a Dutch oven.
Bake for 20 minutes covered (if applicable), then remove the lid and bake for an additional 15 minutes or until the bread has a deep golden-brown crust.
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 368.7 g | 134% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 15.4 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1531 mg | 33% | |
*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.
