Sugar-Free Sourdough Rye Bread
Discover the wholesome delight of Sugar-Free Sourdough Rye Bread, a hearty, tangy loaf that’s perfect for health-conscious bakers and sourdough enthusiasts alike. Made with the robust flavors of rye flour, the lightness of bread flour, and a bubbly active sourdough starter, this artisan bread is beautifully fermented to perfection—no added sugar required. The recipe features a slow, natural rise of 6–8 hours, allowing the sourdough culture to develop complex flavors while creating a chewy, tender crumb and a satisfyingly crisp crust. Crafted without any commercial yeast, this bread embraces a traditional stretch-and-fold technique to build structure and texture. Baked in a Dutch oven for that golden, crackly crust, this bread is perfect for sandwiches, toast, or serving alongside hearty soups. With just five simple ingredients and no sugar, this naturally leavened sourdough rye is a wholesome and flavorful addition to your table.
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Recipe Information
Ingredients
- 150 grams Active sourdough starter
- 350 grams Rye flour
- 150 grams Bread flour
- 350 milliliters Water
- 10 grams Salt
Instructions
In a large mixing bowl, combine the active sourdough starter and water. Stir until the starter is fully dissolved.
Add the rye flour and bread flour to the bowl. Mix until a shaggy dough forms and all flour is hydrated.
Let the dough rest for 30 minutes to allow for autolyse, which helps develop the dough's structure.
Sprinkle the salt over the dough, then knead it gently in the bowl. If the dough feels too sticky, wet your hands slightly to prevent sticking.
Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for 6 to 8 hours. During this time, perform stretch-and-folds every 30-60 minutes for the first 2-3 hours to build gluten strength.
Once the dough has doubled in size, lightly dust a work surface with flour. Turn the dough out and shape it into a boule or batard, depending on your preference.
Place the shaped dough onto parchment paper or into a floured loaf basket. Cover it and let it proof for another 1-2 hours, or until it has risen by about 50%.
While the dough is proofing, preheat your oven to 230°C (450°F). If using a Dutch oven, place it in the oven to preheat as well.
When the dough is ready to bake, carefully transfer it into the preheated Dutch oven or onto a baking stone. Use a sharp knife to score the top of the dough with your desired pattern.
Bake the bread with the lid on for the first 20 minutes to trap steam, then remove the lid and bake for an additional 25 minutes or until the crust is dark golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 398.1 g | 145% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 3.6 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1965 mg | 42% | |
*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.
