Heart-Healthy Sourdough Rye Bread
Discover the wholesome delight of Heart-Healthy Sourdough Rye Bread—an artisan-style loaf that’s as nutritious as it is flavorful. Made with whole-grain rye flour and the tangy goodness of a naturally fermented sourdough starter, this bread is packed with fiber, gut-friendly probiotics, and a deep, earthy flavor. Optional caraway seeds add a classic rye twist, while the slow fermentation process enhances both digestibility and the bread’s signature sourdough complexity. Perfectly crusty on the outside with a tender, moist crumb, this bread is ideal for hearty sandwiches, savory toasts, or simply paired with butter. Whether you’re baking for health or flavor, this recipe strikes the perfect balance!
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Ingredients
- 300 grams Whole-grain rye flour
- 200 grams Bread flour (or whole-wheat flour for extra fiber)
- 150 grams Active sourdough starter (100% hydration)
- 350 milliliters Warm water
- 10 grams Salt
- 1 tablespoon Caraway seeds (optional, for classic rye flavor)
Directions
Step 1
In a large mixing bowl, combine the whole-grain rye flour, bread flour, and optional caraway seeds.
Step 2
In a separate bowl, mix the sourdough starter with the warm water until dissolved. Add this mixture to the dry ingredients.
Step 3
Use a wooden spoon or your hands to mix until a shaggy dough forms. Let the dough rest for 30 minutes (this is called the autolyse).
Step 4
After the rest, sprinkle the salt over the dough and knead gently until the salt is fully incorporated. Knead for about 5-7 minutes, or until the dough is smooth and slightly sticky.
Step 5
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest in a warm place for 6-8 hours, or until it doubles in size. This slow fermentation is key for the sourdough flavor and the heart-healthy benefits of better digestibility.
Step 6
Turn the dough out onto a lightly floured surface and gently shape it into a round or oval loaf. Place it seam-side down in a lightly floured proofing basket or bowl lined with a kitchen towel.
Step 7
Cover again and let the dough proof for another 1-2 hours, or until it has risen slightly and passes the 'poke test' (a gentle poke should leave a dent that slowly springs back).
Step 8
Preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside to heat up.
Step 9
Once the oven is hot, carefully transfer the dough onto parchment paper for easy handling. Score the surface of the loaf with a sharp knife or bread lame for proper expansion while baking.
Step 10
Carefully place the dough inside the preheated Dutch oven or onto the baking stone. Cover with the lid (if using a Dutch oven) and bake for 20 minutes.
Step 11
Remove the lid and reduce the oven temperature to 200°C (400°F). Bake for an additional 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 12
Remove the bread from the oven and let it cool completely on a wire rack. Cooling is essential to allow the crumb structure to set properly.
Step 13
Slice and enjoy your heart-healthy sourdough rye bread as a tasty and nutritious addition to your meals!
Nutrition Facts
| Serving size | (1021.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1907.9 |
| Total Fat 10.0g | 0% |
| Saturated Fat 1.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3947.5mg | 0% |
| Total Carbohydrate 406.9g | 0% |
| Dietary Fiber 55.4g | 0% |
| Total Sugars 4.3g | |
| Protein 52.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 192.7mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 1890.4mg | 0% |
Source of Calories