Low Carb Rye Sourdough Bread
Discover the perfect balance of rustic flavor and modern nutrition with this Low Carb Rye Sourdough Bread recipe, a wholesome twist on traditional rye loaves. Combining the hearty earthiness of authentic rye flour with the low-carb benefits of almond and coconut flours, this bread is a dream for health-conscious bakers and sourdough enthusiasts alike. Psyllium husk powder lends structure and moisture, while caraway seeds infuse each slice with classic aromatic notes. Naturally leavened with a tangy sourdough starter and baked to golden perfection, this bread boasts a chewy, artisan-style crumb and a crisp, hearty crust. Ideal for anyone seeking a keto-friendly or low-carb lifestyle, this recipe marries old-world baking techniques with modern dietary needs. Slice it up for sandwiches, serve with your favorite soup, or simply enjoy it toasted with a smear of butter—this loaf is as versatile as it is satisfying!
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Ingredients
- 70 grams Rye flour
- 60 grams Almond flour
- 30 grams Coconut flour
- 30 grams Psyllium husk powder
- 100 grams Sourdough starter
- 200 milliliters Warm water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 tablespoon Caraway seeds
Directions
Step 1
In a large mixing bowl, combine 200 milliliters of warm water with the sourdough starter. Stir gently until the starter is dissolved.
Step 2
Add rye flour, almond flour, coconut flour, and psyllium husk powder to the bowl with the starter mixture. Stir until a thick dough begins to form.
Step 3
Add olive oil and salt to the dough and continue to mix until all ingredients are thoroughly combined.
Step 4
Fold in the caraway seeds evenly throughout the dough.
Step 5
Cover the bowl with a damp cloth and let it sit at room temperature for about 8 hours or until the dough has visibly increased in size, ensuring it is in a draft-free area.
Step 6
Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) when the proofing time is nearly complete.
Step 7
Line a baking sheet with parchment paper or lightly oil it. Shape the dough into a loaf and place it on the prepared baking sheet.
Step 8
Use a sharp knife to make a few slashes across the top of the loaf to allow for expansion during baking.
Step 9
Bake for 55-60 minutes or until the bread has a firm crust and sounds hollow when tapped on the bottom.
Step 10
Allow the bread to cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (534.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1128.3 |
| Total Fat 64.6g | 0% |
| Saturated Fat 10.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2409.2mg | 0% |
| Total Carbohydrate 126.0g | 0% |
| Dietary Fiber 55.6g | 0% |
| Total Sugars 5.3g | |
| Protein 28.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 266.3mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 935.6mg | 0% |
Source of Calories