Low Fat Rye Sourdough Bread
Craft the perfect loaf of Low Fat Rye Sourdough Bread with this wholesome and flavorful recipe that highlights the earthy richness of rye flour paired with the tangy depth of natural sourdough fermentation. This bread is made with just five simple ingredients—rye flour, bread flour, sourdough starter, water, and salt—making it a healthy, heart-friendly option with no added fats. The slow fermentation process, spanning up to 24 hours, not only enhances the complex flavor of the bread but also improves its digestibility. Baked to a golden crust in a Dutch oven, this rustic loaf boasts a chewy texture, a tender crumb, and a hint of natural sweetness from the rye. Perfect for sandwiches, hearty stews, or simply paired with your favorite spread, this low-fat rye sourdough recipe is a must-try for home bakers seeking artisan-quality bread with minimal effort.
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Ingredients
- 300 grams Rye flour
- 200 grams Bread flour
- 150 grams Sourdough starter
- 350 milliliters Water
- 8 grams Salt
Directions
Step 1
In a large mixing bowl, combine 300 grams of rye flour, 200 grams of bread flour, and the 150 grams of active sourdough starter.
Step 2
Add 300 milliliters of water to the flour and starter mixture. Stir together with a spoon or your hands until no dry flour remains. The dough will be sticky.
Step 3
Cover the bowl with a damp cloth and let it rest at room temperature for about 30 minutes. This process, known as autolyse, allows the flour to absorb water and begin gluten development.
Step 4
After the rest, add 8 grams of salt and an additional 50 milliliters of water. Mix well until the salt is fully incorporated and the water is absorbed.
Step 5
Cover the bowl again and let the dough sit at room temperature for its bulk fermentation. During this period, stretch and fold the dough every 30 minutes for the first 2 hours. To do this, grab the edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat a few times, then cover and let it rest.
Step 6
After folding, allow the dough to ferment for another 10-12 hours, or until it has doubled in size and is well aerated.
Step 7
After the bulk fermentation, gently scrape the dough out onto a lightly floured surface. With floured hands, shape the dough into a round by folding the edges into the center.
Step 8
Let the shaped dough rest covered on the counter for 20 minutes. This will give the gluten a chance to relax and make final shaping easier.
Step 9
Perform a final tight shaping by gently pulling the dough towards you on a non-floured surface to build tension. Transfer the shaped dough to a floured banneton or a bowl lined with a floured cloth, seam side up.
Step 10
Cover the dough and let it proof for another 2-4 hours at room temperature until it's well puffed and nearly doubled, or refrigerate it overnight for a slower proof to develop more flavor.
Step 11
Preheat your oven to 250°C (480°F). If using a Dutch oven, place it inside to preheat as well.
Step 12
Carefully flip the dough onto a piece of parchment paper and score the top with a sharp blade or knife.
Step 13
Place the dough into the preheated Dutch oven or on a baking stone, cover with the lid or another baking tray to steam, and bake for 20 minutes.
Step 14
Remove the lid or baking tray and reduce the oven temperature to 230°C (450°F). Continue baking for another 20 minutes or until the bread is a deep brown and sounds hollow when tapped on the bottom.
Step 15
Let the bread cool completely on a wire rack before slicing to preserve the texture and moisture.
Nutrition Facts
| Serving size | (1013.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1808 |
| Total Fat 8.1g | 0% |
| Saturated Fat 1.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3168.8mg | 0% |
| Total Carbohydrate 398.8g | 0% |
| Dietary Fiber 51.4g | 0% |
| Total Sugars 3.5g | |
| Protein 56.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 130.8mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 1790mg | 0% |
Source of Calories