Low Fat Sourdough Rye Bread
Discover the hearty delight of Low Fat Sourdough Rye Bread, a wholesome, homemade bread bursting with rustic flavor and nourishing goodness. Crafted with a combination of whole rye flour and all-purpose flour, this low-fat recipe achieves a perfect balance of earthiness and softness while leveraging the magic of an active sourdough starter for a tangy, artisanal touch. With a slow fermentation process that enhances both texture and digestibility, this bread develops a robust flavor and airy crumb, making it an ideal choice for sandwiches, toast, or simply paired with your favorite spread. Whether shaped into a classic boule or batard, this bread bakes to a golden perfection, delivering an irresistibly crusty exterior and tender interior. Perfect for those seeking a nutritious, dairy-free, and oil-free bread option, this recipe suits health-conscious bakers and sourdough enthusiasts alike.
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Ingredients
- 200 grams Whole rye flour
- 300 grams All-purpose flour
- 100 grams Active sourdough starter
- 325 milliliters Water
- 7 grams Salt
Directions
Step 1
In a large mixing bowl, combine the rye flour, all-purpose flour, active sourdough starter, and water. Mix until a shaggy dough forms.
Step 2
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes to autolyze.
Step 3
After the rest, sprinkle the salt over the dough and incorporate it using a stretching-and-folding motion or by kneading gently for about 2-3 minutes.
Step 4
Transfer the dough to a covered container and allow it to bulk ferment at room temperature for 6-8 hours, depending on the ambient temperature, until it doubles in size. Perform 2-3 sets of stretch-and-folds during the first few hours of fermentation at 30-minute intervals.
Step 5
Once the dough has doubled, lightly flour your work surface and shape the dough into a boule or batard, depending on your preference.
Step 6
Place the shaped dough into a floured proofing basket or a bowl lined with a clean, floured kitchen towel. Cover and let it proof for another 3-4 hours at room temperature, or overnight in the refrigerator for a slower ferment.
Step 7
Preheat your oven to 475°F (245°C). If using a Dutch oven, place it in the oven to heat up for at least 30 minutes before baking.
Step 8
When ready to bake, score the top of the dough with a sharp knife or lame to create steam vent patterns.
Step 9
Carefully transfer the dough to the preheated Dutch oven (if using), cover it, and bake for 20 minutes. Then remove the lid and bake for an additional 15-20 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
Step 10
Let the bread cool completely on a wire rack before slicing to ensure the interior crumb sets properly.
Nutrition Facts
| Serving size | (936.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1812 |
| Total Fat 6.6g | 0% |
| Saturated Fat 1.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2773.0mg | 0% |
| Total Carbohydrate 387.9g | 0% |
| Dietary Fiber 39.4g | 0% |
| Total Sugars 2.8g | |
| Protein 49.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 131.6mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 1361.6mg | 0% |
Source of Calories