Low Sodium Rye Sourdough Bread
Discover the earthy charm of homemade Low Sodium Rye Sourdough Bread, a wholesome and flavorful loaf perfect for those seeking a heart-healthy, low-salt option without compromising taste. This recipe highlights the natural tanginess of a bubbly, active rye sourdough starter, blended with whole rye and bread flours for a dense yet tender crumb. Enriched with a touch of unsalted butter, the dough undergoes an overnight cold proof for optimal fermentation, yielding a complex, subtly nutty flavor. Baked to perfection in a hot Dutch oven, this crusty, artisanal bread boasts a deep golden-brown exterior with an irresistible aroma. Ideal for pairing with your favorite spreads, soups, or cheeses, this rustic sourdough creation is a labor of love that rewards you with bakery-quality results right from your kitchen.
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Ingredients
- 200 grams active rye sourdough starter
- 250 grams whole rye flour
- 250 grams bread flour
- 350 milliliters water
- 25 grams unsalted butter
Directions
Step 1
Start by feeding your rye sourdough starter 8 to 12 hours before starting the recipe, ensuring it's bubbly and active.
Step 2
In a large mixing bowl, combine 200 grams of the active rye sourdough starter with 350 milliliters of water. Stir until the starter is fully dissolved.
Step 3
Add 250 grams of whole rye flour and 250 grams of bread flour to the bowl. Mix with a wooden spoon or your hands until a shaggy dough begins to form.
Step 4
Cover the bowl with a damp towel and let it sit at room temperature for about 30 minutes to allow the flour to absorb the water.
Step 5
After the autolyse rest, add 25 grams of unsalted butter, softened, into the dough. Knead with your hands until the butter is fully incorporated and the dough is smooth. This should take about 5-7 minutes.
Step 6
Now, transfer the dough to a lightly oiled bowl, cover it again with a damp towel, and let it bulk ferment at room temperature for 4 to 5 hours, or until it has nearly doubled in size. Perform three sets of stretch-and-folds, spaced 30 minutes apart during the first half of the bulk fermentation process.
Step 7
After bulk fermentation, turn the dough out onto a lightly floured surface. Shape the dough into a round or oblong loaf, depending on your preference.
Step 8
Place the shaped dough into a lightly floured banneton basket or a bowl lined with a floured kitchen towel. Cover it and allow it to proof in the refrigerator overnight, about 12 to 14 hours.
Step 9
Preheat your oven to 240°C (465°F) with a Dutch oven inside to heat up as well.
Step 10
Carefully remove the hot Dutch oven from the oven. Gently turn the dough onto a piece of parchment paper, then score the top with a sharp blade or knife.
Step 11
Using the parchment paper, transfer the scored dough into the hot Dutch oven. Place the lid on and return to the oven.
Step 12
Bake for 20 minutes with the lid on, then remove the lid and reduce the oven temperature to 220°C (430°F). Continue to bake for another 25 minutes, or until the crust is deep brown and a clip-on thermometer inserted into the center of the loaf registers at least 90°C (194°F).
Step 13
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (1080.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2249.6 |
| Total Fat 30.2g | 0% |
| Saturated Fat 13.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 55.4mg | 0% |
| Sodium 824.2mg | 0% |
| Total Carbohydrate 442.2g | 0% |
| Dietary Fiber 54.5g | 0% |
| Total Sugars 3.5g | |
| Protein 58.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 186.7mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 1830.4mg | 0% |
Source of Calories