Low Sodium Sourdough Rye Bread

Elevate your bread-baking routine with this Low Sodium Sourdough Rye Bread, a flavorful and heart-healthy twist on a rustic classic. This recipe combines the nutty richness of rye flour with the airy texture of sourdough, all while keeping sodium levels to a minimum—a perfect choice for those on low-sodium diets. Sweetened naturally with a touch of honey or maple syrup and enriched with olive oil, this bread achieves a delicate balance of taste and texture. The artisanal stretch-and-fold technique builds a tender crumb and perfect rise, while the slow fermentation process deepens the tangy sourdough flavor. Ideal for sandwiches, toasts, or as the centerpiece of your breadbasket, this loaf is a wholesome addition to your home-baking repertoire. Bake it today for a satisfying, low-sodium alternative that doesn’t skimp on authenticity or taste!

Nutriscore Rating: 82/100

Prep Time:720 mins

Cook Time:35 mins

Total Time:755 mins

Servings: 10

Ingredients

• 120 g Sourdough starter (active)
• 300 ml Warm water
• 250 g Rye flour
• 200 g Bread flour
• 15 ml Honey or maple syrup
• 15 ml Olive oil
• 1 g Salt (optional for those needing very low sodium)

Directions

Step 1

In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is evenly dissolved.

Step 2

Add the rye flour and bread flour to the bowl. Mix gently until there are no dry spots.

Step 3

Add the honey or maple syrup and olive oil to the mixture. Incorporate thoroughly until a sticky dough forms.

Step 4

If including salt, sprinkle it over the dough and knead it in gently. This step is optional for a low-sodium variant.

Step 5

Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes to hydrate the flour.

Step 6

After 30 minutes, perform the first stretch and fold: gently pull one side of the dough upward and fold it over itself. Rotate the bowl and repeat this process on all four sides. Cover and let rest for 30 more minutes.

Step 7

Repeat the stretch and fold process three more times at 30-minute intervals to develop gluten structure in the dough.

Step 8

After completing the stretches, cover the dough and allow it to bulk ferment at room temperature for 4-6 hours, depending on the ambient temperature. The dough should appear puffed and slightly risen.

Step 9

Lightly flour a clean surface and gently turn the dough out onto it. Shape the dough into a round or oval loaf, taking care not to deflate it too much.

Step 10

Transfer the shaped dough to a lightly floured proofing basket or a bowl lined with a floured kitchen towel. Cover and allow it to proof for 1-2 hours at room temperature or overnight in the refrigerator for a slower fermentation.

Step 11

Preheat your oven to 230°C (450°F). If using a Dutch oven, preheat it in the oven as well.

Step 12

Carefully transfer the proofed dough to a piece of parchment paper. Score the top of the loaf using a sharp knife or bread lame.

Step 13

Place the dough (with the parchment paper) in the preheated Dutch oven or on a baking stone. Cover with the lid if using a Dutch oven.

Step 14

Bake for 20 minutes covered (if applicable), then remove the lid and bake for an additional 15 minutes or until the bread has a deep golden-brown crust.

Step 15

Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(904.7g)

Amount per serving	% Daily Value*
Calories	1799.4

Total Fat 21.4g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 398.2mg	0%
Total Carbohydrate 368.7g	0%
Dietary Fiber 43.8g	0%
Total Sugars 15.4g
Protein 51.6g	0%

Vitamin D 0IU	0%
Calcium 96.9mg	0%
Iron 15.8mg	0%
Potassium 1531.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.3%

Protein: 11.0%

Carbs: 78.7%