Sugar-Free Sourdough Rye Bread
Experience the rich, earthy flavors of homemade **Sugar-Free Sourdough Rye Bread**, a wholesome and satisfying option for bread enthusiasts seeking a refined-sugar-free alternative. Made with a blend of hearty rye flour and all-purpose bread flour, this naturally leavened loaf uses an active sourdough starter to create a tangy depth of flavor and a beautifully airy yet chewy crumb. With a slow fermentation process that builds gluten strength and enhances digestibility, this bread is perfect for anyone who appreciates the art of sourdough baking. Baked to perfection with a crusty golden exterior, it’s ideal for sandwiches, toast, or enjoying on its own with a pat of butter. This recipe is simple yet rewarding, showcasing the timeless beauty of artisan-style breadmaking.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 grams Active sourdough starter
- 350 grams Rye flour
- 150 grams Bread flour
- 350 milliliters Water
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and water. Stir until the starter is fully dissolved.
Step 2
Add the rye flour and bread flour to the bowl. Mix until a shaggy dough forms and all flour is hydrated.
Step 3
Let the dough rest for 30 minutes to allow for autolyse, which helps develop the dough's structure.
Step 4
Sprinkle the salt over the dough, then knead it gently in the bowl. If the dough feels too sticky, wet your hands slightly to prevent sticking.
Step 5
Cover the bowl with a damp cloth or plastic wrap and let the dough rest at room temperature for 6 to 8 hours. During this time, perform stretch-and-folds every 30-60 minutes for the first 2-3 hours to build gluten strength.
Step 6
Once the dough has doubled in size, lightly dust a work surface with flour. Turn the dough out and shape it into a boule or batard, depending on your preference.
Step 7
Place the shaped dough onto parchment paper or into a floured loaf basket. Cover it and let it proof for another 1-2 hours, or until it has risen by about 50%.
Step 8
While the dough is proofing, preheat your oven to 230°C (450°F). If using a Dutch oven, place it in the oven to preheat as well.
Step 9
When the dough is ready to bake, carefully transfer it into the preheated Dutch oven or onto a baking stone. Use a sharp knife to score the top of the dough with your desired pattern.
Step 10
Bake the bread with the lid on for the first 20 minutes to trap steam, then remove the lid and bake for an additional 25 minutes or until the crust is dark golden brown and the bread sounds hollow when tapped.
Step 11
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.
Nutrition Facts
| Serving size | (1015.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1793.5 |
| Total Fat 8.6g | 0% |
| Saturated Fat 1.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3955.5mg | 0% |
| Total Carbohydrate 398.1g | 0% |
| Dietary Fiber 58.4g | 0% |
| Total Sugars 3.6g | |
| Protein 55.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 135.3mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 1965mg | 0% |
Source of Calories