Whole30 Rye Sourdough Bread
Bring wholesome flavor and nourishment to your table with this Whole30 Rye Sourdough Bread, a grain-free twist on the classic dark, tangy loaf. Made with a blend of almond flour, tapioca starch, and coconut flour, this hearty bread balances the nutty richness of alternative flours with the vibrant tang of a rye sourdough starter. Psyllium husk powder works its magic to create a satisfying texture, while the addition of apple cider vinegar enhances the sourdough flavor profile. Perfect for those following a Whole30 diet or looking to enjoy a gluten-free sourdough experience, this bread delivers a deliciously crusty exterior and a soft, nourishing interior without compromising on taste. Great for toasting, pairing with your favorite spreads, or serving alongside a comforting bowl of soup, this bread is a must-try for flavorful, clean eating.
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Ingredients
- 200 grams Rye sourdough starter
- 300 grams Almond flour
- 100 grams Tapioca starch
- 50 grams Coconut flour
- 30 grams Psyllium husk powder
- 10 grams Sea salt
- 375 milliliters Warm water
- 15 milliliters Apple cider vinegar
Directions
Step 1
In a large mixing bowl, combine almond flour, tapioca starch, coconut flour, psyllium husk powder, and sea salt. Mix well to ensure all the dry ingredients are evenly distributed.
Step 2
Add the rye sourdough starter to the dry ingredients. Mix gently to incorporate the starter into the flour mixture.
Step 3
Gradually pour in the warm water and apple cider vinegar, and mix together until a dough forms. The dough should be sticky but manageable.
Step 4
Cover the dough with a damp cloth and let it rest at room temperature for 2 to 4 hours to let the sourdough starter work its magic. This resting period allows the dough to develop its sour flavor and rise slightly.
Step 5
Preheat your oven to 400°F (200°C) about 30 minutes before baking.
Step 6
After resting, shape the dough into a round loaf and place it on a parchment-lined baking sheet.
Step 7
Score the top of the loaf with a sharp knife to create a few slashes. This will help the bread expand while baking.
Step 8
Bake in the preheated oven for 50 minutes or until the bread is golden brown and has a hard crust.
Step 9
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing.
Step 10
Store the bread in an airtight container at room temperature for up to 3 days or slice and freeze for later use.
Nutrition Facts
| Serving size | (1085.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2700.6 |
| Total Fat 158.0g | 0% |
| Saturated Fat 17.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 4720.8mg | 0% |
| Total Carbohydrate 276.1g | 0% |
| Dietary Fiber 86.0g | 0% |
| Total Sugars 20.1g | |
| Protein 83.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 773.9mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 883.0mg | 0% |
Source of Calories