Rye Sourdough Bread
Healthy, because
Even smarter
Nutritional values
Whole rye flour is rich in fibre and minerals due to the high proportion of husk. Dietary fibres promote a good and healthy digestion, while the minerals take over various tasks; phosphorus, for example, is important for strong bones and zinc ensures good resistance. The B vitamins, which are also contained, are indispensable for the brain and nervous system.
A sourdough bread made from pure wholemeal rye flour, sourdough and salt is demanding to prepare and not always successful. If you want to make sure that you get a nice bread, you can mix the rye flour with another type of flour and add yeast.
(Percentage of daily recommendation)
| Calorie | 746 cal. | (36 %) | ||
| Protein | 26.87 g | (27 %) | ||
| Fat | 6.5 g | (6 %) | ||
| Carbohydrates | 143.5 g | (96 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25 g | (83 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 0.36 mg | (0 %) | ||
| Calcium | 126.08 mg | (13 %) | ||
| Magnesium | 0.04 mg | (0 %) | ||
| Iron | 11.26 mg | (75 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 26 ozs Whole Grain Rye Flour (and flour to work)
- 3 ½ ozs Whole Wheat Sourdough Starter
- 1 Tbsp salt
Preparation steps
Mix 14 oz of flour with 20 oz of warm water and the sourdough starter in a bowl. Let rest covered in a warm place for 4 hours.
Add the remaining flour and salt and knead well, until the dough has a solid but malleable consistency (about 10 minutes). Add more flour as needed. Put into a bowl, cover and let rest 1 hour.
Knead the dough on a floured work surface and shape into a loaf. Flour the top and place it in a fermentation basket to rest covered for 30 minutes.
Preheat the oven to 460°F. Place a few bowls of water into the oven to help create steam.
Move the bread carefully from the basked onto a parchment-lined baking sheet. Bake on the lower rack about 10 minutes. Remove the water bowls, reduce the temperature to 400°F and bake 60-70 minutes until done.
When the bread sounds hollow when tapped, it is done. Otherwise, bake for another 5-10 minutes and repeat the tap test.
Allow to cool before serving.
