Rye Sourdough Bread
Nutrition Facts
Per 800g serving
% Daily Value based on a 2000 kcal diet
Calories
2000 kcal
100% DV
Total Fat
16.0g
25% DV
Monounsaturated Fat9.0g
Polyunsaturated Fat5.0g
Saturated Fat2.0g
Total Carbohydrate
376.0g
100% DV
Fiber72.0g
Starch288.0g
Sugars16.0g
Protein
64.0g
100% DV
Plant Protein64.0g
About
This appears to be a packaged whole grain rye bread loaf. Nutritional values are estimated conservatively for a dense high-fiber rye bread based on the visible packaging and typical product composition.
Vitamins & Minerals
Vitamins
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Choline | 120.0mg | 22% | |
| Vitamin B1 | 1.6mg | 133% | |
| Vitamin B2 | 0.8mg | 62% | |
| Vitamin B3 | 12.0mg | 75% | |
| Vitamin B5 | 4.0mg | 80% | |
| Vitamin B6 | 1.0mg | 59% | |
| Vitamin B7 | 16.0mcg | 53% | |
| Vitamin B9 | 240.0mcg | 60% | |
| Vitamin E | 1.6mg | 11% | |
| Vitamin K | 4.0mcg | 3% |
Minerals
| Nutrient | Amount | DV% | Half-life |
|---|---|---|---|
| Calcium | 200.0mg | 20% | |
| Copper | 1200.0mcg | 133% | |
| Iron | 16.0mg | 89% | |
| Magnesium | 320.0mg | 76% | |
| Phosphorus | 800.0mg | 114% | |
| Potassium | 1200.0mg | 26% | |
| Selenium | 160.0mcg | 291% | |
| Sodium | 3200.0mg | 139% | |
| Zinc | 8.0mg | 73% |
Rye Sourdough Bread
A classic whole grain rye sourdough bread made with rye flour, water, starter, yeast, and salt. It has a dense, hearty crumb and a tangy flavor.
Whole grain rye flour 480 g
Water 275 g
Sourdough starter 40 g
Yeast 3 g
Salt 2 g
Total: 800 g
1. In a large bowl, mix the rye flour, water, sourdough starter, yeast, and salt until fully combined.
2. Cover and let rest for 20 to 30 minutes.
3. Mix again briefly until the dough is uniform. Rye dough will be sticky and paste-like.
4. Transfer to a greased loaf pan or shape into a compact loaf and place in a lined proofing basket.
5. Cover and proof until slightly risen, about 60 to 90 minutes.
6. Bake at 220°C for 15 minutes, then reduce to 200°C and bake for 35 to 45 minutes more, until deeply browned and cooked through.
7. Cool completely before slicing.
Prep time: 20 minutes
Proof time: 60 to 90 minutes
Cook time: 50 to 60 minutes
Rye dough is naturally sticky; avoid adding extra flour unless absolutely necessary.
Let the bread cool fully before cutting to prevent a gummy crumb.
For a stronger sour flavor, extend the proof slightly or ferment the starter longer.
Ingredients
Total: 800 g
Instructions
Prep time and cook time
Helpful tips
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