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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.

Ingredients

Vitamins & Minerals

Vitamins

Nutrient	Amount	DV%
Biotin (B7)	16.0mcg	53%
Choline	120.0mg	22%
Folate (B9)	240.0mcg	60%
Niacin (B3)	12.0mg	75%
Pantothenic Acid (B5)	4.0mg	80%
Riboflavin (B2)	0.8mg	62%
Thiamin (B1)	1.6mg	133%
Vitamin B6	1.0mg	59%
Vitamin E	1.6mg	11%
Vitamin K	4.0mcg	3%

Minerals

Nutrient	Amount	DV%
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.

Ingredients

Whole grain rye flour 480 g

Water 275 g

Sourdough starter 40 g

Yeast 3 g

Salt 2 g

Total: 800 g

Instructions

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 and cook time

Prep time: 20 minutes

Proof time: 60 to 90 minutes

Cook time: 50 to 60 minutes

Helpful tips

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.

VeganVegetarianDairy-freeBalanced

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All 10 minerals

Common questions.

You take a photo of any meal. OKKAI's AI identifies the food, estimates the ingredients, calculates calories and macronutrients, and estimates 20+ vitamins and minerals — all within a few seconds. You can then adjust portions or add ingredients manually.

Yes — OKKAI tracks 13 vitamins (A, C, D, E, K, B6, B12, folate, and more) and 10 minerals (calcium, iron, magnesium, zinc, potassium, and more). After logging enough meals, OKKAI provides an in-depth analysis of your body's nutrient stores and tells you exactly which foods to eat to fill the gaps.

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Rye Sourdough Bread

Nutrition Facts

About

Ingredients