How to Make Easy Sourdough Apple-Cranberry Rye Breads (Diabetic Friendly, Air Fryer or Oven)
- Leigh
- Jun 13
- 2 min read
These apple-cranberry rye breads are simple to make and come out of your oven or air fryer with a crispy crust and a soft interior. The breads are sweetened with fruit--apples and dried cranberries--not refined sugar, and the taste of the sourdough is enhanced, not hidden. The fruit also complements the flavor of the rye flour. With plenty of nutrients, including a substantial amount of fiber, the breads are acceptable (in moderation, as always), if you're on a diabetic diet. We like slices of the rye bread toasted, for breakfast. Slices of the bread also make great French toast and give sandwiches an interesting twist. Enjoy!
Apple-Cranberry Rye Bread (Diabetic Friendly) -- Makes 2 Loaves
1 cup of sourdough starter/discard
1/4 cup of canola oil
1/3 cup of milk
2 tablespoons of milled or ground flax seeds
2 cups of cored and chopped apples (peeled or unpeeled--I peel mine and chop them
into about 1/4-inch pieces)
1 cup of white whole-wheat flour
Put the sourdough starter/discard, canola oil, milk, and milled flax seeds into a large bowl and mix them together well. Stir in the chopped apples and the cup of white whole-wheat flour until thoroughly mixed. Cover the mixture loosely with plastic wrap and let it sit for at least an hour. I routinely let my mixture sit for 3-5 hours, and it's fine. When you're ready, add to the mixture:
1 1/2 cups of rye flour (I use a medium rye)
1 1/2 teaspoons of salt
1 teaspoon of cinnamon
1/2 cup of dried cranberries
Stir, then knead in the rye flour, salt, cinnamon, and dried cranberries (start by stirring, then you'll need to shift to kneading). Knead the dough for 3-5 minutes, adding in an additional 1/4 cup or so of rye flour to prevent the dough from being too sticky to knead. Divide the dough into two equal pieces and roll each piece into a large ball, about the size of a softball. Spritz two six-inch round pans with non-stick cooking spray and place a dough ball in each pan. Spritz the tops of each dough ball and loosely cover the dough with plastic wrap. Let the dough balls rise until they increase in volume by about one-third (this takes a couple of hours in my 75-degree or so kitchen). You can make decorative slashes on the loaves (about 1/8-1/4-inch deep) with a razor blade, lame, or very, very sharp knife if you like before baking the loaves, but it's not essential. I used a fairly dull knife on the loaves you see in the photos--oh, well.
Air Fryer: Air fry the loaves at 320 degrees for about 30 minutes or until an instant-read thermometer registers 190-200 degrees and the top of the loaf is a dark, golden brown.
Oven: Preheat the oven to 350 degrees and bake the loaves for 30-40 minutes or until an instant-read thermometer registers 190-200 degrees and top of the loaves are a dark, golden brown.
Let the loaves cool completely before slicing them.
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