How to Make Easy Sourdough Apple- Rhubarb Bread (Diabetic Friendly, No Artificial Sweeteners)
- Leigh
- Aug 12
- 2 min read
This simple to make bread is sweetened primarily with apples and rhubarb rather than refined sugar, and it's softer and moister than many sourdough breads. It also includes white whole-wheat flour for beneficial fiber and other nutrients. The bread is great if you're on a diabetic diet or want to "eat healthy" (as always, in moderation). We like the bread because it tastes good. I especially like a slice of the bread topped with a little almond butter for breakfast. It's fast, filling, and nutritious. You can make the bread in the air fryer or oven. Enjoy!
Sourdough Apple Rhubarb Bread (Diabetic Friendly) -- Makes 1 Loaf
1 cup of sourdough starter/discard
1/3 cup of canola oil
1 large egg
1/4 cup of milk
1 cup of apple-rhubarb compost (see below)
1/2 cup of raisins (I use golden raisins)
1 1/2 cups of white whole-wheat flour
In a large bowl combine the starter, oil, egg, milk, apple-rhubarb compote, and raisins until combined. Stir in the flour until incorporated and let the mixture sit for at least an hour. I usually let my mixture sit for 3-4 hours, and it's fine. When you're ready, add to the mixture:
1 1/2 cups of white whole-wheat flour
2 teaspoons of salt
Stir, then knead in the flour and salt for 3-5 minutes, adding in an additional 1/2 cup of flour as you knead to prevent the dough from being too sticky to knead. Shape the dough into a loaf. Spritz a loaf pan (I use an 8 - x- 5-inch pan that will fit in my air fryer) with non-stick cooking spray and place the shaped dough into the pan. Spritz the top of the loaf with canola oil or non-stick cooking spray and loosely cover the bread with plastic wrap. Let the dough rise until it increases in volume by about one-third. You can cut a few slashes on the top of the loaf with a sharp knife, if you like (about 1/4-inch deep).
Air Fryer: Air fry the bread at 320 degrees for 35-40 minutes or until a deep brown and an instant-read thermometer registers at least 190 degrees.
Oven: Preheat the oven to 350 degrees. Bake the bread for 35-45 minutes or until a deep brown and an instant-read thermometer registers at least 190 degrees.
Apple-rhubarb compote
1/2 cup of chopped rhubarb
1 cup of peeled, cored, and chopped apple (1 medium apple)
2-4 tablespoons of date puree (barely cover 4-6 dates with boiling water, let them cool,
and mash them)
1 tablespoon of water
1/4 teaspoon of cinnamon
Combine all the ingredients in a medium bowl or measure and microwave them on high for 3-5 minutes, stirring every minute or so, until the rhubarb breaks down and the apple softens. Let the mixture cool completely. You probably will have a little extra of the compote than you need for the recipe. If you do, the extra is great on top of toast or pancakes.
Comments