How to Make Easy Sourdough Rye and Raisin Bread Without Eggs or Butter (Air Fryer or Oven, Diabetic Friendly)

This simple bread is easy to make and great for breakfast, snacks, or even sandwiches. The bread has a dense texture, not one with lots of holes, so your jam or spreads will stay put on the bread and not ooze through the holes. With white whole-wheat and rye flours, the bread rises well and is full of fiber, vitamins, and minerals. If you're on a diabetic diet or want to "eat healthy," the bread is a good choice (in moderation, as always). I like to make the bread in the air fryer, which gives the bread a nice crispy crust while keeping the interior soft. You won't need expensive butter or eggs for the bread, keeping the cost of a loaf relatively affordable. We like the bread "as is" or with a slice of cheese. I also like the bread with almond butter for breakfast. Enjoy!

How to Make Easy Sourdough Rye and Raisin Bread Without Eggs or Butter (Air Fryer or Oven, Diabetic Friendly)

Easy Sourdough Rye and Raisin Bread (Diabetic Friendly) -- Makes 1 Loaf

1 cup of starter/discard

1/4 cup of canola oil

1/4 cup of milk

1 tablespoon of ground or milled flax seeds

3/4 cup of white whole-wheat flour

In a large bowl mix the starter/discard, oil, milk, and ground flax seeds well. Stir in the white whole-wheat flour until combined. Loosely cover the mixture and let it sit for at least an hour. I routinely let my mixture stand for 3-4 hours, and it's fine. When you're ready, add to the mixture:

3/4 cup of rye flour (I use medium rye)

1 teaspoon of salt

Stir, then knead the dough for 3-5 minutes, adding in an extra 2-4 tablespoons of flour to prevent the dough from being too sticky to knead. Knead in 1/4 cup of raisins until well distributed in the dough. Form the dough into a loaf shape. Spritz a loaf pan or 6-inch round cake pan with non-stick cooking spray. Place the shaped dough into the pan and spritz it with a little oil or non-stick cooking spray and loosely cover the dough with plastic wrap. Let the dough rise until it increases in volume by about one-third. You can lightly score the top of the loaf with a very, very sharp knife, if you like.

Air Fryer: Air fry the risen dough at 320 degrees for about 35 minutes or until an instant read thermometer inserted into the center of the loaf reads about 190 degrees.

Oven: Preheat the oven to 350 degrees. Bake the bread for 35-45 minutes or until an instant read thermometer inserted into the center of the loaf reads about 190 degrees.

Let the loaf cool in its pan for a few minutes before turning it out to cool completely. The bread will slice best if you let it cool completely before slicing it.

How to Make Easy Sourdough Rye and Raisin Bread Without Eggs or Butter (Air Fryer or Oven, Diabetic Friendly)

How to Make Easy Sourdough Rye and Raisin Bread Without Eggs or Butter (Air Fryer or Oven, Diabetic Friendly)