How to Make Simple Sourdough Rye and Raisin Bread (Diabetic Friendly, No Artificial Sweeteners)
- 16 hours ago
- 2 min read
This sourdough rye and raisin bread is easy to make and loaded with flavor as well as beneficial whole-grains. The recipe includes white whole-wheat flour as well as rye flour, which makes the bread a bit lighter and great for morning toast or sandwiches. The bread is sweetened with raisins--not refined sugar, syrups, or honey--and the sourdough tang comes through well. If you're on a diabetic diet or want to "eat healthy," the bread is a good option (in moderation, of course). I make the bread in the air fryer, which gives it a nice crunchy crust and great color. You can use a regular oven if you prefer (preheat the oven to 350 degrees, and bake the bread for 35-45 minutes). We like the bread for breakfast, sandwiches, and alongside soups and salads. A slice also makes a nice snack with a slice of cheese or a little peanut butter on top. Enjoy!
Simple Sourdough Rye and Raisin Bread (Diabetic Friendly) -- Makes 2 Small Loaves
1 cup of sourdough starter
1/4 cup of canola oil
1/4 cup of milk
1 large egg
1/2 cup of white whole-wheat flour
1/2 cup of rye flour
In a large bowl mix together well the starter, oil, milk, ad egg. Stir in the flours until well blended. Loosely cover the bowl with plastic wrap and let the mixture sit for at least a hour. I routinely leave my mixture for 3-5 hours, and it's fine. When you're ready, stir the mixture and add to it:
1 cup of rye flour
1 1/2 teaspoons of salt
1/3-1/2 cup of raisins
Stir, then knead the dough mixture for 3-5 minutes, adding in an additional 1/4-1/2 cup of rye flour as you knead to prevent the dough from being too sticky to knead. Divide the dough into two roughly even pieces and roll each piece into a log/loaf shape. Spritz two 8 - 4-inch loaf pans with non-stick cooking spray and place a dough log/loaf in each pan. With a sharp knife you can cut some slashes (about 1/4-inch deep) in the top of each loaf, if you like (it's not necessary). Spritz the tops of the loaves with a little olive oil or cooking spray and cover the dough loaves loosely with plastic wrap. Let the loaves rise until they have increased in volume by about one-quarter to one-third (usually 1-3 hours, depending on the temperature of your room).
Air Fryer: Air fry the loaves at 320 degrees for about 30 minutes or until golden brown and an instant read thermometer inserted into the center of a loaf reads 190-200 degrees.
Oven: Preheat the oven to 350 degrees. Bake the loaves for 35-45 minutes or until golden brown and an instant read thermometer inserted into the center of a loaf reads 190-200 degrees.
Let the loaves cool in their pans for a few minutes before turning them out to cool completely. The loaves will slice best once they have cooled completely.
Comments