This rye bread is good and easy to make. It's a classic bread for a reason--it tastes great with any meal, and it's fantastic for sandwiches. The recipe isn't fussy at all, and it's quite forgiving. To make the bread more acceptable on a diabetic diet--in addition to using whole-grain flour--I use date puree to tame the sourdough tang just a bit. The date puree is lower on the glycemic index and less likely to cause big swings in blood sugar. You can substitute brown sugar if you prefer, or just go with very sour sourdough. I add a little onion powder and caraway seed for the classic rye bread taste, which is quite good! Both are optional, as the bread will taste fine if you leave them out. We like the sturdy bread for breakfast, with soups and salads, for sandwiches, and for dinner. The bread slices well and keeps well. Enjoy!
Simple Sourdough Rye Bread (Diabetic Friendly) --Makes 2 Loaves
1 cup of sourdough starter/discard
1/3 cup of canola oil
1 large egg
1/2 cup of milk
2-3 tablespoons of date puree (barely cover dates with boiling water, let them cool, and
mash them with any remaining water)
1/2 cup of white whole-wheat flour
1/2 cup of rye flour (I use a medium rye)
In a large bowl combine the starter/discard, oil, egg, milk, and date puree and mix them well. Add the white whole-wheat flour and rye flour and stir them in until completely combined. Loosely cover the bowl with plastic wrap and let the mixture sit for at least an hour (I let my mixture go for around four hours or so). When you're ready, add to the mixture:
1 1/2 cups of rye flour
1 1/2 teaspoon of salt
1 teaspoon of caraway seeds
1 teaspoon of onion powder
Stir, then knead the dough for 3-5 minutes, adding in another 1/4 cup of flour or so, as needed to prevent the dough from being to sticky to knead. Divide the dough in half and form two loaves. I usually do two small round loaves, each a little larger than a softball. Put the loaves in pans sprayed with non-stick cooking spray--I use 6-inch round pans--and spritz the loaves with a little non-stick cooking spray or olive oil and loosely cover them with plastic wrap. Let the loaves rise until they increase in volume by about one-third. This usually takes a couple of hours in my not-too-warm kitchen.
Air Fryer: Air fry the loaves at 320 degrees for about 35 minutes or until crusty brown and they reach an internal temperature of about 190-200 degrees. Let the loaves cool in their pans a few minutes, then turn them out to cool completely before slicing them.
Oven: Preheat the oven to 350 degrees and bake the loaves for 35-45 minutes or until crusty brown and they reach an internal temperature of about 190-200 degrees. Let the loaves cool in their pans a few minutes, then turn them out to cool completely before slicing them.
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