Rye sourdough
Rye sourdough is a hearty, tangy bread made from rye flour and leavened with a natural sourdough starter rather than commercial yeast. Its primary ingredients are rye flour, water, salt, and the active starter culture, which gives it a distinct, complex flavor. Originating in Europe, particularly in Germany and Scandinavia, it's a staple in many Northern and Eastern European cuisines.
🍽️ Nutrition at a glance
This bread is a good source of complex carbohydrates and dietary fiber, with a moderate amount of protein. It is relatively low in fat and provides key nutrients like iron, magnesium, and B vitamins, with a typical slice containing roughly 80-120 calories.
Nutrition breakdown
| Calories | 70 kcal |
| Protein | 2.5 g |
| Carbs | 13 g |
| Fat | 0.5 g |
| Fiber | 2 g |
| Sugar | 0.5 g |
| Sodium | 150 mg |
| Iron | 1.2 mg |
| Magnesium | 25 mg |
| Phosphorus | 50 mg |
| Potassium | 80 mg |
| Thiamin (B1) | 0.1 mg |
| Niacin (B3) | 1.5 mg |
| Folate | 20 mcg |
| Selenium | 8 mcg |
Per 1 slice (about 30 g) · estimated, varies by recipe
💡 What's interesting
The natural fermentation process in sourdough not only creates its signature tang but also makes the bread's nutrients more bioavailable and easier to digest. Rye sourdough is also known for its exceptional freshness, often staying moist and flavorful for several days longer than conventional breads.
