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Sourdough Rhubarb Bread

Deliciously Tangy Sourdough Rhubarb Bread for Breakfast Bliss

Experience the enchanting flavors of Sourdough Rhubarb Bread, a delightful blend of tang and warmth perfect for breakfast.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Sourdough Starter Active and bubbly
  • 2 cups All-Purpose Flour Can be substituted with spelt or oat flour
  • 1 cup Whole Wheat Flour Can be substituted with any whole grain flour
  • 1 teaspoon Salt Essential for proper fermentation
  • 1 teaspoon Baking Soda Ensure it's fresh
  • 1 cup Chopped Rhubarb Fresh or frozen
  • 1 cup Sugar Can be substituted with honey or maple syrup
  • 1/2 cup Unsalted Butter Melted; can substitute with oil
  • 2 large Eggs Can be replaced with flax eggs for a vegan option

Equipment

  • Loaf pan
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. Combine sourdough starter, melted butter, and sugar in a bowl.
  3. Beat in the eggs one at a time, mixing well after each.
  4. In another bowl, whisk all-purpose flour, whole wheat flour, salt, and baking soda.
  5. Gently mix dry ingredients with the wet mixture until no dry flour remains.
  6. Fold in the chopped rhubarb carefully.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake the bread for 45-50 minutes, or until golden brown.
  9. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 1mg

Notes

Store tightly wrapped at room temperature for up to 2 days, or refrigerate for up to a week.

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