Dairy-Free Ancient Grain Sourdough Bread
Rustic, wholesome, and bursting with flavor, this Dairy-Free Ancient Grain Sourdough Bread is the perfect artisan loaf for health-conscious bakers and bread enthusiasts alike. Crafted with a nourishing blend of spelt, teff, and whole wheat flours, this sourdough recipe showcases the rich, nutty undertones of ancient grains while remaining completely dairy-free. Using a traditional sourdough starter and an easy stretch-and-fold technique, this bread develops a chewy interior and a perfectly crisp, golden crust. Ideal for sandwiches, avocado toast, or as a side for soups and salads, this bread is both versatile and packed with nutrients. Impress your family with this stunning bakery-quality loaf, knowing it’s as wholesome as it is delicious!
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Ingredients
- 300 grams Spelt flour
- 100 grams Teff flour
- 100 grams Whole wheat flour
- 100 grams Sourdough starter (active)
- 375 milliliters Water
- 10 grams Sea salt
Directions
Step 1
1. In a large mixing bowl, combine 300 grams of spelt flour, 100 grams of teff flour, and 100 grams of whole wheat flour.
Step 2
2. Add 100 grams of active sourdough starter to the dry mixture and mix well.
Step 3
3. Slowly pour in 375 milliliters of water while stirring, until the dough comes together.
Step 4
4. Cover the bowl with a damp cloth and let the dough rest for 30 minutes to allow the flour to fully hydrate.
Step 5
5. After 30 minutes, add 10 grams of sea salt to the dough and use your hands to incorporate it well.
Step 6
6. Perform a series of stretch and folds: With wet hands, stretch the dough upwards and fold it over itself. Turn the bowl and repeat until four folds have been completed around the dough.
Step 7
7. Cover again with a damp cloth and let the dough rest at room temperature for about 4-5 hours, performing a set of stretch and folds every 30 minutes for the first 2 hours.
Step 8
8. Once the dough has doubled in size, turn it out onto a lightly floured surface.
Step 9
9. Shape the dough into a round loaf by folding the edges into the center, then flip it over and shape it with your hands.
Step 10
10. Transfer the shaped dough to a floured proofing basket or a bowl lined with a floured cloth, seam side up.
Step 11
11. Cover the dough and let it proof at room temperature for another 2-3 hours, or until it's puffed up and a light poke leaves a slight indentation.
Step 12
12. Preheat the oven to 230°C (450°F) and place a Dutch oven inside to heat.
Step 13
13. Once the oven is preheated, carefully turn the dough onto a piece of parchment paper, and score the top with a sharp knife or lame.
Step 14
14. Place the dough with the parchment paper into the hot Dutch oven, cover with the lid, and bake for 25 minutes.
Step 15
15. After 25 minutes, remove the lid and bake for an additional 20 minutes or until the crust is golden brown.
Step 16
16. Remove the bread from the oven and allow it to cool on a wire rack for at least an hour before slicing.
Nutrition Facts
| Serving size | (990.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1770.2 |
| Total Fat 11.7g | 0% |
| Saturated Fat 2.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 4685.4mg | 0% |
| Total Carbohydrate 366.2g | 0% |
| Dietary Fiber 52.8g | 0% |
| Total Sugars 5.4g | |
| Protein 70.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 323.0mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 2036mg | 0% |
Source of Calories