Dairy-Free Rye Sourdough Bread
Discover the wholesome, artisanal charm of Dairy-Free Rye Sourdough Bread, a rustic loaf that's as nourishing as it is flavorful. This recipe combines the tangy complexity of a rye sourdough starter with a perfect blend of whole rye and bread flours, yielding a dense yet tender crumb with a subtly nutty character. Made entirely without dairy, this naturally fermented bread utilizes traditional techniques like autolyse and stretch-and-fold to develop structure and depth of flavor. With a long, cool fermentation process, this loaf achieves an enviable rise and a chewy crust that’s ideal for slathering with your favorite spreads or pairing with hearty soups. Whether you're a seasoned sourdough baker or a curious beginner, this recipe is a must-try for anyone seeking an authentic, handcrafted bread experience.
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Ingredients
- 100 grams Rye sourdough starter
- 150 grams Whole rye flour
- 250 grams Bread flour
- 300 ml Water
- 10 grams Salt
Directions
Step 1
1. In a large bowl, combine the rye sourdough starter and water. Mix until the starter is fully dissolved in the water.
Step 2
2. Add the whole rye flour and bread flour to the bowl. Mix with a wooden spoon or hands until no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 minutes to autolyse.
Step 3
3. After the autolyse, sprinkle the salt over the dough and incorporate it by pinching and folding the dough. Ensure the salt is evenly distributed.
Step 4
4. Perform a series of stretch and folds every 30 minutes for a total of 4 sets. To stretch and fold, grab a corner of the dough, pull it upwards gently, and fold it over the center. Rotate the bowl and repeat for the other 3 corners.
Step 5
5. Once the stretch and fold process is complete, cover the bowl with a damp cloth and let the dough rise in a cool place for 8-12 hours, or until it has doubled in size.
Step 6
6. Lightly flour your work surface and turn out the dough. Shape it into a round or oval loaf by tucking the edges underneath. Let it rest for 20 minutes, uncovered.
Step 7
7. Prepare a proofing basket lined with a lightly floured kitchen towel. Transfer the shaped dough into the basket seam-side up. Cover and let it rise at room temperature for 2-4 hours until puffy.
Step 8
8. Preheat your oven to 230°C (450°F) with a Dutch oven inside to heat up. Carefully turn the dough out onto a piece of parchment paper.
Step 9
9. Score the top of the loaf with a sharp blade to allow for controlled expansion during baking.
Step 10
10. Using oven mitts, remove the hot Dutch oven from the oven and carefully place the dough inside using the parchment paper.
Step 11
11. Cover with the lid and bake for 20 minutes. Then, remove the lid and bake for an additional 20 minutes until the bread is deeply browned and sounds hollow when tapped on the bottom.
Step 12
12. Transfer the bread to a cooling rack and let it cool completely before slicing. Enjoy your freshly baked dairy-free rye sourdough bread!
Nutrition Facts
| Serving size | (814.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1572.5 |
| Total Fat 6.7g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3952.5mg | 0% |
| Total Carbohydrate 334.8g | 0% |
| Dietary Fiber 34.4g | 0% |
| Total Sugars 3.4g | |
| Protein 47.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 125.3mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 1165mg | 0% |
Source of Calories