Dairy-Free Sourdough Rye Bread
Discover the perfect balance of rustic flavor and wholesome texture with this Dairy-Free Sourdough Rye Bread recipe. Crafted with a tangy, active sourdough starter and a hearty combination of rye and all-purpose flour, this artisan bread is entirely dairy-free and packed with natural goodness. The recipe features a slow, overnight fermentation process, allowing the flavors to deepen and the dough to develop its signature airy crumb and chewy texture. Perfectly baked to golden perfection, this bread boasts a crackly crust that’s irresistibly satisfying. Whether paired with your favorite toppings or enjoyed on its own, this homemade sourdough rye loaf is a bakery-worthy treat that’s ideal for health-conscious bakers and anyone seeking a versatile, allergen-friendly bread recipe.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 120 g Sourdough starter (active and bubbly)
- 250 g Rye flour
- 150 g All-purpose flour
- 320 ml Water (room temperature)
- 8 g Salt
Directions
Step 1
In a large mixing bowl, combine the sourdough starter and water. Mix well until the starter is fully dissolved.
Step 2
Add the rye flour and all-purpose flour to the bowl. Mix with a wooden spoon or your hands until no dry flour remains. Cover the bowl with a damp towel and let it rest for 30 minutes to allow the flour to hydrate (autolyse).
Step 3
Sprinkle the salt over the dough and incorporate it by gently kneading the dough in the bowl. Perform a series of stretch-and-folds for about 2-3 minutes until the salt is fully mixed in.
Step 4
Cover the bowl with a damp towel and let the dough bulk ferment at room temperature for 6-8 hours. Every 30 minutes during the first 2 hours, perform stretch-and-folds to develop the dough structure. After this, let the dough rest undisturbed for the remainder of the fermentation time.
Step 5
After the bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape the dough into a round or oval loaf, depending on your preference. Place it seam-side up in a lightly floured proofing basket or bowl.
Step 6
Cover the dough with a towel and refrigerate overnight (8-12 hours) for a cold proof. This step helps develop a more complex flavor.
Step 7
Preheat your oven to 230°C (445°F) with a Dutch oven or baking stone inside to heat for at least 30 minutes.
Step 8
Carefully transfer the dough onto a piece of parchment paper, seam-side down. Use a sharp knife or razor blade to score the top of the dough.
Step 9
Transfer the dough into the preheated Dutch oven (or onto the baking stone) and cover. Bake covered for 20 minutes, then remove the lid and bake uncovered for an additional 20 minutes to develop a deep golden crust.
Step 10
Remove the bread from the oven and let it cool completely on a wire rack before slicing (at least 1 hour). Enjoy your dairy-free sourdough rye bread!
Nutrition Facts
| Serving size | (852.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1443.5 |
| Total Fat 5.7g | 0% |
| Saturated Fat 0.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3155.3mg | 0% |
| Total Carbohydrate 318.7g | 0% |
| Dietary Fiber 42.4g | 0% |
| Total Sugars 2.7g | |
| Protein 43.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 86.4mg | 0% |
| Iron 13.8mg | 0% |
| Potassium 1483.8mg | 0% |
Source of Calories