Dairy-Free Whole Wheat Sourdough Bread
Elevate your homemade bread game with this wholesome and flavorful Dairy-Free Whole Wheat Sourdough Bread recipe. Made with just four simple ingredients—whole wheat flour, water, an active sourdough starter, and fine sea salt—this recipe is perfect for those seeking a healthier, all-natural loaf without dairy. The slow fermentation process allows the tangy sourdough flavors to develop while enhancing the bread’s texture and digestibility. Key techniques like the autolyse method and stretch-and-folds ensure a tender crumb and hearty rise, while a crackling golden crust is achieved by baking in a steamy Dutch oven. Whether you enjoy it fresh or toast it up, this versatile bread is ideal for sandwiches, breakfast spreads, or enjoying solo with a drizzle of olive oil. Plus, with an optional cold-proofing step, you can work this recipe seamlessly into your busy schedule.
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Ingredients
- 500 grams Whole wheat flour
- 100 grams Active sourdough starter (100% hydration)
- 375 milliliters Water
- 10 grams Fine sea salt
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour and water. Mix until no dry flour remains. Cover the bowl with a damp towel and let the mixture rest for 1 hour for autolyse.
Step 2
After the autolyse, add the active sourdough starter and salt to the dough. Use your hands to mix and knead the dough until fully incorporated, about 4-6 minutes. Alternatively, use the stretch-and-fold method to evenly combine.
Step 3
Transfer the dough to a clean, lightly greased bowl. Cover with a damp towel and let rise at room temperature for 4-6 hours. During the first 2 hours, perform 3-4 sets of stretch-and-folds every 30 minutes to develop gluten strength.
Step 4
Once the dough has bulk fermented and nearly doubled in size, lightly flour a clean surface and your hands. Turn the dough out onto the surface and shape it into a round or oblong loaf, depending on your preference.
Step 5
Transfer the shaped dough onto a parchment-lined proofing basket or bowl. Cover with a towel and let it proof at room temperature for 1-2 hours, or until slightly puffy, or refrigerate overnight for a slow cold proof.
Step 6
Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside for at least 30 minutes before baking.
Step 7
Score the top of your loaf with a sharp knife or baking razor. Carefully transfer the dough onto the preheated Dutch oven or baking stone. Cover with the lid or a metal bowl to trap steam for the first 20 minutes of baking.
Step 8
Bake the bread for 20 minutes covered, then remove the lid and continue baking for another 20 minutes or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Step 9
Transfer the baked bread to a wire rack and let it cool completely for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (990.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1795.8 |
| Total Fat 9.5g | 0% |
| Saturated Fat 1.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3918.4mg | 0% |
| Total Carbohydrate 383.5g | 0% |
| Dietary Fiber 62.0g | 0% |
| Total Sugars 2.7g | |
| Protein 70.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 203.7mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 2075mg | 0% |
Source of Calories