Nut-Free Ancient Grain Sourdough Bread
Discover the wholesome goodness of Nut-Free Ancient Grain Sourdough Bread, a rustic masterpiece made with a blend of whole wheat, spelt, and rye flours. This nut-free recipe showcases the rich, earthy flavors of ancient grains, paired with the tangy depth of a sourdough starter for a truly artisanal loaf. Perfect for anyone with dietary restrictions, this bread requires no nuts but delivers plenty of character with its chewy crumb and beautifully caramelized crust. Designed for slow fermentation, the recipe highlights techniques like an autolyse period and gentle stretch-and-folds, enhancing both texture and flavor. Whether enjoyed fresh with a smear of butter or as a base for hearty sandwiches, this sourdough bread is a nourishing, homemade addition to your table.
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Ingredients
- 200 grams Whole wheat flour
- 150 grams Spelt flour
- 100 grams Rye flour
- 100 grams Sourdough starter
- 300 milliliters Water
- 10 grams Salt
- 1 tablespoon Olive oil
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, spelt flour, and rye flour.
Step 2
In a separate bowl, mix the sourdough starter and water until well combined.
Step 3
Pour the water and sourdough mixture into the bowl with the flours. Stir with a wooden spoon or your hands until you get a shaggy dough.
Step 4
Cover the bowl with a kitchen towel and let the dough rest at room temperature for about 30 minutes. This is known as the autolyse period, which helps to develop gluten.
Step 5
After 30 minutes, sprinkle the salt over the dough and add the olive oil. Incorporate these into the dough by gently folding it over itself a few times.
Step 6
Cover the bowl again and let it rise for a total of 8-10 hours at room temperature or until doubled in size. During the first 2 hours of this rise, perform stretch and folds every 30 minutes: gently pull the dough from one side, stretch it upwards, then fold it back down over itself, turn the bowl 90 degrees and repeat 3 more times.
Step 7
Once risen, lightly flour your work surface and turn the dough out onto it. Shape it into a round loaf by gently pulling the edges towards the center and flipping it over.
Step 8
Prepare a banneton basket or a bowl lined with a well-floured tea towel. Place the dough into the basket seam side up.
Step 9
Cover the dough with a towel and let it proof for another 2-4 hours at room temperature, or alternatively, refrigerate it for up to 12 hours for more developed flavor.
Step 10
Preheat your oven to 450°F (232°C) with a Dutch oven inside, allowing it to heat for at least 30 minutes.
Step 11
Once preheated, carefully remove the Dutch oven. Turn the dough over onto a piece of parchment paper, score the top with a sharp blade, and gently lower it into the Dutch oven.
Step 12
Cover with the lid and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20 minutes or until the bread is deep brown and sounds hollow when tapped on the bottom.
Step 13
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | (878.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1696.3 |
| Total Fat 23.1g | 0% |
| Saturated Fat 3.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3958.7mg | 0% |
| Total Carbohydrate 337.9g | 0% |
| Dietary Fiber 56.0g | 0% |
| Total Sugars 3.5g | |
| Protein 60.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 156.2mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 1942.1mg | 0% |
Source of Calories