Soy-Free Ancient Grain Sourdough Bread

Discover the wholesome delight of Soy-Free Ancient Grain Sourdough Bread, a nourishing loaf crafted with a harmonious blend of rye, spelt, and einkorn flours. This naturally leavened bread boasts a complex, tangy flavor and a hearty texture, perfect for those seeking a soy-free and nutrient-rich option. The long fermentation process enhances the bread's digestibility and develops its deep, artisanal crust, while the ancient grains lend a rustic charm and nutty undertones. With step-by-step guidance, including tips for stretch-and-fold techniques and overnight proofing, this recipe is ideal for both seasoned bakers and sourdough enthusiasts looking to elevate their bread-making game. Enjoy it toasted with your favorite toppings or as the foundation for a gourmet sandwich—each slice is a testament to timeless baking traditions.

Nutriscore Rating: 76/100

Prep Time:120 mins

Cook Time:35 mins

Total Time:155 mins

Servings: 1

Ingredients

• 150 g Sourdough starter
• 100 g Rye flour
• 200 g Spelt flour
• 100 g Einkorn flour
• 300 ml Water
• 10 g Salt

Directions

Step 1

In a large bowl, mix together 150g of active sourdough starter and 300ml of water until well combined.

Step 2

Add 100g of rye flour, 200g of spelt flour, and 100g of einkorn flour to the starter mixture.

Step 3

Mix the ingredients just until the flour is fully incorporated and a shaggy dough forms.

Step 4

Cover the bowl with a damp cloth and let it rest at room temperature for about 30 minutes for autolyse.

Step 5

After the rest period, add 10g of salt to the dough.

Step 6

Gently fold the salt into the dough by stretching and folding the dough from the sides to the center, repeating a few times till the salt is incorporated.

Step 7

Cover the bowl again with the damp cloth and let it rise for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours.

Step 8

After the rise, turn the dough onto a lightly floured surface and form it into a round loaf.

Step 9

Gently place the shaped dough into a lightly floured proofing basket or bowl, seam side up.

Step 10

Cover and let it proof in the refrigerator overnight, about 8-12 hours.

Step 11

Preheat the oven to 230°C (450°F) with a Dutch oven inside, allowing it to heat for at least 30 minutes.

Step 12

Carefully remove the Dutch oven, place a parchment paper over the proofed dough and flip it out onto the paper.

Step 13

Score the top of the loaf with a sharp blade.

Step 14

Using the parchment paper as a sling, lower the bread into the hot Dutch oven.

Step 15

Cover with the lid and bake for 25 minutes. After 25 minutes, remove the lid and bake for another 10 minutes or until the crust is deep golden brown.

Step 16

Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Nutrition Facts

Serving size	(864.3g)

Amount per serving	% Daily Value*
Calories	1419

Total Fat 9.3g	0%
Saturated Fat 1.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3952.0mg	0%
Total Carbohydrate 304.8g	0%
Dietary Fiber 40.8g	0%
Total Sugars 3.4g
Protein 54.5g	0%

Vitamin D 0IU	0%
Calcium 118.8mg	0%
Iron 16.0mg	0%
Potassium 1749mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 5.5%

Protein: 14.3%

Carbs: 80.2%