Soy-Free Sourdough Rye Bread
Discover the wholesome goodness of Soy-Free Sourdough Rye Bread, a hearty and flavorful loaf that’s perfect for those seeking soy-free bread options with a rustic touch. Made with a blend of rye flour and all-purpose flour, this bread boasts a rich, earthy flavor and a chewy yet tender crumb, thanks to the magic of a naturally fermented sourdough starter. The overnight cold proofing enhances its tangy depth, while optional toppings like caraway or sunflower seeds add texture and character. Ideal for artisan bread enthusiasts, this recipe uses simple ingredients and requires a patient, hands-on approach with techniques like folding and scoring to create a bakery-worthy loaf. Pair it with soups, cheeses, or spreads, or enjoy it toasted with your favorite toppings for an unforgettable, nutrient-packed experience.
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Ingredients
- 120 grams Sourdough starter (active and fed)
- 350 milliliters Water (room temperature)
- 300 grams Rye flour
- 200 grams All-purpose flour
- 10 grams Salt
- 20 grams Optional toppings (e.g., caraway seeds, sunflower seeds)
Directions
Step 1
In a large mixing bowl, combine the sourdough starter and water. Mix until the starter is fully dissolved.
Step 2
Add the rye flour and all-purpose flour to the bowl. Stir until the ingredients come together into a shaggy dough.
Step 3
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes to allow the flour to hydrate (autolyse).
Step 4
After resting, sprinkle the salt evenly over the dough. Use your hands to knead the dough lightly in the bowl for 5–7 minutes until the salt is fully incorporated and the dough feels smoother.
Step 5
Cover the bowl again and allow the dough to bulk ferment at room temperature for 4–6 hours, folding the dough once every 30 minutes during the first 2 hours. To fold the dough, gently stretch and fold one side over to the center, rotating the bowl after each fold until all four sides are folded.
Step 6
After the bulk fermentation, lightly flour a work surface and turn the dough out onto it. Shape the dough into a round or oval loaf, depending on the shape of your proofing basket or bowl.
Step 7
Dust a proofing basket or a clean bowl with flour, then transfer the shaped dough into it, seam-side up. Cover with a towel and let the dough proof in the refrigerator overnight (8–12 hours) for a slow, cold fermentation.
Step 8
The next day, preheat your oven to 230°C (450°F). Place a Dutch oven or baking stone inside to heat up for at least 30 minutes.
Step 9
Carefully remove the dough from the refrigerator. If desired, sprinkle the top with caraway seeds or sunflower seeds for added flavor and texture.
Step 10
Turn the dough out onto a sheet of parchment paper, seam-side down. Score the top with a sharp knife or lame to create a decorative pattern. This will also help control how the bread expands as it bakes.
Step 11
Transfer the dough, along with the parchment paper, into the preheated Dutch oven or onto the baking stone. Cover with a lid if using a Dutch oven.
Step 12
Bake for 25 minutes with the lid on, then remove the lid and bake for an additional 20 minutes until the crust is golden and the bread 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 | (1005.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1893 |
| Total Fat 14.9g | 0% |
| Saturated Fat 1.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3945.7mg | 0% |
| Total Carbohydrate 400.4g | 0% |
| Dietary Fiber 53.3g | 0% |
| Total Sugars 4.4g | |
| Protein 57.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 125.2mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 1887.6mg | 0% |
Source of Calories