Sugar-Free Ancient Grain Sourdough Bread
Discover the wholesome goodness of this sugar-free ancient grain sourdough bread—a flavorful and nutrient-packed loaf crafted with a blend of whole wheat, spelt, rye, and sorghum flours. Perfect for health-conscious bakers, this artisan bread uses a natural sourdough starter for fermentation, resulting in a tangy, complex flavor while staying completely sugar-free. The slow, overnight proofing ensures perfect texture and crumb, while simple techniques like autolyse and stretch-and-fold create a bakery-worthy finish. Baked to golden perfection in a Dutch oven, this versatile loaf pairs beautifully with sweet or savory toppings, making it ideal for breakfast, sandwiches, or dinner accompaniments. Enjoy the rich, earthy taste of ancient grains in every slice!
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Ingredients
- 200 grams Sourdough starter
- 200 grams Whole wheat flour
- 100 grams Spelt flour
- 100 grams Rye flour
- 100 grams Sorghum flour
- 350 milliliters Warm water
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is fully dissolved in the water.
Step 2
Add the whole wheat flour, spelt flour, rye flour, and sorghum flour into the bowl with the liquid mixture. Stir until no dry flour remains and you form a shaggy dough.
Step 3
Cover the bowl with a damp cloth and let it rest at room temperature for 30 minutes to allow the flour to absorb the water – this process is called autolyse.
Step 4
After the autolyse, sprinkle the salt over the dough. Wet your hands, and using a pinching and folding technique, incorporate the salt by folding the dough over itself several times.
Step 5
Proceed with a series of stretch and folds: grab the edge of the dough, stretch it gently, and fold it over the rest of the dough. Turn the bowl and repeat this motion about 4 times. This should be done every 30 minutes for the next 2 to 3 hours.
Step 6
After the final stretch and fold, let the dough rest for another hour until it has slightly risen and appears puffy.
Step 7
Lightly flour your work surface and gently turn the dough out onto it. Shape the dough into a round or oblong loaf, tucking the edges underneath to create surface tension.
Step 8
Prepare a proofing basket by dusting it with flour. Place the shaped dough into the basket, seam side up.
Step 9
Cover the dough with a cloth and let it proof in the refrigerator overnight, approximately 8 to 12 hours.
Step 10
When ready to bake, preheat your oven to 240°C (465°F) and place a Dutch oven inside to heat up.
Step 11
Carefully transfer the dough from the proofing basket onto a piece of parchment paper. Score the top of the dough with a sharp blade.
Step 12
Remove the hot Dutch oven from the oven, and using the parchment paper, transfer the dough into it.
Step 13
Cover with the lid and bake for 20 minutes. After 20 minutes, remove the lid and continue to bake for an additional 20 minutes, or until the bread is a deep golden brown.
Step 14
Remove the Dutch oven from the oven, and let the bread cool on a wire rack for at least an hour before slicing.
Nutrition Facts
| Serving size | (1065.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1780.3 |
| Total Fat 11.6g | 0% |
| Saturated Fat 1.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3951.3mg | 0% |
| Total Carbohydrate 385.6g | 0% |
| Dietary Fiber 57.4g | 0% |
| Total Sugars 3.1g | |
| Protein 64.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 141.3mg | 0% |
| Iron 18.7mg | 0% |
| Potassium 2151mg | 0% |
Source of Calories