Vegan Ancient Grain Sourdough Bread
Discover the art of breadmaking with this Vegan Ancient Grain Sourdough Bread, a wholesome recipe crafted with nutrient-rich flours like spelt, rye, quinoa, and whole wheat. Perfect for sourdough enthusiasts, this bread boasts a hearty, rustic texture and a subtly tangy flavor that develops during a slow fermentation process. This vegan recipe uses a natural sourdough starter, no commercial yeast, and features olive oil for added richness. Each step, from autolyse to stretch-and-fold techniques, enhances the dough's structure and flavor while showcasing traditional breadmaking methods. Whether you're savoring it fresh or pairing it with your favorite spreads, this artisan loaf is a nutritious and satisfying addition to your table. Perfect for vegans, ancient grain lovers, and sourdough aficionados, this recipe promises a deeply rewarding baking experience.
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Ingredients
- 300 g Whole wheat flour
- 100 g Spelt flour
- 100 g Rye flour
- 50 g Quinoa flour
- 400 ml Water
- 100 g Active sourdough starter
- 10 g Salt
- 10 ml Olive oil
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, spelt flour, rye flour, and quinoa flour. Mix well to evenly distribute the different types of flour.
Step 2
Pour 400 ml of water into the dry ingredients and mix until no dry flour remains. Cover with a damp cloth and let it rest for 1 hour to allow autolysis, which helps the flour absorb water.
Step 3
After the resting phase, add in the active sourdough starter and salt. Mix the dough by hand, folding and stretching the dough over itself for about 5-7 minutes until the starter is fully incorporated.
Step 4
Drizzle the 10 ml of olive oil over the dough and knead gently until the oil is absorbed.
Step 5
Cover the bowl with a damp cloth and let the dough rise in a warm place for approximately 6-8 hours, or until it has doubled in size. During this time, every 1-2 hours, perform a set of stretch and folds to develop gluten strength.
Step 6
Once the dough has doubled, gently turn it out onto a lightly floured surface. Perform a gentle fold to shape the dough into a round loaf.
Step 7
Line a proofing basket with a floured kitchen towel and place the shaped dough inside, with the seam side up. Cover and let it rest for 3-4 hours at room temperature, or refrigerate overnight for a more developed flavor.
Step 8
Preheat your oven to 230°C (450°F), and place a Dutch oven or a heavy oven-safe pot inside to heat.
Step 9
Once heated, carefully remove the Dutch oven, set the loaf seam side down into the pot, and score the top with a sharp knife.
Step 10
Cover the pot and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes, until the bread is deep golden brown.
Step 11
Remove the loaf from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Step 12
Enjoy your homemade vegan ancient grain sourdough bread!
Nutrition Facts
| Serving size | (1075.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2009.2 |
| Total Fat 22.5g | 0% |
| Saturated Fat 3.5g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3968.2mg | 0% |
| Total Carbohydrate 406.7g | 0% |
| Dietary Fiber 66.8g | 0% |
| Total Sugars 3.4g | |
| Protein 72.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 206.4mg | 0% |
| Iron 21.4mg | 0% |
| Potassium 2414.6mg | 0% |
Source of Calories