Vegan Rye Sourdough Bread
Discover the art of baking with this Vegan Rye Sourdough Bread, a rustic loaf bursting with wholesome flavors and the unmistakable tang of sourdough. Perfectly blended rye and all-purpose flours create a hearty texture, while the naturally fermented sourdough starter brings depth and richness to every bite. With a slow fermentation process and a cold proof overnight, this recipe delivers a beautifully airy crumb and a crisp, golden crust. Crafted without any animal products, it’s an ideal bread for plant-based diets, offering a healthy, homemade alternative to store-bought loaves. Serve it toasted with your favorite spreads, alongside soups, or as the foundation for a gourmet sandwich. Master this step-by-step recipe and elevate your bread-baking game with this timeless classic!
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Ingredients
- 200 grams Rye flour
- 150 grams All-purpose flour
- 300 milliliters Water
- 100 grams Sourdough starter
- 10 grams Salt
Directions
Step 1
1. In a large bowl, combine 100 grams of rye flour, 50 grams of all-purpose flour, and 300 milliliters of water. Mix thoroughly to create a loose dough.
Step 2
2. Cover the bowl with a clean kitchen towel and let it rest at room temperature for approximately 4-6 hours, or until you notice bubbles forming in the mixture. This is a sign that fermentation is active.
Step 3
3. Add 100 grams of your active sourdough starter to the fermented mixture. Mix well until fully incorporated.
Step 4
4. Gradually add the remaining 100 grams of rye flour, 100 grams of all-purpose flour, and 10 grams of salt. Mix until you can no longer see any dry flour.
Step 5
5. Knead the dough in the bowl for about 5 minutes until it becomes smoother but still a bit sticky. You can slightly moisten your hands to prevent sticking.
Step 6
6. Cover the dough with a damp towel and let it sit for 30 minutes for autolyze, allowing the flours to absorb the water and gluten to develop.
Step 7
7. After the 30 minutes, perform the first set of stretch and fold. Gently pull the edge of the dough upward and fold it over itself. Do this 3-4 times, rotating the bowl each time.
Step 8
8. Repeat the stretch and fold every 30 minutes for a total of 4 times.
Step 9
9. After the final stretch and fold, allow the dough to rise at room temperature for approximately 4-6 hours, or until it has doubled in size.
Step 10
10. Once the dough has risen, gently turn it out onto a floured surface. Shape it into a round or oval loaf, depending on your baking vessel.
Step 11
11. Place the shaped loaf seam side up in a well-floured banneton or a bowl lined with a floured cloth. Cover and refrigerate the dough for 12-14 hours for a cold proof.
Step 12
12. Preheat your oven to 250°C (482°F) with a Dutch oven inside to warm up.
Step 13
13. Once preheated, carefully transfer your dough onto a piece of parchment paper. Score the top of the loaf with a sharp knife.
Step 14
14. Lift the loaf with the parchment paper edges and place it into the hot Dutch oven. Cover with the lid and reduce the oven temperature to 230°C (446°F).
Step 15
15. Bake for 20 minutes covered, then remove the lid and bake for an additional 15-20 minutes, or until the loaf is deeply browned and sounds hollow when tapped on the bottom.
Step 16
16. Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing to allow the crumb to set.
Nutrition Facts
| Serving size | (764.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1266 |
| Total Fat 4.9g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3949.9mg | 0% |
| Total Carbohydrate 279.0g | 0% |
| Dietary Fiber 34.8g | 0% |
| Total Sugars 2.2g | |
| Protein 37.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 91.7mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 1220.8mg | 0% |
Source of Calories