Vegan Sourdough Rye Bread
Discover the wholesome goodness of Vegan Sourdough Rye Bread, a rustic loaf that combines the tangy depth of a sourdough starter with the earthy richness of dark rye flour. This artisan bread recipe is perfect for seasoned bakers and curious beginners alike, offering a slow fermentation process that enhances flavor and texture while remaining completely plant-based. With the optional addition of aromatic caraway seeds, this bread captures the essence of traditional rye loaves while staying light and versatile, thanks to a blend of rye and bread flour. Whether you’re savoring it as an accompaniment to soup or building the ultimate sandwich, this hearty, crusty bread delivers on both nutrition and taste. Perfect your bread-baking skills with this vegan-friendly recipe that’s as satisfying to make as it is to eat!
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Ingredients
- 120 grams Active sourdough starter (100% hydration)
- 250 grams Dark rye flour
- 200 grams Bread flour
- 300 milliliters Lukewarm water
- 8 grams Salt
- 2 teaspoons Caraway seeds (optional, for flavor)
Directions
Step 1
In a large mixing bowl, combine the sourdough starter, rye flour, bread flour, and lukewarm water. Stir until a rough dough forms.
Step 2
Let the dough rest for 30 minutes at room temperature. This step, called autolyse, allows the flour to hydrate and improves the bread's texture.
Step 3
After 30 minutes, sprinkle the salt and caraway seeds (if using) over the dough. Mix well by squeezing and folding the dough until the salt is fully incorporated.
Step 4
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, perform a series of stretch-and-folds every 30 minutes over 2 hours for a gentler kneading method.
Step 5
Place the dough in a clean, lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature until it doubles in size, about 4-6 hours (this may vary depending on the temperature of your kitchen and the activity of your sourdough starter).
Step 6
After the first rise, gently deflate the dough and shape it into a round or oval loaf. Place the loaf seam-side down into a lightly floured proofing basket or a towel-lined bowl.
Step 7
Cover the shaped dough and let it proof for 2-4 hours at room temperature, or overnight in the refrigerator for a slower fermentation and enhanced flavor.
Step 8
When ready to bake, preheat your oven to 240°C (465°F) and place a Dutch oven or baking stone inside to preheat as well.
Step 9
Carefully transfer the dough onto a piece of parchment paper. If desired, score the top with a sharp knife or razor blade to allow the bread to expand while baking.
Step 10
Transfer the dough (with the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with the Dutch oven lid or invert a large metal bowl over the dough to trap steam.
Step 11
Bake for 20 minutes with steam, then remove the lid or metal bowl and reduce the oven temperature to 220°C (430°F). Continue baking for another 20 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Step 12
Cool the bread completely on a wire rack before slicing. Enjoy your homemade vegan sourdough rye bread!
Nutrition Facts
| Serving size | (886.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1673.8 |
| Total Fat 7.9g | 0% |
| Saturated Fat 1.2g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3158.7mg | 0% |
| Total Carbohydrate 355.7g | 0% |
| Dietary Fiber 46.1g | 0% |
| Total Sugars 4.6g | |
| Protein 50.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 129.6mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 1589.0mg | 0% |
Source of Calories