Vegan Whole Wheat Sourdough Bread
Discover the art of baking with this Vegan Whole Wheat Sourdough Bread, a wholesome and flavorful loaf that’s perfect for any occasion. Crafted with just four simple ingredients—nutty whole wheat flour, a bubbly sourdough starter, water, and salt—this recipe is 100% plant-based, making it ideal for vegans and health-conscious bakers alike. The slow fermentation process enhances the bread's depth of flavor while offering impressive nutritional benefits, including improved digestibility and a rich source of fiber. You'll master traditional techniques like autolyse, stretch-and-folds, and cold-proofing, yielding a rustic loaf with a crackling crust and a tender, airy crumb. Perfect for sandwiches, soups, or simply enjoyed with a smear of vegan butter, this homemade sourdough is a rewarding project for bakers of all levels.
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Ingredients
- 500 grams Whole wheat flour
- 100 grams Active and bubbly sourdough starter (100% hydration)
- 350 grams Water
- 10 grams Salt
Directions
Step 1
Step 1: In a large mixing bowl, combine 350 grams of water and 100 grams of sourdough starter. Stir well to mix thoroughly.
Step 2
Step 2: Add 500 grams of whole wheat flour to the bowl. Mix thoroughly with a spatula or your hands until no dry flour remains. Cover with a damp kitchen towel and let rest for 30 minutes for autolyse.
Step 3
Step 3: After the autolyse, sprinkle 10 grams of salt evenly over the dough. Wet your fingers with water and gently fold the dough several times to incorporate the salt. Continue folding until the salt is fully mixed in.
Step 4
Step 4: Cover the dough and allow it to ferment at room temperature for 4-6 hours, depending on the ambient temperature. Every 30 minutes during the first 2 hours, perform a set of stretch-and-folds: grab one side of the dough, stretch it upwards, and fold it over itself. Repeat on all four sides.
Step 5
Step 5: Once the dough has increased by about 50% in volume and feels airy, transfer it onto a lightly floured surface. Perform a gentle preshape by folding the edges into the center to form a loose round. Let the dough rest for 20-30 minutes, covered with a kitchen towel.
Step 6
Step 6: Shape the dough into a boule (round) or batard (oval) by folding and tightening the surface tension. Transfer the shaped dough into a floured proofing basket or bowl, seam side up.
Step 7
Step 7: Cover the dough and place it in the refrigerator to cold-proof overnight, typically for 8-12 hours.
Step 8
Step 8: The next day, preheat your oven to 240°C (465°F). Place a Dutch oven or baking stone inside the oven to preheat for at least 30 minutes.
Step 9
Step 9: Carefully turn the dough out onto a parchment-lined sheet or peel. Score the top of the dough with a sharp knife or razor blade to allow it to expand while baking.
Step 10
Step 10: Transfer the dough (with parchment paper, if using) into the preheated Dutch oven or onto the baking stone. Cover with the lid of the Dutch oven or a large metal bowl to trap steam. Bake for 20 minutes.
Step 11
Step 11: Remove the lid or bowl and continue baking for another 20 minutes, or until the crust is deeply golden brown and the bread sounds hollow when tapped on the bottom.
Step 12
Step 12: Allow the bread to cool completely on a wire rack before slicing. Enjoy!
Nutrition Facts
| Serving size | (960g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1795.8 |
| Total Fat 9.5g | 0% |
| Saturated Fat 1.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3970.8mg | 0% |
| Total Carbohydrate 383.5g | 0% |
| Dietary Fiber 62.0g | 0% |
| Total Sugars 3.0g | |
| Protein 70.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 201.8mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 2075mg | 0% |
Source of Calories