Vegetarian Sourdough Rye Bread
Meet your new favorite homemade bread recipe: Vegetarian Sourdough Rye Bread, a wholesome and flavorful loaf perfect for artisan bread lovers. Crafted with a tangy active sourdough starter, hearty rye flour, and a hint of natural sweetness from vegetarian-friendly molasses or honey, this bread strikes the perfect balance of earthy richness and subtle sweetness. Optional caraway seeds add a classic rye flavor, while a long fermentation process infuses every slice with complex depth. Baked to perfection with a crisp, golden crust and a tender crumb, this bread pairs beautifully with soups, cheeses, or simple spreads. With a few simple steps and some patience, you can bring this bakery-quality bread straight to your table. Perfect for weekend baking enthusiasts, this recipe is sure to elevate your sourdough game!
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Ingredients
- 120 grams Active sourdough starter
- 250 grams Rye flour
- 150 grams Bread flour
- 300 milliliters Warm water
- 10 grams Salt
- 15 grams Molasses or honey (vegetarian-friendly)
- 10 grams Caraway seeds (optional)
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and warm water. Mix until the starter dissolves into the water.
Step 2
Add the rye flour, bread flour, and molasses or honey to the bowl. Mix with a wooden spoon or your hands until it forms a shaggy dough.
Step 3
Add the salt and caraway seeds (if using). Knead the dough on a lightly floured surface for about 6–8 minutes, or until it becomes smooth and elastic. This dough will be slightly sticky due to the rye flour.
Step 4
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap.
Step 5
Allow the dough to ferment at room temperature for 4–6 hours, or until it doubles in size. Alternatively, you can refrigerate the dough overnight for a slower fermentation and enhanced flavor.
Step 6
Once the fermentation is complete, turn the dough out onto a lightly floured surface. Gently shape it into a round or oblong loaf, depending on your preference.
Step 7
Place the shaped dough onto a piece of parchment paper or a floured proofing basket. Cover and let it proof for another 1–2 hours, or until it looks puffy and holds an indentation when pressed with your finger.
Step 8
Preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside to heat up for at least 30 minutes.
Step 9
Carefully transfer the dough onto the heated surface (or directly into the Dutch oven). Use a sharp knife or lame to score the top of the dough with a few slashes.
Step 10
Cover the Dutch oven with its lid (if using) and bake the bread for 20 minutes. Remove the lid and continue baking for another 15–20 minutes, or until the crust is deep brown and the bread sounds hollow when tapped on the bottom.
Step 11
Allow the bread to cool completely on a wire rack before slicing. This ensures the crumb sets properly.
Nutrition Facts
| Serving size | (859.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1520.3 |
| Total Fat 8.3g | 0% |
| Saturated Fat 1.1g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3950.2mg | 0% |
| Total Carbohydrate 334.5g | 0% |
| Dietary Fiber 46.8g | 0% |
| Total Sugars 13.3g | |
| Protein 46.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 188.2mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 1803.8mg | 0% |
Source of Calories