Ancient Grain Sourdough Bread
Experience the wholesome, earthy flavors of homemade *Ancient Grain Sourdough Bread*, a nutritious and delicious loaf crafted with whole wheat, spelt, and rye flours. This artisan recipe celebrates time-honored techniques such as autolyse, stretch-and-fold, and cold fermentation, enhancing both texture and flavor. The addition of a tangy sourdough starter and a deep, golden crust achieved through baking in a hot Dutch oven make this bread irresistibly rustic. Perfect for enthusiasts of slow baking, this recipe rewards your patience with a soft, airy crumb and a wonderfully nutty aroma. Whether toasted with butter or paired with hearty soups, this bread is a nourishing delight that showcases the beauty of ancient grains and traditional sourdough craftsmanship.
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Recipe Information
Ingredients
- 100 g Active sourdough starter
- 400 ml Water
- 150 g Whole wheat flour
- 100 g Spelt flour
- 50 g Rye flour
- 200 g All-purpose flour
- 10 g Salt
Instructions
In a large mixing bowl, mix the active sourdough starter with 400 ml of water until the starter is mostly dissolved.
Add the whole wheat flour, spelt flour, rye flour, and all-purpose flour to the bowl. Mix everything together until a shaggy dough forms. Cover the bowl with a damp cloth and let it rest at room temperature for 30 minutes to autolyse.
Sprinkle the salt over the dough. Mix thoroughly by hand, pinching and folding the dough until it's well incorporated.
Perform a series of stretch and folds over the course of the next 3 to 4 hours. Every 30 minutes, stretch one side of the dough and fold it over to the opposite side. Rotate the bowl and continue with the stretches until you've stretched and folded from all four sides.
After the final stretch and fold, allow the dough to rise until it has doubled in size. This can take 4 to 6 hours depending on room temperature.
Lightly flour a clean surface, turn the dough out, and shape it into a round or oval, depending on your baking vessel. Let it rest for 15 minutes.
Perform a final shape, then place the dough seam-side up in a floured proofing basket or bowl lined with a kitchen towel.
Cover and refrigerate the dough for 12 to 18 hours for cold fermentation.
Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
Once preheated, carefully remove the hot Dutch oven, and place the dough on a piece of parchment paper to transfer it into the Dutch oven. Score the top of the dough with a lame or sharp knife.
Cover with the lid and bake for 20 minutes. Remove the lid, reduce the heat to 200°C (390°F) and bake for an additional 20 minutes until the bread is deep brown and hollow-sounding when tapped on the bottom.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3907 mg | 170% | |
| Total Carbohydrate | 383.0 g | 139% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 2.0 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
