Dairy-Free Ancient Grain Sourdough Bread
Indulge in the wholesome flavors of this Dairy-Free Ancient Grain Sourdough Bread, a nourishing and rustic loaf that combines spelt, teff, and whole wheat flours for a harmonious blend of nutty and earthy notes. Perfect for those seeking a nutrient-dense, gut-friendly bread, this recipe uses an active sourdough starter to create a beautifully chewy texture with a hint of tangy sourness. The no-dairy, vegan-friendly ingredients ensure everyone at your table can enjoy it, while the hands-on techniques like stretch and folds help develop structure and flavor. Baked to perfection in a Dutch oven, this artisan bread boasts a crisp, golden crust and soft interior, making it ideal for everything from avocado toast to hearty sandwiches.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Spelt flour
- 100 grams Teff flour
- 100 grams Whole wheat flour
- 100 grams Sourdough starter (active)
- 375 milliliters Water
- 10 grams Sea salt
Instructions
1. In a large mixing bowl, combine 300 grams of spelt flour, 100 grams of teff flour, and 100 grams of whole wheat flour.
2. Add 100 grams of active sourdough starter to the dry mixture and mix well.
3. Slowly pour in 375 milliliters of water while stirring, until the dough comes together.
4. Cover the bowl with a damp cloth and let the dough rest for 30 minutes to allow the flour to fully hydrate.
5. After 30 minutes, add 10 grams of sea salt to the dough and use your hands to incorporate it well.
6. Perform a series of stretch and folds: With wet hands, stretch the dough upwards and fold it over itself. Turn the bowl and repeat until four folds have been completed around the dough.
7. Cover again with a damp cloth and let the dough rest at room temperature for about 4-5 hours, performing a set of stretch and folds every 30 minutes for the first 2 hours.
8. Once the dough has doubled in size, turn it out onto a lightly floured surface.
9. Shape the dough into a round loaf by folding the edges into the center, then flip it over and shape it with your hands.
10. Transfer the shaped dough to a floured proofing basket or a bowl lined with a floured cloth, seam side up.
11. Cover the dough and let it proof at room temperature for another 2-3 hours, or until it's puffed up and a light poke leaves a slight indentation.
12. Preheat the oven to 230°C (450°F) and place a Dutch oven inside to heat.
13. Once the oven is preheated, carefully turn the dough onto a piece of parchment paper, and score the top with a sharp knife or lame.
14. Place the dough with the parchment paper into the hot Dutch oven, cover with the lid, and bake for 25 minutes.
15. After 25 minutes, remove the lid and bake for an additional 20 minutes or until the crust is golden brown.
16. Remove the bread from the oven and allow it to cool on a wire rack for at least an hour before slicing.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4685 mg | 204% | |
| Total Carbohydrate | 366.2 g | 133% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 5.4 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2036 mg | 43% | |
*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.
