Dairy-Free Rye Sourdough Bread
Elevate your homemade bread game with this Dairy-Free Rye Sourdough Bread recipe—perfect for those seeking a robust, earthy flavor with a soft yet dense crumb. Made with a tangy rye sourdough starter, whole rye flour, and bread flour, this loaf is completely dairy-free and brimming with rustic charm. The slow fermentation process, which includes an overnight rise and gentle stretch-and-fold techniques, develops deep flavors and an artisanal texture. Baked to perfection in a preheated Dutch oven, the crust achieves a golden, crackling finish, while the interior remains moist and flavorful. Whether it's served with soup, sandwiches, or just a smear of jam, this rye sourdough will be your go-to bread for wholesome, homemade comfort.
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Recipe Information
Ingredients
- 100 grams Rye sourdough starter
- 150 grams Whole rye flour
- 250 grams Bread flour
- 300 ml Water
- 10 grams Salt
Instructions
1. In a large bowl, combine the rye sourdough starter and water. Mix until the starter is fully dissolved in the water.
2. Add the whole rye flour and bread flour to the bowl. Mix with a wooden spoon or hands until no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 minutes to autolyse.
3. After the autolyse, sprinkle the salt over the dough and incorporate it by pinching and folding the dough. Ensure the salt is evenly distributed.
4. Perform a series of stretch and folds every 30 minutes for a total of 4 sets. To stretch and fold, grab a corner of the dough, pull it upwards gently, and fold it over the center. Rotate the bowl and repeat for the other 3 corners.
5. Once the stretch and fold process is complete, cover the bowl with a damp cloth and let the dough rise in a cool place for 8-12 hours, or until it has doubled in size.
6. Lightly flour your work surface and turn out the dough. Shape it into a round or oval loaf by tucking the edges underneath. Let it rest for 20 minutes, uncovered.
7. Prepare a proofing basket lined with a lightly floured kitchen towel. Transfer the shaped dough into the basket seam-side up. Cover and let it rise at room temperature for 2-4 hours until puffy.
8. Preheat your oven to 230°C (450°F) with a Dutch oven inside to heat up. Carefully turn the dough out onto a piece of parchment paper.
9. Score the top of the loaf with a sharp blade to allow for controlled expansion during baking.
10. Using oven mitts, remove the hot Dutch oven from the oven and carefully place the dough inside using the parchment paper.
11. Cover with the lid and bake for 20 minutes. Then, remove the lid and bake for an additional 20 minutes until the bread is deeply browned and sounds hollow when tapped on the bottom.
12. Transfer the bread to a cooling rack and let it cool completely before slicing. Enjoy your freshly baked dairy-free rye sourdough bread!
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 334.8 g | 122% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 3.4 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1165 mg | 25% | |
*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.
