Dairy-Free Sourdough Rye Bread
Discover the art of traditional bread-making with this Dairy-Free Sourdough Rye Bread recipe, a wholesome and flavorful loaf that's perfect for those avoiding dairy. Made with a combination of hearty rye flour and versatile all-purpose flour, this bread gets its distinct tang and airy texture from a naturally fermented sourdough starter. The dough undergoes a slow, cold-proof fermentation process, allowing rich, complex flavors to develop overnight. With its golden, crisp crust and tender crumb, this homemade sourdough rye bread is a perfect match for soups, sandwiches, or simply enjoyed toasted with your favorite spreads. Whether you're a seasoned baker or a sourdough newbie, this recipe offers clear step-by-step techniques, including stretch-and-folds and scoring, to make professional-quality bread at home. Embrace the joys of baking and savor every slice of your dairy-free creation!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 g Sourdough starter (active and bubbly)
- 250 g Rye flour
- 150 g All-purpose flour
- 320 ml Water (room temperature)
- 8 g Salt
Instructions
In a large mixing bowl, combine the sourdough starter and water. Mix well until the starter is fully dissolved.
Add the rye flour and all-purpose flour to the bowl. Mix with a wooden spoon or your hands until no dry flour remains. Cover the bowl with a damp towel and let it rest for 30 minutes to allow the flour to hydrate (autolyse).
Sprinkle the salt over the dough and incorporate it by gently kneading the dough in the bowl. Perform a series of stretch-and-folds for about 2-3 minutes until the salt is fully mixed in.
Cover the bowl with a damp towel and let the dough bulk ferment at room temperature for 6-8 hours. Every 30 minutes during the first 2 hours, perform stretch-and-folds to develop the dough structure. After this, let the dough rest undisturbed for the remainder of the fermentation time.
After the bulk fermentation, turn the dough out onto a lightly floured surface. Gently shape the dough into a round or oval loaf, depending on your preference. Place it seam-side up in a lightly floured proofing basket or bowl.
Cover the dough with a towel and refrigerate overnight (8-12 hours) for a cold proof. This step helps develop a more complex flavor.
Preheat your oven to 230°C (445°F) with a Dutch oven or baking stone inside to heat for at least 30 minutes.
Carefully transfer the dough onto a piece of parchment paper, seam-side down. Use a sharp knife or razor blade to score the top of the dough.
Transfer the dough into the preheated Dutch oven (or onto the baking stone) and cover. Bake covered for 20 minutes, then remove the lid and bake uncovered for an additional 20 minutes to develop a deep golden crust.
Remove the bread from the oven and let it cool completely on a wire rack before slicing (at least 1 hour). Enjoy your dairy-free sourdough rye bread!
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 318.7 g | 116% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 2.7 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1484 mg | 32% | |
*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.
