Dairy-Free Whole Wheat Sourdough Bread
Craft your perfect loaf with this wholesome and satisfying Dairy-Free Whole Wheat Sourdough Bread recipe, ideal for health-conscious bakers and sourdough enthusiasts. Made with just four simple ingredients—whole wheat flour, active sourdough starter, water, and fine sea salt—this recipe showcases the robust, nutty flavors of whole wheat while being completely dairy-free. The step-by-step process includes an autolyse for optimal hydration, stretch-and-fold techniques to develop gluten strength, and a slow fermentation for rich, complex flavors. Whether baked in a Dutch oven or on a baking stone, this crusty loaf boasts a deep golden crust and a soft interior. Perfect for sandwiches, toast, or even standalone snacking, this homemade sourdough bread recipe is a nourishing way to embrace artisanal baking with wholesome ingredients.
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 100 grams Active sourdough starter (100% hydration)
- 375 milliliters Water
- 10 grams Fine sea salt
Instructions
In a large mixing bowl, combine the whole wheat flour and water. Mix until no dry flour remains. Cover the bowl with a damp towel and let the mixture rest for 1 hour for autolyse.
After the autolyse, add the active sourdough starter and salt to the dough. Use your hands to mix and knead the dough until fully incorporated, about 4-6 minutes. Alternatively, use the stretch-and-fold method to evenly combine.
Transfer the dough to a clean, lightly greased bowl. Cover with a damp towel and let rise at room temperature for 4-6 hours. During the first 2 hours, perform 3-4 sets of stretch-and-folds every 30 minutes to develop gluten strength.
Once the dough has bulk fermented and nearly doubled in size, lightly flour a clean surface and your hands. Turn the dough out onto the surface and shape it into a round or oblong loaf, depending on your preference.
Transfer the shaped dough onto a parchment-lined proofing basket or bowl. Cover with a towel and let it proof at room temperature for 1-2 hours, or until slightly puffy, or refrigerate overnight for a slow cold proof.
Preheat your oven to 475°F (245°C) with a Dutch oven or baking stone inside for at least 30 minutes before baking.
Score the top of your loaf with a sharp knife or baking razor. Carefully transfer the dough onto the preheated Dutch oven or baking stone. Cover with the lid or a metal bowl to trap steam for the first 20 minutes of baking.
Bake the bread for 20 minutes covered, then remove the lid and continue baking for another 20 minutes or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Transfer the baked bread to a wire rack and let it cool completely for at least 1 hour before slicing.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3918 mg | 170% | |
| Total Carbohydrate | 383.5 g | 139% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 2.7 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2075 mg | 44% | |
*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.
