Nut-Free Ancient Grain Sourdough Bread
Experience the wholesome goodness of **Nut-Free Ancient Grain Sourdough Bread**, a rustic and nutrient-packed loaf that's perfect for anyone seeking a delicious homemade sourdough free from nuts. Made with a harmonious blend of whole wheat, spelt, and rye flours, this bread boasts a hearty texture and a rich, tangy flavor developed through a long and slow fermentation process. The recipe is beginner-friendly, featuring simple techniques like the autolyse and stretch-and-fold method to help achieve a beautifully risen loaf with a crisp, golden crust and a soft interior. Baked in a Dutch oven for that artisanal touch, this bread is perfect for everything from avocado toast to hearty sandwiches. Whether you're a seasoned sourdough baker or just starting out, this recipe is a great way to explore the ancient grains revolution while staying nut-free.
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 150 grams Spelt flour
- 100 grams Rye flour
- 100 grams Sourdough starter
- 300 milliliters Water
- 10 grams Salt
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the whole wheat flour, spelt flour, and rye flour.
In a separate bowl, mix the sourdough starter and water until well combined.
Pour the water and sourdough mixture into the bowl with the flours. Stir with a wooden spoon or your hands until you get a shaggy dough.
Cover the bowl with a kitchen towel and let the dough rest at room temperature for about 30 minutes. This is known as the autolyse period, which helps to develop gluten.
After 30 minutes, sprinkle the salt over the dough and add the olive oil. Incorporate these into the dough by gently folding it over itself a few times.
Cover the bowl again and let it rise for a total of 8-10 hours at room temperature or until doubled in size. During the first 2 hours of this rise, perform stretch and folds every 30 minutes: gently pull the dough from one side, stretch it upwards, then fold it back down over itself, turn the bowl 90 degrees and repeat 3 more times.
Once risen, lightly flour your work surface and turn the dough out onto it. Shape it into a round loaf by gently pulling the edges towards the center and flipping it over.
Prepare a banneton basket or a bowl lined with a well-floured tea towel. Place the dough into the basket seam side up.
Cover the dough with a towel and let it proof for another 2-4 hours at room temperature, or alternatively, refrigerate it for up to 12 hours for more developed flavor.
Preheat your oven to 450°F (232°C) with a Dutch oven inside, allowing it to heat for at least 30 minutes.
Once preheated, carefully remove the Dutch oven. Turn the dough over onto a piece of parchment paper, score the top with a sharp blade, and gently lower it into the Dutch oven.
Cover with the lid and bake for 20 minutes. After 20 minutes, remove the lid and bake for an additional 20 minutes or until the bread is deep brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3959 mg | 172% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 56.0 g | 200% | |
| Total Sugars | 3.5 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1942 mg | 41% | |
*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.
