Nut-Free Sourdough Rye Bread
Discover the earthy delight of homemade Nut-Free Sourdough Rye Bread, a timeless recipe crafted for those seeking a rustic loaf free from nuts and rich in hearty flavor. This artisan-style bread combines rye flour and bread flour with a bubbly sourdough starter to create a moist, dense crumb and a crisp golden crust. The recipe highlights the intricate process of slow fermentation, including stretches, folds, and an overnight proofing, to develop a deep, complex flavor and texture that only sourdough can offer. Perfect for sandwiches or paired with soups and cheeses, this nut-free bread caters to allergy-conscious bakers and rye enthusiasts alike. Whether you’re new to sourdough or seasoned in sourdough baking, this manageable guide ensures a bakery-worthy loaf every time!
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Recipe Information
Ingredients
- 400 grams Rye flour
- 100 grams Bread flour
- 150 grams Sourdough starter (active and bubbly)
- 375 milliliters Water
- 10 grams Salt
Instructions
Step 1: In a large mixing bowl, combine the rye flour, bread flour, and salt. Mix well to evenly distribute the salt throughout the dry ingredients.
Step 2: Add the sourdough starter and water to the dry ingredients. Stir with a wooden spoon or your hands until the dough comes together into a sticky mass. This dough will be wetter and stickier than typical wheat doughs, which is normal for rye bread.
Step 3: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes at room temperature. This process, known as autolyse, helps hydrate the flour and makes handling the dough easier.
Step 4: After the autolyse, perform a series of stretches and folds. Use wet hands to gently stretch one side of the dough upward and fold it over itself. Rotate the bowl 90 degrees and repeat until all four sides have been stretched and folded. Repeat this stretching and folding process every 30 minutes for the next 2 hours.
Step 5: After the bulk fermentation (2 hours of stretching and folding), cover the bowl and let the dough rise at room temperature for 6 hours or until it has approximately doubled in size.
Step 6: Lightly flour your work surface and transfer the dough onto it. Shape the dough into a round or oval loaf, depending on your preference, and place it into a well-floured proofing basket or a bowl lined with a floured kitchen towel.
Step 7: Cover the dough and let it proof in the refrigerator overnight (8-12 hours). This long, cold fermentation enhances the flavor and texture of the bread.
Step 8: Preheat your oven to 250°C (480°F) about 30 minutes before baking. Place a Dutch oven or heavy lidded pot inside the oven to heat up as well.
Step 9: When the oven is ready, carefully remove the Dutch oven and place the dough inside. Make sure to score the top of the dough with a sharp knife or razor blade to allow the bread to expand properly during baking.
Step 10: Cover the Dutch oven with its lid and bake for 20 minutes. Then, remove the lid and lower the oven temperature to 220°C (430°F) and bake for an additional 25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 11: Remove the bread from the oven and let it cool completely on a wire rack before slicing. Cooling is essential to set the crumb and develop full flavor.
Step 12: Enjoy your nut-free sourdough rye bread fresh or store it in a paper bag or bread box for up to 3 days.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 398.6 g | 145% | |
| Dietary Fiber | 63.9 g | 228% | |
| Total Sugars | 4.0 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2200 mg | 47% | |
*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.
