Soy-Free Ancient Grain Sourdough Bread
Elevate your bread-baking game with this wholesome and tangy Soy-Free Ancient Grain Sourdough Bread! Crafted with a blend of nutrient-rich rye, spelt, and einkorn flours, this recipe highlights the earthy, nutty flavors of these heritage grains. The naturally fermented sourdough process not only enhances the bread’s digestibility but also imparts a signature tang that pairs beautifully with its hearty texture. Perfectly crusty on the outside and soft on the inside, this loaf is an artisanal delight made without soy, ensuring it’s a great fit for those with dietary sensitivities. Let the slow-rise fermentation bring out complex flavors, and enjoy the satisfaction of making this rustic, bakery-quality sourdough in your own kitchen. A true testament to time-honored bread-making traditions!
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Recipe Information
Ingredients
- 150 g Sourdough starter
- 100 g Rye flour
- 200 g Spelt flour
- 100 g Einkorn flour
- 300 ml Water
- 10 g Salt
Instructions
In a large bowl, mix together 150g of active sourdough starter and 300ml of water until well combined.
Add 100g of rye flour, 200g of spelt flour, and 100g of einkorn flour to the starter mixture.
Mix the ingredients just until the flour is fully incorporated and a shaggy dough forms.
Cover the bowl with a damp cloth and let it rest at room temperature for about 30 minutes for autolyse.
After the rest period, add 10g of salt to the dough.
Gently fold the salt into the dough by stretching and folding the dough from the sides to the center, repeating a few times till the salt is incorporated.
Cover the bowl again with the damp cloth and let it rise for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours.
After the rise, turn the dough onto a lightly floured surface and form it into a round loaf.
Gently place the shaped dough into a lightly floured proofing basket or bowl, seam side up.
Cover and let it proof in the refrigerator overnight, about 8-12 hours.
Preheat the oven to 230°C (450°F) with a Dutch oven inside, allowing it to heat for at least 30 minutes.
Carefully remove the Dutch oven, place a parchment paper over the proofed dough and flip it out onto the paper.
Score the top of the loaf with a sharp blade.
Using the parchment paper as a sling, lower the bread into the hot Dutch oven.
Cover with the lid and bake for 25 minutes. After 25 minutes, remove the lid and bake for another 10 minutes or until the crust is deep golden brown.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 304.8 g | 111% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 3.4 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1749 mg | 37% | |
*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.
