Soy-Free Sourdough Rye Bread
Embrace the wholesome goodness of homemade Soy-Free Sourdough Rye Bread, a hearty, flavorful loaf perfect for those seeking a soy-free and naturally leavened option. Made with a blend of tangy sourdough starter, earthy rye flour, and versatile all-purpose flour, this rustic bread boasts a tender crumb and a golden, crackling crust. Its slow, cold fermentation process enhances its depth of flavor, while optional toppings like caraway or sunflower seeds add a delightful crunch and aromatic twist. Whether toasted for breakfast or paired with soups and stews, this artisan bread is an ideal choice for health-conscious bakers and sourdough enthusiasts alike. Perfecting the technique of folding, scoring, and baking ensures bakery-quality results in your own kitchen.
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Recipe Information
Ingredients
- 120 grams Sourdough starter (active and fed)
- 350 milliliters Water (room temperature)
- 300 grams Rye flour
- 200 grams All-purpose flour
- 10 grams Salt
- 20 grams Optional toppings (e.g., caraway seeds, sunflower seeds)
Instructions
In a large mixing bowl, combine the sourdough starter and water. Mix until the starter is fully dissolved.
Add the rye flour and all-purpose flour to the bowl. Stir until the ingredients come together into a shaggy dough.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes to allow the flour to hydrate (autolyse).
After resting, sprinkle the salt evenly over the dough. Use your hands to knead the dough lightly in the bowl for 5–7 minutes until the salt is fully incorporated and the dough feels smoother.
Cover the bowl again and allow the dough to bulk ferment at room temperature for 4–6 hours, folding the dough once every 30 minutes during the first 2 hours. To fold the dough, gently stretch and fold one side over to the center, rotating the bowl after each fold until all four sides are folded.
After the bulk fermentation, lightly flour a work surface and turn the dough out onto it. Shape the dough into a round or oval loaf, depending on the shape of your proofing basket or bowl.
Dust a proofing basket or a clean bowl with flour, then transfer the shaped dough into it, seam-side up. Cover with a towel and let the dough proof in the refrigerator overnight (8–12 hours) for a slow, cold fermentation.
The next day, preheat your oven to 230°C (450°F). Place a Dutch oven or baking stone inside to heat up for at least 30 minutes.
Carefully remove the dough from the refrigerator. If desired, sprinkle the top with caraway seeds or sunflower seeds for added flavor and texture.
Turn the dough out onto a sheet of parchment paper, seam-side down. Score the top with a sharp knife or lame to create a decorative pattern. This will also help control how the bread expands as it bakes.
Transfer the dough, along with the parchment paper, into the preheated Dutch oven or onto the baking stone. Cover with a lid if using a Dutch oven.
Bake for 25 minutes with the lid on, then remove the lid and bake for an additional 20 minutes until the crust is golden and the bread 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 |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 400.4 g | 146% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 4.4 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1888 mg | 40% | |
*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.
