Sugar-Free Ancient Grain Sourdough Bread
Experience the wholesome goodness of artisanal baking with our **Sugar-Free Ancient Grain Sourdough Bread** recipe. Crafted with a nutritious medley of whole wheat, spelt, rye, and sorghum flours, this loaf brings modern health-conscious eating together with time-honored sourdough techniques. Naturally leavened with a lively sourdough starter, the dough undergoes a slow fermentation process that enhances flavor and digestibility while omitting any added sugars. The result? A golden-crusted bread with a soft, chewy interior and a tangy depth of flavor that pairs perfectly with both sweet and savory toppings. Ideal for health enthusiasts and sourdough aficionados alike, this recipe is a celebration of ancient grains and mindful baking that you’ll enjoy making as much as eating. Fresh-from-the-oven simplicity never tasted so good!
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Recipe Information
Ingredients
- 200 grams Sourdough starter
- 200 grams Whole wheat flour
- 100 grams Spelt flour
- 100 grams Rye flour
- 100 grams Sorghum flour
- 350 milliliters Warm water
- 10 grams Salt
Instructions
In a large mixing bowl, combine the sourdough starter and warm water. Stir until the starter is fully dissolved in the water.
Add the whole wheat flour, spelt flour, rye flour, and sorghum flour into the bowl with the liquid mixture. Stir until no dry flour remains and you form a shaggy dough.
Cover the bowl with a damp cloth and let it rest at room temperature for 30 minutes to allow the flour to absorb the water – this process is called autolyse.
After the autolyse, sprinkle the salt over the dough. Wet your hands, and using a pinching and folding technique, incorporate the salt by folding the dough over itself several times.
Proceed with a series of stretch and folds: grab the edge of the dough, stretch it gently, and fold it over the rest of the dough. Turn the bowl and repeat this motion about 4 times. This should be done every 30 minutes for the next 2 to 3 hours.
After the final stretch and fold, let the dough rest for another hour until it has slightly risen and appears puffy.
Lightly flour your work surface and gently turn the dough out onto it. Shape the dough into a round or oblong loaf, tucking the edges underneath to create surface tension.
Prepare a proofing basket by dusting it with flour. Place the shaped dough into the basket, seam side up.
Cover the dough with a cloth and let it proof in the refrigerator overnight, approximately 8 to 12 hours.
When ready to bake, preheat your oven to 240°C (465°F) and place a Dutch oven inside to heat up.
Carefully transfer the dough from the proofing basket onto a piece of parchment paper. Score the top of the dough with a sharp blade.
Remove the hot Dutch oven from the oven, and using the parchment paper, transfer the dough into it.
Cover with the lid and bake for 20 minutes. After 20 minutes, remove the lid and continue to bake for an additional 20 minutes, or until the bread is a deep golden brown.
Remove the Dutch oven from the oven, and let the bread cool on a wire rack for at least an hour before slicing.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 385.6 g | 140% | |
| Dietary Fiber | 57.4 g | 205% | |
| Total Sugars | 3.1 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2151 mg | 46% | |
*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.
