Vegan Ancient Grain Sourdough Bread
Elevate your bread-baking game with this Vegan Ancient Grain Sourdough Bread recipe, a wholesome masterpiece that combines nutrition and rich, complex flavors. Crafted with an artisan blend of whole wheat, spelt, rye, and quinoa flours, this bread offers a hearty texture and a hint of nuttiness while celebrating ancient grains. Using an active sourdough starter for natural fermentation, the recipe delivers a beautifully tangy taste and impressive rise without commercial yeast. With hands-on techniques like stretch-and-folds and an optional overnight cold-proof, you'll achieve a rustic, bakery-worthy loaf with a perfectly crisp crust and tender crumb. Perfect for toast, sandwiches, or alongside soups and salads, this bread is entirely plant-based and a must-try for sourdough enthusiasts and health-conscious bakers alike.
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Recipe Information
Ingredients
- 300 g Whole wheat flour
- 100 g Spelt flour
- 100 g Rye flour
- 50 g Quinoa flour
- 400 ml Water
- 100 g Active sourdough starter
- 10 g Salt
- 10 ml Olive oil
Instructions
In a large mixing bowl, combine the whole wheat flour, spelt flour, rye flour, and quinoa flour. Mix well to evenly distribute the different types of flour.
Pour 400 ml of water into the dry ingredients and mix until no dry flour remains. Cover with a damp cloth and let it rest for 1 hour to allow autolysis, which helps the flour absorb water.
After the resting phase, add in the active sourdough starter and salt. Mix the dough by hand, folding and stretching the dough over itself for about 5-7 minutes until the starter is fully incorporated.
Drizzle the 10 ml of olive oil over the dough and knead gently until the oil is absorbed.
Cover the bowl with a damp cloth and let the dough rise in a warm place for approximately 6-8 hours, or until it has doubled in size. During this time, every 1-2 hours, perform a set of stretch and folds to develop gluten strength.
Once the dough has doubled, gently turn it out onto a lightly floured surface. Perform a gentle fold to shape the dough into a round loaf.
Line a proofing basket with a floured kitchen towel and place the shaped dough inside, with the seam side up. Cover and let it rest for 3-4 hours at room temperature, or refrigerate overnight for a more developed flavor.
Preheat your oven to 230°C (450°F), and place a Dutch oven or a heavy oven-safe pot inside to heat.
Once heated, carefully remove the Dutch oven, set the loaf seam side down into the pot, and score the top with a sharp knife.
Cover the pot and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes, until the bread is deep golden brown.
Remove the loaf from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Enjoy your homemade vegan ancient grain sourdough bread!
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3968 mg | 173% | |
| Total Carbohydrate | 406.7 g | 148% | |
| Dietary Fiber | 66.8 g | 239% | |
| Total Sugars | 3.4 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2415 mg | 51% | |
*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.
