Vegan Sourdough Rye Bread
Discover the irresistible charm of Vegan Sourdough Rye Bread, a wholesome, artisan loaf brimming with robust flavors and rich textures. This recipe combines dark rye and bread flour with an active sourdough starter to create a naturally fermented masterpiece, perfect for health-conscious and plant-based bakers alike. With optional caraway seeds for a classic taste twist, the bread achieves a wonderfully chewy crumb and a golden, crusty exterior. The step-by-step process, including gentle kneading or stretch-and-fold techniques, highlights traditional methods alongside a modern flair. Ideal for sharing, it pairs beautifully with soups, spreads, or as the base for a gourmet sandwich. Ready to impress? This hearty, slow-fermented vegan sourdough rye bread is a testament to rustic baking perfection.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter (100% hydration)
- 250 grams Dark rye flour
- 200 grams Bread flour
- 300 milliliters Lukewarm water
- 8 grams Salt
- 2 teaspoons Caraway seeds (optional, for flavor)
Instructions
In a large mixing bowl, combine the sourdough starter, rye flour, bread flour, and lukewarm water. Stir until a rough dough forms.
Let the dough rest for 30 minutes at room temperature. This step, called autolyse, allows the flour to hydrate and improves the bread's texture.
After 30 minutes, sprinkle the salt and caraway seeds (if using) over the dough. Mix well by squeezing and folding the dough until the salt is fully incorporated.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Alternatively, perform a series of stretch-and-folds every 30 minutes over 2 hours for a gentler kneading method.
Place the dough in a clean, lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature until it doubles in size, about 4-6 hours (this may vary depending on the temperature of your kitchen and the activity of your sourdough starter).
After the first rise, gently deflate the dough and shape it into a round or oval loaf. Place the loaf seam-side down into a lightly floured proofing basket or a towel-lined bowl.
Cover the shaped dough and let it proof for 2-4 hours at room temperature, or overnight in the refrigerator for a slower fermentation and enhanced flavor.
When ready to bake, preheat your oven to 240°C (465°F) and place a Dutch oven or baking stone inside to preheat as well.
Carefully transfer the dough onto a piece of parchment paper. If desired, score the top with a sharp knife or razor blade to allow the bread to expand while baking.
Transfer the dough (with the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with the Dutch oven lid or invert a large metal bowl over the dough to trap steam.
Bake for 20 minutes with steam, then remove the lid or metal bowl and reduce the oven temperature to 220°C (430°F). Continue baking for another 20 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Cool the bread completely on a wire rack before slicing. Enjoy your homemade vegan sourdough rye bread!
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 355.7 g | 129% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 4.6 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1589 mg | 34% | |
*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.
