Vegan Whole Wheat Sourdough Bread
Discover the wholesome goodness of vegan whole wheat sourdough bread, a labor of love that rewards your patience with a crusty, golden loaf packed with nutritious flavor. Made with just four simple ingredients—whole wheat flour, water, bubbly sourdough starter, and a touch of salt—this recipe showcases the art of natural fermentation while remaining fully plant-based. Perfect for beginners and seasoned bakers alike, this recipe emphasizes essential techniques like autolyse, stretch-and-folds, and overnight cold-proofing to create a beautifully airy, yet hearty texture. With no added yeast or dairy, it’s a health-conscious choice that’s ideal for sandwiches, dipping, or enjoying toasted with your favorite spreads. Rich in fiber and brimming with rustic charm, this sourdough bread proves that traditional baking can be both deeply satisfying and entirely vegan.
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 100 grams Active and bubbly sourdough starter (100% hydration)
- 350 grams Water
- 10 grams Salt
Instructions
Step 1: In a large mixing bowl, combine 350 grams of water and 100 grams of sourdough starter. Stir well to mix thoroughly.
Step 2: Add 500 grams of whole wheat flour to the bowl. Mix thoroughly with a spatula or your hands until no dry flour remains. Cover with a damp kitchen towel and let rest for 30 minutes for autolyse.
Step 3: After the autolyse, sprinkle 10 grams of salt evenly over the dough. Wet your fingers with water and gently fold the dough several times to incorporate the salt. Continue folding until the salt is fully mixed in.
Step 4: Cover the dough and allow it to ferment at room temperature for 4-6 hours, depending on the ambient temperature. Every 30 minutes during the first 2 hours, perform a set of stretch-and-folds: grab one side of the dough, stretch it upwards, and fold it over itself. Repeat on all four sides.
Step 5: Once the dough has increased by about 50% in volume and feels airy, transfer it onto a lightly floured surface. Perform a gentle preshape by folding the edges into the center to form a loose round. Let the dough rest for 20-30 minutes, covered with a kitchen towel.
Step 6: Shape the dough into a boule (round) or batard (oval) by folding and tightening the surface tension. Transfer the shaped dough into a floured proofing basket or bowl, seam side up.
Step 7: Cover the dough and place it in the refrigerator to cold-proof overnight, typically for 8-12 hours.
Step 8: The next day, preheat your oven to 240°C (465°F). Place a Dutch oven or baking stone inside the oven to preheat for at least 30 minutes.
Step 9: Carefully turn the dough out onto a parchment-lined sheet or peel. Score the top of the dough with a sharp knife or razor blade to allow it to expand while baking.
Step 10: Transfer the dough (with parchment paper, if using) into the preheated Dutch oven or onto the baking stone. Cover with the lid of the Dutch oven or a large metal bowl to trap steam. Bake for 20 minutes.
Step 11: Remove the lid or bowl and continue baking for another 20 minutes, or until the crust is deeply golden brown and the bread sounds hollow when tapped on the bottom.
Step 12: Allow the bread to cool completely on a wire rack before slicing. Enjoy!
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3971 mg | 173% | |
| Total Carbohydrate | 383.5 g | 139% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 3.0 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2075 mg | 44% | |
*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.
