Ancient Grain Sourdough Bread
Experience the hearty, rustic charm of Ancient Grain Sourdough Bread, a labor of love that combines the natural tang of a sourdough starter with the wholesome goodness of whole wheat, spelt, and rye flours. This artisanal bread recipe offers a perfect balance of flavor and texture, with nutty and earthy undertones from ancient grains and a delicately crisp crust achieved through the magic of Dutch oven baking. The long fermentation process enriches the flavor while making the bread easier to digest, making it an ideal choice for health-conscious bakers. Whether you're a seasoned sourdough enthusiast or a curious beginner, this homemade bread is your gateway to mastering the art of slow-rise baking. Pair it with your favorite spreads or enjoy it on its own—every slice is a journey into timeless tradition.
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Ingredients
- 100 g Active sourdough starter
- 400 ml Water
- 150 g Whole wheat flour
- 100 g Spelt flour
- 50 g Rye flour
- 200 g All-purpose flour
- 10 g Salt
Directions
Step 1
In a large mixing bowl, mix the active sourdough starter with 400 ml of water until the starter is mostly dissolved.
Step 2
Add the whole wheat flour, spelt flour, rye flour, and all-purpose flour to the bowl. Mix everything together until a shaggy dough forms. Cover the bowl with a damp cloth and let it rest at room temperature for 30 minutes to autolyse.
Step 3
Sprinkle the salt over the dough. Mix thoroughly by hand, pinching and folding the dough until it's well incorporated.
Step 4
Perform a series of stretch and folds over the course of the next 3 to 4 hours. Every 30 minutes, stretch one side of the dough and fold it over to the opposite side. Rotate the bowl and continue with the stretches until you've stretched and folded from all four sides.
Step 5
After the final stretch and fold, allow the dough to rise until it has doubled in size. This can take 4 to 6 hours depending on room temperature.
Step 6
Lightly flour a clean surface, turn the dough out, and shape it into a round or oval, depending on your baking vessel. Let it rest for 15 minutes.
Step 7
Perform a final shape, then place the dough seam-side up in a floured proofing basket or bowl lined with a kitchen towel.
Step 8
Cover and refrigerate the dough for 12 to 18 hours for cold fermentation.
Step 9
Preheat your oven to 230°C (450°F) with a Dutch oven inside for at least 30 minutes.
Step 10
Once preheated, carefully remove the hot Dutch oven, and place the dough on a piece of parchment paper to transfer it into the Dutch oven. Score the top of the dough with a lame or sharp knife.
Step 11
Cover with the lid and bake for 20 minutes. Remove the lid, reduce the heat to 200°C (390°F) and bake for an additional 20 minutes until the bread is deep brown and hollow-sounding when tapped on the bottom.
Step 12
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | 1015.8 grams (1015.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1792 |
| Total Fat 8.40g | 11% |
| Saturated Fat 1.40g | 7% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 3960mg | 172% |
| Total Carbohydrate 380.00g | 138% |
| Dietary Fiber 42.90g | 153% |
| Total Sugars 2.60g | |
| Protein 61.40g | 123% |
| Vitamin D 0IU | 0% |
| Calcium 147mg | 11% |
| Iron 21mg | 118% |
| Potassium 1485mg | 32% |
Source of Calories