Nut-Free Sourdough Rye Bread
Discover the rustic charm of Nut-Free Sourdough Rye Bread, a wholesome, allergen-friendly twist on a classic loaf. Made with a hearty blend of rye flour and bread flour, this recipe delivers a rich, earthy flavor and a delightfully chewy crumb. Relying on a bubbly sourdough starter instead of commercial yeast, the bread undergoes a slow fermentation process, unlocking deeper flavors while keeping it easy to digest. Expect a wonderfully crisp crust developed during its bake in a preheated Dutch oven—perfect for artisan bread lovers. With no nuts in sight, this bread is a safe and delicious option for households with allergies. Whether slathered with butter or paired with your favorite soup, this sourdough rye bread is a nutritious and satisfying addition to any table.
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Ingredients
- 400 grams Rye flour
- 100 grams Bread flour
- 150 grams Sourdough starter (active and bubbly)
- 375 milliliters Water
- 10 grams Salt
Directions
Step 1
Step 1: In a large mixing bowl, combine the rye flour, bread flour, and salt. Mix well to evenly distribute the salt throughout the dry ingredients.
Step 2
Step 2: Add the sourdough starter and water to the dry ingredients. Stir with a wooden spoon or your hands until the dough comes together into a sticky mass. This dough will be wetter and stickier than typical wheat doughs, which is normal for rye bread.
Step 3
Step 3: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for 30 minutes at room temperature. This process, known as autolyse, helps hydrate the flour and makes handling the dough easier.
Step 4
Step 4: After the autolyse, perform a series of stretches and folds. Use wet hands to gently stretch one side of the dough upward and fold it over itself. Rotate the bowl 90 degrees and repeat until all four sides have been stretched and folded. Repeat this stretching and folding process every 30 minutes for the next 2 hours.
Step 5
Step 5: After the bulk fermentation (2 hours of stretching and folding), cover the bowl and let the dough rise at room temperature for 6 hours or until it has approximately doubled in size.
Step 6
Step 6: Lightly flour your work surface and transfer the dough onto it. Shape the dough into a round or oval loaf, depending on your preference, and place it into a well-floured proofing basket or a bowl lined with a floured kitchen towel.
Step 7
Step 7: Cover the dough and let it proof in the refrigerator overnight (8-12 hours). This long, cold fermentation enhances the flavor and texture of the bread.
Step 8
Step 8: Preheat your oven to 250°C (480°F) about 30 minutes before baking. Place a Dutch oven or heavy lidded pot inside the oven to heat up as well.
Step 9
Step 9: When the oven is ready, carefully remove the Dutch oven and place the dough inside. Make sure to score the top of the dough with a sharp knife or razor blade to allow the bread to expand properly during baking.
Step 10
Step 10: Cover the Dutch oven with its lid and bake for 20 minutes. Then, remove the lid and lower the oven temperature to 220°C (430°F) and bake for an additional 25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 11
Step 11: Remove the bread from the oven and let it cool completely on a wire rack before slicing. Cooling is essential to set the crumb and develop full flavor.
Step 12
Step 12: Enjoy your nut-free sourdough rye bread fresh or store it in a paper bag or bread box for up to 3 days.
Nutrition Facts
| Serving size | 1040.4 grams (1040.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1779 |
| Total Fat 8.20g | 11% |
| Saturated Fat 1.20g | 6% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 3956mg | 172% |
| Total Carbohydrate 398.60g | 145% |
| Dietary Fiber 63.90g | 228% |
| Total Sugars 4.00g | |
| Protein 55.50g | 111% |
| Vitamin D 0IU | 0% |
| Calcium 141mg | 11% |
| Iron 15mg | 84% |
| Potassium 2200mg | 47% |
Source of Calories