4 Ingredient Vegan Sourdough Bread

Learn how to make this easy vegan sourdough bread made with only 4 ingredients. This is the ultimate sourdough bread recipe you can make for some yummy vegan breakfast, lunch or dinner ideas.

vegan sourdough bread

When you think about sourdough bread most people think it’s difficult to make and not worth it.

But, with this easy recipe you can make an amazing sourdough bread from the scratch. There is nothing more impressive at the tables than a loaf of quality bread.

Before you can start making your sough dough vegan bread, you have to first make the sourdough starter.

How to make sourdough starter

These are the ingredients you will need to make the starter.

To begin your starter

  • 1 cup whole rye (pumpernickel) or whole wheat flour
  • 1/2 cup cool water

To feed your starter

  • scant 1 cup All-Purpose Flour
  • 1/2 cup cool water (if your house is warm), or lukewarm water (if your house is cool)

Method:

Day 1: Combine the whole wheat flour with the cool water in a non-reactive container. Make sure the container is large enough to hold your starter as it grows; I recommend at least 1-quart capacity. Stir everything together thoroughly; make sure there’s no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature.

Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (about 1/2 cup), and add to the remainder which is a scant 1 cup of all-purpose flour, and 1/2 cup cool water (if your house is warm); or lukewarm water (if it’s cold). Stir and rest for 24 hours.

Day 3: By the third day, you’ll likely see some activity like bubbling. For each feeding, weigh out ½ cup starter. Discard any remaining starter. Add again the flour, 1 cup and ½ cup water. Mix well and rest for 12 hours.

Day 4: Weigh out ½ cup of starter, and discard any remaining starter. Repeat previous step.

Day 5: Weigh out ½ a cup of starter, and discard any remaining starter. Repeat previous step.  By the end of day #5, the starter should have at least doubled in volume. Also, the starter should have a tangy aroma — pleasingly acidic, but not overpowering.

Day 6: Once the starter is ready, give it one last feeding. Discard all but a generous 1/2 cup. Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface.

Remove however much starter you need for your recipe — typically no more than 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you’ve made enough for your recipe plus ½ cup flour to keep and feed again.

Transfer the remaining ½ of starter to its permanent home: a crock, jar, or whatever you’d like to store it in long-term. Feed this reserved starter with 1 scant cup of flour and 1/2 cup water, and let it rest at room temperature for several hours, to get going, before covering it. If you’re storing starter in a screw-top jar, screw the top on loosely rather than airtight.

Store this starter in the refrigerator, and feed it regularly; we recommend feeding it with a scant 1 cup flour and 1/2 cup water once a week.

Reasons so much of the starter is discarded is because you are feeding your yeast more intensively.

Now that the sourdough starter is made, it’s time to make the sourdough bread.

Tips on making the vegan sourdough bread

  • Make sure you leave your bread to proof after mixing.
  • To get that nice crust do not bake the bread in preheated oven. Place the bread in cold oven and then turn on the oven once the dough is in the oven.

Ingredients for sourdough bread

  • 1 cup sourdough starter
  • 3 cups whole wheat flour
  • ½ tbsp salt
  • ½ cup water

How  to make vegan sourdough bread

To start, gather all of your ingredients in one place.

vegan ingredients for sourdough bread

 

Then in a bowl using a wooden spoon to combine the starter, half the flour and water.

Gradually add the rest of the flour and salt and stir until the dough comes together.

 

Shape the dough into a ball and place in a proofing bowl. Cover and proof for 12 hours.

 

Transfer the dough into dusted baking pan or Dutch oven.

Add some slits on the dough surface then place it in a cold oven (not preheated) then turn the temperature setting to 350°F and bake for 50-60 minutes or until the surface turns golden brown and crisp.

Remove from oven then let it cool for at least 30 minutes.

sourdough bread recipe

 

Then slice and serve.

 

How to store dairy free sourdough bread

Store in the fridge for up to 3 days. You can also freeze the slices for up to a month. Make sure you wrap each in paper. Reheat in microwave or toaster.

 

Yield: 10 slices

4 Ingredient Vegan Sourdough Bread

4 Ingredient Vegan Sourdough Bread

Learn how to make this easy vegan sourdough bread made with only 4 ingredients.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 cup sourdough starter
  • 3 cups whole wheat flour
  • ½ tbsp salt
  • ½ cup water

Instructions

    1. To start, gather all of your ingredients in one place.
    2. Then in a bowl using a wooden spoon to combine the starter, half the flour and water.
    3. Gradually add the rest of the flour and salt and stir until the dough comes together.
    4. Shape the dough into a ball and place in a proofing bowl. Cover and proof for 12 hours.
    5. Transfer the dough into dusted baking pan or Dutch oven.
    6. Add some slits on the dough surface then place it in a cold oven (not preheated) then turn the temperature setting to 350°F and bake for 50-60 minutes or until the surface turns
      golden brown and crisp.
    7. Remove from oven then let it cool for at least 30 minutes.

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 166Total Fat: 1.1gSaturated Fat: 0.2gCholesterol: 0mgSodium: 351mgCarbohydrates: 35gFiber: 4.7gSugar: 0.2gProtein: 6.2g

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