Vegan Sourdough Bread With Whole Wheat Flour

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Looking for a simple vegan sourdough bread recipe? Look no further than this one as I outline exactly how to make sourdough bread in a few easy steps. You can also see the step-by-step process of making a sourdough starter here.

While sourdough bread is incredible, many people shy away from making it because they believe it to be very difficult to get done right. But who can really resist this great quality bread? I certainly cannot, and this is why I made this simple vegan sourdough bread recipe that anyone can make.

It’s perfect for anyone wanting to bake sour dough bread with an all-purpose flour substitute like wheat flour.

So, whether you’re vegan, or you just want a simple sourdough bread recipe because you don’t want to use baking powder or baking soda, this recipe is sure to become a go-to for you!

Before, we begin here is how to make your sourdough:

• You will need a starter. To make the starter follow this; 

To begin your starter you need:

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

To feed your starter you need:

• 1 cup all-purpose flour (scant)
• 1/2 cup cool water (if your house is warm), or lukewarm water (if your house is cool)

Let’s start making the sourdough starter

• 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 a 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 ½   cup) and add to the remainder a scant 1 cup of all-purpose flour, and ½  cup of 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 of starter. Discard any remaining starter. Again, add 1 cup of flour, and ½ cup of water. Mix well and let that rest for 12 hours. 
• Day 4: Weigh out ½ cup of starter, and discard any remaining starter. Repeat the previous step. 
• Day 5: Weigh out ½ cup of starter, and discard any remaining starter. Repeat the 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 ½ 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 the 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 ½ cup of water, and let it rest at room temperature for several hours, to get going, before covering it. If you’re storing the starter in a screw-top jar, screw the top on loosely rather than tightly.

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

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

Tips on making crusty 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 a cold oven and then turn on the oven. 
• If you want to speed up things with a starter, combine ½ cup flour with ½ cup real kefir milk or yogurt with probiotics. Cover and let this rest at room temperature for 24 hours. 

How to make a simple crusty vegan sourdough bread

Ingredients:

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

Instructions

To make a crusty, airy vegan sourdough bread, start by gathering all of your ingredients in one place.

In a bowl using a wooden spoon combine 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 it in a proofing bowl, cover, and proof for 12 hours. 

Transfer the dough into a 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 then bake for 50-60 minutes or until the surface turns golden brown and crisp.

Remove the baked crusty sourdough bread from the oven then let it cool for at least 30 minutes prior to serving.

Slice, then enjoy!

Final thoughts

Leavening agents like baking powder and baking soda were not always around. People had to make something that would work and that is always available to help their bread rise. That is how the sourdough starter was created. And thank god it was too! Whether it was made by accident or on purpose, whoever invented sourdough starter definitely deserves a reward since it makes great quality bread that is always welcome at the table!