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Rustic Vegan Country Loaf with Rye flour

Rustic Vegan Country Loaf with Rye Flour

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Prep Time 20 minutes
Cook Time 45 minutes
Fermentation Time 12 hours 55 minutes
Total Time 14 hours
Course Side Dish
Cuisine European
Servings 1 large loaf (about 10-12 slices)

Equipment

  • Mixing bowl A large glass or ceramic bowl is perfect for mixing and bulk fermentation.
  • Dutch oven or cast iron pot with lid Crucial for getting that crispy crust. If you don’t have one, use a heavy baking tray and create steam in your oven with a pan of boiling water.
  • Bench scraper or rubber spatula Helpful when folding or shaping the dough.
  • Kitchen scale Highly recommended for accuracy (especially with flours).
  • Proofing basket or bowl lined with cloth For the final rise. A colander lined with a floured tea towel works just as well.
  • Lame or sharp knife To score the dough before baking.
  • Cooling rack Letting your bread cool properly improves texture and flavor.

Ingredients
  

For the Dough

  • 2 cups bread flour you can sub 1 cup with whole wheat for added fiber
  • 1 ½ cups rye flour medium rye preferred for better balance
  • 1 ½ teaspoons sea salt
  • ½ teaspoon dry active yeast or ¼ teaspoon instant yeast
  • 1 ½ cups warm filtered water about 100°F/38°C
  • 1 tablespoon maple syrup or agave optional, adds a subtle sweetness
  • 1 tablespoon olive oil optional for a softer crumb

For Dusting

  • Extra rye or all-purpose flour for shaping
  • Cornmeal or semolina for baking surface

Instructions
 

Make the Dough (Day Before Baking)

  1. In a large bowl, mix the bread flour, rye flour, and salt. In a separate cup, dissolve the yeast in warm water and let it sit for 5 minutes until slightly foamy. Add the water mixture and sweetener to the flour, stirring with a wooden spoon or hand until no dry flour remains. The dough will be shaggy and sticky — that’s exactly what you want.
  2. Cover with a clean towel or lid and let rest for 30 minutes.

Stretch and Fold

  1. After the rest, perform 3-4 rounds of stretch and folds over the next 90 minutes, with 30-minute intervals between each. This builds gluten and structure without kneading. Just wet your hands, grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat on all four sides.

Bulk Ferment Overnight

  1. Cover the bowl and place it in the fridge to cold ferment for 12–14 hours. This slow fermentation deepens the flavor and improves digestibility — a technique also used in many vegan sourdough recipes.

Shape the Dough

  1. The next day, lightly flour a work surface. Turn the dough out gently and shape it into a round or oval loaf. Avoid pressing out the gas — gentle handling preserves the air pockets.
  2. Place it seam-side up in a floured proofing basket or cloth-lined bowl. Cover and let rise at room temperature for about 1.5–2 hours, or until slightly puffy.

Preheat and Score

  1. Preheat your oven to 475°F (245°C) with your Dutch oven inside for at least 30 minutes. When ready to bake, carefully remove the pot, sprinkle the bottom with cornmeal or semolina, and gently invert the loaf into the pot. Score the top with a lame or sharp knife to allow expansion.

Bake

  1. Cover and bake for 25 minutes. Then remove the lid and continue baking for another 20 minutes or until deep golden brown and the loaf sounds hollow when tapped.

Cool Completely

  1. Transfer to a cooling rack and let it cool for at least 1 hour before slicing. This step is essential — cutting too early ruins the crumb texture.