Heart-Healthy Ancient Grain Sourdough Bread
Experience the wholesome goodness of our Heart-Healthy Ancient Grain Sourdough Bread, a nourishing, flavorful loaf crafted with whole grain spelt and einkorn flours. This rustic bread is elevated with the omega-3-packed power of flaxseed meal and chia seeds, offering a nutrient-rich twist on traditional sourdough. Made with a naturally fermented sourdough starter, this recipe yields a golden crust and a tender crumb, making it a gut-friendly and fiber-forward choice perfect for health-conscious bakers. Slow-proofed to perfection and baked in a Dutch oven for that signature artisan texture, this bread is ideal for slicing, toasting, or pairing with your favorite toppings. Whether you're seeking a heart-smart addition to your diet or a show-stopping loaf for your table, this recipe brings flavor, nutrition, and craftsmanship together in every bite.
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Ingredients
- 300 grams Whole grain spelt flour
- 200 grams Whole grain einkorn flour
- 100 grams Sourdough starter
- 350 milliliters Warm water
- 2 tablespoons Flaxseed meal
- 1 tablespoon Chia seeds
- 10 grams Sea salt
Directions
Step 1
In a large mixing bowl, combine the whole grain spelt flour, whole grain einkorn flour, and sea salt. Whisk together until evenly distributed.
Step 2
In a separate bowl, mix the sourdough starter and warm water until the starter is fully dissolved.
Step 3
Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or dough whisk until a rough dough forms.
Step 4
Turn the dough out onto a lightly floured surface and knead gently for about 5 minutes until it becomes smooth and elastic.
Step 5
Place the dough back into the bowl and cover with a damp cloth. Let it rest at room temperature for 30 minutes to 1 hour to allow the initial bulk fermentation.
Step 6
After the initial rest, add the flaxseed meal and chia seeds to the dough. Gently knead them in until they are fully incorporated.
Step 7
Form the dough into a ball and place it back in the bowl. Cover and let it proof at room temperature for 4 to 6 hours, or until it has doubled in size.
Step 8
Once the dough has risen, gently deflate it and shape it into a round loaf. Place it in a lightly floured proofing basket or a bowl lined with a floured cloth.
Step 9
Cover the dough with a cloth and let it rise for another 1 to 2 hours until it has risen slightly and springs back slowly when poked.
Step 10
Preheat your oven to 240°C (475°F) and place a Dutch oven or lidded cast-iron pot inside to heat up for at least 30 minutes before baking.
Step 11
Carefully remove the hot pot from the oven. Gently transfer the risen dough into the pot. Score the top of the loaf with a sharp knife or blade.
Step 12
Cover the pot with its lid and bake the bread for 20 minutes.
Step 13
After 20 minutes, remove the lid and lower the oven temperature to 220°C (430°F). Bake for an additional 20 minutes, or until the bread is deeply golden and sounds hollow when tapped.
Step 14
Carefully remove the bread from the pot and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (989.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1854.4 |
| Total Fat 21.5g | 0% |
| Saturated Fat 2.9g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 0mg | 0% |
| Sodium 4666.8mg | 0% |
| Total Carbohydrate 372.6g | 0% |
| Dietary Fiber 61.5g | 0% |
| Total Sugars 4.2g | |
| Protein 77.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 230.1mg | 0% |
| Iron 23.4mg | 0% |
| Potassium 2165.4mg | 0% |
Source of Calories