Heart-Healthy Classic Sourdough Bread
Discover the perfect fusion of tradition and nutrition with this Heart-Healthy Classic Sourdough Bread recipe, a wholesome twist on the beloved artisan staple. Packed with the nutty richness of whole grain wheat flour and enriched with a touch of heart-friendly olive oil, this sourdough loaf is high in fiber and bursting with flavor. The recipe leans on time-honored fermentation techniques, including a long cold proof for enhanced digestibility and complex flavor. Ideal for health-conscious bakers, this recipe requires no commercial yeast, relying instead on a bubbly, active sourdough starter to create its signature tang and airy crumb. Baked to golden perfection in a Dutch oven, this bread boasts a crisp crust and soft interior, making it a nutritious and delicious addition to your breakfast toast or dinner table.
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Ingredients
- 500 g Whole grain wheat flour
- 100 g Sourdough starter (active and bubbly)
- 350 ml Water
- 5 g Salt
- 1 tbsp Olive oil
Directions
Step 1
1. In a large mixing bowl, combine the whole grain wheat flour and water. Stir until no dry flour is visible. Cover with a damp cloth and let it rest for 30 minutes. This process is called autolyse.
Step 2
2. After the rest, add the active sourdough starter and salt to the dough. Mix using the stretch and fold method. Grab one side of the dough, stretch it upwards, and fold it over the dough. Repeat this process around the bowl until the starter and salt are thoroughly incorporated.
Step 3
3. Let the dough rise, covered with a damp cloth, at room temperature for about 3-4 hours. During this time, perform 3 sets of stretch and folds (every 30 minutes for the first 1.5 hours).
Step 4
4. After the initial rise, gently shape the dough into a round loaf. Lightly oil a banneton or bowl and place the dough seam side up. Cover with a cloth and let it proof in the refrigerator for 12-14 hours.
Step 5
5. The next day, preheat the oven to 240°C (465°F) with a Dutch oven inside.
Step 6
6. Carefully remove the preheated Dutch oven from the oven. Gently flip the dough out of the banneton onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade for expansion.
Step 7
7. Lower the dough into the Dutch oven using the parchment paper. Cover with the lid and bake for 20 minutes.
Step 8
8. After 20 minutes, remove the lid and bake for an additional 10 minutes, or until the crust is golden brown and crisp.
Step 9
9. Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (974.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1876 |
| Total Fat 26.7g | 0% |
| Saturated Fat 4.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2003.6mg | 0% |
| Total Carbohydrate 370g | 0% |
| Dietary Fiber 54.0g | 0% |
| Total Sugars 2.1g | |
| Protein 67.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 191.4mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 2010.1mg | 0% |
Source of Calories