Heart-Healthy Sourdough Wheat Bread
Discover the perfect blend of wholesome nutrition and artisanal flavor with our Heart-Healthy Sourdough Wheat Bread. Made with nutrient-rich whole wheat flour and a vibrant, active sourdough starter, this recipe creates a naturally leavened loaf that's both satisfying and nourishing. Enhanced with a touch of extra virgin olive oil for heart-healthy fats, this bread delivers a soft, slightly tangy crumb and a beautifully golden crust. With no added sugar and a simple fermentation process to maximize flavor and digestibility, it's an excellent choice for health-conscious bakers. Whether served warm with a drizzle of olive oil or topped with your favorite spread, this bread is a delicious way to embrace wholesome eating. Perfect for family meals or artisanal sandwich creations, it's easy to make with just five simple ingredients and a bit of patience for fermentation magic.
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Ingredients
- 500 grams Whole wheat flour
- 100 grams Sourdough starter (active and bubbly)
- 350 milliliters Water (lukewarm)
- 10 grams Salt (sea salt preferred)
- 15 milliliters Olive oil (extra virgin)
Directions
Step 1
In a large bowl, combine the whole wheat flour and salt.
Step 2
Add the sourdough starter to the dry ingredients and mix briefly.
Step 3
Slowly pour in the lukewarm water while mixing with your hands or a wooden spoon. Stir until a shaggy dough forms.
Step 4
Add the olive oil and knead the dough until it becomes smooth and elastic, about 8-10 minutes. If the dough is too sticky, sprinkle in a little more flour but avoid overdoing it to keep the bread light.
Step 5
Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest at room temperature for 4-6 hours, or until it doubles in size. This is the bulk fermentation stage.
Step 6
Once the dough has risen, gently shape it into a round loaf or place it in a lightly greased loaf pan and cover it loosely. Let it proof for another 2-3 hours, or until it has puffed up slightly.
Step 7
Preheat the oven to 220°C (430°F) about 30 minutes before baking. If using a Dutch oven for baking, preheat it in the oven as well.
Step 8
If baking in a Dutch oven, carefully transfer the dough to the preheated pot. Score the top of the dough with a sharp knife or razor blade to allow it to expand during baking. Cover with the lid.
Step 9
Bake for 20 minutes with the lid on, then remove the lid and reduce the temperature to 200°C (390°F). Bake for an additional 15 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Step 10
If using a loaf pan, place it directly in the preheated oven and bake for 35 minutes at 200°C (390°F).
Step 11
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the interior to set properly.
Nutrition Facts
| Serving size | (980.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1878.2 |
| Total Fat 24.4g | 0% |
| Saturated Fat 3.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3896mg | 0% |
| Total Carbohydrate 372.5g | 0% |
| Dietary Fiber 61.3g | 0% |
| Total Sugars 2.6g | |
| Protein 68.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 179.8mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 2066mg | 0% |
Source of Calories