Heart-Healthy Whole Wheat Sourdough Bread
Discover the joy of baking with this Heart-Healthy Whole Wheat Sourdough Bread recipe, a wholesome and nutritious take on traditional sourdough. Made with 100% whole wheat flour, this bread is packed with fiber and natural sourdough goodness, promoting gut health and long-lasting energy. The recipe features an overnight cold proof, which enhances the flavor complexity while requiring minimal hands-on effort. With the option to add a touch of olive oil for a softer crust, this loaf boasts a perfect balance of texture and taste. Whether you're a sourdough enthusiast or a health-conscious home baker, this recipe delivers a rustic loaf with a tender crumb, hearty flavor, and a beautifully caramelized crust. Slice into this artisan masterpiece and savor it as a base for sandwiches, toast, or alongside your favorite soups and salads.
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Ingredients
- 500 grams Whole wheat flour
- 100 grams Active sourdough starter (100% hydration)
- 350 milliliters Water
- 10 grams Salt
- 15 milliliters Olive oil (optional for softer crust)
Directions
Step 1
In a large mixing bowl, combine 100 grams of active sourdough starter with 350 milliliters of water. Stir until the starter has dissolved into the water.
Step 2
Gradually add 500 grams of whole wheat flour to the bowl. Mix the ingredients with your hands or a wooden spoon until a rough dough forms.
Step 3
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes to autolyse. This step helps hydrate the flour and improve dough structure.
Step 4
After 30 minutes, sprinkle 10 grams of salt over the dough and, if desired, add 15 milliliters of olive oil for a softer crust. Gently knead the dough in the bowl until the salt and oil are fully incorporated.
Step 5
Transfer the dough to a lightly floured surface and perform a series of stretch-and-folds: take one side of the dough, stretch it upward, and fold it over itself. Rotate the dough and repeat 4-6 times. This step develops gluten structure. Let the dough rest for 30 minutes and repeat the stretch-and-fold process 3 more times, allowing 30 minutes between each session.
Step 6
After the final stretch-and-fold, shape the dough into a round or oval loaf. Place it into a floured banneton (proofing basket) or a bowl lined with a floured kitchen towel, seam side up.
Step 7
Cover the dough and refrigerate it overnight (8-12 hours) to cold proof. This slow fermentation enhances flavor and texture.
Step 8
The next day, preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside to heat.
Step 9
Carefully remove the dough from the refrigerator and gently transfer it to a piece of parchment paper for easy handling. Score the top of the dough with a sharp knife or bread lame to help it expand while baking.
Step 10
Carefully place the dough (on the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with the Dutch oven lid or a large oven-safe bowl to trap steam during the first part of baking.
Step 11
Bake for 20 minutes covered, then remove the lid and bake for an additional 20 minutes uncovered to develop a deep golden crust.
Step 12
Remove the bread from the oven and let it cool completely on a wire rack before slicing. This ensures the crumb sets properly.
Nutrition Facts
| Serving size | (980.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1928.2 |
| Total Fat 24.5g | 0% |
| Saturated Fat 3.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3971.0mg | 0% |
| Total Carbohydrate 383.5g | 0% |
| Dietary Fiber 62.0g | 0% |
| Total Sugars 2.7g | |
| Protein 70.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 202.1mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 2075.1mg | 0% |
Source of Calories