Low Fat Sourdough Buns
Wholesome, fluffy, and effortlessly nutritious, these Low Fat Sourdough Buns are the perfect addition to your baking repertoire. Crafted with a blend of all-purpose and whole wheat flours, a touch of honey (or maple syrup for a vegan twist), and a splash of olive oil, these buns deliver a balanced, guilt-free indulgence. The longer fermentation process allows the sourdough starter to naturally develop a tangy, complex flavor while enhancing digestibility. With an easy-to-follow kneading and proofing process, these buns are light yet sturdy, making them ideal for sandwiches, burgers, or a simple spread of butter. Whether you're a seasoned baker or just starting out, this recipe's step-by-step technique, including the gluten-developing stretch-and-folds, ensures professional-quality results right in your home kitchen. Elevate your bread game with these healthy, low-fat sourdough buns that bring flavor, nutrition, and versatility to the table!
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Ingredients
- 150 g Active sourdough starter
- 250 ml Warm water
- 450 g All-purpose flour
- 50 g Whole wheat flour
- 10 g Salt
- 15 g Honey (or maple syrup for a vegan option)
- 10 g Olive oil
- 1 Baking spray or parchment paper
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter, warm water, and honey (or maple syrup) until well mixed.
Step 2
Add the all-purpose flour, whole wheat flour, and salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms.
Step 3
Add olive oil and knead the dough for about 7-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can lightly flour your hands, but avoid adding too much extra flour.
Step 4
Cover the dough with a damp towel and allow it to rest at room temperature for 3-4 hours, performing two sets of stretch-and-folds at 30-minute intervals during the first hour to develop gluten structure.
Step 5
After completing the bulk rise, divide the dough into 8 equal pieces (about 90 grams each). Shape each piece into a round bun by rolling it under your palm on a clean surface.
Step 6
Place the buns on a baking sheet lined with parchment paper or lightly greased with baking spray, leaving enough space between them for expansion.
Step 7
Cover with a clean towel or plastic wrap and let the buns proof for 1-2 hours at room temperature, or until they have puffed up significantly. The exact time will depend on the temperature of your kitchen.
Step 8
Preheat your oven to 400°F (200°C) during the final 20 minutes of proofing.
Step 9
Optional: Lightly brush the tops with water and sprinkle with seeds (sesame, poppy, or oats) for added texture.
Step 10
Bake the buns in the preheated oven for 18-20 minutes, or until the tops are golden brown and the internal temperature reaches 190°F (88°C).
Step 11
Remove the buns from the oven and let them cool on a wire rack for at least 15 minutes before serving.
Step 12
Enjoy your low-fat sourdough buns as a healthy bread option for any meal!
Nutrition Facts
| Serving size | (943.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2058.3 |
| Total Fat 20.6g | 0% |
| Saturated Fat 3.6g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 0mg | 0% |
| Sodium 3945.4mg | 0% |
| Total Carbohydrate 407.0g | 0% |
| Dietary Fiber 19.8g | 0% |
| Total Sugars 13.5g | |
| Protein 54.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 86.6mg | 0% |
| Iron 23.7mg | 0% |
| Potassium 722.9mg | 0% |
Source of Calories