Low Fat Sourdough Slices
Wholesome and satisfying, these Low Fat Sourdough Slices are a healthier twist on traditional sourdough bread, perfect for mindful eaters who crave that classic tangy flavor without the added fat. Made with a combination of all-purpose and whole wheat flour, this recipe delivers a soft, hearty crumb with just a touch of whole grain goodness. The dough is bench-kneaded and naturally leavened, creating bread that’s both light and flavorful. With no added butter or sugar and an optional olive oil coating, these slices are perfect for sandwiches, toasts, or as a side to soups and salads. Easy to prepare with minimal ingredients, this recipe yields 12 low-fat servings that pair health-conscious choices with artisanal quality.
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Ingredients
- 120 grams Active sourdough starter
- 300 grams All-purpose flour
- 100 grams Whole wheat flour
- 7 grams Salt
- 250 milliliters Lukewarm water
- 1 teaspoon Olive oil (optional, for greasing)
- 1 unit Cooking spray or parchment paper (to prevent sticking)
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir well until the mixture is frothy and the starter is fully dissolved.
Step 2
Add the all-purpose flour, whole wheat flour, and salt to the bowl. Mix until a sticky dough forms, ensuring all ingredients are fully incorporated.
Step 3
Turn the dough onto a clean work surface and knead it for 10-12 minutes. If the dough is too sticky, lightly dust your hands and surface with a small amount of flour, but avoid adding too much to keep the bread light.
Step 4
Place the kneaded dough into a clean bowl lightly greased with 1 teaspoon of olive oil, ensuring the dough is coated on all sides. Cover the bowl with a damp cloth or plastic wrap and let it proof at room temperature for 4–6 hours, or until it has doubled in size.
Step 5
Once the dough has risen, transfer it to a floured surface. Gently shape it into a tight loaf or round form, depending on your preference. Place the shaped dough onto a parchment-lined baking sheet or a greased proofing basket for its final rise.
Step 6
Cover the dough again and let it proof for another 1–2 hours or until it is puffy and slightly risen. Meanwhile, preheat your oven to 475°F (245°C). Place a Dutch oven or a baking dish in the oven to preheat as well if you want a crisp crust.
Step 7
Carefully transfer the dough into the preheated Dutch oven or baking dish (or leave it on the baking sheet). Make a few shallow slashes on the surface of the dough with a sharp knife or razor to allow it to expand as it bakes.
Step 8
Bake for 20 minutes covered (if using a Dutch oven), then remove the lid and bake for another 10–15 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Step 9
Remove the bread from the oven and let it cool completely on a wire rack before slicing. Cooling allows the crumb inside to set properly.
Step 10
Slice the sourdough into 12 even slices and serve as is or toasted with your favorite toppings. Enjoy your low-fat sourdough slices!
Nutrition Facts
| Serving size | (785.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1531.4 |
| Total Fat 10.1g | 0% |
| Saturated Fat 1.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2764.8mg | 0% |
| Total Carbohydrate 313.4g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 1.1g | |
| Protein 45.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 81.0mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 750.6mg | 0% |
Source of Calories