Low Fat Sourdough Turmeric Sunflower Bread
Boost your bread-baking game with this Low Fat Sourdough Turmeric Sunflower Bread, a vibrant and nutritious twist on classic sourdough. Infused with the earthy warmth of turmeric and the nutty crunch of sunflower seeds, this recipe offers a harmonious blend of flavor and texture. Made with a mix of all-purpose and whole wheat flours, it’s a low-fat option that doesn’t skimp on heartiness or taste. The long fermentation process enhances digestibility and develops the bread’s signature tangy flavor, while the optional touch of honey adds a subtle sweetness. Perfect for those seeking a wholesome homemade bread with a golden hue and artisan charm, this loaf is as beautiful as it is delicious. Enjoy it toasted with avocado, as a base for sandwiches, or simply on its own!
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Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 300 grams All-purpose flour
- 100 grams Whole wheat flour
- 280 milliliters Warm water
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 50 grams Sunflower seeds
- 1 teaspoon Honey (optional, for subtle sweetness)
Directions
Step 1
In a large mixing bowl, combine the sourdough starter, warm water, and honey (if using). Stir until well mixed.
Step 2
Add the all-purpose flour, whole wheat flour, turmeric powder, and salt to the bowl. Mix until a shaggy dough forms.
Step 3
Cover the bowl with a damp cloth and let the dough rest for 30 minutes (autolyse stage).
Step 4
After resting, lightly knead the dough in the bowl by folding it over itself several times. Add the sunflower seeds and gently incorporate them into the dough.
Step 5
Perform 4 sets of stretch and folds: every 30 minutes, gently stretch one side of the dough and fold it over the rest. Repeat for all 4 sides, then cover and let rest.
Step 6
After the last stretch and fold, let the dough bulk ferment at room temperature for 4–6 hours, or until it has doubled in size.
Step 7
Lightly flour your work surface and turn the dough out. Shape it into a round or oval loaf by folding the edges to the center and forming a smooth, tight surface.
Step 8
Place the shaped dough seam-side up in a well-floured proofing basket or bowl. Cover and refrigerate overnight (8–12 hours) for a cold ferment.
Step 9
Preheat your oven to 240°C (465°F) with a Dutch oven or baking stone inside.
Step 10
When the oven is hot, carefully transfer the dough to parchment paper and score the top with a sharp blade or lame.
Step 11
Carefully place the dough (on the parchment paper) into the hot Dutch oven or onto the baking stone. Cover with the lid if using a Dutch oven.
Step 12
Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 15 minutes to achieve a golden crust.
Step 13
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 | (873.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1812.9 |
| Total Fat 30.0g | 0% |
| Saturated Fat 3.5g | 0% |
| Polyunsaturated Fat 16.4g | |
| Cholesterol 0mg | 0% |
| Sodium 3554.0mg | 0% |
| Total Carbohydrate 333.3g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 8.5g | |
| Protein 56.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 121.8mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 1279.0mg | 0% |
Source of Calories