Low Fat Sourdough Wheat Bread
Discover the perfect balance of health and flavor with this Low Fat Sourdough Wheat Bread recipe, a wholesome twist on classic sourdough baking. Crafted with nutrient-rich whole wheat flour and a lively active sourdough starter, this bread boasts a rustic texture and deliciously tangy flavor while keeping the fat content to a minimum. The step-by-step process, including stretch-and-folds and an overnight cold fermentation, ensures a light, airy crumb and a gorgeous artisan-style crust. Ideal for health-conscious bakers and sourdough enthusiasts alike, this bread pairs beautifully with hearty soups, fresh salads, or as the base for your favorite sandwich. Whether you're an experienced baker or new to sourdough, this low-fat recipe is a must-try for those seeking a nutritious, homemade bread that's big on taste and low on guilt.
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Ingredients
- 360 grams Whole wheat flour
- 120 grams Bread flour
- 150 grams Active sourdough starter (100% hydration)
- 300 milliliters Water
- 8 grams Salt
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour, bread flour, and salt. Stir to evenly distribute the dry ingredients.
Step 2
Add the active sourdough starter to the dry ingredients. Slowly pour in the water, mixing with your hands or a wooden spoon until a shaggy dough forms.
Step 3
Cover the bowl with a clean kitchen towel and let the dough rest (autolyse) for 30 minutes.
Step 4
After the rest, perform the first stretch and fold. To do this, grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat. Do this four times in total.
Step 5
Repeat the stretch and fold process every 30 minutes for the next 2 hours, for a total of 4 rounds.
Step 6
Cover the dough and let it bulk ferment at room temperature for 4-6 hours, or until it has almost doubled in size.
Step 7
Lightly flour a clean surface and turn out the dough. Shape it into a round or oval loaf, depending on your baking vessel.
Step 8
Transfer the shaped dough into a lightly floured proofing basket or a bowl lined with a floured towel. Cover and refrigerate overnight (8-12 hours) for the final proofing.
Step 9
Preheat your oven to 230°C (450°F). If using a Dutch oven, place it inside the oven to preheat for at least 30 minutes.
Step 10
Carefully turn the dough out from the proofing basket onto a sheet of parchment paper. Score the top of the dough with a sharp knife or bread lame to allow it to expand while baking.
Step 11
Using the parchment paper, lift the dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Step 12
Remove the lid and continue baking for another 20 minutes, or until the crust is deeply golden brown and the loaf sounds hollow when tapped.
Step 13
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | (942.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1807.8 |
| Total Fat 8.8g | 0% |
| Saturated Fat 1.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3179.2mg | 0% |
| Total Carbohydrate 383.7g | 0% |
| Dietary Fiber 48.8g | 0% |
| Total Sugars 2.5g | |
| Protein 67.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 174.3mg | 0% |
| Iron 20.9mg | 0% |
| Potassium 1653mg | 0% |
Source of Calories