Low Fat Whole Wheat Sourdough Bread
Discover the joy of homemade baking with this wholesome Low Fat Whole Wheat Sourdough Bread recipe, a nutritious spin on classic sourdough! Crafted with 100% whole wheat flour and a tangy sourdough starter, this bread is packed with fiber and flavor while staying light on fat. The recipe uses simple, natural ingredients and combines traditional techniques like autolyse and stretch-and-fold kneading to create a perfectly airy yet hearty loaf. With its crisp, golden crust and tender crumb, this sourdough is perfect for sandwiches, toasting, or serving alongside soups and salads. Whether you're a seasoned baker or a sourdough beginner, this step-by-step recipe makes it easy to create bakery-quality bread right in your kitchen.
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Ingredients
- 500 g Whole wheat flour
- 100 g Active sourdough starter (100% hydration)
- 325 ml Warm water
- 10 g Salt
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour and warm water. Mix until no dry flour remains. Cover and let it rest for 30 minutes. This is called autolyse and helps hydrate the flour and develop gluten.
Step 2
Add the active sourdough starter and salt to the mixture. Mix by hand or with a stand mixer until the dough comes together into a rough mass.
Step 3
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use the stretch-and-fold technique: stretch one side of the dough outward, fold it over the top, rotate, and repeat for 5-7 minutes.
Step 4
Place the dough into a lightly oiled bowl, cover with a damp tea towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
Step 5
Punch down the dough and perform a set of stretch-and-folds to strengthen the gluten structure. Let it rest for 30 minutes.
Step 6
Shape the dough into a boule (round loaf) or batard (oval loaf) and place it seam side down into a parchment-lined baking vessel like a Dutch oven or baking tray.
Step 7
Cover the shaped dough and let it proof at room temperature for another 1-2 hours, or until it becomes puffy but does not collapse when lightly poked.
Step 8
Preheat the oven to 230°C (450°F) with a Dutch oven or baking stone inside (if using). If using a Dutch oven, cover it with the lid to create steam during baking.
Step 9
Score the top of the dough with a sharp knife or razor to allow controlled expansion during baking. Place the loaf inside the preheated Dutch oven or onto the baking stone.
Step 10
Bake for 20 minutes covered (if using a Dutch oven) and then uncover. Reduce the oven temperature to 200°C (400°F) and bake for another 20 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Step 11
Cool the bread on a wire rack for at least 1 hour before slicing. Enjoy your homemade low-fat whole wheat sourdough bread!
Nutrition Facts
| Serving size | (939.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1795.8 |
| Total Fat 9.5g | 0% |
| Saturated Fat 1.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3960.3mg | 0% |
| Total Carbohydrate 383.5g | 0% |
| Dietary Fiber 62.0g | 0% |
| Total Sugars 2.7g | |
| Protein 70.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 180.8mg | 0% |
| Iron 20.4mg | 0% |
| Potassium 2075mg | 0% |
Source of Calories