Low Fat Wholemeal Sourdough Bread
Discover the wholesome goodness of Low Fat Wholemeal Sourdough Bread, the perfect blend of nutritious ingredients and traditional artisan baking techniques. This heart-healthy recipe uses 100% wholemeal flour and an active sourdough starter to create a flavorful loaf with a delightfully chewy texture and rich, earthy taste. With no added fats and a long fermentation process, this bread is not only low in fat but also easier to digest. Master the art of stretch-and-fold and overnight proofing to achieve a beautifully rustic loaf with a crisp crust and airy crumb. Ideal for breakfast, sandwiches, or a side to soups and stews, this high-fiber sourdough bread is a satisfying baker’s challenge that nourishes from the inside out. Perfect for health-conscious home bakers seeking a naturally leavened bread recipe to step up their baking game!
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Ingredients
- 500 grams Wholemeal flour
- 100 grams Active sourdough starter
- 370 milliliters Water
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine the wholemeal flour and salt. Mix until evenly distributed.
Step 2
Add the active sourdough starter to the bowl, followed by the water. Mix the ingredients using your hands or a wooden spoon until a shaggy dough forms.
Step 3
Cover the bowl with a clean, damp kitchen towel or plastic wrap and let the dough rest for 30 minutes. This process is called autolyse and helps hydrate the wholemeal flour.
Step 4
After 30 minutes, begin the stretch-and-fold process. Wet your hands to prevent sticking, then grab one edge of the dough, stretch it up, and fold it over the rest of the dough. Rotate the bowl 90 degrees and repeat. Do this 4 times in total (once for each 'corner').
Step 5
Repeat the stretch-and-fold process 3 more times every 30 minutes, for a total of 4 rounds. Cover the dough after each round and let it rest between stretches.
Step 6
Once the final stretch-and-fold round is complete, cover the dough and allow it to rest for 4 hours at room temperature, or until it becomes puffy and has increased in size.
Step 7
Lightly flour a clean work surface and gently turn the dough out onto it. Shape the dough into a round loaf or an oval, depending on your preference. Be careful not to deflate the dough too much.
Step 8
Transfer the shaped dough to a proofing basket (seam side up) or a clean, floured kitchen towel-lined bowl. Cover and refrigerate the dough overnight, or for at least 6-8 hours, to develop flavor and structure.
Step 9
The next day, preheat your oven to 250°C (482°F) and place a Dutch oven or heavy baking pot inside to heat up for 30 minutes.
Step 10
Carefully remove the hot Dutch oven from the oven. Flip the dough out of the proofing basket onto parchment paper, ensuring the seam side is now down. Use a sharp knife or bread lame to score the top of the dough.
Step 11
Transfer the dough (on its parchment paper) into the preheated Dutch oven. Cover with the lid and bake at 250°C (482°F) for 20 minutes.
Step 12
Lower the oven temperature to 220°C (428°F), remove the lid, and continue baking for another 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 13
Remove the bread from the Dutch oven and cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | (985.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1750 |
| Total Fat 13.0g | 0% |
| Saturated Fat 2.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3970.6mg | 0% |
| Total Carbohydrate 370g | 0% |
| Dietary Fiber 54.5g | 0% |
| Total Sugars 2g | |
| Protein 66g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 192.5mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 2045mg | 0% |
Source of Calories