Low Sodium Ancient Grain Sourdough Bread
Experience the wholesome flavor of tradition with this Low Sodium Ancient Grain Sourdough Bread, a heart-healthy twist on a classic artisan loaf. Crafted with a nutrient-rich blend of whole wheat, spelt, and teff flours, this bread delivers a truly rustic texture and a deep, earthy taste. The method incorporates authentic sourdough techniques, including an extended bulk fermentation for optimal flavor and a crisp, golden crust. With minimal added salt—or none at all—this recipe is perfect for those seeking a low-sodium bread option without compromising on quality or taste. Whether enjoyed fresh or toasted, this ancient grain sourdough is a nourishing addition to any meal and a satisfying baking project thanks to its slow fermentation process.
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Ingredients
- 150 grams Active sourdough starter
- 200 grams Whole wheat flour
- 150 grams Spelt flour
- 50 grams Teff flour
- 200 grams Unbleached all-purpose flour
- 375 grams Warm water
- 15 grams Honey
- 1 grams Salt (optional, for low sodium use less or omit)
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir until the starter is dissolved and the mixture is smooth.
Step 2
Gradually add the whole wheat flour, spelt flour, teff flour, and all-purpose flour to the liquid mixture. Mix thoroughly using a wooden spoon or your hand until no dry flour remains and you have a rough dough.
Step 3
Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to allow the flour to hydrate in a step known as autolyse.
Step 4
After 30 minutes, sprinkle the salt over the dough if using. Incorporate the salt using a method called 'pincer and fold'. Pinch the dough and fold it over itself until the salt is evenly distributed.
Step 5
Start bulk fermentation by covering the bowl again and letting the dough rise at room temperature for 6-8 hours, or until it has doubled in size. Every 30-45 minutes during the first 2-3 hours of bulk fermentation, perform a series of stretch and folds to build dough strength.
Step 6
Once bulk fermentation is complete and the dough has approximately doubled, gently turn it out onto a lightly floured surface. Shape the dough by gently pulling the sides to the center, forming a tight ball.
Step 7
Place the shaped dough seam-side up in a well-floured proofing basket or bowl lined with a clean towel. Cover and let it proof for 2-4 hours at room temperature or refrigerate overnight for added flavor and convenience.
Step 8
Preheat your oven to 450°F (230°C) with a Dutch oven inside to heat up as well.
Step 9
Once preheated, carefully remove the hot Dutch oven from the oven. Turn the dough seam-side down onto a piece of parchment paper. Using a sharp knife or lame, make a few slashes on the top of the dough for expansion.
Step 10
Transfer the dough, with the parchment paper, into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Step 11
After 20 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread has a deep golden-brown crust.
Step 12
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least an hour before slicing.
Nutrition Facts
| Serving size | (1141g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2217.5 |
| Total Fat 11.2g | 0% |
| Saturated Fat 2.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 412.2mg | 0% |
| Total Carbohydrate 466.8g | 0% |
| Dietary Fiber 51.3g | 0% |
| Total Sugars 16.2g | |
| Protein 76.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 237.0mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 1857.4mg | 0% |
Source of Calories