Low Sodium Multigrain Sourdough
Elevate your bread-making game with this wholesome and flavorful Low Sodium Multigrain Sourdough recipe—perfect for artisanal bread enthusiasts looking for a healthier twist. Made with a blend of whole wheat and bread flours, this sourdough loaf incorporates nutrient-packed rolled oats, sunflower seeds, flaxseeds, chia seeds, and poppy seeds for a hearty, textured bite. Naturally leavened with an active sourdough starter, this bread boasts rich tangy flavors while keeping sodium to a minimum. Honey adds a subtle touch of sweetness, perfectly complementing the rustic multigrain profile. The slow, cold-proofing process enhances both taste and digestibility, making it a must-try for sourdough aficionados. Enjoy fresh slices as part of a hearty sandwich or toast loaded with fiber and goodness!
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Ingredients
- 150 g whole wheat flour
- 350 g bread flour
- 100 g active sourdough starter (100% hydration)
- 380 ml water
- 20 g honey
- 40 g rolled oats
- 30 g sunflower seeds
- 20 g flaxseeds
- 10 g chia seeds
- 10 g poppy seeds
Directions
Step 1
Day 1 - Early Morning: In a large mixing bowl, combine 150g whole wheat flour and 350g bread flour.
Step 2
Add 380ml of water and mix lightly until no dry flour remains. Cover and let autolyse for about 1 hour.
Step 3
After autolyse, add 100g of active sourdough starter to the dough. Mix well until the starter is fully incorporated.
Step 4
Add 20g of honey, 40g of rolled oats, 30g of sunflower seeds, 20g of flaxseeds, 10g of chia seeds, and 10g of poppy seeds. Mix until everything is uniformly distributed throughout the dough.
Step 5
Perform a series of stretch and folds every 30 minutes for the next 2 hours. To stretch and fold, grab the edge of the dough, stretch it upwards and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat until all sides are folded.
Step 6
Once stretch and folds are complete, cover the bowl and let the dough bulk ferment at room temperature for 3 to 4 hours, or until it has increased in size by about 30-50%.
Step 7
Day 1 - Late Afternoon: Lightly flour a clean work surface. Gently turn the dough out onto it, being careful to retain as much of its structure as possible.
Step 8
Pre-shape the dough into a round by pulling the edges into the center and flipping it over, seam side down. Let it rest for 20-30 minutes uncovered.
Step 9
After resting, shape the dough into a tight round boules by cupping your hands and pulling the dough towards you on a floured surface.
Step 10
Transfer the shaped dough into a proofing basket lined with a floured cloth, seam side up.
Step 11
Cover and refrigerate the dough for 12-16 hours for a cold retardation.
Step 12
Day 2 - Morning: Preheat your oven to 230°C (445°F) with a baking stone or Dutch oven inside for at least 45 minutes.
Step 13
Carefully invert the dough onto a piece of parchment paper. Score the dough with your desired pattern using a sharp razor blade.
Step 14
Transfer the dough, using the parchment paper, into the hot Dutch oven or onto the baking stone.
Step 15
Bake covered for 20 minutes, then uncover and bake for an additional 25 minutes or until the crust is deep golden brown.
Step 16
Remove from the oven and let the bread cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (1115.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2484.8 |
| Total Fat 41.9g | 0% |
| Saturated Fat 5.2g | 0% |
| Polyunsaturated Fat 12.2g | |
| Cholesterol 0mg | 0% |
| Sodium 40.6mg | 0% |
| Total Carbohydrate 459.0g | 0% |
| Dietary Fiber 47.4g | 0% |
| Total Sugars 20.1g | |
| Protein 85.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 438.7mg | 0% |
| Iron 28.4mg | 0% |
| Potassium 1723.7mg | 0% |
Source of Calories