Low Sodium Seeded Sourdough Bread
Craft the perfect loaf of *Low Sodium Seeded Sourdough Bread* with this simple yet flavorful recipe, designed for health-conscious bakers who crave artisanal bread without the extra salt. This rustic loaf combines tangy sourdough notes with the hearty crunch of mixed seeds like sunflower, pumpkin, and sesame, delivering a nutritious twist packed with texture. Its slow, cold fermentation process develops rich depth of flavor, while the added step of stretch-and-fold techniques ensures a chewy, open crumb and a beautiful crust. Whether enjoyed fresh or toasted, this bread is ideal for those seeking lower sodium options without sacrificing taste or quality. Perfect for breakfast, sandwiches, or a wholesome side, this loaf is a must-bake in any sourdough enthusiast’s repertoire!
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Ingredients
- 120 grams Sourdough starter
- 320 grams Filtered water
- 200 grams Whole wheat flour
- 300 grams Bread flour
- 80 grams Mixed seeds (sunflower, pumpkin, sesame)
- 5 grams Salt substitute (optional)
Directions
Step 1
Begin by feeding your sourdough starter a day before you plan to bake your bread to ensure it is active and bubbly.
Step 2
In a large bowl, combine the sourdough starter and water. Mix them together until the starter is fully dissolved.
Step 3
Add the whole wheat flour and bread flour to the bowl. Mix until no dry flour remains and the dough is somewhat shaggy.
Step 4
Let the mixture rest for about 30 minutes. This rest period is known as autolyse and helps to develop the gluten structure.
Step 5
After the autolyse, add the mixed seeds and the salt substitute (if using). Using your hands, incorporate the seeds into the dough by gently folding and stretching the dough over itself several times.
Step 6
Cover the bowl with a damp cloth and let the dough rest at room temperature for about 4 to 5 hours. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours to continue developing the dough's structure.
Step 7
After the bulk fermentation, which occurs at room temperature, gently transfer the dough onto a floured surface.
Step 8
Shape the dough into a round or oval loaf by folding it gently and pulling the sides towards the center.
Step 9
Place the shaped dough seam side up into a well-floured proofing basket or a bowl lined with a clean towel.
Step 10
Cover the dough and refrigerate it overnight (8 to 12 hours) to allow for a slow, cold fermentation, which helps in developing flavor and structure.
Step 11
The next day, preheat your oven to 475°F (245°C). Place a Dutch oven with its lid inside the oven to preheat as well.
Step 12
Once preheated, carefully remove the Dutch oven from the oven. Gently place the dough onto a piece of parchment paper and use the paper to lift and lower the dough into the hot Dutch oven.
Step 13
Cover the Dutch oven with its lid and return it to the oven. Bake for 20 minutes.
Step 14
After 20 minutes, remove the lid and continue baking for an additional 15 minutes or until the bread is deep golden brown and sounds hollow when tapped.
Step 15
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
| Serving size | (1025g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2283.7 |
| Total Fat 45.7g | 0% |
| Saturated Fat 6.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 30.5mg | 0% |
| Total Carbohydrate 401.8g | 0% |
| Dietary Fiber 41.0g | 0% |
| Total Sugars 4.7g | |
| Protein 82.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 226.0mg | 0% |
| Iron 27.9mg | 0% |
| Potassium 4941.3mg | 0% |
Source of Calories