Low Sodium Sourdough Turmeric Sunflower Bread
Infused with vibrant color and earthy warmth, this Low Sodium Sourdough Turmeric Sunflower Bread is the perfect balance of flavor, nutrition, and artistry. Combining the gut-healthy benefits of an active sourdough starter with the anti-inflammatory power of turmeric, this bread is as wholesome as it is stunning. Shelled sunflower seeds add a delightful crunch, while honey lends a subtle sweetness to complement the warm, spiced undertones. Crafted with whole wheat and bread flours, this loaf achieves a perfect texture—crusty on the outside and soft with an airy crumb on the inside—all while keeping sodium levels low. With its overnight cold fermentation process, this recipe maximizes depth of flavor and creates a bread that’s as satisfying to bake as it is to eat. Ideal for health-conscious bakers, this golden loaf is perfect for sandwiches, toast, or enjoying on its own.
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Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 200 grams Whole wheat flour
- 300 grams Bread flour
- 375 milliliters Warm water (not hot)
- 2 teaspoons Turmeric powder
- 50 grams Shelled sunflower seeds (unsalted)
- 1 tablespoon Honey
Directions
Step 1
In a large mixing bowl, combine the sourdough starter, warm water, and honey. Stir until the starter is fully dissolved.
Step 2
Add the whole wheat flour, bread flour, and turmeric powder to the wet mixture. Mix until a shaggy dough forms.
Step 3
Let the dough rest for 30 minutes (autolyse phase). This helps hydrate the flour and develop gluten naturally.
Step 4
After resting, add the sunflower seeds to the dough. Knead or fold the dough gently to incorporate the seeds evenly.
Step 5
Perform 4 sets of stretch-and-folds over a 2-hour period, spacing them 30 minutes apart. To do this, grab a corner of the dough, stretch it upwards, and fold it over itself. Rotate the bowl and repeat for all four corners.
Step 6
Cover the bowl with a damp cloth or plastic wrap and let the dough bulk ferment at room temperature for 4-6 hours, depending on the temperature of your kitchen. The dough should almost double in size.
Step 7
Once bulk fermentation is complete, turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf, depending on your preference.
Step 8
Place the shaped dough into a floured proofing basket or bowl, seam side up. Cover and refrigerate overnight (8-12 hours) for cold fermentation. This enhances the flavor and makes the dough easier to handle.
Step 9
Preheat your oven to 250°C (475°F) with a Dutch oven or baking stone inside. Allow it to heat for at least 30 minutes to ensure even baking.
Step 10
Carefully transfer the dough onto a piece of parchment paper and score the top with a sharp knife or bread lame to allow for controlled expansion during baking.
Step 11
Place the dough (with the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover the Dutch oven with its lid if using.
Step 12
Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 15 minutes to develop a golden crust.
Step 13
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1077.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2198.8 |
| Total Fat 33.6g | 0% |
| Saturated Fat 4.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 20.5mg | 0% |
| Total Carbohydrate 417.0g | 0% |
| Dietary Fiber 38.0g | 0% |
| Total Sugars 21.2g | |
| Protein 75.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 167.0mg | 0% |
| Iron 26.0mg | 0% |
| Potassium 1588.4mg | 0% |
Source of Calories