Low Sodium Sourdough Wheat Bread

Discover the perfect balance of wholesome flavor and mindful nutrition with this Low Sodium Sourdough Wheat Bread recipe. Made with a blend of hearty whole wheat flour and versatile bread flour, this artisan loaf highlights the tangy richness of an active sourdough starter without relying on excess salt. Its long fermentation process not only develops a beautifully complex flavor but also enhances digestibility, while the optional overnight proofing adds a deeper, more nuanced taste. Using minimal equipment like a Dutch oven, you’ll achieve a crisp, golden crust and a soft, airy interior every time. Ideal for home bakers seeking a healthier, low-sodium bread option that’s as satisfying to make as it is to eat, this recipe is perfect for sandwiches, toasts, or pairing with your favorite soups and salads.

Nutriscore Rating: 81/100

Prep Time:900 mins

Cook Time:35 mins

Total Time:935 mins

Servings: 8

Ingredients

• 300 grams Whole wheat flour
• 200 grams Bread flour
• 100 grams Active sourdough starter (100% hydration)
• 350 milliliters Filtered water
• 1 teaspoon Salt (optional)
• 1 teaspoon Olive oil (optional, for greasing)

Directions

Step 1

In a large mixing bowl, combine the whole wheat flour and bread flour.

Step 2

Add the sourdough starter to the flours and gradually mix in the filtered water. Mix until a shaggy dough forms.

Step 3

Allow the dough to rest for 30 minutes for autolyse (this helps develop the dough's structure).

Step 4

If using salt, sprinkle it over the dough after the autolyse stage and gently knead it into the dough until fully incorporated.

Step 5

Perform a series of stretch-and-folds: Using damp hands, stretch one side of the dough upward, then fold it over itself. Rotate the bowl a quarter turn and repeat until all four sides have been folded. Do this every 30 minutes for the next 2 hours.

Step 6

Cover the bowl with a damp kitchen towel or plastic wrap and let the dough bulk ferment at room temperature for 6-8 hours, until it has roughly doubled in size.

Step 7

Lightly flour a clean surface and turn the dough out onto it. Shape the dough into a round (boule) or oval (batard), depending on your preference.

Step 8

Place the shaped dough into a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and let it proof at room temperature for 1-2 hours, or in the refrigerator overnight for a deeper flavor.

Step 9

Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat for at least 30 minutes.

Step 10

Carefully transfer the dough into the hot Dutch oven. If desired, score the top with a sharp knife or bread lame to allow the dough to expand while baking.

Step 11

Cover the Dutch oven with its lid and bake for 20 minutes. Then, remove the lid and bake an additional 15 minutes, or until the bread is golden brown and the crust is crisp.

Step 12

Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(965.2g)

Amount per serving	% Daily Value*
Calories	1883.8

Total Fat 13.3g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2223.0mg	0%
Total Carbohydrate 390.5g	0%
Dietary Fiber 43.1g	0%
Total Sugars 2.3g
Protein 67.5g	0%

Vitamin D 0IU	0%
Calcium 142.5mg	0%
Iron 21.5mg	0%
Potassium 1465mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.1%

Protein: 13.8%

Carbs: 80.0%