Low Sodium Wholemeal Sourdough Bread
Discover the wholesome goodness of our Low Sodium Wholemeal Sourdough Bread, a nutritious and flavorful option perfect for those looking to reduce their salt intake without sacrificing taste. This artisan-style bread is crafted with 100% wholemeal flour and an active sourdough starter, resulting in a hearty loaf with a beautifully tangy flavor and nourishing texture. With a long fermentation process—enhanced by an overnight cold proof—this recipe develops incredible depth of flavor and a tender crumb while remaining yeast-free and low in sodium. Optional olive oil adds a touch of moisture and richness. Ideal for sandwiches, toast, or simply enjoying with a pat of butter, this healthier take on sourdough bread is a must-try for home bakers seeking both nutrition and authenticity.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Wholemeal flour (whole wheat flour)
- 100 grams Active sourdough starter
- 350 milliliters Room-temperature water
- 15 milliliters Olive oil (optional, for enhanced moisture)
Directions
Step 1
1. In a large mixing bowl, combine the wholemeal flour and active sourdough starter.
Step 2
2. Gradually add the room-temperature water to the bowl while mixing with your hands or a wooden spoon until a shaggy dough forms.
Step 3
3. If using olive oil for extra moisture, add it at this stage and gently incorporate it into the dough.
Step 4
4. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest for 30 minutes (autolyse stage). This allows the flour to hydrate and start forming gluten.
Step 5
5. After the resting period, perform a series of stretch-and-folds: With wet hands, grab one side of the dough, stretch it upwards, and fold it over. Repeat this process for all four sides of the dough. Perform this step every 30 minutes for the next 2 hours (a total of 4 sets of stretch-and-folds).
Step 6
6. Cover the dough and allow it to bulk ferment at room temperature for 4-6 hours or until it has roughly doubled in size.
Step 7
7. Once the dough has risen, transfer it to a lightly floured surface. Shape the dough into a round or oval loaf, depending on your preference.
Step 8
8. Place the shaped dough into a floured proofing basket or bowl lined with a kitchen towel. Cover and refrigerate the dough for an overnight cold ferment (8-12 hours). This helps develop flavor and texture in the bread.
Step 9
9. The next day, preheat your oven to 250°C (480°F) and place a Dutch oven or baking stone inside to heat up.
Step 10
10. When the oven is hot, carefully transfer the dough onto parchment paper and score the top of the dough with a sharp knife or razor to allow for expansion during baking.
Step 11
11. Transfer the dough (along with the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with a lid if using a Dutch oven and reduce the oven temperature to 230°C (450°F).
Step 12
12. Bake for 20 minutes with the lid on, then remove the lid and bake for another 15 minutes to allow the crust to brown and crisp up.
Step 13
13. Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (970.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1882.4 |
| Total Fat 28.0g | 0% |
| Saturated Fat 4.3g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 0% |
| Total Carbohydrate 370g | 0% |
| Dietary Fiber 54.5g | 0% |
| Total Sugars 2g | |
| Protein 66g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 170mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 2045mg | 0% |
Source of Calories