Mediterranean Diet Sourdough Turmeric Sunflower Bread
Elevate your bread-baking game with this Mediterranean Diet Sourdough Turmeric Sunflower Bread, a wholesome and flavorful artisan bread bursting with rustic charm and rich nutrients. Featuring the golden warmth of turmeric and the nutty crunch of toasted sunflower seeds, this sourdough recipe combines a long, slow fermentation process with the natural goodness of whole wheat flour for a loaf that's as healthy as it is delicious. The overnight cold proof ensures a perfect balance of tangy sourdough flavor and airy crumb, while the Dutch oven baking method delivers a crisp, golden crust that's irresistibly aromatic. Perfect as a hearty snack, a sandwich base, or a dinner table centerpiece, this bread is a nutritious nod to the Mediterranean diet and a testament to the joy of crafting bread from scratch. Whether you're a seasoned baker or a sourdough enthusiast, this recipe promises a stunning loaf with vibrant color, bold flavor, and wholesome texture in every slice.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 100 grams Sourdough starter (active and bubbly)
- 300 grams Whole wheat flour
- 200 grams All-purpose flour
- 350 milliliters Water (lukewarm)
- 10 grams Salt
- 1 teaspoon Turmeric powder
- 100 grams Sunflower seeds (toasted)
- 1 teaspoon Olive oil (for greasing)
- 20 grams Extra sunflower seeds (for topping, optional)
Directions
Step 1
In a large mixing bowl, combine the sourdough starter and lukewarm water. Mix until the starter dissolves.
Step 2
Add the whole wheat flour, all-purpose flour, turmeric powder, and salt to the bowl. Mix until a rough dough forms.
Step 3
Cover the bowl with a damp cloth and let the dough rest for 30 minutes to allow the flour to hydrate (autolyse).
Step 4
After the autolyse, perform the first stretch-and-fold: pull one side of the dough up and fold it over itself. Turn the bowl a quarter turn and repeat until all sides have been stretched and folded. Repeat this process every 30 minutes for the next 2 hours.
Step 5
On the final stretch-and-fold, add the toasted sunflower seeds, gently incorporating them into the dough.
Step 6
Cover the bowl and allow the dough to bulk ferment at room temperature for 4-6 hours, or until it has doubled in size.
Step 7
Lightly flour a clean surface, then turn the dough out onto it. Shape the dough into a round or oval loaf, depending on your proofing basket or baking preference.
Step 8
Place the shaped dough into a lightly floured proofing basket or bowl, seam side up. Cover and refrigerate overnight (8-12 hours) for cold fermentation.
Step 9
The next day, preheat your oven to 240°C (475°F) with a Dutch oven inside for at least 30 minutes.
Step 10
Carefully remove the Dutch oven from the oven. Turn the dough out onto a piece of parchment paper, seam side down. Optionally, sprinkle extra sunflower seeds on top of the loaf and gently press them into the dough.
Step 11
Using a sharp knife or lame, score the dough to allow it to expand while baking.
Step 12
Lift the dough using the parchment paper and place it into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Step 13
After 20 minutes, remove the lid from the Dutch oven to allow the crust to brown. Continue baking for another 20 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
Step 14
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1092.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2549.5 |
| Total Fat 72.3g | 0% |
| Saturated Fat 8.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3958.0mg | 0% |
| Total Carbohydrate 408.4g | 0% |
| Dietary Fiber 55.5g | 0% |
| Total Sugars 4.2g | |
| Protein 86.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 225.9mg | 0% |
| Iron 27.0mg | 0% |
| Potassium 2188.0mg | 0% |
Source of Calories