Mediterranean Diet Sourdough Wheat Bread
Embrace the wholesome flavors of the Mediterranean with this artisan-style Mediterranean Diet Sourdough Wheat Bread. Made with a combination of nutrient-rich whole wheat flour, silky olive oil, and a naturally leavened sourdough starter, this bread is as healthy as it is flavorful. The recipe emphasizes traditional bread-making techniques, including autolyse, stretch-and-folds, and an overnight cold proof, ensuring a perfect rise and a rustic, chewy texture. Baked to golden perfection in a Dutch oven, this bread boasts a crisp, crackly crust and a light, airy crumb—ideal for serving alongside olive tapenade, fresh salads, or your favorite soup. With its Mediterranean-inspired ingredients and slow fermentation process, this bread is not only gut-friendly but also a celebration of natural, unprocessed flavors. Perfect for anyone looking to align their baking with the principles of the Mediterranean diet!
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Ingredients
- 120 grams Active sourdough starter
- 400 grams Whole wheat flour
- 100 grams All-purpose flour
- 375 milliliters Warm water (about 85°F/30°C)
- 10 grams Salt
- 15 milliliters Extra virgin olive oil
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is fully dissolved.
Step 2
Add the whole wheat flour and all-purpose flour to the bowl. Mix until it forms a shaggy dough, making sure all the flour is hydrated. Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse).
Step 3
After the autolyse, add the salt and olive oil to the dough. Knead the dough in the bowl for about 5-7 minutes until the salt and oil are fully incorporated and the dough starts to feel elastic.
Step 4
Perform 4 sets of stretch-and-folds, spacing each set about 30 minutes apart. To do this, grab one edge of the dough, stretch it upward, and fold it over toward the center. Rotate the bowl and repeat on all four sides.
Step 5
After the last stretch-and-fold, cover the bowl and let the dough ferment at room temperature for 6-8 hours, or until it has doubled in size.
Step 6
Once the dough has doubled, lightly flour a work surface and turn the dough out onto it. Gently shape the dough into a round or oblong shape depending on your desired bread shape.
Step 7
Transfer the shaped dough to a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and let it proof in the refrigerator for 10-12 hours (overnight).
Step 8
The next day, preheat your oven to 475°F (245°C). Place a Dutch oven or a cast-iron pot in the oven to preheat as well.
Step 9
Once the oven is fully heated, carefully turn the dough out onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade to allow it to expand as it bakes.
Step 10
Using oven mitts, carefully remove the preheated Dutch oven from the oven. Using the parchment paper, transfer the dough into the Dutch oven. Cover with the lid and return it to the oven.
Step 11
Bake the bread covered for 20 minutes. Then, remove the lid and bake for an additional 20 minutes, or until the crust is deep golden brown.
Step 12
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. Enjoy!
Nutrition Facts
| Serving size | (1025.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1900.7 |
| Total Fat 22.9g | 0% |
| Saturated Fat 3.6g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3956.1mg | 0% |
| Total Carbohydrate 378.3g | 0% |
| Dietary Fiber 52.6g | 0% |
| Total Sugars 2.2g | |
| Protein 64.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 156.3mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 1751.2mg | 0% |
Source of Calories