Sugar-Free Sourdough Turmeric Sunflower Bread
Elevate your bread-baking game with this Sugar-Free Sourdough Turmeric Sunflower Bread, a wholesome and flavorful loaf packed with nourishing ingredients. Crafted with an active sourdough starter, this bread boasts a light tangy flavor while turmeric powder adds a golden hue and an earthy, anti-inflammatory boost. Nutty toasted sunflower seeds lend a delightful crunch and a rustic charm to every bite. Made entirely without added sugar, this recipe combines artisan techniques like long fermentation for optimal flavor and texture. Perfect as a hearty breakfast toast or a companion to soups and salads, this bread is a nutritious and versatile option for sourdough enthusiasts. With its warm spices, natural leavening, and rustic appeal, this bread is as stunning as it is satisfying!
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Ingredients
- 200 grams Active sourdough starter
- 350 ml Water
- 300 grams Bread flour
- 200 grams Whole wheat flour
- 1 teaspoon Turmeric powder
- 10 grams Sea salt
- 75 grams Sunflower seeds
Directions
Step 1
In a large mixing bowl, combine 200 grams of active sourdough starter and 350 ml of water. Stir until the starter dissolves.
Step 2
Add 300 grams of bread flour, 200 grams of whole wheat flour, and 1 teaspoon of turmeric powder to the bowl. Mix until a shaggy dough forms.
Step 3
Cover the bowl with a damp cloth and let the dough rest for 30 minutes (autolyse stage).
Step 4
After resting, add 10 grams of sea salt to the dough. Gently knead or fold the dough to incorporate the salt evenly.
Step 5
Toast 75 grams of sunflower seeds in a dry skillet over medium heat for 3-4 minutes until aromatic. Allow them to cool completely.
Step 6
Add the toasted sunflower seeds to the dough. Gently fold to distribute the seeds evenly throughout the dough.
Step 7
Cover the dough and allow it to bulk ferment at room temperature for 6-8 hours, folding the dough every 30 minutes during the first 2 hours to build structure.
Step 8
After bulk fermentation, turn the dough out onto a lightly floured surface. Shape the dough into a boule or batard, depending on your preference.
Step 9
Place the shaped dough into a floured proofing basket or bowl. Cover and let it proof for 1-2 hours at room temperature, or overnight in the refrigerator for a cold ferment.
Step 10
Preheat your oven to 240°C (450°F) with a Dutch oven or baking stone inside to heat up.
Step 11
Once the dough is ready, carefully transfer it onto parchment paper or directly onto the preheated surface. Score the top with a sharp knife or razor blade.
Step 12
Bake the bread for 20 minutes with the lid on (if using a Dutch oven), then remove the lid and lower the temperature to 220°C (425°F). Bake for another 20 minutes until the crust is golden and the bread sounds hollow when tapped.
Step 13
Allow the bread to cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1143.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2316.2 |
| Total Fat 46.6g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 24.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4682.0mg | 0% |
| Total Carbohydrate 413.1g | 0% |
| Dietary Fiber 43.4g | 0% |
| Total Sugars 4.0g | |
| Protein 79.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 202.6mg | 0% |
| Iron 26.0mg | 0% |
| Potassium 1863.2mg | 0% |
Source of Calories