Sugar-Free Whole Wheat Sourdough Bread
Discover the wholesome simplicity of baking with this Sugar-Free Whole Wheat Sourdough Bread—a nutritious and satisfying loaf that’s perfect for both novice and experienced bakers. Made with just four natural ingredients—whole wheat flour, water, active sourdough starter, and a touch of salt—this artisan bread is completely free of added sugar, making it a heart-healthy, guilt-free choice. The recipe highlights traditional sourdough techniques, including an overnight cold proof and stretch-and-folds for optimal gluten development and flavor complexity. Baked to golden perfection in a Dutch oven, this crusty, tangy whole wheat bread boasts a soft, airy crumb that pairs beautifully with everything from butter to avocado toast. It's a must-try for anyone passionate about homemade, wholesome bread crafted the old-fashioned way.
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Ingredients
- 500 grams Whole wheat flour
- 100 grams Sourdough starter (active and bubbly)
- 350 milliliters Water
- 10 grams Salt
Directions
Step 1
In a large mixing bowl, combine the whole wheat flour and water. Mix until no dry bits remain to form a shaggy dough. Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes (autolyse).
Step 2
After the autolyse, add the sourdough starter and salt to the dough. Mix thoroughly by hand, ensuring the starter and salt are evenly incorporated.
Step 3
Perform a series of stretch-and-folds every 30 minutes over the next 2 hours. To do this, gently pull up one side of the dough and fold it over to the opposite side. Rotate the bowl and repeat 3 more times. This develops gluten strength.
Step 4
After the stretch-and-folds, cover the dough and let it bulk ferment at room temperature for 4-6 hours, or until it has roughly doubled in size.
Step 5
Lightly flour a work surface and turn the dough out. Gently shape it into a round or oblong loaf, being careful not to deflate it too much.
Step 6
Place the shaped dough into a floured banneton or bowl lined with a well-floured kitchen towel. Cover and refrigerate overnight (8-12 hours) for a cold proof.
Step 7
The next day, preheat your oven to 250°C (480°F) with a Dutch oven inside for at least 30 minutes.
Step 8
When the oven is preheated, carefully transfer the dough from the banneton onto parchment paper. Score the surface of the dough with a sharp knife to allow controlled expansion during baking.
Step 9
Using oven mitts, carefully place the dough (still on the parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Step 10
After 20 minutes, reduce the oven temperature to 220°C (430°F), remove the Dutch oven lid, and bake for an additional 20 minutes, or until the crust is deeply golden and the bread sounds hollow when tapped.
Step 11
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. Enjoy your wholesome sugar-free whole wheat sourdough bread!
Nutrition Facts
| Serving size | (965.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1745.8 |
| Total Fat 9.4g | 0% |
| Saturated Fat 1.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3970.0mg | 0% |
| Total Carbohydrate 372.5g | 0% |
| Dietary Fiber 61.3g | 0% |
| Total Sugars 2.6g | |
| Protein 68.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 197.1mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 2065mg | 0% |
Source of Calories