Vegan Sourdough Turmeric Sunflower Bread
Elevate your sourdough game with this vibrant Vegan Sourdough Turmeric Sunflower Bread—a loaf that’s as visually stunning as it is delicious! Infused with the golden hue and subtle warmth of ground turmeric, this wholesome bread combines the nutty depth of sunflower seeds with the tangy complexity of sourdough. Made with a blend of all-purpose and whole wheat flours, it strikes the perfect balance of a soft, airy crumb and a satisfying crust. Slow fermentation lends incredible flavor while keeping it dairy- and egg-free, making it both vegan-friendly and deeply nutritious. Ideal for novice and seasoned bakers alike, this artisan-style bread is perfect for serving alongside soups, spreads, or as the base for a gourmet sandwich. Bake up a loaf that’s not only delicious but also a feast for the eyes!
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Ingredients
- 100 grams Active sourdough starter (100% hydration)
- 400 grams All-purpose flour or bread flour
- 100 grams Whole wheat flour
- 350 milliliters Water
- 10 grams Salt
- 1 teaspoon Ground turmeric
- 75 grams Sunflower seeds
- 1 tablespoon Olive oil (optional, for coating bowl)
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter, water, and turmeric. Stir until the starter is well dissolved and the mixture turns golden yellow.
Step 2
Add the all-purpose flour, whole wheat flour, and salt to the bowl. Mix until a shaggy dough forms and no dry flour remains.
Step 3
Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes (autolyse).
Step 4
After resting, perform the first set of stretch-and-folds: grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3 more times to complete one round.
Step 5
Sprinkle the sunflower seeds evenly over the dough, then gently fold them into the dough during the second set of stretch-and-folds. Repeat this every 30 minutes for a total of 3 to 4 rounds over a 2-hour bulk fermentation period.
Step 6
Lightly grease another large bowl with olive oil (optional) and transfer the dough to this bowl, shaping it gently into a round. Cover and let it rest for another hour, or until it has risen and feels slightly puffy.
Step 7
Flour a clean countertop or workspace and transfer the dough to it. Shape the dough into your desired form (boule or batard) and place it into a floured proofing basket or bowl. Cover and refrigerate overnight for a slow, flavorful fermentation.
Step 8
The next day, preheat your oven to 230°C (450°F) and place a Dutch oven or baking pot inside to heat for at least 30 minutes.
Step 9
Carefully remove the dough from the refrigerator and invert it onto parchment paper. Score the top with a sharp knife or bread lame to allow the bread to expand while baking.
Step 10
Take the heated Dutch oven out of the oven, transfer the dough with parchment paper into the pot, cover with the lid, and bake for 20 minutes.
Step 11
After 20 minutes, remove the lid and bake for another 20 minutes to allow the crust to turn golden brown.
Step 12
Remove the bread from the oven and carefully lift it out of the Dutch oven. Let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1056.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2456.0 |
| Total Fat 56.6g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 24.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3962.0mg | 0% |
| Total Carbohydrate 418.7g | 0% |
| Dietary Fiber 33.1g | 0% |
| Total Sugars 3.9g | |
| Protein 72.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 182.7mg | 0% |
| Iron 27.1mg | 0% |
| Potassium 1578.7mg | 0% |
Source of Calories