Heart-Healthy Ancient Grain Sourdough Bread
Celebrate wholesome eating with this Heart-Healthy Ancient Grain Sourdough Bread, a rustic loaf brimming with nutritious ingredients and old-world charm. Made with whole grain spelt and einkorn flours, this bread is packed with fiber, vitamins, and minerals for a nourishing boost. The addition of flaxseed meal and chia seeds adds heart-healthy omega-3 fatty acids and a delightful texture to every slice. Naturally fermented with a sourdough starter, this loaf boasts a tangy flavor profile while promoting gut health. Perfectly crusty on the outside and tender on the inside, it’s ideal for morning toast, hearty sandwiches, or as an accompaniment to soups and salads. With a slow-proofing process and artisanal baking techniques, this recipe rewards patience with a show-stopping loaf that’s as healthy as it is delicious. Whether you're a seasoned baker or just exploring sourdough, this bread will become a staple in your kitchen.
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Recipe Information
Ingredients
- 300 grams Whole grain spelt flour
- 200 grams Whole grain einkorn flour
- 100 grams Sourdough starter
- 350 milliliters Warm water
- 2 tablespoons Flaxseed meal
- 1 tablespoon Chia seeds
- 10 grams Sea salt
Instructions
In a large mixing bowl, combine the whole grain spelt flour, whole grain einkorn flour, and sea salt. Whisk together until evenly distributed.
In a separate bowl, mix the sourdough starter and warm water until the starter is fully dissolved.
Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or dough whisk until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead gently for about 5 minutes until it becomes smooth and elastic.
Place the dough back into the bowl and cover with a damp cloth. Let it rest at room temperature for 30 minutes to 1 hour to allow the initial bulk fermentation.
After the initial rest, add the flaxseed meal and chia seeds to the dough. Gently knead them in until they are fully incorporated.
Form the dough into a ball and place it back in the bowl. Cover and let it proof at room temperature for 4 to 6 hours, or until it has doubled in size.
Once the dough has risen, gently deflate it and shape it into a round loaf. Place it in a lightly floured proofing basket or a bowl lined with a floured cloth.
Cover the dough with a cloth and let it rise for another 1 to 2 hours until it has risen slightly and springs back slowly when poked.
Preheat your oven to 240°C (475°F) and place a Dutch oven or lidded cast-iron pot inside to heat up for at least 30 minutes before baking.
Carefully remove the hot pot from the oven. Gently transfer the risen dough into the pot. Score the top of the loaf with a sharp knife or blade.
Cover the pot with its lid and bake the bread for 20 minutes.
After 20 minutes, remove the lid and lower the oven temperature to 220°C (430°F). Bake for an additional 20 minutes, or until the bread is deeply golden and sounds hollow when tapped.
Carefully remove the bread from the pot and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4667 mg | 203% | |
| Total Carbohydrate | 372.6 g | 135% | |
| Dietary Fiber | 61.5 g | 220% | |
| Total Sugars | 4.2 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2165 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
