Heart-Healthy Classic Sourdough Bread
Discover the perfect balance of nutrition and flavor with this "Heart-Healthy Classic Sourdough Bread" recipe. Crafted with whole grain wheat flour, a bubbly active sourdough starter, and a touch of olive oil, this bread delivers a wholesome twist to the traditional sourdough. The process highlights simple yet rewarding techniques, including the autolyse method and gentle stretch-and-fold kneading, ensuring a tender crumb and a rustic, crisp crust. Naturally fermented for a deep, tangy flavor, this loaf is proofed overnight for optimal digestion and baked to golden perfection in a Dutch oven. Whether you're a sourdough enthusiast or seeking a healthy, homemade alternative to store-bought bread, this recipe is designed to nourish your heart and soul, one slice at a time. Keywords: heart-healthy bread, sourdough recipe, whole grain bread, easy sourdough loaf, natural fermentation, homemade bread.
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Recipe Information
Ingredients
- 500 g Whole grain wheat flour
- 100 g Sourdough starter (active and bubbly)
- 350 ml Water
- 5 g Salt
- 1 tbsp Olive oil
Instructions
1. In a large mixing bowl, combine the whole grain wheat flour and water. Stir until no dry flour is visible. Cover with a damp cloth and let it rest for 30 minutes. This process is called autolyse.
2. After the rest, add the active sourdough starter and salt to the dough. Mix using the stretch and fold method. Grab one side of the dough, stretch it upwards, and fold it over the dough. Repeat this process around the bowl until the starter and salt are thoroughly incorporated.
3. Let the dough rise, covered with a damp cloth, at room temperature for about 3-4 hours. During this time, perform 3 sets of stretch and folds (every 30 minutes for the first 1.5 hours).
4. After the initial rise, gently shape the dough into a round loaf. Lightly oil a banneton or bowl and place the dough seam side up. Cover with a cloth and let it proof in the refrigerator for 12-14 hours.
5. The next day, preheat the oven to 240°C (465°F) with a Dutch oven inside.
6. Carefully remove the preheated Dutch oven from the oven. Gently flip the dough out of the banneton onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade for expansion.
7. Lower the dough into the Dutch oven using the parchment paper. Cover with the lid and bake for 20 minutes.
8. After 20 minutes, remove the lid and bake for an additional 10 minutes, or until the crust is golden brown and crisp.
9. Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 370.0 g | 135% | |
| Dietary Fiber | 54.0 g | 193% | |
| Total Sugars | 2.1 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2010 mg | 43% | |
*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.
