Heart-Healthy Sourdough Turmeric Sunflower Bread
Brighten your baking routine with Heart-Healthy Sourdough Turmeric Sunflower Bread, a wholesome loaf bursting with nutrition and flavor. This artisan bread combines the richness of whole wheat and bread flour with the anti-inflammatory benefits of vibrant turmeric powder and the nutty crunch of sunflower seeds. Crafted with an active sourdough starter, it promises a perfect balance between health-conscious ingredients and delightful sourdough tang. The recipe highlights time-honored techniques like stretch-and-folds and overnight cold-proofing to develop a light, airy crumb and complex flavor while ensuring easier digestion. Finished with a golden, crisp crust, this bread is not just an eye-catching centerpiece but also a nutrient-packed addition to your meal plan. Perfect for everything from avocado toast to hearty sandwiches, this loaf is as versatile as it is delicious.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 300 grams Whole wheat flour
- 200 grams Bread flour
- 1 teaspoon Turmeric powder
- 50 grams Sunflower seeds
- 8 grams Salt
- 350 milliliters Warm water
Instructions
Step 1: Feed your sourdough starter and allow it to become bubbly and active. This should take 4-6 hours, depending on the temperature of your kitchen.
Step 2: In a large mixing bowl, combine the active sourdough starter, whole wheat flour, bread flour, turmeric powder, and warm water. Mix until there are no dry pockets of flour.
Step 3: Let the dough rest, covered, for 30 minutes. This allows the flour to fully hydrate during the autolyse phase.
Step 4: After 30 minutes, sprinkle the salt over the dough. Use your hands to mix and knead the salt into the dough until incorporated.
Step 5: Add the sunflower seeds to the dough and gently knead to distribute them evenly throughout.
Step 6: Begin the bulk fermentation process. Over the next 4 hours, perform four sets of ‘stretch and folds’ every 30 minutes. To do this, wet your hands, gently grab one side of the dough, stretch it upwards, and fold it over the opposite side. Rotate the bowl 90 degrees and repeat three more times.
Step 7: After the final stretch and fold, cover the dough and let it rest until it has risen by about 50%. The dough should appear airy and have a soft, jiggly texture.
Step 8: Lightly flour a clean surface and turn out the dough. Shape it into a boule or batard by gently folding it into the desired shape. Place it into a floured proofing basket or bowl lined with a clean kitchen towel.
Step 9: Cover the dough and let it proof in the refrigerator overnight, or for 8-12 hours. This allows the flavors to develop and enhances the bread's digestibility.
Step 10: The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside. Allow it to heat for at least 30 minutes to ensure it is thoroughly hot.
Step 11: Carefully remove the hot Dutch oven from the oven. Turn the dough out of the proofing basket and score the top with a sharp blade or lame for an artistic touch and better oven spring.
Step 12: Place the dough into the Dutch oven, cover with the lid, and bake for 20 minutes.
Step 13: After 20 minutes, remove the lid and continue baking for another 20 minutes, or until the crust is deeply golden and crisp.
Step 14: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing into it.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3170 mg | 138% | |
| Total Carbohydrate | 395.6 g | 144% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 3.6 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1940 mg | 41% | |
*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.
