Heart-Healthy Sourdough Wheat Bread
Discover the wholesome goodness of our Heart-Healthy Sourdough Wheat Bread, a perfect balance of nutrition and flavor. Made with 100% whole wheat flour, an active sourdough starter, and a drizzle of extra virgin olive oil, this recipe is as nourishing as it is delicious. The slow fermentation process not only enhances the bread’s tangy flavor but also boosts its digestibility, making it a great choice for a gut-friendly, high-fiber diet. With a golden crust and soft, slightly chewy interior, this artisanal bread is ideal for sandwiches, toasting, or enjoying fresh with your favorite spread. Simple ingredients, minimal active prep, and a few hours of hands-off rising make it accessible even for beginners. Elevate your bread-making game with this nutritious, homemade masterpiece!
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 100 grams Sourdough starter (active and bubbly)
- 350 milliliters Water (lukewarm)
- 10 grams Salt (sea salt preferred)
- 15 milliliters Olive oil (extra virgin)
Instructions
In a large bowl, combine the whole wheat flour and salt.
Add the sourdough starter to the dry ingredients and mix briefly.
Slowly pour in the lukewarm water while mixing with your hands or a wooden spoon. Stir until a shaggy dough forms.
Add the olive oil and knead the dough until it becomes smooth and elastic, about 8-10 minutes. If the dough is too sticky, sprinkle in a little more flour but avoid overdoing it to keep the bread light.
Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest at room temperature for 4-6 hours, or until it doubles in size. This is the bulk fermentation stage.
Once the dough has risen, gently shape it into a round loaf or place it in a lightly greased loaf pan and cover it loosely. Let it proof for another 2-3 hours, or until it has puffed up slightly.
Preheat the oven to 220°C (430°F) about 30 minutes before baking. If using a Dutch oven for baking, preheat it in the oven as well.
If baking in a Dutch oven, carefully transfer the dough to the preheated pot. Score the top of the dough with a sharp knife or razor blade to allow it to expand during baking. Cover with the lid.
Bake for 20 minutes with the lid on, then remove the lid and reduce the temperature to 200°C (390°F). Bake for an additional 15 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
If using a loaf pan, place it directly in the preheated oven and bake for 35 minutes at 200°C (390°F).
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the interior to set properly.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 372.5 g | 135% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 2.6 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2066 mg | 44% | |
*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.
