Heart-Healthy Whole Wheat Sourdough Bread
Elevate your homemade bread game with this Heart-Healthy Whole Wheat Sourdough Bread recipe that's as nutritious as it is delicious. Crafted with wholesome whole wheat flour and an active sourdough starter, this recipe brings rich flavor, natural probiotics, and a hearty texture to your table. The slow overnight fermentation enhances the bread’s depth of flavor and creates an irresistibly airy crumb, while optional olive oil adds a tender touch to the crust. Perfectly golden after baking, this artisan-style loaf makes the ideal base for everything from avocado toast to hearty sandwiches. With easy stretch-and-fold techniques, cold proofing, and a touch of patience, you’ll create bakery-worthy sourdough that’s packed with fiber and free of refined ingredients. Enjoy the satisfaction of a homemade bread that’s both healthy and indulgent!
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Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 100 grams Active sourdough starter (100% hydration)
- 350 milliliters Water
- 10 grams Salt
- 15 milliliters Olive oil (optional for softer crust)
Instructions
In a large mixing bowl, combine 100 grams of active sourdough starter with 350 milliliters of water. Stir until the starter has dissolved into the water.
Gradually add 500 grams of whole wheat flour to the bowl. Mix the ingredients with your hands or a wooden spoon until a rough dough forms.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes to autolyse. This step helps hydrate the flour and improve dough structure.
After 30 minutes, sprinkle 10 grams of salt over the dough and, if desired, add 15 milliliters of olive oil for a softer crust. Gently knead the dough in the bowl until the salt and oil are fully incorporated.
Transfer the dough to a lightly floured surface and perform a series of stretch-and-folds: take one side of the dough, stretch it upward, and fold it over itself. Rotate the dough and repeat 4-6 times. This step develops gluten structure. Let the dough rest for 30 minutes and repeat the stretch-and-fold process 3 more times, allowing 30 minutes between each session.
After the final stretch-and-fold, shape the dough into a round or oval loaf. Place it into a floured banneton (proofing basket) or a bowl lined with a floured kitchen towel, seam side up.
Cover the dough and refrigerate it overnight (8-12 hours) to cold proof. This slow fermentation enhances flavor and texture.
The next day, preheat your oven to 230°C (450°F) and place a Dutch oven or baking stone inside to heat.
Carefully remove the dough from the refrigerator and gently transfer it to a piece of parchment paper for easy handling. Score the top of the dough with a sharp knife or bread lame to help it expand while baking.
Carefully place the dough (on the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with the Dutch oven lid or a large oven-safe bowl to trap steam during the first part of baking.
Bake for 20 minutes covered, then remove the lid and bake for an additional 20 minutes uncovered to develop a deep golden crust.
Remove the bread from the oven and let it cool completely on a wire rack before slicing. This ensures the crumb sets properly.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3971 mg | 173% | |
| Total Carbohydrate | 383.5 g | 139% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 2.7 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2075 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.
