Low Carb Wholemeal Sourdough Bread
Discover the perfect balance of wholesome flavor and low-carb nourishment with this Low Carb Wholemeal Sourdough Bread recipe. Combining the earthy goodness of wholemeal flour with the richness of almond flour, psyllium husk powder, and flaxseed meal, this bread is a nutrient-packed alternative for health-conscious bakers. The addition of a lively sourdough starter not only lends a signature tangy flavor but also supports gut health, while olive oil ensures a tender, moist crumb. With a golden crust, airy texture, and simple preparation process, this low-carb bread is ideal for anyone seeking a delicious way to enjoy sourdough on a low-carb diet. Perfect for toast, sandwiches, or paired with soups, it's a guilt-free indulgence you’ll want to bake again and again.
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Recipe Information
Ingredients
- 200 g Wholemeal flour
- 100 g Almond flour
- 30 g Psyllium husk powder
- 40 g Flaxseed meal
- 1 tsp Salt
- 150 g Sourdough starter (active, unfed)
- 250 ml Warm water
- 1 tbsp Olive oil
Instructions
In a large mixing bowl, combine the wholemeal flour, almond flour, psyllium husk powder, flaxseed meal, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Add the sourdough starter to the dry ingredients. Slowly pour in the warm water while mixing with a wooden spoon or your hands to form a rough dough.
Drizzle the olive oil over the dough and continue kneading it in the bowl until it comes together into a smooth and slightly sticky mass.
Cover the bowl with a clean kitchen towel and let the dough rest for 1 hour at room temperature to allow the sourdough starter to begin fermentation.
After resting, turn the dough out onto a lightly floured surface (use almond flour to keep it low carb) and shape it into a tight round or oval loaf.
Place the shaped dough onto a parchment-lined baking sheet or into a greased loaf pan. Cover it loosely with plastic wrap or a damp towel and let it proof for 3-4 hours, or until it has risen slightly and feels airy to the touch.
Preheat your oven to 220°C (430°F) and place a tray of hot water on the lower rack to create steam. This will help develop a crusty exterior.
Using a sharp knife or bread lame, score the top of the loaf with a design to allow for controlled expansion during baking.
Bake the bread on the middle rack for 40-45 minutes, or until the crust is golden brown and it sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 67.8 g | 242% | |
| Total Sugars | 5.3 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1456 mg | 31% | |
*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.
