Low Fat Sourdough Buns
Discover the perfect balance of flavor and nutrition with these homemade Low Fat Sourdough Buns! Made with an active sourdough starter and a wholesome combination of all-purpose and whole wheat flours, these buns are light, fluffy, and brimming with natural goodness. A touch of honey or maple syrup adds subtle sweetness, while olive oil keeps the fat content in check without compromising richness. With a long, slow fermentation process and stretch-and-fold techniques, these buns boast a delightful texture and depth of flavor that only sourdough can deliver. Ideal for sandwiches, burgers, or as a side to hearty soups and salads, these low-fat buns are versatile in every way. Plus, the recipe offers a vegan variation, ensuring everyone can enjoy this wholesome treat. Perfect for health-conscious bakers, these buns are proof that comfort food can be nutritious!
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Recipe Information
Ingredients
- 150 g Active sourdough starter
- 250 ml Warm water
- 450 g All-purpose flour
- 50 g Whole wheat flour
- 10 g Salt
- 15 g Honey (or maple syrup for a vegan option)
- 10 g Olive oil
- 1 Baking spray or parchment paper
Instructions
In a large mixing bowl, combine the active sourdough starter, warm water, and honey (or maple syrup) until well mixed.
Add the all-purpose flour, whole wheat flour, and salt to the bowl. Mix with a wooden spoon or your hands until a shaggy dough forms.
Add olive oil and knead the dough for about 7-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can lightly flour your hands, but avoid adding too much extra flour.
Cover the dough with a damp towel and allow it to rest at room temperature for 3-4 hours, performing two sets of stretch-and-folds at 30-minute intervals during the first hour to develop gluten structure.
After completing the bulk rise, divide the dough into 8 equal pieces (about 90 grams each). Shape each piece into a round bun by rolling it under your palm on a clean surface.
Place the buns on a baking sheet lined with parchment paper or lightly greased with baking spray, leaving enough space between them for expansion.
Cover with a clean towel or plastic wrap and let the buns proof for 1-2 hours at room temperature, or until they have puffed up significantly. The exact time will depend on the temperature of your kitchen.
Preheat your oven to 400°F (200°C) during the final 20 minutes of proofing.
Optional: Lightly brush the tops with water and sprinkle with seeds (sesame, poppy, or oats) for added texture.
Bake the buns in the preheated oven for 18-20 minutes, or until the tops are golden brown and the internal temperature reaches 190°F (88°C).
Remove the buns from the oven and let them cool on a wire rack for at least 15 minutes before serving.
Enjoy your low-fat sourdough buns as a healthy bread option for any meal!
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 407.0 g | 148% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 13.5 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 723 mg | 15% | |
*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.
