Low Fat Sourdough Slices
Discover the delightful balance of health and flavor with these Low Fat Sourdough Slices, a lighter twist on traditional sourdough bread that's perfect for guilt-free indulgence. Made with a blend of all-purpose and whole wheat flour, active sourdough starter, and minimal added fat, this recipe boasts a tender crumb and subtly tangy flavor that's sure to impress. With simple ingredients and straightforward techniques, including hand-kneading and slow proofing for optimal rise, this homemade bread is an excellent choice for anyone seeking to enjoy artisan-style slices without the excess calories. Ideal for breakfast, sandwiches, or snacks, these versatile slices pair beautifully with everything from fresh avocado to sweet jams. Ready in just a few steps, this is the perfect recipe to master the art of sourdough while maintaining a balanced diet!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 300 grams All-purpose flour
- 100 grams Whole wheat flour
- 7 grams Salt
- 250 milliliters Lukewarm water
- 1 teaspoon Olive oil (optional, for greasing)
- 1 unit Cooking spray or parchment paper (to prevent sticking)
Instructions
In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir well until the mixture is frothy and the starter is fully dissolved.
Add the all-purpose flour, whole wheat flour, and salt to the bowl. Mix until a sticky dough forms, ensuring all ingredients are fully incorporated.
Turn the dough onto a clean work surface and knead it for 10-12 minutes. If the dough is too sticky, lightly dust your hands and surface with a small amount of flour, but avoid adding too much to keep the bread light.
Place the kneaded dough into a clean bowl lightly greased with 1 teaspoon of olive oil, ensuring the dough is coated on all sides. Cover the bowl with a damp cloth or plastic wrap and let it proof at room temperature for 4–6 hours, or until it has doubled in size.
Once the dough has risen, transfer it to a floured surface. Gently shape it into a tight loaf or round form, depending on your preference. Place the shaped dough onto a parchment-lined baking sheet or a greased proofing basket for its final rise.
Cover the dough again and let it proof for another 1–2 hours or until it is puffy and slightly risen. Meanwhile, preheat your oven to 475°F (245°C). Place a Dutch oven or a baking dish in the oven to preheat as well if you want a crisp crust.
Carefully transfer the dough into the preheated Dutch oven or baking dish (or leave it on the baking sheet). Make a few shallow slashes on the surface of the dough with a sharp knife or razor to allow it to expand as it bakes.
Bake for 20 minutes covered (if using a Dutch oven), then remove the lid and bake for another 10–15 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool completely on a wire rack before slicing. Cooling allows the crumb inside to set properly.
Slice the sourdough into 12 even slices and serve as is or toasted with your favorite toppings. Enjoy your low-fat sourdough slices!
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 313.4 g | 114% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 1.1 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 751 mg | 16% | |
*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.
