Low Fat Sourdough Turmeric Sunflower Bread
Brighten up your baking routine with this Low Fat Sourdough Turmeric Sunflower Bread—a hearty yet wholesome loaf that’s brimming with flavor and health benefits. This vibrant recipe combines the tangy goodness of an active sourdough starter with the earthy richness of turmeric, creating a stunning golden hue that's as eye-catching as it is nutritious. Whole wheat flour adds fiber, while crunchy sunflower seeds lend texture and nuttiness to each slice. Naturally low in fat and sweetened optionally with a touch of honey, this bread is perfect for anyone seeking a healthier homemade option. Its long fermentation process ensures a deep flavor and delicate crumb, making it ideal for toasting, sandwiches, or pairing with savory dips. Easy to prepare with simple ingredients but baked to artisan perfection, this bread is a surefire way to impress at your next gathering.
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Recipe Information
Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 300 grams All-purpose flour
- 100 grams Whole wheat flour
- 280 milliliters Warm water
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 50 grams Sunflower seeds
- 1 teaspoon Honey (optional, for subtle sweetness)
Instructions
In a large mixing bowl, combine the sourdough starter, warm water, and honey (if using). Stir until well mixed.
Add the all-purpose flour, whole wheat flour, turmeric powder, and salt to the bowl. Mix until a shaggy dough forms.
Cover the bowl with a damp cloth and let the dough rest for 30 minutes (autolyse stage).
After resting, lightly knead the dough in the bowl by folding it over itself several times. Add the sunflower seeds and gently incorporate them into the dough.
Perform 4 sets of stretch and folds: every 30 minutes, gently stretch one side of the dough and fold it over the rest. Repeat for all 4 sides, then cover and let rest.
After the last stretch and fold, let the dough bulk ferment at room temperature for 4–6 hours, or until it has doubled in size.
Lightly flour your work surface and turn the dough out. Shape it into a round or oval loaf by folding the edges to the center and forming a smooth, tight surface.
Place the shaped dough seam-side up in a well-floured proofing basket or bowl. Cover and refrigerate overnight (8–12 hours) for a cold ferment.
Preheat your oven to 240°C (465°F) with a Dutch oven or baking stone inside.
When the oven is hot, carefully transfer the dough to parchment paper and score the top with a sharp blade or lame.
Carefully place the dough (on the parchment paper) into the hot Dutch oven or onto the baking stone. Cover with the lid if using a Dutch oven.
Bake for 20 minutes with the lid on, then remove the lid and bake for an additional 15 minutes to achieve a golden crust.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3554 mg | 155% | |
| Total Carbohydrate | 333.3 g | 121% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 8.5 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 122 mg | 9% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1279 mg | 27% | |
*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.
