Low Fat Sourdough Wheat Bread
Indulge in the wholesome goodness of homemade Low Fat Sourdough Wheat Bread—an irresistibly hearty, gut-friendly loaf perfect for health-conscious bread lovers. Made with a blend of nutritious whole wheat flour and airy bread flour, this recipe highlights the tangy flavor of a 100% hydration sourdough starter while keeping the fat content to a minimum. With a long fermentation process, including overnight proofing, this bread boasts a chewy, flavorful crumb and a crisp, golden crust, ideal for toasting or pairing with your favorite spreads. The step-by-step stretch-and-fold technique ensures a light yet structured loaf, all baked to perfection in a Dutch oven for bakery-quality results at home. Serve it fresh for sandwiches, alongside soups, or as a rustic snack with a drizzle of olive oil. Perfect for those seeking a low-fat, homemade sourdough experience infused with wholesome grains!
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Recipe Information
Ingredients
- 360 grams Whole wheat flour
- 120 grams Bread flour
- 150 grams Active sourdough starter (100% hydration)
- 300 milliliters Water
- 8 grams Salt
Instructions
In a large mixing bowl, combine the whole wheat flour, bread flour, and salt. Stir to evenly distribute the dry ingredients.
Add the active sourdough starter to the dry ingredients. Slowly pour in the water, mixing with your hands or a wooden spoon until a shaggy dough forms.
Cover the bowl with a clean kitchen towel and let the dough rest (autolyse) for 30 minutes.
After the rest, perform the first stretch and fold. To do this, grab one edge of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat. Do this four times in total.
Repeat the stretch and fold process every 30 minutes for the next 2 hours, for a total of 4 rounds.
Cover the dough and let it bulk ferment at room temperature for 4-6 hours, or until it has almost doubled in size.
Lightly flour a clean surface and turn out the dough. Shape it into a round or oval loaf, depending on your baking vessel.
Transfer the shaped dough into a lightly floured proofing basket or a bowl lined with a floured towel. Cover and refrigerate overnight (8-12 hours) for the final proofing.
Preheat your oven to 230°C (450°F). If using a Dutch oven, place it inside the oven to preheat for at least 30 minutes.
Carefully turn the dough out from the proofing basket onto a sheet of parchment paper. Score the top of the dough with a sharp knife or bread lame to allow it to expand while baking.
Using the parchment paper, lift the dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Remove the lid and continue baking for another 20 minutes, or until the crust is deeply golden brown and the loaf sounds hollow when tapped.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 383.7 g | 140% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 2.5 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1653 mg | 35% | |
*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.
