Low Fat Whole Wheat Sourdough Bread
Discover the hearty goodness of homemade Low Fat Whole Wheat Sourdough Bread, a wholesome and flavorful choice for health-conscious bakers. This recipe combines the nutty richness of whole wheat flour with the tangy complexity of a naturally fermented sourdough starter, creating a bread that’s both nutritious and irresistibly delicious. With minimal ingredients—just flour, water, salt, and starter—this bread is low in fat and packed with fiber, making it an ideal addition to your clean-eating regimen. Perfected through techniques like autolyse, stretch-and-fold kneading, and a slow rise, this artisan bread delivers a chewy crumb and wonderfully crisp crust. Bake it as a rustic boule or elegant batard, and savor each slice as the perfect companion to soups, sandwiches, or a simple spread of butter. Whether you’re a sourdough novice or a seasoned pro, this recipe is a must-try for anyone seeking mindful, homemade nourishment.
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Recipe Information
Ingredients
- 500 g Whole wheat flour
- 100 g Active sourdough starter (100% hydration)
- 325 ml Warm water
- 10 g Salt
Instructions
In a large mixing bowl, combine the whole wheat flour and warm water. Mix until no dry flour remains. Cover and let it rest for 30 minutes. This is called autolyse and helps hydrate the flour and develop gluten.
Add the active sourdough starter and salt to the mixture. Mix by hand or with a stand mixer until the dough comes together into a rough mass.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use the stretch-and-fold technique: stretch one side of the dough outward, fold it over the top, rotate, and repeat for 5-7 minutes.
Place the dough into a lightly oiled bowl, cover with a damp tea towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
Punch down the dough and perform a set of stretch-and-folds to strengthen the gluten structure. Let it rest for 30 minutes.
Shape the dough into a boule (round loaf) or batard (oval loaf) and place it seam side down into a parchment-lined baking vessel like a Dutch oven or baking tray.
Cover the shaped dough and let it proof at room temperature for another 1-2 hours, or until it becomes puffy but does not collapse when lightly poked.
Preheat the oven to 230°C (450°F) with a Dutch oven or baking stone inside (if using). If using a Dutch oven, cover it with the lid to create steam during baking.
Score the top of the dough with a sharp knife or razor to allow controlled expansion during baking. Place the loaf inside the preheated Dutch oven or onto the baking stone.
Bake for 20 minutes covered (if using a Dutch oven) and then uncover. Reduce the oven temperature to 200°C (400°F) and bake for another 20 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Cool the bread on a wire rack for at least 1 hour before slicing. Enjoy your homemade low-fat whole wheat sourdough bread!
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 383.5 g | 139% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 2.7 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2075 mg | 44% | |
*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.
