Low Fat Wholemeal Sourdough Bread
Elevate your homemade bread game with this nutritious and flavor-packed Low Fat Wholemeal Sourdough Bread recipe. Crafted with wholemeal flour and a tangy active sourdough starter, this bread boasts hearty texture and natural fermentation for a wholesome, gut-friendly experience. Perfect for health-conscious eaters, this recipe is low in fat and eliminates the need for added oils or sweeteners. The slow fermentation process, including an overnight proof in the fridge, develops deep flavor and an airy crumb, while the stretch-and-fold technique enhances structure without extensive kneading. Baked to perfection in a preheated Dutch oven, the golden crust is irresistibly crisp, making each slice a treat. Ideal for sandwiches or a simple spread of butter, this bread combines artisan quality with everyday nutrition.
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Recipe Information
Ingredients
- 500 grams Wholemeal flour
- 100 grams Active sourdough starter
- 370 milliliters Water
- 10 grams Salt
Instructions
In a large mixing bowl, combine the wholemeal flour and salt. Mix until evenly distributed.
Add the active sourdough starter to the bowl, followed by the water. Mix the ingredients using your hands or a wooden spoon until a shaggy dough forms.
Cover the bowl with a clean, damp kitchen towel or plastic wrap and let the dough rest for 30 minutes. This process is called autolyse and helps hydrate the wholemeal flour.
After 30 minutes, begin the stretch-and-fold process. Wet your hands to prevent sticking, then grab one edge of the dough, stretch it up, and fold it over the rest of the dough. Rotate the bowl 90 degrees and repeat. Do this 4 times in total (once for each 'corner').
Repeat the stretch-and-fold process 3 more times every 30 minutes, for a total of 4 rounds. Cover the dough after each round and let it rest between stretches.
Once the final stretch-and-fold round is complete, cover the dough and allow it to rest for 4 hours at room temperature, or until it becomes puffy and has increased in size.
Lightly flour a clean work surface and gently turn the dough out onto it. Shape the dough into a round loaf or an oval, depending on your preference. Be careful not to deflate the dough too much.
Transfer the shaped dough to a proofing basket (seam side up) or a clean, floured kitchen towel-lined bowl. Cover and refrigerate the dough overnight, or for at least 6-8 hours, to develop flavor and structure.
The next day, preheat your oven to 250°C (482°F) and place a Dutch oven or heavy baking pot inside to heat up for 30 minutes.
Carefully remove the hot Dutch oven from the oven. Flip the dough out of the proofing basket onto parchment paper, ensuring the seam side is now down. Use a sharp knife or bread lame to score the top of the dough.
Transfer the dough (on its parchment paper) into the preheated Dutch oven. Cover with the lid and bake at 250°C (482°F) for 20 minutes.
Lower the oven temperature to 220°C (428°F), remove the lid, and continue baking for another 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the Dutch oven and cool completely on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3971 mg | 173% | |
| Total Carbohydrate | 370.0 g | 135% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 2.0 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2045 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.
