Low Sodium Ancient Grain Sourdough Bread
Discover the wholesome goodness of this Low Sodium Ancient Grain Sourdough Bread, a health-focused twist on a timeless classic. This recipe combines the nutty, earthy flavors of whole wheat, spelt, and teff flours with the gentle tang of a natural sourdough starter to create a bread that’s not just delicious but also heart-healthy. With a low sodium content customizable to your dietary needs, it’s perfect for those seeking to reduce salt without sacrificing flavor. The long fermentation process enhances both the bread’s digestibility and its rich, complex taste, while the Dutch oven baking method ensures a crispy, golden crust. Whether you pair it with toppings or enjoy it on its own, this rustic bread will become a cornerstone of your kitchen. Perfect for health-conscious bakers, this is your go-to recipe for mastering nutritious artisan sourdough at home.
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Recipe Information
Ingredients
- 150 grams Active sourdough starter
- 200 grams Whole wheat flour
- 150 grams Spelt flour
- 50 grams Teff flour
- 200 grams Unbleached all-purpose flour
- 375 grams Warm water
- 15 grams Honey
- 1 grams Salt (optional, for low sodium use less or omit)
Instructions
In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir until the starter is dissolved and the mixture is smooth.
Gradually add the whole wheat flour, spelt flour, teff flour, and all-purpose flour to the liquid mixture. Mix thoroughly using a wooden spoon or your hand until no dry flour remains and you have a rough dough.
Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to allow the flour to hydrate in a step known as autolyse.
After 30 minutes, sprinkle the salt over the dough if using. Incorporate the salt using a method called 'pincer and fold'. Pinch the dough and fold it over itself until the salt is evenly distributed.
Start bulk fermentation by covering the bowl again and letting the dough rise at room temperature for 6-8 hours, or until it has doubled in size. Every 30-45 minutes during the first 2-3 hours of bulk fermentation, perform a series of stretch and folds to build dough strength.
Once bulk fermentation is complete and the dough has approximately doubled, gently turn it out onto a lightly floured surface. Shape the dough by gently pulling the sides to the center, forming a tight ball.
Place the shaped dough seam-side up in a well-floured proofing basket or bowl lined with a clean towel. Cover and let it proof for 2-4 hours at room temperature or refrigerate overnight for added flavor and convenience.
Preheat your oven to 450°F (230°C) with a Dutch oven inside to heat up as well.
Once preheated, carefully remove the hot Dutch oven from the oven. Turn the dough seam-side down onto a piece of parchment paper. Using a sharp knife or lame, make a few slashes on the top of the dough for expansion.
Transfer the dough, with the parchment paper, into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
After 20 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread has a deep golden-brown crust.
Carefully remove the bread from the Dutch oven and let it cool on a wire rack for at least an hour before slicing.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 466.8 g | 170% | |
| Dietary Fiber | 51.3 g | 183% | |
| Total Sugars | 16.2 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1857 mg | 40% | |
*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.
