Low Sodium Multigrain Sourdough
Experience the perfect balance of wholesome nutrition and artisanal flavor with this Low Sodium Multigrain Sourdough recipe. Crafted with a blend of whole wheat and bread flour, this hearty loaf is enriched with nutrient-packed seeds like flaxseeds, sunflower seeds, chia seeds, and poppy seeds, along with the natural sweetness of honey and the comforting chew of rolled oats. Its long fermentation process, including a cold retardation, ensures a robust sourdough flavor while maintaining a soft, airy crumb and a beautifully crisp crust. Designed for those seeking a flavorful, low-sodium bread option, this multigrain sourdough is as nourishing as it is delicious. Serve it warm with a light spread, pair it with soups or salads, or simply enjoy it on its own for a wholesome treat!
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Recipe Information
Ingredients
- 150 g whole wheat flour
- 350 g bread flour
- 100 g active sourdough starter (100% hydration)
- 380 ml water
- 20 g honey
- 40 g rolled oats
- 30 g sunflower seeds
- 20 g flaxseeds
- 10 g chia seeds
- 10 g poppy seeds
Instructions
Day 1 - Early Morning: In a large mixing bowl, combine 150g whole wheat flour and 350g bread flour.
Add 380ml of water and mix lightly until no dry flour remains. Cover and let autolyse for about 1 hour.
After autolyse, add 100g of active sourdough starter to the dough. Mix well until the starter is fully incorporated.
Add 20g of honey, 40g of rolled oats, 30g of sunflower seeds, 20g of flaxseeds, 10g of chia seeds, and 10g of poppy seeds. Mix until everything is uniformly distributed throughout the dough.
Perform a series of stretch and folds every 30 minutes for the next 2 hours. To stretch and fold, grab the edge of the dough, stretch it upwards and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat until all sides are folded.
Once stretch and folds are complete, cover the bowl and let the dough bulk ferment at room temperature for 3 to 4 hours, or until it has increased in size by about 30-50%.
Day 1 - Late Afternoon: Lightly flour a clean work surface. Gently turn the dough out onto it, being careful to retain as much of its structure as possible.
Pre-shape the dough into a round by pulling the edges into the center and flipping it over, seam side down. Let it rest for 20-30 minutes uncovered.
After resting, shape the dough into a tight round boules by cupping your hands and pulling the dough towards you on a floured surface.
Transfer the shaped dough into a proofing basket lined with a floured cloth, seam side up.
Cover and refrigerate the dough for 12-16 hours for a cold retardation.
Day 2 - Morning: Preheat your oven to 230°C (445°F) with a baking stone or Dutch oven inside for at least 45 minutes.
Carefully invert the dough onto a piece of parchment paper. Score the dough with your desired pattern using a sharp razor blade.
Transfer the dough, using the parchment paper, into the hot Dutch oven or onto the baking stone.
Bake covered for 20 minutes, then uncover and bake for an additional 25 minutes or until the crust is deep golden brown.
Remove from the oven and let the bread cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 459.0 g | 167% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 20.1 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 1724 mg | 37% | |
*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.
