Low Sodium Sourdough Wheat Bread
Discover the wholesome goodness of homemade Low Sodium Sourdough Wheat Bread, a perfect choice for those seeking a flavorful, heart-healthy loaf. This artisan-style bread combines the nutty richness of whole wheat flour with the chewiness of bread flour and the tangy depth of an active sourdough starter, all while minimizing salt without compromising taste. Designed with a slow fermentation process, this recipe enhances both flavor and texture, resulting in a golden, crisp crust and a soft, airy crumb. Whether you’re a sourdough enthusiast or a novice baker, this low-sodium option is easy to follow with detailed steps like autolyse and stretch-and-fold techniques. Enjoy slices with your favorite spread or use them as a base for gourmet sandwiches—perfect for everyday meals or special occasions. Bake healthier and savor the artisan quality right from your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 200 grams Bread flour
- 100 grams Active sourdough starter (100% hydration)
- 350 milliliters Filtered water
- 1 teaspoon Salt (optional)
- 1 teaspoon Olive oil (optional, for greasing)
Instructions
In a large mixing bowl, combine the whole wheat flour and bread flour.
Add the sourdough starter to the flours and gradually mix in the filtered water. Mix until a shaggy dough forms.
Allow the dough to rest for 30 minutes for autolyse (this helps develop the dough's structure).
If using salt, sprinkle it over the dough after the autolyse stage and gently knead it into the dough until fully incorporated.
Perform a series of stretch-and-folds: Using damp hands, stretch one side of the dough upward, then fold it over itself. Rotate the bowl a quarter turn and repeat until all four sides have been folded. Do this every 30 minutes for the next 2 hours.
Cover the bowl with a damp kitchen towel or plastic wrap and let the dough bulk ferment at room temperature for 6-8 hours, until it has roughly doubled in size.
Lightly flour a clean surface and turn the dough out onto it. Shape the dough into a round (boule) or oval (batard), depending on your preference.
Place the shaped dough into a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and let it proof at room temperature for 1-2 hours, or in the refrigerator overnight for a deeper flavor.
Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat for at least 30 minutes.
Carefully transfer the dough into the hot Dutch oven. If desired, score the top with a sharp knife or bread lame to allow the dough to expand while baking.
Cover the Dutch oven with its lid and bake for 20 minutes. Then, remove the lid and bake an additional 15 minutes, or until the bread is golden brown and the crust is crisp.
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2223 mg | 97% | |
| Total Carbohydrate | 390.5 g | 142% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 2.3 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1465 mg | 31% | |
*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.
