Low Sodium Whole Wheat Sourdough Bread
Discover the wholesome goodness of Low Sodium Whole Wheat Sourdough Bread, a nutritious twist on a timeless classic. Crafted with whole wheat flour and a bubbly sourdough starter, this recipe is perfect for those seeking a healthier bread option with minimal sodium while enjoying the rich, tangy flavor of natural fermentation. Honey adds a subtle touch of sweetness, while the overnight cold fermentation enhances depth and texture, creating a loaf that’s both hearty and flavorful. This recipe features an intricate stretch-and-fold technique to build gluten strength, yielding a beautifully chewy crumb and crackling crust. Ideal for pairing with soups or using as sandwich bread, this homemade sourdough is as rewarding to bake as it is to savor. Experience the art of sourdough baking while embracing a mindful approach to sodium intake!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter (100% hydration)
- 400 grams Whole wheat flour
- 320 milliliters Warm water (around 90-95°F/32-35°C)
- 15 grams Honey (optional, for subtle sweetness)
- 1 gram Salt (optional, use minimally to keep low sodium)
Instructions
In a large mixing bowl, combine the sourdough starter, whole wheat flour, and warm water. Stir together until no dry flour remains. If you're using honey, add it now. This is your autolyse stage to hydrate the flour. Cover the bowl with a damp cloth and let it rest for 30 minutes.
After the autolyse, add the salt (if using). Incorporate it into the dough by folding and pinching to ensure it's evenly distributed.
Begin a series of stretch-and-folds to develop gluten structure. Wet your hands to prevent sticking and pull the dough up from one side, folding it over itself. Rotate the bowl and repeat on all four sides. Let the dough rest for 30 minutes, covered. Repeat this process 3-4 more times over the next 2 hours.
After the stretch-and-folds, cover the dough and let it bulk ferment at room temperature for 4-6 hours, or until it has roughly doubled in size. Timing will vary depending on the warmth of your kitchen and the activity of your starter.
Lightly flour your work surface and turn the dough out onto it. Shape the dough into a round or oval loaf by gently tucking the edges under and creating surface tension. Place the shaped dough into a lightly floured proofing basket or a bowl lined with a clean, floured kitchen towel.
Cover the dough and refrigerate for an overnight cold fermentation (8-12 hours). This step enhances the flavor and makes the dough easier to handle.
When ready to bake, preheat your oven to 475°F (245°C). Place a Dutch oven or baking stone inside to preheat as well. Carefully transfer the dough onto a piece of parchment paper for easy handling.
Score the dough with a sharp knife or a bread lame to allow it to expand in the oven. Transfer it to the preheated Dutch oven or baking surface. Cover with the lid (if using a Dutch oven) and bake for 20 minutes.
After 20 minutes, remove the lid to allow the crust to brown. Bake for an additional 20 minutes or until the crust is deeply golden and firm, and the internal temperature of the bread reaches at least 200°F (93°C).
Remove the bread from the oven and let it cool completely on a wire rack before slicing. This step is crucial to ensure the interior sets properly.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 14.5 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1688 mg | 36% | |
*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.
