Low Sodium Wholemeal Sourdough Bread
Discover the wholesome goodness of homemade *Low Sodium Wholemeal Sourdough Bread*, a nutritious and heart-healthy option perfect for your daily bread needs. Crafted with wholemeal flour, an active sourdough starter, and zero added salt, this recipe is ideal for those seeking to reduce sodium intake without compromising on flavor. With a slow fermentation process, including an overnight cold proof, this bread develops a rich, tangy depth that pairs beautifully with its nutty whole grain base. The optional addition of olive oil enhances moisture and softness, creating a tender crumb inside a perfectly crisp crust. Made without commercial yeast, this sourdough relies on natural fermentation, making it not only delicious but easier to digest. Whether enjoyed fresh or lightly toasted, this loaf elevates any breakfast spread or meal with its rustic charm and nourishing ingredients.
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Recipe Information
Ingredients
- 500 grams Wholemeal flour (whole wheat flour)
- 100 grams Active sourdough starter
- 350 milliliters Room-temperature water
- 15 milliliters Olive oil (optional, for enhanced moisture)
Instructions
1. In a large mixing bowl, combine the wholemeal flour and active sourdough starter.
2. Gradually add the room-temperature water to the bowl while mixing with your hands or a wooden spoon until a shaggy dough forms.
3. If using olive oil for extra moisture, add it at this stage and gently incorporate it into the dough.
4. Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest for 30 minutes (autolyse stage). This allows the flour to hydrate and start forming gluten.
5. After the resting period, perform a series of stretch-and-folds: With wet hands, grab one side of the dough, stretch it upwards, and fold it over. Repeat this process for all four sides of the dough. Perform this step every 30 minutes for the next 2 hours (a total of 4 sets of stretch-and-folds).
6. Cover the dough and allow it to bulk ferment at room temperature for 4-6 hours or until it has roughly doubled in size.
7. Once the dough has risen, transfer it to a lightly floured surface. Shape the dough into a round or oval loaf, depending on your preference.
8. Place the shaped dough into a floured proofing basket or bowl lined with a kitchen towel. Cover and refrigerate the dough for an overnight cold ferment (8-12 hours). This helps develop flavor and texture in the bread.
9. The next day, preheat your oven to 250°C (480°F) and place a Dutch oven or baking stone inside to heat up.
10. When the oven is hot, carefully transfer the dough onto parchment paper and score the top of the dough with a sharp knife or razor to allow for expansion during baking.
11. Transfer the dough (along with the parchment paper) into the preheated Dutch oven or onto the baking stone. Cover with a lid if using a Dutch oven and reduce the oven temperature to 230°C (450°F).
12. Bake for 20 minutes with the lid on, then remove the lid and bake for another 15 minutes to allow the crust to brown and crisp up.
13. Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26 mg | 1% | |
| 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 | 170 mg | 13% | |
| 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.
