Mediterranean Diet Sourdough Turmeric Sunflower Bread
Elevate your bread-baking game with this Mediterranean Diet Sourdough Turmeric Sunflower Bread, a wholesome creation that combines ancient baking traditions with vibrant nutritional elements. This artisan-style loaf features a healthy blend of whole wheat and all-purpose flours, boosted by the golden hue and earthy flavor of turmeric—a potent antioxidant—and nutty, toasted sunflower seeds for added crunch and nutrition. With an overnight cold fermentation, this recipe yields a tangy, airy crumb and a delightfully crisp crust when baked in a Dutch oven. Perfect for Mediterranean diet enthusiasts, this bread pairs beautifully with olive spreads, roasted vegetables, or a simple drizzle of quality olive oil. Whether you're a sourdough novice or a seasoned baker, this recipe is sure to spark joy on your table and impress your taste buds!
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Recipe Information
Ingredients
- 100 grams Sourdough starter (active and bubbly)
- 300 grams Whole wheat flour
- 200 grams All-purpose flour
- 350 milliliters Water (lukewarm)
- 10 grams Salt
- 1 teaspoon Turmeric powder
- 100 grams Sunflower seeds (toasted)
- 1 teaspoon Olive oil (for greasing)
- 20 grams Extra sunflower seeds (for topping, optional)
Instructions
In a large mixing bowl, combine the sourdough starter and lukewarm water. Mix until the starter dissolves.
Add the whole wheat flour, all-purpose flour, turmeric powder, and salt to the bowl. Mix until a rough dough forms.
Cover the bowl with a damp cloth and let the dough rest for 30 minutes to allow the flour to hydrate (autolyse).
After the autolyse, perform the first stretch-and-fold: pull one side of the dough up and fold it over itself. Turn the bowl a quarter turn and repeat until all sides have been stretched and folded. Repeat this process every 30 minutes for the next 2 hours.
On the final stretch-and-fold, add the toasted sunflower seeds, gently incorporating them into the dough.
Cover the bowl and allow the dough to bulk ferment at room temperature for 4-6 hours, or until it has doubled in size.
Lightly flour a clean surface, then turn the dough out onto it. Shape the dough into a round or oval loaf, depending on your proofing basket or baking preference.
Place the shaped dough into a lightly floured proofing basket or bowl, seam side up. Cover and refrigerate overnight (8-12 hours) for cold fermentation.
The next day, preheat your oven to 240°C (475°F) with a Dutch oven inside for at least 30 minutes.
Carefully remove the Dutch oven from the oven. Turn the dough out onto a piece of parchment paper, seam side down. Optionally, sprinkle extra sunflower seeds on top of the loaf and gently press them into the dough.
Using a sharp knife or lame, score the dough to allow it to expand while baking.
Lift the dough using the parchment paper and place it into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
After 20 minutes, remove the lid from the Dutch oven to allow the crust to brown. Continue baking for another 20 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 408.4 g | 149% | |
| Dietary Fiber | 55.5 g | 198% | |
| Total Sugars | 4.2 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 2188 mg | 47% | |
*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.
