Mediterranean Diet Sourdough Wheat Bread
Experience the wholesome goodness of homemade Mediterranean Diet Sourdough Wheat Bread, a perfect blend of rustic flavors and health-focused ingredients. This recipe combines the nutty richness of whole wheat flour with the mild tang of an active sourdough starter, enhanced by a touch of extra virgin olive oil for a Mediterranean twist. With a long fermentation process and overnight proofing, this bread achieves a beautifully airy crumb and crisp, golden crust, while being packed with nutrients and heart-healthy fats. Ideal for those embracing a Mediterranean diet or simply looking for a flavorful, wholesome bread option, this recipe makes 12 servings and is perfect for breakfast toasts, sandwiches, or as an accompaniment to soups and salads. Simple, natural ingredients and traditional techniques come together to create a bakery-quality sourdough that will elevate your bread-baking game.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 400 grams Whole wheat flour
- 100 grams All-purpose flour
- 375 milliliters Warm water (about 85°F/30°C)
- 10 grams Salt
- 15 milliliters Extra virgin olive oil
Instructions
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is fully dissolved.
Add the whole wheat flour and all-purpose flour to the bowl. Mix until it forms a shaggy dough, making sure all the flour is hydrated. Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse).
After the autolyse, add the salt and olive oil to the dough. Knead the dough in the bowl for about 5-7 minutes until the salt and oil are fully incorporated and the dough starts to feel elastic.
Perform 4 sets of stretch-and-folds, spacing each set about 30 minutes apart. To do this, grab one edge of the dough, stretch it upward, and fold it over toward the center. Rotate the bowl and repeat on all four sides.
After the last stretch-and-fold, cover the bowl and let the dough ferment at room temperature for 6-8 hours, or until it has doubled in size.
Once the dough has doubled, lightly flour a work surface and turn the dough out onto it. Gently shape the dough into a round or oblong shape depending on your desired bread shape.
Transfer the shaped dough to a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and let it proof in the refrigerator for 10-12 hours (overnight).
The next day, preheat your oven to 475°F (245°C). Place a Dutch oven or a cast-iron pot in the oven to preheat as well.
Once the oven is fully heated, carefully turn the dough out onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade to allow it to expand as it bakes.
Using oven mitts, carefully remove the preheated Dutch oven from the oven. Using the parchment paper, transfer the dough into the Dutch oven. Cover with the lid and return it to the oven.
Bake the bread covered for 20 minutes. Then, remove the lid and bake for an additional 20 minutes, or until the crust is deep golden brown.
Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing. Enjoy!
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 378.3 g | 138% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 2.2 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1751 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.
