Sourdough Turmeric Sunflower Bread
Elevate your artisan baking game with this stunning Sourdough Turmeric Sunflower Bread—a flavorful and nutritious loaf that’s as visually striking as it is delicious. Infused with the vibrant, earthy warmth of turmeric and complemented by the nutty crunch of toasted sunflower seeds, this handcrafted sourdough recipe showcases a delightful balance of texture and taste. Made with a slow fermentation process, the bread develops a rich, tangy depth that pairs beautifully with the whole wheat flour and subtle spice profile. Perfect for those seeking healthy sourdough recipes or creative ways to boost their bread with superfoods, this golden-hued loaf is an ideal addition to your table, whether served alongside a hearty soup or enjoyed on its own with a smear of butter. Crafted through time-honored techniques like cold fermentation and stretch-and-fold kneading, this recipe guarantees a flavorful, crusty exterior with a tender crumb that will impress home bakers and bread enthusiasts alike.
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Recipe Information
Ingredients
- 450 g All-purpose flour
- 50 g Whole wheat flour
- 100 g Active sourdough starter
- 350 ml Water
- 1 tsp Turmeric powder
- 10 g Salt
- 50 g Sunflower seeds
Instructions
In a large mixing bowl, combine all-purpose flour and whole wheat flour. Add the turmeric powder and mix them thoroughly.
Add the active sourdough starter and water to the flour mixture. Mix well using your hands or a silicone spatula until just combined. The dough will be sticky.
Cover the bowl with a damp cloth and let it rest for about 30 minutes. This resting period is called autolyse, which helps the flour to absorb water and gluten to start developing.
After 30 minutes, sprinkle salt over the dough and begin kneading it using the stretch and fold method. Pull a section of the dough up and fold it over itself. Repeat this process around the dough, turning the bowl as you go, for about 2-3 minutes until the salt is well incorporated.
Add the sunflower seeds to the dough and continue performing the stretch and fold technique every 30 minutes over a period of 2 hours (4 sets of stretch and folds in total). Cover the dough with a damp cloth between each set.
After the final set of stretch and folds, cover the dough again and let it bulk ferment at room temperature for about 4-5 hours, until it has increased in size by about 50-75%.
Lightly flour a clean surface and carefully turn the fermented dough onto it. Gently shape the dough into a round or desired shape using a bench scraper to help. Be cautious not to deflate it too much.
Prepare a proofing basket by dusting it generously with flour or line a bowl with a clean kitchen towel sprinkled with flour. Place the shaped dough seam side up into the basket.
Cover the proofing basket and place it in the refrigerator for 12-14 hours or overnight. This cold retarding enhances the flavor and texture of the bread.
When ready to bake, preheat your oven to 475°F (245°C) with a dutch oven inside for at least 30 minutes.
Take the dough out of the refrigerator, and gently tip it out of the proofing basket onto a parchment paper. Score the top with a sharp razor or lame to allow for expansion during baking.
Carefully place the dough, along with the parchment paper, into the preheated dutch oven. Cover with the lid and bake for 20 minutes.
After 20 minutes, remove the lid and reduce the oven temperature to 450°F (230°C). Bake for an additional 15-20 minutes until the bread is a deep golden brown.
Remove the bread from the oven and allow it to cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3957 mg | 172% | |
| Total Carbohydrate | 403.7 g | 147% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 2.7 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 1206 mg | 26% | |
*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.
