Sugar-Free Sourdough Turmeric Sunflower Bread
Discover the vibrant allure of Sugar-Free Sourdough Turmeric Sunflower Bread, a nutritious and flavor-packed loaf designed to elevate your baking game. This artisanal recipe combines the tangy essence of sourdough with the warm, earthy notes of turmeric and the nutty crunch of toasted sunflower seeds, making it a wholesome delight for health-conscious bread lovers. Crafted without added sugar, this bread boasts a stunning golden hue from turmeric while maintaining a chewy, hearty texture thanks to the blend of bread flour and whole wheat flour. Perfected through a slow fermentation process, this bread is not only visually appealing but also rich in nutrients and gut-friendly benefits. Ideal for breakfast, sandwiches, or as a side to soups and salads, this golden sourdough is both versatile and irresistibly wholesome.
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Recipe Information
Ingredients
- 200 grams Active sourdough starter
- 350 ml Water
- 300 grams Bread flour
- 200 grams Whole wheat flour
- 1 teaspoon Turmeric powder
- 10 grams Sea salt
- 75 grams Sunflower seeds
Instructions
In a large mixing bowl, combine 200 grams of active sourdough starter and 350 ml of water. Stir until the starter dissolves.
Add 300 grams of bread flour, 200 grams of whole wheat flour, and 1 teaspoon of turmeric powder to the bowl. Mix until a shaggy dough forms.
Cover the bowl with a damp cloth and let the dough rest for 30 minutes (autolyse stage).
After resting, add 10 grams of sea salt to the dough. Gently knead or fold the dough to incorporate the salt evenly.
Toast 75 grams of sunflower seeds in a dry skillet over medium heat for 3-4 minutes until aromatic. Allow them to cool completely.
Add the toasted sunflower seeds to the dough. Gently fold to distribute the seeds evenly throughout the dough.
Cover the dough and allow it to bulk ferment at room temperature for 6-8 hours, folding the dough every 30 minutes during the first 2 hours to build structure.
After bulk fermentation, turn the dough out onto a lightly floured surface. Shape the dough into a boule or batard, depending on your preference.
Place the shaped dough into a floured proofing basket or bowl. Cover and let it proof for 1-2 hours at room temperature, or overnight in the refrigerator for a cold ferment.
Preheat your oven to 240°C (450°F) with a Dutch oven or baking stone inside to heat up.
Once the dough is ready, carefully transfer it onto parchment paper or directly onto the preheated surface. Score the top with a sharp knife or razor blade.
Bake the bread for 20 minutes with the lid on (if using a Dutch oven), then remove the lid and lower the temperature to 220°C (425°F). Bake for another 20 minutes until the crust is golden and the bread sounds hollow when tapped.
Allow the bread to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 24.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 413.1 g | 150% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 4.0 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 1863 mg | 40% | |
*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.
