Sugar-Free Whole Wheat Sourdough Bread
Discover the wholesome goodness of Sugar-Free Whole Wheat Sourdough Bread, a nutritious and naturally fermented delight that’s perfect for health-conscious individuals and artisan bread enthusiasts. Made with just four simple ingredients—whole wheat flour, an active sourdough starter, water, and salt—this recipe showcases the robust, earthy flavors of whole grain while completely eliminating refined sugars or sweeteners. Through patient techniques like autolyse, stretch-and-folds, and an overnight cold proof, this bread achieves a tender crumb and beautifully crisp crust. Baked to perfection in a Dutch oven, it’s ideal for sandwiches, toast, or a hearty accompaniment to soups and salads. Elevate your bread-baking game with this delicious, sugar-free staple that’s as nourishing as it is flavorful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Whole wheat flour
- 100 grams Sourdough starter (active and bubbly)
- 350 milliliters Water
- 10 grams Salt
Instructions
In a large mixing bowl, combine the whole wheat flour and water. Mix until no dry bits remain to form a shaggy dough. Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes (autolyse).
After the autolyse, add the sourdough starter and salt to the dough. Mix thoroughly by hand, ensuring the starter and salt are evenly incorporated.
Perform a series of stretch-and-folds every 30 minutes over the next 2 hours. To do this, gently pull up one side of the dough and fold it over to the opposite side. Rotate the bowl and repeat 3 more times. This develops gluten strength.
After the stretch-and-folds, cover the dough and let it bulk ferment at room temperature for 4-6 hours, or until it has roughly doubled in size.
Lightly flour a work surface and turn the dough out. Gently shape it into a round or oblong loaf, being careful not to deflate it too much.
Place the shaped dough into a floured banneton or bowl lined with a well-floured kitchen towel. Cover and refrigerate overnight (8-12 hours) for a cold proof.
The next day, preheat your oven to 250°C (480°F) with a Dutch oven inside for at least 30 minutes.
When the oven is preheated, carefully transfer the dough from the banneton onto parchment paper. Score the surface of the dough with a sharp knife to allow controlled expansion during baking.
Using oven mitts, carefully place the dough (still on the parchment paper) into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
After 20 minutes, reduce the oven temperature to 220°C (430°F), remove the Dutch oven lid, and bake for an additional 20 minutes, or until the crust is deeply golden and the bread sounds hollow when tapped.
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing. Enjoy your wholesome sugar-free whole wheat sourdough bread!
Nutrition Facts
Calories |
1746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3970 mg | 173% | |
| Total Carbohydrate | 372.5 g | 135% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 2.6 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2065 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.
