Vegan Sourdough Turmeric Sunflower Bread
Elevate your bread game with this stunning Vegan Sourdough Turmeric Sunflower Bread, a nutritious and flavorful loaf that’s as eye-catching as it is delicious. Infused with vibrant ground turmeric, this tangy sourdough is packed with earthy, golden hues and boasts a subtle nutty crunch from toasted sunflower seeds. The recipe utilizes 100% hydration sourdough starter and a mix of all-purpose and whole wheat flours for a perfectly chewy crumb and a hearty texture. Slow fermentation ensures a depth of flavor that pairs beautifully with soups, salads, or a simple spread of vegan butter. With overnight proofing and baking in a Dutch oven, this artisan-style bread delivers a crisp crust and an undeniably enticing aroma. Perfect for health-conscious bakers, this dairy-free and egg-free recipe brings wholesome ingredients to your kitchen while showcasing an easy-to-follow process for sourdough enthusiasts.
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Recipe Information
Ingredients
- 100 grams Active sourdough starter (100% hydration)
- 400 grams All-purpose flour or bread flour
- 100 grams Whole wheat flour
- 350 milliliters Water
- 10 grams Salt
- 1 teaspoon Ground turmeric
- 75 grams Sunflower seeds
- 1 tablespoon Olive oil (optional, for coating bowl)
Instructions
In a large mixing bowl, combine the active sourdough starter, water, and turmeric. Stir until the starter is well dissolved and the mixture turns golden yellow.
Add the all-purpose flour, whole wheat flour, and salt to the bowl. Mix until a shaggy dough forms and no dry flour remains.
Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes (autolyse).
After resting, perform the first set of stretch-and-folds: grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat this process 3 more times to complete one round.
Sprinkle the sunflower seeds evenly over the dough, then gently fold them into the dough during the second set of stretch-and-folds. Repeat this every 30 minutes for a total of 3 to 4 rounds over a 2-hour bulk fermentation period.
Lightly grease another large bowl with olive oil (optional) and transfer the dough to this bowl, shaping it gently into a round. Cover and let it rest for another hour, or until it has risen and feels slightly puffy.
Flour a clean countertop or workspace and transfer the dough to it. Shape the dough into your desired form (boule or batard) and place it into a floured proofing basket or bowl. Cover and refrigerate overnight for a slow, flavorful fermentation.
The next day, preheat your oven to 230°C (450°F) and place a Dutch oven or baking pot inside to heat for at least 30 minutes.
Carefully remove the dough from the refrigerator and invert it onto parchment paper. Score the top with a sharp knife or bread lame to allow the bread to expand while baking.
Take the heated Dutch oven out of the oven, transfer the dough with parchment paper into the pot, cover with the lid, and bake for 20 minutes.
After 20 minutes, remove the lid and bake for another 20 minutes to allow the crust to turn golden brown.
Remove the bread from the oven and carefully lift it out of the Dutch oven. Let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 24.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 418.7 g | 152% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 3.9 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 1579 mg | 34% | |
*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.
