Healthy Recipes Healthy Lifestyle Diets Vegan Recipes Healthy Vegan Bread Recipes Whole-Wheat Sourdough Bread 4.0 (2) 2 Reviews Re-create fresh artisan sourdough bread to rival your local bakery--at home! This simple blend of whole-wheat flour, sourdough starter, sea salt and water produces bread with a tart, melt-in-your-mouth taste perfect for sopping up sauces, eating as toast or making into a sandwich. By Elisabeth Almekinder Elisabeth Almekinder Elisabeth Almekinder is a nurse, diabetes educator and writer. She is the author of The Time-Traveler Goes to Kindergarten, a diabetes education book for children, and has written for The Diabetes Council and the Carolina Public Press, among others. EatingWell's Editorial Guidelines Updated on April 19, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 1 hr Additional Time: 23 hrs Total Time: 1 day Servings: 24 Yield: 2 loaves Nutrition Profile: Nut-Free Low-Fat Soy-Free High-Fiber Vegan Vegetarian Egg-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Levain ½ cup whole-wheat sourdough starter (8 ounces) ½ cup water 1/3 cup plus 1 tablespoon all-purpose flour (2 ounces) 1/3 cup plus 1 tablespoon whole-wheat flour (2 ounces) Dough 3 1/3 cups plus 1 tablespoon all-purpose flour (1 pound, 3 ounces), plus more for dusting 2 ¼ cups whole-wheat flour (12 ounces) 2 3/4 cups plus 2 tablespoons warm water (85-90 degrees F) 1 tablespoon salt Directions To prepare levain: Combine starter, 1/2 cup water, 1/3 cup plus 1 tablespoon all-purpose flour and 1/3 cup plus 1 tablespoon whole-wheat flour in a medium bowl. Cover loosely and let stand in a warm spot until bubbly and doubled in size, 4 to 6 hours. To prepare dough: Combine 3 1/3 cups plus 1 tablespoon all-purpose flour and 2 1/4 cups whole-wheat flour in the bowl of a stand mixer fitted with a dough hook. Set to the lowest speed and slowly add 2 3/4 cups plus 2 tablespoons warm water. Mix on low speed until the flour is moist, about 20 to 30 seconds, being careful not to overmix. Cover the mixing bowl and let stand for 20 minutes to allow the water to completely hydrate the flour before mixing the final dough. Remove the mixing bowl cover and turn the mixer on low. Add salt, then spoon in the levain (from Step 1) and mix until combined, about 2 minutes. Transfer the dough to a 10- to-12-quart plastic food-storage container. Reach under one end of the dough, pull up a handful until there is resistance, then stretch it back over the top of the dough mass and drop. Turn the container a quarter turn and repeat the fold. Repeat two more times for a total of 4 folds. Cover and let stand for 30 minutes. Repeat the folding procedure 4 more times, every 20 minutes, to build the gluten and strengthen the dough. Cover and let stand until doubled in size, 6 to 12 hours. Liberally flour the inside of two medium bowls or proofing baskets. Turn the dough out onto a floured surface, sprinkle flour on top and split it in half. With floured hands, roll each half into a ball. Place the dough balls into the prepared bowls or baskets. Cover with a clean kitchen towel and let rise until the dough is puffy, 2 to 4 hours. To test, press gently with a floured finger. If the depression springs back to the original shape in a few seconds, allow the dough to proof longer. If it doesn't spring back, it is ready to bake. Meanwhile, place a large cast-iron pot with lid in the oven and preheat to 475 degrees F. After reaching 475 degrees F, wait at least 20 minutes for the pot to heat up before baking. Carefully remove the pot from the oven and remove the lid. With floured hands, pick up the dough and carefully place the loaf inside the pot. (It is OK to gently drop it in from a height of 3 to 4 inches to avoid burning yourself.) Replace the lid and transfer to the oven. (Place the second loaf in the refrigerator while the first one bakes.) Bake for 30 minutes, remove the lid and continue baking until browned, about 15 minutes. Remove the loaf from the oven and carefully transfer the bread to a wire rack. Let cool for at least 30 minutes before cutting. Repeat Steps 7-9 for the second loaf. Equipment One 4-quart cast-iron pot with lid, one 10- to-12-quart plastic food storage container with lid, stand mixer Tips If possible, use a digital kitchen scale to weigh all ingredients. Flour can settle and cause inaccurate volume measurements. Originally appeared: EatingWell.com, June 2018 Rate It Print Nutrition Facts (per serving) 175 Calories 1g Fat 37g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Serving Size 1 slice Calories 175 % Daily Value * Total Carbohydrate 37g 13% Dietary Fiber 3g 11% Total Sugars 0g Protein 6g 11% Total Fat 1g 1% Saturated Fat 0g 1% Vitamin A 2IU 0% Folate 62mcg 16% Sodium 346mg 15% Calcium 13mg 1% Iron 2mg 12% Magnesium 35mg 8% Potassium 106mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.