Sourdough bread is fermented pieces of bread that have specific health benefits and are easy to digest. This bread also helps in losing weight. The leavening process is used, which is why it takes longer than the regular bread to prepare. Below are two every day and simple recipes for low-calorie sourdough bread that you can make at home and enjoy.
Two recipes for Low Calorie Sourdough Bread
I. Basic Sourdough Bread
The basic sourdough bread recipe is excellent for individuals who are preparing their first loaf. It is easy to comprehend, and the main benefit is that it is a low calorie sourdough bread.
Recipe Details
[wptb id=9073]
Ingredients
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Method
- Take sourdough starter, flour, and salt. Mix them. Knead the mix into a moist dough using enough water.
- Keep kneading the dough till the dough stretches between fingers without breaking and has turned translucent.
- Shape the dough into a loaf. Use a pan or proofing basket to place the dough. Apply few drops of oil on the top surface and cover with a towel or plastic wrap. Let the dough aside for proofing for 4-12 hours.
- Use a sharp knife to mark an X on top of the dough.
- Bake the dough at 400°F. Make sure that the internal temperature of the dough reaches 210°F. Bake the sourdough bread for 30-60 minutes, depending on the size of the loaf. Please take out the sourdough bread from the oven, and let it cool down before slicing.
Nutritional profile per serving
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II. Whole Wheat Sourdough Bread
Whole wheat sourdough bread is low-calorie sourdough bread, a mix of whole-wheat flour, sourdough starter, salt, and water. It is almost the same as simple sourdough bread; just the difference is it uses whole wheat flour, which has added health benefits.
Recipe Details
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Ingredients
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Method
- Prepare the levain: Mix water, all-purpose flour, whole wheat flour, and whole wheat sourdough starter in a bowl. Keep the mixture covered at a warm temperature until it is bubbly and has doubled in size. It will take about 4-6 hours.
- Prepare the dough: Dry mix the all-purpose flour and whole wheat flour in a dough mixture. Slowly add warm water to the cross to knead it into a loose, moist dough for about 20-30 seconds. Leave the dough covered for about 20 minutes, and then remix it.
- Add salt and a spoon of levain and mix until it is nicely combined.
- Transfer the dough into the container. Nicely, stretch the one end of the dough, and pull it back over the top of the dough mass and drop. Repeat the process for a total of 4 folds every 20 minutes. It will give strength to the dough and built gluten in it.
- Rest the dough for about 6-12 hours.
- Place the dough in a pan or proofing basket after dusting it with the flour. Oil the dough and cover it. If the dough is more, divide it into two pans. Let it rest for another 2-4 hours.
- Preheat the oven to 475-degree F. Put the pan with dough inside the range, and bake it for about 30 minutes until it is golden brown. When completely done, please take out the sourdough bread and cool down for 30 minutes before cutting.
Nutritional profile per serving
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Enjoy baking these breads!!
