Sourdough bread is one of the oldest and most cherished types of bread, with a history that dates back thousands of years. This sourdough bread recipe, made with whole wheat flour and olive oil, is beloved for its tangy flavor and chewy texture. It’s a recipe that’s perfect for beginners, providing an easy way to enjoy homemade, artisanal sourdough bread. With its health benefits, including aiding digestion, this sourdough bread is not only delicious but also nutritious. Try this recipe today and experience the delight of baking fresh sourdough bread at home.
Today, sourdough bread has become incredibly popular in the United States due to its unique taste and health benefits. For example, the tanginess and chewy texture make it a favorite among those who appreciate artisanal, wholesome bread. Beyond its flavor, sourdough is also favored by health-conscious individuals for its ability to aid digestion, as the fermentation process helps break down gluten. Additionally, sourdough bread has a lower glycemic index, which makes it gentler on blood sugar levels compared to other types of bread.
Personally, I’ve always been fascinated by the process of baking sourdough at home. There’s something magical about making bread from scratch and watching the dough rise and transform into a beautiful loaf. Therefore, this recipe is perfect for both beginners and seasoned bakers alike. It’s simple yet delivers a rich, hearty loaf that you’ll want to bake again and again. Whether you’re serving it with butter, using it for sandwiches, or pairing it with soup, this sourdough bread recipe is sure to be a hit.
Ingredients
Making sourdough bread requires just a few simple ingredients, but the key to getting it right lies in using the best quality ingredients and following the steps carefully. Here’s a detailed list of the ingredients you’ll need:
- Whole wheat flour – 500 grams (4 cups)
Whole wheat flour is preferred in this recipe for its richer flavor and higher nutritional value compared to all-purpose flour. In addition, it adds a slightly nutty taste and a dense, hearty texture to the bread. - Warm water – 350 ml (1 1/2 cups)
The water should be warm, not hot, to activate the yeast. If the water is too hot, it can kill the yeast, while water that is too cold won’t activate it properly. - Instant yeast – 1 teaspoon
Instant yeast works well in sourdough bread because it activates quickly and doesn’t require proofing before use. As a result, it speeds up the process. - Salt – 1 teaspoon
Salt enhances the flavor of the bread and helps balance the natural sweetness from the flour. - Sugar – 1 teaspoon
Sugar helps feed the yeast and speeds up the fermentation process. Moreover, it adds a slight sweetness to balance the bread’s tangy flavor. - Olive oil – 2 tablespoons
Olive oil softens the dough and helps it retain moisture, giving the bread a tender texture.
Substitutions:
- For a gluten-free version, you can substitute the whole wheat flour with gluten-free flours such as rice flour, almond flour, or oat flour.
- For a vegan option, ensure you use plant-based oils and avoid butter.
Choosing the Best Ingredients:
- Importantly, use high-quality whole wheat flour to get a richer flavor and better rise.
- Furthermore, fresh yeast works best for a light, airy loaf. Olive oil adds a nice flavor, but you can use other vegetable oils if preferred.
Instructions
Step 1: Prepare the Dough
Start by gathering all your ingredients. In a large bowl, combine the whole wheat flour, instant yeast, salt, and sugar. Mix them thoroughly so that the dry ingredients are evenly distributed. Gradually add the warm water to the mixture, stirring with a wooden spoon or your hands until a dough forms.
Step 2: Knead the Dough
Once the dough begins to come together, turn it out onto a floured surface. Knead the dough for about 5 to 10 minutes, until it becomes smooth and elastic. If the dough is too sticky, sprinkle in a little more flour, but be careful not to add too much. Otherwise, it could affect the texture. If it’s too dry, add a small amount of water until you get the right consistency. Kneading is important for developing the gluten and giving the dough structure.
Step 3: Add Olive Oil
Once the dough is smooth, add the olive oil and continue kneading for another 2-3 minutes until it is fully incorporated. The oil will make the dough softer and give the bread a richer texture.
Step 4: First Proofing
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and leave it in a warm, draft-free spot to rise. Let it rise for about 1 hour or until it has doubled in size. The dough should be light and fluffy. If you want to slow down the fermentation for more flavor, you can let the dough rise for up to 24 hours in the fridge.
Step 5: Shape the Dough
Once the dough has doubled, punch it down gently to remove any excess air. Turn it out onto a floured surface and shape it into a round loaf or divide it into smaller pieces for rolls. If you’re making a round loaf, fold the edges of the dough underneath to create a smooth top.
Step 6: Final Proofing
Place the shaped dough onto a greased or floured baking tray. Cover it with a towel and let it rest for another 15 to 30 minutes. This final rise allows the dough to become puffy and airy, which contributes to the texture of the bread.
Step 7: Baking
While the dough is resting, preheat your oven to 220°C (425°F). Once the dough has finished its second rise, place it in the oven and bake for 25 to 30 minutes or until the bread is golden brown. In particular, the bread is done when it sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should be around 90°C (195°F).
Step 8: Cool and Serve
Once baked, remove the bread from the oven and let it cool for 10 to 15 minutes before slicing. This allows the steam to redistribute and prevents the bread from being too soft. Then, slice it thickly and serve while it’s still warm. Enjoy it with butter, jam, or as an accompaniment to soups and salads.
Tips & Variations
- For Different Diets:
To make the recipe gluten-free, substitute the whole wheat flour with a gluten-free flour blend, such as rice flour or oat flour. In addition, for a vegan option, ensure you use plant-based oils and avoid butter. - Enhancing the Flavor:
You can experiment with adding herbs like rosemary, thyme, or garlic powder to the dough for an extra savory flavor. Alternatively, adding a spoonful of honey or brown sugar can bring out a subtle sweetness that complements the tangy notes of the sourdough. - Serving Ideas:
Sourdough bread can be served with a wide range of dishes, from soups and salads to grilled vegetables and cheese. Also, it makes excellent sandwiches, particularly when toasted. For a special treat, serve it with a drizzle of olive oil and balsamic vinegar for dipping.
Nutritional Information
This sourdough bread is a healthy option thanks to the whole wheat flour, which provides fiber and essential nutrients. Below is an approximate breakdown of the nutritional content for one slice (assuming 12 slices from the loaf):
- Calories: 180 kcal
- Protein: 5 grams
- Fat: 4 grams
- Carbohydrates: 30 grams
Health Benefits:
- Whole Wheat Flour: A great source of fiber, whole wheat flour supports digestion and helps regulate blood sugar levels.
- Olive Oil: Rich in monounsaturated fats, olive oil supports heart health and provides antioxidants.
- Yeast: The natural fermentation process provides probiotics that improve gut health and digestion.
Common Mistakes & Fixes
- Problem: The dough is too sticky
Solution: If the dough is too sticky, sprinkle a little more flour into it, but be careful not to add too much. Otherwise, it could make the bread dense. Kneading the dough for a bit longer can also help it come together. - Problem: The bread is too dense
Solution: This can happen if the dough hasn’t had enough time to rise. Therefore, be sure to give the dough enough time to proof, and make sure the yeast is fresh. If necessary, allow the dough to rise in a warmer environment. - Problem: The bread is not rising properly
Solution: Make sure the water is warm enough to activate the yeast. If the water is too hot or too cold, it can affect the rise. Also, avoid overworking the dough, as this can inhibit the yeast’s ability to rise.
FAQs
- How should I store this bread?
Sourdough bread can be stored in an airtight container or bread bag for up to 3 days. To keep it fresher for longer, you can freeze the bread and reheat it as needed. - Can I make this recipe ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. This will enhance the flavor of the bread. - What are the best additions to this recipe?
You can add various herbs such as rosemary or thyme, or even seeds like sunflower or pumpkin seeds for a crunchy texture. For a sweeter version, adding a handful of raisins or cinnamon can create a delightful flavor.
The secret lies in using good ingredients, taking care of the dough, and allowing for long fermentation.
Yes, because sourdough bread has more health benefits, such as improved digestion and nutrient absorption.
The biggest mistake is not feeding the starter regularly or using it at the wrong time.
The best starter is an active one that is well-cared for, with a balanced ratio of natural yeast and bacteria.
You can buy sourdough starter from specialty food stores or online.
It’s made by mixing flour and water and allowing it to ferment to become active.
You can make sourdough bread using commercial yeast instead of a sourdough starter.
It consists of flour, water, salt, and sourdough starter, with care taken in the long fermentation process.
The best recipe requires letting the dough ferment for a long time, allowing it to develop a rich flavor.
It includes wheat flour, water, salt, and a sourdough starter, with attention to slow fermentation.
This includes commercial yeast along with flour, water, and salt, and is quicker than using a sourdough starter.
It’s made with all-purpose flour and sourdough starter to be light and soft enough for sandwiches.
Conclusion & Call to Action
This sourdough bread recipe is a fantastic way to enjoy freshly baked bread at home. Using whole wheat flour and olive oil, this recipe gives you a delicious loaf with extra health benefits. Whether you’re new to baking or a seasoned pro, this sourdough bread recipe will become a favorite.
Don’t forget to explore more bread recipes on our blog for other delicious variations of sourdough and artisanal breads!