Healthy Sourdough Bread Recipe

Recipe posted in: Flex Meals & Snacks, Snacks, Sides, Snacks
sliced sourdough bread on a cutting board

Have you always wanted to learn how to make sourdough bread? This classic baked good is making a comeback in the recipe world because it’s comforting, versatile and delicious. We wanted you to be able to join in on the home baking fun while staying on track with your weight loss plan. So, we crafted a Healthy Sourdough Bread recipe that’s easy to prepare and requires just a handful of simple ingredients.

To make this recipe, you’ll need some sourdough starter. Not sure where to start? We have a simple sourdough starter recipe to help you with your baking needs! Click the link below to learn how to make sourdough bread starter:

Get our sourdough starter recipe here! >

This Healthy Sourdough Bread recipe make a total of 16 servings. One serving contains 126 calories. If you’re on the Nutrisystem program, you can log this as one SmartCarb and one Extra in the NuMi app.

Healthy Hacks: Enjoy a serving of this simple sourdough bread with a high-protein PowerFuel! Make a sandwich with low-sodium deli meat, low-fat cheese and your favorite non-starchy veggies. Dunk a hunk of it into a creamy, dreamy soup for the ultimate comfort food meal. Or keep it simple by pairing it with an Extra, such as a small amount of butter, homemade jam or nut butter.

Bring on the bread! Check out these other delicious bread recipes that fit into your Nutrisystem weight loss plan:

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Servings: 16

Calories per Serving: 126

On Nutrisystem, Count As: 1 SmartCarb and 1 Extra

Ingredients:

  • 50 g active sourdough starter (approx. ¼ cup)
  • 350 g water (approx.1 ½ cup)
  • 400 g bread flour (approx. 3 ¼ cup + 1 Tbsp.)
  • 100 g whole wheat flour (approx. a little less than 1 cup)
  • 1 pinch salt

Directions:

  1. Combine starter and water in a large bowl. Add flours and salt. Mix until well incorporated. Cover with a towel and rest for 1 hour.
  2. Grab a section of the dough and stretch it up and towards the center. Rotate a quarter of the way, grab another section and stretch it up and towards the center. Repeat an additional 2 times for a total of 4 times. Let rest for 30 minutes.
  3. Repeat above step three times, letting the dough rest for 30 minutes after each fold. After the third fold, let it rest for 2-3 hours.
  4. The dough should have doubled in size. Wrap and chill in the fridge overnight.
  5. Remove the dough from fridge and bowl on to floured surface. Let it sit for 30 minutes.
  6. Take top section of dough, stretch up and towards the center. Repeat with bottom and sides of dough. Flip the dough on to the other side and form into a ball. Cover and rest 20-30 minutes.
  7. Flip dough again (smooth side down) and repeat last step. Flip over and form dough into a ball. Place in a bowl lined with a kitchen towel and flour. Cover and let sit for 1 hour in a warm spot. Preheat oven to 450°F at this time.
  8. Place parchment paper over dough and invert to release from bowl. Smooth side should be facing up. Score 4 long cuts on dough.
  9. Transfer dough, with parchment paper, to a Dutch oven or oven-safe pot. Bake on the center rack for 20 minutes, covered. Remove lid and bake for 40 minutes until golden brown. Let cool on a wire rack before slicing.
  10. Tips: Place baking sheet on the rack below the pot to reduce burning on the bottom of the bread. Watch the bread uncovered to make sure the top does not burn.
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