This recipe for a sourdough health bread makes a great sandwich bread and toasts up really well. It is easy to make after feeding the starter.
My friend Kim is new to the sourdough world. She attended a course and was given a cup of sourdough. The recipe base she uses is nothing like what I am used to. I have a jar of sourdough in my fridge and each week I take out half a cup and feed it with a quarter cup of bread flour and water. This is the method Celia taught me when she sent me my starter. Kim’s method is to take the cup of sourdough, feed it and then remove a cup before making her bread. This works quite well if you don’t want any leftovers. I always have some fed sourdough left over – I bake a cake and a loaf of bread each weekend and some weekends I make rolls. Kim was not happy with the results she was getting from her bread and so she sent me the recipe. I made it exactly as she would the first time around and I must say that the result was not perfect. Three attempts later and we have a great loaf of bread that will last us the week for workday lunches.
What nuts and seeds do you like in your health loaf?
Click on the links for conversions and notes.
Sourdough Health Bread
To feed your starter
- 100 g sourdough
- 300 g white bread flour
- 500 mls water
For the health bread
- Remove 100g of the fed starter – you can use this for your next loaf
- 10 g olive oil
- 20 g honey
- 3 g salt
- 320 g wholemeal bread flour
- 5 g caraway seeds
- 20 g sunflower seeds
To feed your starter
- Mix in a large bowl and cover with cling film
- Leave to stand overnight
For the health bread
- Spray a bread tin using spray and cook (or something similar)
- Add the olive oil, honey, salt, flour and seeds to the fed starter
- Mix together until all the ingredients are incorporated
- Place the dough into the bread tin
- Oil your fingers slightly and flatten the dough as much as possible
- Cover the tin with some lightly oiled cling film and leave to prove until the dough touches the cling film
- Preheat the oven to 200°Celsius
- Remove the cling film and spray the top of the loaf with water
- Bake for 20 minutes and then reduce the heat to 180°Celsius and bake for another hour
- Turn out and leave to cool on a wire rack before slicing
What I blogged:
- two years ago – Something Sweet Challenge To Use Almonds
- three years ago – Eating in Marino de Grosseto
31 thoughts on “Sourdough Health Bread | Active Starter Recipe”
It looks fantastic, Tandy! Good job 🙂
I like pine cone seeds and walnuts
Ooh, I must try that!
Sourdough is such a labour of love and patience and I’m glad that you got a loaf that you liked in the end! 😀 I love a good mix of nuts and seeds-the more the merrier! 🙂
This is a great loaf for busy people Lorraine 🙂
MMMM,…your sourdough bread looks stunning! I also love dried fruits, pumpkin seeds, raisins pecans or walnuts in my bread.
I must get more adventurous with my bread making 🙂
Nice loaf of bread Tandy, I love the seeds in it…I would sure enjoy this bread very much.
Thanks for the recipe and hope you are having a great week 😀
Thank you Juliana, I am having a super week 🙂
What a healthy and delicious recipe 😀
thank you Uru 🙂
Perfect loaf of sourdough bread — love the seeds used in this recipe 🙂
Thank you Kiran 🙂
WOW….you have made this sourdough like a thorough professional…it has come out so beautifully…wonderful 🙂
Thank you Kumar 🙂
Isn’t it funny how some recipes just don’t seem to work.
Fabulous looking loaf of bread Tandy.
🙂 Mandy xo
It frustrates me when a recipe fails completely as it is such a waste of money!
I’ll have a slice! Looks great!
Thank you Joanne 🙂
I love sunflower seeds of nearly any variety so that’s what I’d put in mine.
I can eat them plain Tammy!
thank you Squishy 🙂
Love the look of this bread, & i am sure it tastes just as good. Maybe a need to get some starter dough soon
You will not look back from using sourdough!
The first time I made bread it was so heavy even the bords wiuldn’t touch it. Rather makes me afraid of my attempts
I have had a few loaves like that as well Mel 🙂
Mine are usually that way *sob*
Cake flour is supposed to yield a softer loaf, but I have not tried that yet!