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Low FODMAP Sourdough Bread Recipe

Low FODMAP Sourdough Bread Recipe finished loaf on white napkin and glass of water
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This low FODMAP sourdough bread uses whole grain spelt flour and a slow fermentation process to create a flavorful and easy-to-digest bread perfect for those following a low FODMAP diet.

Ingredients

Scale
  • Bread Flour 300 grams
  • Whole Grain Spelt Flour 150 grams
  • Water 300 grams
  • Sourdough Starter 50 grams
  • Salt 9 grams

Instructions

  1. Take 25 grams of sourdough starter out of your fridge and mix it with 25 grams of whole grain spelt flour and 25 grams of water in a glass jar. Stir until no dry flour remains and let it sit covered at room temperature for 4-12 hours until doubled in size.
  2. Once starter has doubled, mix both flours, water, salt, and 50 grams of sourdough starter in a bowl. Stir until combined and let rest covered for 30 minutes.
  3. Perform three sets of stretch and folds every 30 minutes to build dough strength, then let dough rise covered at room temperature for 5-10 hours until doubled in size.
  4. Pre-shape dough into a ball on floured surface, rest uncovered for 20-30 minutes.
  5. Final shape dough into a rectangle, roll it up, and place seam side down in loaf pan lined with parchment if needed.
  6. Cover and refrigerate dough overnight or for 8-12 hours for second rise.
  7. Remove dough from fridge and allow it to rise until puffed above loaf pan.
  8. Preheat oven to 450°F with a metal pan at bottom rack for steam.
  9. Bake bread in middle rack, pour hot water into pan for steam, bake 20 minutes.
  10. Remove steam pan, reduce temperature to 400°F, bake another 15-20 minutes until internal temp is 190°F.
  11. Cool bread on wire rack for at least one hour before slicing.

Notes

  • Use King Arthur brand Bread Flour and Bob’s Red Mill brand whole grain spelt flour for best results
  • Line loaf pan with parchment paper if it is not non-stick

Nutrition

Find it online: https://www.amgroyal.com/low-fodmap-sourdough-bread-recipe/