How do you add fiber to your sourdough bread?

You can increase fiber in sourdough by replacing white flour with whole grain options like whole wheat, rye, or spelt. You can also mix in fiber-rich ingredients such as flaxseed, chia seeds, wheat bran, oat bran, and psyllium husk. Soaking seeds before adding them to dough improves hydration and prevents a dry texture.

What is the healthiest sourdough bread?

The healthiest sourdough bread is made from whole grain flour and fermented for an extended period (12–18 hours). Look for or bake loaves with minimal ingredients just flour, water, salt, and a natural starter. Sourdough with added seeds, bran, or sprouted grains offers additional fiber and nutrients.

Is sourdough good for bowel movements?

Yes, sourdough can support better bowel movements. The natural fermentation process produces prebiotics and short-chain fatty acids that feed beneficial gut bacteria. When made with high-fiber ingredients, sourdough promotes regular digestion and can help relieve constipation naturally.

What bread has the highest fiber?

Breads made with 100% whole wheat, bran, or sprouted grains typically contain the highest fiber. However, high-fiber sourdough made from whole grains and seeds often surpasses store-bought multigrain breads due to its improved digestibility and fermentation-enhanced nutrients.

High-Fiber Sourdough 7 Powerful Tips for Gut-Friendly Bread

Name: High-Fiber Sourdough Loaves: Adding Seeds, Grains, and Nutrition
Prep time: 25 min
Cook time: 45 min
Total time: 14 h
Cuisine: Healthy Baking
Ingredients: 300g whole wheat flour; 200g bread flour; 100g rye flour; 2 tbsp ground flaxseed; 2 tbsp chia seeds; 1 tbsp psyllium husk; 2 tbsp wheat bran; 400ml water (adjust as needed); 100g active sourdough starter; 10g sea salt

Description

Crusty, flavorful, and gut-friendly, this high-fiber sourdough is packed with whole grains, seeds, and the benefits of natural fermentation for better digestion and overall health.

Ingredients

Scale

300g whole wheat flour
200g bread flour
100g rye flour
2 tbsp ground flaxseed
2 tbsp chia seeds
1 tbsp psyllium husk
2 tbsp wheat bran
400ml water (adjust as needed)
100g active sourdough starter
10g sea salt

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Instructions

In a large bowl, mix all flours with water and let rest for 30 minutes (autolyse).
Add sourdough starter and mix until incorporated.
Add salt, flaxseed, chia seeds, psyllium husk, and wheat bran. Mix until well combined.
Perform stretch and folds every 30 minutes for the first 2 hours of bulk fermentation.
Let dough ferment at room temperature for 6–8 hours, or until doubled in size.
Shape the dough and place it in a well-floured banneton. Cover and refrigerate overnight for cold proofing.
Preheat oven to 475°F (245°C) with a Dutch oven inside.
Score the dough and bake covered for 20 minutes, then uncovered for another 25–30 minutes.
Let the bread cool completely before slicing to retain moisture and crumb texture.

Notes

Pre-soak seeds for better hydration and texture. Start by replacing 25% of your flour with whole grain varieties if you’re new to high-fiber baking.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baked
Cuisine: Healthy Baking

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 1g
Sodium: 250mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg