Whole wheat sourdough bread for baby (baby led weaning) – This no salt whole wheat baby sourdough bread recipe requires you only 3 ingredients. Sourdough enhances the flavour of your baby bread, and your baby will love the taste of it!
Many people have fears when it comes to sourdough. In fact, I was afraid to try out sourdough bread too. However, once the sourdough starter is ready, it is actually easy to maintain. Sourdough breads are just delicious. As you know that Germany is a land of breads, they have so many types of breads and bread rolls available. It is not difficult to buy breads. However, sourdough breads are the most delicious breads I have tried, and they are not easily available for purchase. After baking my own breads for some time now, and I have no intention to buy commercial breads any more (unless necessary).
Sourdough bread is not only healthy for adults. It is actually good for babies too. It is easier to digest sourdough bread for baby. Just like the previous baby spelt bread recipe, you would only need 3 ingredients and no salt for this whole wheat sourdough for baby. Sourdough adds a tinge of flavour to your baby bread, and it will not be boring. However, this recipe is not restricted to babies. Toddlers and adults can enjoy this bread too, even though it is not as flavourful as salted sourdough bread.
Just a little disclaimer, I am not a nutritionist or physician. I am just a simple mum of 2 kids. You know your kids the best. If you think that your baby is ready for solids, you can try this recipe. If you are unsure, please consult your doctor. I personally introduce breads to my baby, when he was about 8 to 10 months, even though he was ready for solids at an earlier age. My kids have had no problems, and they love sourdough breads.
Tips on making wholewheat sourdough bread for baby
Water: Water is used as a binding agent in this case. It is preferable to use warm water because sourdough contains active organisms, and they like it warm, just like us humans.
Whole wheat flour: Whole wheat flour is definitely a healthier alternative to all-purpose flour. You can also use plain flour, if you prefer. However, do note that a plain flour sourdough bread rises faster and larger than a whole wheat sourdough bread.
Sourdough: Sourdough starter is a leavening agent in this case. Sourdough is certainly my favourite way to bake bread because it is very delicious, and my children love it. With this sourdough bread for baby, it is important to have patience and the temperature is king. It takes longer for sourdough bread for baby to rise than with yeast or with baking powder. It depends on the temperature of the environment, you may need 8 to 24 hours for your bread. Do not fuss too much about the time, simply observe the size of your bread dough. The warmer, the better (about 21°C to 26°C). Also note that a young active sourdough starter takes longer than a mature sourdough starter for bread to rise.
In summer, the sourdough bread rises faster than in winter. During winter, I would either place my sourdough bread dough near the heater or in the baking oven (about 21°C to 26°C). I personally own two types of sourdough starters – a rye sourdough starter and a whole wheat sourdough starter. For this sourdough bread for baby recipe, I used my whole wheat sourdough starter, which I also use to make any types of wheat breads or spelt breads. If you have white sourdough starter, you can try this recipe out too.
How to make wholewheat sourdough bread for baby
1. In a small bowl, add in warm water, whole wheat flour and sourdough (according to the given order and sterilize your spoon with hot boiling water before taking the sourdough out of your container). Mix the ingredients either using hands or an electric mixer until a dough is form. If you are using an electric mixer, mix the ingredients at the lowest level for about 3-5 minutes until you get a dough.
2. Spread some all-purpose flour in a separate bowl and transfer the dough into the bowl. If the dough is sticky, simply spread some flour on your hands.
3. Cover the bowl with a suitable cutting board or a plastic bag to prevent the dough from drying out. Thereafter, keep the bowl in a warm place (about 21 °C – 26 °C). The sourdough will work faster in a warmer place.
4. After 2 – 8 hours, check if the bread dough has increase in size (it does not have to be double). Once it has increase in size, stretch and fold all sides of the dough with a dough scraper. If you do not have a dough scraper, you can use an old credit card which is no longer activated. If the dough gets too sticky, spread very little all-purpose flour to ease the folding.
5. After which, cover the bread dough again and repeat step 3. Once the sourdough bread rises for the second time after about 2 – 8 hours, repeat step 4 and 3 once more.
6. When the dough rises for the third time after 2 – 6 hours, spread a little flour onto your working space and transfer your sourdough bread from the bowl to your working top using your dough scraper.
7. Do not knead the dough so that we can retain the air in the bread, simply form the dough into a round shape. If the bread dough gets too sticky, spread a little flour onto your hands.
8. Place a kitchen towel in another small bowl and distribute a little flour all over the towel to prevent the dough from sticking to the towel. For one last time, repeat step 3 for another 1 – 2 hours.
9. Before you bake your baby sourdough bread, place a parchment paper on one baking tray. Thereafter, cover the first baking tray with a second baking tray. If you do not have a second baking tray, then use a suitable baking dish for the oven. The dish should be large and deep enough for the bread to bake. Place the baking trays into the oven and preheat the oven to 250 °C.
10. Once the oven is hot enough, remove the top baking tray (be careful, it is very hot!) and transfer the bread dough onto the parchment paper by simply grabbing the kitchen towel and bowl. Flip the bowl and the dough will drop onto the baking tray. Use a knife to score the surface of the bread and spread a little flour over the surface of the bread for a rustic look.
11. Cover the bread dough with the heated second baking tray (be careful, it is very hot!) and place everything into the preheated oven. Lower the heat to 230 °C and bake for about 15 minutes.
12. After 15 minutes, remove the second baking tray (the top tray) and continue baking the baby sourdough bread for about 10 minutes or until the bread turn brown/ crusty. It depends on your baking oven, you might need to adjust the baking time accordingly. Just have fun and try it out. If you prefer a less crusty bread for your baby, then remove the top tray after 20 minutes and continue baking for about 5 minutes.
13. After baking, remove the sourdough bread for baby from the tray and place it on a cooling tray until it is completely cool down.
What to serve with baby sourdough bread
It really depends on your baby’s age and preferences, you might want to cut this sourdough bread for baby into smaller pieces. Since this sourdough is also tasty without salt, I would give it to my baby plain or serve it with his favourite healthy homemade fruit jam. This homemade jam is completely without added refined sugar, and it is perfect for kids and adults.
How to store wholewheat sourdough bread for baby
In a cloth bag and in a dry place, you can keep this sourdough bread for baby for 3 to 4 days. It is important to cool down the bread completely before storing it. Try to finish this bread as soon as possible because wheat bread tends to dry out quicker than other types of breads (for example, rye bread or spelt bread). You can freeze this bread for baby for several months. However, fresh sourdough bread for baby is just more delicious.
Have you tried this recipe? I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
How does your baby like this recipe? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
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Whole wheat sourdough bread for baby
Equipment
- 1 Kitchen towel
- 2 Baking trays
Ingredients you need
- 103 g Warm Water ~ 40 °C
- 142 g Whole wheat flour
- 3 g Sourdough Starter active and bubbly
- All-purpose flour
Directions
- In a small bowl, add in warm water, whole wheat flour and sourdough (according to the given order and sterilize your spoon with hot boiling water before taking the sourdough out of your container). Mix the ingredients either using hands or an electric mixer until a dough is form. If you are using an electric mixer, mix the ingredients at the lowest level for about 3-5 minutes until you get a dough.
- Spread some all-purpose flour in a separate bowl and transfer the dough into the bowl. If the dough is sticky, simply spread some flour on your hands.
- Cover the bowl with a suitable cutting board or a plastic to prevent the dough from drying. Thereafter, keep the bowl in a warm place (about 23 °C - 26 °C). The sourdough will work faster in a warmer place.
- After 2 - 8 hours, check if the bread dough has increase in size (it does not have to be double). Once it has increase in size, stretch and fold all sides of the dough with a dough scraper. If you do not have a dough scraper, you can use an old credit card which is no longer activated. If the dough gets too sticky, spread very little all-purpose flour to ease the folding.
- After which, cover the bread dough again and repeat step 3. Once the sourdough bread rises for the second time after about 2 - 8 hours, repeat step 4 and 3 once more.
- When the dough rises for the third time after 2 - 6 hours, spread a little flour onto your working space and transfer your sourdough bread from the bowl to your working top using your dough scraper.
- Do not knead the dough so that we can retain the air in the bread, simply form the dough into a round shape. If the bread dough gets too sticky, spread a little flour onto your hands.
- Place a kitchen towel in another small bowl and distribute a little flour all over the towel to prevent the dough from sticking to the towel. For one last time, repeat step 3 for another 1 - 2 hours.
- Before you bake your baby sourdough bread, place a parchment paper on one baking tray. Thereafter, cover the first baking tray with a second baking tray. If you do not have a second baking tray, then use a suitable baking dish for the oven. The dish should be large and deep enough for the bread to bake. Place the baking trays into the oven and preheat the oven to 250 °C.
- Once the oven is hot enough, remove the top baking tray and transfer the bread dough onto the parchment paper by simply grabbing the kitchen towel and bowl. Flip the bowl and the dough will drop onto the baking tray. Use a knife to score the surface of the bread and spread a little flour over the surface of the bread for a rustic look.
- Cover the bread dough with the heated second baking tray (be careful, it is hot!) and place everything into the preheated oven. Lower the heat to 230 °C and bake for about 15 minutes.
- After 15 minutes, remove the second baking tray (the top tray) and continue baking the baby sourdough bread for about 10 minutes or until the bread turn brown/ crusty. It depends on your baking oven, you might need to adjust the baking time accordingly. Just have fun and try it out.
- After baking, remove the sourdough bread for baby from the tray and place it on a cooling tray until it is completely cool down. Thereafter, you can store it in a cloth bag. Serve this bread plain or with some homemade baby fruit jam for breakfast. Finish it within 3-4 days because wheat bread tends to dry out quicker than other types of breads.
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