Roasted Red Pepper and Garlic Sourdough Bread has just the perfect flavors to serve with a bowl of soup! The bits of roasted pepper and garlic throughout the loaf give a delightful twist to each slice.

If you have been following my blog you will know that I love to bake with sourdough. Fermenting dough makes it much easier for you body to digest. Some people who are sensitive to gluten can eat sourdough bread since it has been fermented. There is something special about taking flour and water and turning it into a bubbling starter which is turn makes a beautiful loaf of bread.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today. To me, there is something special about taking flour and water and turning it into a bubbling starter.

My starter, pictured below, is over 9 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking.

You can make your own starter by following the instructions on this blog post Making a Sourdough Starter or you can purchase a mature starter from my blog store. You can even buy a Sourdough Beginner Kit that will have a mature starter, flours, vital wheat gluten, and an Around the Family Table Cookbook or my brand new book, It’s All About Sourdough available 2/22/2023.

Roasted Red Pepper and Garlic Sourdough Bread, THM E, DF

• 1 large red pepper, cut in half and seeds removed
• 1 bulb garlic, the top 1/4 of the bulb cut off
• 1 tablespoon avocado oil
• 1 1/2 cups water
• 1 1/4 cups active sourdough starter
• 2 1/2 cups white whole wheat flour
• 2 tablespoons vital wheat gluten
• 2 teaspoons salt
• Roasting the pepper and garlic: Preheat your oven to 350 degrees F. Place pepper halves with the cut side down and the garlic bulb on a baking sheet. Brush with oil. Roast 35 minutes. Cool. Peel the skin off the pepper halves and cut them in quarters.
• Mixing: In a 4-quart mixing bowl, add water and peppers. Squeeze the garlic pulp out of the bulb into the bowl. Roughly blend with a hand blender. Add starter, whole wheat flour, and vital wheat gluten and mix well. You will have a rough, sticky dough. Allow the dough to rest for 20 minutes. Add salt to the dough. Stir well. Cover and allow it to rise for 30 minutes to an 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. 
• Refrigerating ferment: Allow the dough to ferment for a total of 4 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 9 hours or longer. Remove dough from the refrigerator. Shape following the directions below. 
• Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mixed it until you shape it to be baked. 
• Shaping/baking: Preheat oven to 425 degrees. Fold the dough in half, pinching to seal, and roll slightly to make an oval loaf. Lay the loaf on parchment paper. Dust with brown rice flour. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid and place into the oven. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices
• To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.
• THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.

Roasting the pepper and garlic: Preheat your oven to 350 degrees F. Place pepper halves with the cut side down and the garlic bulb on a baking sheet. Brush with oil. Roast 35 minutes.

In a 4-quart mixing bowl, add water and peppers. Squeeze the garlic pulp out of the bulb into the bowl. Roughly blend with a hand blender.

Add starter, whole wheat flour, and vital wheat gluten and mix well. You will have a rough, sticky dough. Allow the dough to rest for 20 minutes.

Fold the dough in half, pinching to seal, and roll slightly to make an oval loaf. Lay the loaf on parchment paper. Dust with brown rice flour. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid and place into the oven.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

White Whole Wheat Flour is a 100% percent whole grain flour made from hard white spring wheat. It is lighter in color and taste than the traditional whole grain flour.

King Arthur Flours can be found in many supermarkets across United States. These flours are a very high quality since they are never bleached or bromated. This company sources their wheat from US farms.

Vital Wheat Gluten is an important ingredient in whole grain baking.

Avocado Oil

I love my Danish Dough Whisk. It is used when I feed my starter and when I mix and kind of sourdough breads.

Parchment paper is a baker’s friend. I keep a box here at all times.

This WUSTHOF bread knife cuts sourdough bread like a charm…it is by far the best knife I have had for bread.

Stoneware Baker

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Print

Roasted Red Pepper and Garlic Sourdough Bread

Prep Time 30 minutes

Servings 1 loaf

Author Glenda Groff

Ingredients

• 1 large red pepper cut in half and seeds removed
• 1 bulb garlic the top 1/4 of the bulb cut off
• 1 tablespoon avocado oil
• 1 1/2 cups water
• 1 1/4 cups active sourdough starter
• 2 1/2 cups white whole wheat flour
• 2 tablespoons vital wheat gluten
• 2 teaspoons salt

Instructions

1. Roasting the pepper and garlic: Preheat your oven to 350 degrees F. Place pepper halves with the cut side down and the garlic bulb on a baking sheet. Brash with oil. Roast 35 minutes. Cool. Peel the skin off the pepper halves and cut them in quarters.

2. Mixing: In a 4-quart mixing bowl, add water and peppers. Squeeze the garlic pulp out of the bulb into the bowl. Roughly blend with a hand blender. Add starter, whole wheat flour, and vital wheat gluten and mix well. You will have a rough, sticky dough. Allow the dough to rest for 20 minutes. Add salt to the dough. Stir well. Cover and allow it to rise for 30 minutes to an 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. 

   Refrigerating ferment: Allow the dough to ferment for a total of 4 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 9 hours or longer. Remove dough from the refrigerator. Shape following the directions below. 

   Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mixed it until you shape it to be baked. 

   Shaping. Preheat oven to 425 degrees. Fold the dough in half, pinching to seal, and roll slightly to make an oval loaf Lay the loaf on parchment paper. Dust with brown rice flour. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid and place into the oven. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 400 degrees. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices

3. To be plan approved for THM sourdough items made with sourdough starter needs a 7 hours room temp ferment OR 24 hour fridge ferment. You can combine room and fridge temp, also. 1 hour room temp equals 3.5 hours in the fridge.
4. THE 7 HOUR FERMENTING TIME IS COUNTED FROM THE TIME YOU MIX THE DOUGH UNTIL YOU BAKE IT.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.