Whole Wheat Sourdough Sandwich Bread
This whole wheat sourdough sandwich bread recipe is wholesome, sweetened with honey and great to use for toast or sandwiches!
Servings: 12 slices (1 loaf)
Calories: 207kcal
Ingredients
- 150 g (3/4 cup) bubbly, active starter
- 270 g (1 cup, plus Tbsp) warm milk
- 30 g (2 tbsp) warm water
- 40 g (2 Tbsp) honey
- 30 g (2 Tbsp) oil plus more for coating pan
- 120 g (1 cup) whole wheat flour or white whole wheat flour
- 360 g (3 cups) bread flour
- 9 g (1 1/2 tsp) salt
- 14 g (1 Tbsp) unsalted butter melted
Instructions
- Make The Dough. In a large bowl, whisk together the starter, milk, water, honey, and oil together with a fork. Add the flours and salt. Mix to combine. Finish by hand, until a rough dough forms. Cover with a damp towel and let rest for 45 minutes to 1 hour. Replenish starter with flour and water. After dough has rested, work the dough into a smooth ball, about 20 seconds. The dough will be supple and smooth when it comes together.
- Bulk Rise. Cover the bowl with a damp towel and let rise at room temperature, 70oF, until double in size, about 6 to 8 hours. The dough will look nice and domed when ready.
- Shape. Remove the dough onto a lightly floured work surface. Gently dimple the surface with our fingertips to release any large air bubbles. Roll the dough into a log, tucking the ends underneath. Let rest for 5 to 10 minutes. Meanwhile, lightly coat a 9-inch loaf pan with oil. With floured hands, cup the dough and pull it toward you to tighten its shape. Place into your local pan, seam side down.
- Second Rise. Cover the dough and let rest until it has risen about 1 inch above the rim of the pan, about 1 1/2 hours to 2 hours, depending on room temperature.
- Bake. Bake the dough in a preheated 375F oven on the center rack for 40 to 45 minutes. When finished, remove the loaf from the oven and brush the crust with the melted butter. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely before slicing.
Notes
- Make sure your starter is active before you start. Drop a small piece in a bowl of water to see if it floats. It it does, then it's ready! If not, then it may need 1-2 more feedings.
- Use Bread Flour. Yes you can use all purpose flour, but bread flour gives the best texture.
- Use A Kitchen Scale. For best accuracy, it's best that you weigh your ingredients and not rely on volume (measuring cups)
- Damp Towel!! When you let the dough rise overnight, be sure to use a damp towel to cover it so it doesn't dry out and not rise properly.
- Storage: The loaf is best consumed within 2 days, stored in a plastic bag at room temperature.
Nutrition
Calories: 207kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 301mg | Potassium: 96mg | Fiber: 1g | Sugar: 4g | Vitamin A: 65IU | Calcium: 33mg | Iron: 0.6mg