Sourdough Wholewheat Bread
How to make sourdough wholewheat bread that is light and flavorful! Using a combination of whole wheat flour and all purpose or bread flour adds the nutritional benefits of whole grains but results in a whole wheat loaf with a tender crumb.
Ingredients
- ½ cup active sourdough starter*
- 1 cup lukewarm water (divided only if using yeast)
- ¾ cup + 1 tablespoon whole wheat flour (100 grams total)
- 2½ cups +2½ tablespoons flour all purpose or bread flour (331 grams total)
- 1¼ teaspoons salt
*For this recipe you can use either this sourdough starter or this sourdough starter with yeast!
Instructions
- In the bowl of the mixer combine the water and sourdough starter, mix well. Add the flours and start to knead, add the salt, continue to knead 7-8 minutes.
- Move the dough to a lightly floured flat surface and form into a ball, place in a lightly oiled bowl, roll the dough to lightly cover with oil, cover the bowl and let rest in a warm draft free area for 2 hours.
- Again place the dough on a lightly floured flat surface, gently knead a couple of times, form into a ball, cover let rest 20 minutes. Shape into desired form, either boule or loaf shape place in baking dish or loaf, cover with plastic wrap and refrigerate 8-48 hours.
- Remove from the fridge, let sit 30-45 minutes. Pre-heat oven to 410F (210C). On the bottom of the oven place an empty pan, once the oven has pre-heated pour a cup of very hot water into the pan.
- Score the dough if desired, place the dish or loaf pan on the middle rack and bake for 30-35 minutes.
- Move immediately to a wire rack to cool completely before slicing. Enjoy!
Notes
I actually added 3/4 teaspoon of active dry yeast to this bread and let it sit overnight in the fridge, add the active dry yeast to 1/4 cup (60 grams) of water sprinkle the yeast on top, let sit 10 minutes then stir to combine. Add the yeast mixture when you add the sourdough starter mixture.
If you prefer not to add dry yeast, then your first rise time will remain the same, the second rise will be 3-4 hours. Could be more depending on the warmth of your home.
Store your leftover bread in a ziploc bag at room temperature for up to 3 days. Your crust will soften, but toasting your bread by the slice or reheating it in the oven will help get it crusty again.
You can also store it in the freezer either whole or in slices. This is a great way to preserve your bread while it’s fresh to enjoy a slice whenever you would like!
Nutrition
Calories: 1557kcalCarbohydrates: 327gProtein: 47gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 2929mgPotassium: 662mgFiber: 19gSugar: 1gVitamin A: 8IUCalcium: 86mgIron: 18mg
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