Whole Wheat Sourdough Sandwich Bread Recipe
This fairly simple sourdough recipe makes two fluffy loaves of sandwich bread using healthy whole-wheat flour.
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Equipment
- Measuring cups and spoons
- Stand mixer, fitted with a paddle
- Large glass bowl
- 2 Loaf pans
Ingredients
- 1 1/2 cups Active sourdough starter
- 2 1/2 cups Warm water
- 1/2 cup Butter, softened
- 1/4 cup Honey
- 3 tsp Salt
- 7-7 1/2 cups Whole wheat flour
Instructions
- Combine active sourdough starter, honey, softened butter, salt, and warm water in the mixing bowl. Mix the ingredients together using the dough hook or by hand.
- Add the flour one cup at a time and knead for several minutes until the dough is fairly smooth and only slightly sticky to the touch.
- Place the dough in a large glass bowl, cover with a damp cloth, and allow to rise for at least 8 to 12 hours in a warm place.
- Divide the dough in half and roll each half into a loaf shape and place into the greased loaf pans. Cover with a damp cloth and allow to rise in a warm place for another 2 hours.
- Bake in a 375 degree F oven for about 40 minutes, or until golden brown on top and cooked through.
- Allow to cool on a wire rack before cutting.
Notes
Feed your starter the day before and mix up the dough at night before bed so it can proof all night if you want to bake the bread in the morning.
Feed your starter at night then mix up the dough in the morning so it can proof all day if you want to bake the bread in the evening.
Store leftover bread in a linen bread bag, a bread box, or wrapped in beeswax wrap.
Freeze extra loaves in a cotton pillowcase for later.
This recipe easily doubles so you can freeze loaves for later.
Servings: 2 loaves