Whole Wheat Sourdough Sandwich Bread
The perfect Whole Wheat Sourdough Bread for sandwiches and toast! It's mixed and baked all on the same day, and makes a soft sandwich bread using sourdough and 100% whole wheat flour (freshly milled wheat)! The Perfect beginnerʻs sourdough recipe the whole family will love!
Equipment
- 3 8x4 loaf pans, (lightly greased)
Ingredients
Ingredients:
- 805 grams warm water
- 240 grams sourdough starter, (active and bubbly)
- 485 grams hard red wheat , (freshly milled)
- 610 grams hard white wheat , (freshly milled)
- 50 grams coconut oil, (melted)
- 50 grams honey
- 21 grams sea salt
Instructions
Directions:
- In a large food container, mix the water, starter, and wheat flours with your hands. Allow it to sit for 30 minutes to soak up the grains.
- Meanwhile, melt together the coconut oil and honey in a small saucepan.
- After the 30-minute rest, mix in the coconut oil, honey, and salt. Mix well with your hands until the oil and honey are incorporated.
- Allow it to bulk rise for 7-8 hours in a warm place until the dough has doubled. I like to stretch and fold a few times within this period, but that's optional.
- Transfer the dough to a lightly floured surface and divide into 3 equal pieces. Shape the dough by forming a rectangle, then fold it in half. Roll up into a log shape and repeat with the other two loaves.
- Place loaves seam down onto lightly greased bread pans and allow them to rise until they get to the top of the bread pans (about 1-2 hours in a warm spot).
- Bake at 350°F for 25-30 minutes or until golden brown. Cool before slicing.
Notes
Notes:
- Grains will weigh the same after milling, so, simply weigh the grains and run them through your grain mill before using.
- I melt the honey and coconut oil together in a small saucepan while the dough sits for the first 30 minutes. Slightly cool before adding to the dough.
- Before you start the dough, feed your sourdough starter 4-12 hours before beginning. I do this step the night before and make the dough early in the morning.
- A warm place can be on top of your oven, the top of your refrigerator, or the dishwasher.
- Stretch and folds are optional during the bulk fermenting process. If you will not be doing them throughout the day, then do it once after the coconut oil has been mixed in to get the gluten going. This works great for overnight fermenting on the countertop.
Nutrition Facts
Whole Wheat Sourdough Sandwich Bread
Serving Size
1 loaf
Amount per Serving
Calories
1591
% Daily Value*
Fat
20
g
31
%
Saturated Fat
14
g
88
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
2736
mg
119
%
Potassium
400
mg
11
%
Carbohydrates
308
g
103
%
Fiber
10
g
42
%
Sugar
15
g
17
%
Protein
40
g
80
%
Vitamin C
0.1
mg
0
%
Calcium
66
mg
7
%
Iron
17
mg
94
%
* Percent Daily Values are based on a 2000 calorie diet.
