Whole Wheat Sourdough Bread
This easy two-day whole wheat sourdough bread recipe yields a hearty, flavorful loaf with a chewy crust and a soft, airy interior. Using a combination of whole wheat and bread flour, this recipe is perfect for beginner bakers and sourdough enthusiasts alike.
Whole Wheat Sourdough Bread
Prep time: 50 min
Cook time: 35 min
Serving: 12 slices
Ingredients:
1 cup active sourdough starter
2 cups whole wheat flour
1 ½ cups bread flour
1 ½ cups lukewarm water
2 tsp salt
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Instructions:
Day 1:
Add sourdough starter, whole wheat flour, and 1 cup of lukewarm water into the mixing bowl and mix well.
Cover the bowl with a damp cloth and let it sit at room temperature for 12 hours.
Day 2:
Add the bread flour, salt, and the remaining ½ cup of lukewarm water to the dough.
Knead the dough on a floured surface for 10-15 minutes.
Place the dough back in the bowl, cover, and let it rise for 4-6 hours.
Preheat your oven to 450°F.
Shape the dough into a loaf and place it in a greased bread pan.
Cover and let it rise for another 1-2 hours.
Slash the top of the dough with a sharp knife.
Bake for 30-35 minutes.
Cool on a wire rack before slicing.
Serve!
Nutrition:
Calories 150, Fat 1g, Carbohydrate 30g, Fiber 4g, Sugar 0g, Protein 6g
Serving Suggestions:
Serve it warm with butter for a simple yet delicious side, or pair it with hearty soups and stews for a comforting meal. It also makes excellent sandwiches—try it with avocado, fresh tomatoes, and a drizzle of olive oil. For breakfast, toast a slice and top with your favorite jam or a poached egg.
Helpful Tips:
For the best results, make sure your sourdough starter is active and bubbly before beginning the recipe.
Kneading the dough for 10-15 minutes helps develop the gluten, leading to a better rise and texture.
Be patient during the fermentation process; giving the dough time to rest and rise is key to achieving a light, airy loaf.
Use a sharp knife to slash the top of the dough, which helps control the expansion while baking.
Always let the bread cool completely on a wire rack before slicing to avoid a gummy texture.
If you give this recipe a go, drop a note below and share your delicious results! Happy baking!
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