Name: Sourdough Bagel Bread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: makes 2 loaves
Ingredients: For bread dough:; 1 1/2 cups warm water; 400 grams (2 cups) active sourdough starter; 1/4 cup honey; 1 Tablespoon instant yeast; 1 Tablespoon fine sea salt; 1/2 cup vital wheat gluten; 240 grams (2 cups) all purpose flour; 240 grams (2 cups) whole wheat flour (or additional white flour); For water bath:; 4 quarts water; 1/4 cup baking soda; For coating:; 1 egg, beaten; 1/4 cup desired topping per loaf (everything bagel seasoning, grated parmesan, grated sharp cheddar with black pepper, or omit.)

Sourdough Bagel Bread

June 14, 2022 by Holly

I have been making this bread for awhile now and recently when we did some kitchen renovations and in the midst of starting a cottage bakery it was all. I. could. think. about. It was the first bread I made when I got my kitchen back!

Using active sourdough starter adds a lot of flavor but also health benefits. Adding a little yeast means I can make it in a shorter time frame and for this bread we get the right texture.
It won’t raise double, just about to the edge of the pans or a little under (if you are using a 9 by 5 pan those are actually for quick breads. Using a 8 1/2 by 4 1/2 pan will yield a higher loaf)

Dumping your loaf in water seems ridiculous but just go with it!

A big slotted spoon or spatula helps flip it.

Coat your pan while the bread simmers. Everything bagel is our favorite!

You can use your towel to dump it back into the loaf pan.

Use kitchen scissors or a sharp knife to make slits in loaf.

Brush with egg wash, sprinkle more coating on.

And bake to perfection!

Warm is amazing, but toasted with a little cream cheese or avocado toast is my favorite!

Sourdough Bagel Bread

June 14, 2022

by Holly

Category Bread, Yeast Sourdough

Persons

Prep Time

20 minutes

Cook Time

45 minutes

Wait Time

1 hour, 30 minutes

Total Time

1 hour, 5 minutes

Ingredients

For bread dough:

1 1/2 cups warm water
400 grams (2 cups) active sourdough starter
1/4 cup honey
1 Tablespoon instant yeast
1 Tablespoon fine sea salt
1/2 cup vital wheat gluten
240 grams (2 cups) all purpose flour
240 grams (2 cups) whole wheat flour (or additional white flour)

For water bath:

4 quarts water
1/4 cup baking soda

For coating:

1 egg, beaten
1/4 cup desired topping per loaf (everything bagel seasoning, grated parmesan, grated sharp cheddar with black pepper, or omit.)

Instructions

In order of ingredients listed add to the bowl of a stand mixer.
Mix dough until it comes together then knead for 5 minutes. Add additional flour until dough is still tacky.
Separate dough into 2. Shape into a rectangle approximately 9 inches square. Roll into a tight roll, tucking the edges in and pinching closed.
Place in a greased 8 1/2 x 4 1/2 inch loaf pan and cover with greased plastic wrap.
Raise for 90 minutes or just risen over the edge of the loaf pans.
Towards end of rise time prepare water bath. Bring water and baking soda to a simmer in a large pot. Heat oven to 350 degrees.
Place a tea towel next to stove and have coating ingredients ready.
Working quickly, remove loaf from pan and carefully place in simmering water. Set timer for 1 minute, then flip and simmer for 1 additional minute.
While loaf simmers grease loaf pan and coat with coating ingredients of choice (if using).
Using large slotted spoons or spatulas, lift bread from water and quickly dry bottom of loaf before placing in loaf pan. (squish in however needed). I used to place loaf on towel and then use the towel to pan. Anymore I just rest the loaf (still on slotted spoons) for a moment on towel. I see no difference in results and it’s much easier.
Make about 8 cuts 1 inch deep across top of loaf using kitchen scissors or a sharp knife.
Brush with egg wash and sprinkle with coating ingredients.
Repeat with second loaf. Bake for 40-45 minutes or until 195-200 degrees.
Let rest in pan for 15 minutes before removing to a wire rack to cool completely.

Filed Under: Bread, Yeast, Sourdough

Sourdough Milk and Honey Rolls

April 6, 2022 by Holly

Do I need another roll recipe? Probably not. But I have no regrets about these. Adding milk and honey to rolls make them more rich and tender and perfect for holiday meals… or a Thursday. Whichever.

We like them best with a drizzle of honey or slathered with honey butter!

Sourdough Milk and Honey Rolls

April 6, 2022

by Holly

Category Bread, Yeast Sourdough

Persons

Prep Time

20 minutes

Cook Time

25 minutes

Wait Time

2 hours, 30 minutes

Total Time

45 minutes

Ingredients

200 grams (1 cup) active sourdough starter
1 cup whole milk
2 Tablespoons honey
4 Tablespoons unsalted butter, softened
1/2 cup potato flakes
1 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
300 grams (approx. 2 1/2 cups) all purpose flour

Instructions

Combine all ingredients in mixer bowl except flour.
Add flour gradually and knead for 5 minutes once dough comes together.
Place in a greased bowl and let rise until almost doubled in size, approx. 1 1/2 hours.
Lightly grease a 9 by 13 inch pan.
Deflate dough and divide into 15 equal pieces. Form each peace into a ball and place in prepared pan.
Let rise until nearly doubled 60-90 minutes.
Bake at 350 for 25-28 minutes or golden brown and 190 degrees.
Cool slightly and serve.

Filed Under: Bread, Yeast, Sourdough

Whole Wheat Sourdough Tortillas

March 23, 2022 by Holly

These tortillas surpassed all my expectations by a REALLY long shot. I love when that happens!

I’ve been tweaking the recipe around for awhile and a few things I’ve found is adding vital wheat gluten really helps make the dough more elastic and you’ll be able to roll out thinner.

You can use active or inactive sourdough starter but using active will make the dough slightly easier to work with and more fluffy.

Using hot water helps the dough come together easier and I also like the texture olive oil gives the dough as well. You could substitute butter as well, just cut down on the salt if you’re using salted butter.

These tortillas are very soft and pliable, great for wraps or burritos. I even made a big batch and used them for freezer burritos and they reheated wonderfully.

Whole Wheat Sourdough Tortillas

March 23, 2022

by Holly

Category Bread, Quick & Muffins Sourdough Whole Grain

Persons

Serving Size

1 tortilla

Prep Time

15 minutes

Wait Time

30 minutes

Total Time

15 minutes

Ingredients

200 grams sourdough starter
175 grams whole wheat flour
1/2 cup hot water
1/4 cup vital wheat gluten
1/4 cup olive oil
1 Tablespoon flax meal
1 teaspoon fine sea salt

Instructions

Mix ingredients together in a medium bowl until well combined and smooth.
Divide into 12 balls, cover, and rest 30 minutes up to 2 hours.
Roll out as thin as desired and cook on a dry griddle over medium heat.
Flip when golden and cook through on 2nd side.

Filed Under: Bread, Quick & Muffins, Sourdough, Whole Grain

Sourdough Cinnamon Swirl Bread

January 7, 2022 by Holly

If you’ve made my Buttermilk Sourdough Sandwich Bread then this recipe is going to look very familiar. I saw a recipe on King Arthur Baking for cinnamon swirl bread that used an egg wash to adhere the cinnamon swirl and thought I would try it with this recipe I love. I’ve made it about 4,875 times in the last few months and can vouch it is surely delicious and turns out amazing every time!

Adding that egg wash really seams to help the cinnamon sugar stay put and minimize separation of the layers.

This recipe makes 2 loaves and while you could scale down by half for one loaf I’ve never had an issue with both being used! It makes for a wonderful gift if 2 is too much or you can slice and freeze one and toast or make french toasts straight from the freezer.

Sourdough Cinnamon Swirl Bread

January 7, 2022

by Holly

Category Bread, Yeast Sourdough

Serving Size

Makes 2 loaves

Ingredients

300 grams sourdough starter, active or “fed”
1 1/2 cups warm buttermilk (or warm water)
2 Tablespoons honey
2 teaspoons instant yeast
2 teaspoons salt (I like using fine sea salt for breads)
4 Tablespoons unsalted butter, melted (or olive oil)
625 grams all purpose flour (about 5 cups)

For Filling:

1/2 cup sugar
1 tablespoon cinnamon
4 teaspoons flour
1 egg beaten with 1 Tablespoon water

Instructions

Place all ingredients in the bowl of a stand mixer (starting with buttermilk and sourdough starter to aid mixing).
Using a dough hook, mix until combined and then continue to mix on low to medium for 8-10 minutes to knead.
Dough should be soft and tacky but not overly sticky. Add additional flour a couple tablespoons at a time as needed.
Place dough in a lightly greased container and cover. Rise in a warm spot for 1 1/2 to 2 hours or until doubled in size. You’ll know it’s ready when you poke it with your finger and it doesn’t bounce back.
Combine the sugar, cinnamon and flour for the filling and set aside.
Lightly grease 2 loaf pans and set aside.
Divide into 2 equal pieces and stretch or roll each out to a long rectangle, about 8 inches by 18 inches long. Brush with the egg wash and sprinkle each with the cinnamon sugar mixture, leaving a 1 inch border on all sides.
Gently roll into a snug log starting with a short end. I like to tuck the ends in as I roll. Pinch the seam closed and place each log into a loaf pan and allow to raise for approximately 1 hour or until dough becomes a little higher than the pan.
Bake at 375 degrees for approx. 35 minutes or until bread temperature is 190 degrees.
Immediately remove from pans and cool loaves on a wire rack.

Tags

bread,

cinnamon,

cinnamon swirl,

sourdough

Filed Under: Bread, Yeast, Sourdough Tagged With: bread, cinnamon, cinnamon swirl, sourdough

Quick Sourdough Donuts with white chocolate glaze and sugar cookie dough filling

December 8, 2021 by Holly

Sourdough donuts are basically the best donuts ever. But sometimes I don’t plan ahead in time and want them faster.
I tried a batch using a little added yeast so they could be started and finished the same day and they were amazing! Still had a subtle sourdough flavor and as close to instant gratification as you can get with sourdough!
My daughter wanted to make them with a cookie dough filling and of course we had to make some snowmen too.
He’s pretty cute too.

You could also fill these with whipped cream, pastry cream, Chantilly cream, jam… and you could also top them with this amazing salted caramel glaze or simply roll in powdered sugar or cinnamon and sugar too.

Quick Sourdough Donuts with white chocolate glaze and sugar cookie dough filling

December 8, 2021

by Holly

Category Christmas / Winter Doughnuts / Pastries Sourdough

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Wait Time

2 hours

Total Time

35 minutes

Ingredients

for donuts:

2 1/2 cups (12 ounces) all purpose flour (more if needed)
1/4 cup sugar
1/2 teaspoon fine sea salt
1 1/2 teaspoons instant yeast
1 cup fed sourdough starter
1 cup whole milk, warmed
1 large egg
4 Tablespoons unsalted butter, melted
Canola oil for frying

For sugar cookie dough filling:

1/2 cup unsalted butter, at room temperature
1 cup sugar
2 Tablespoons heavy cream
1 teaspoon vanilla extract
1 1/4 cups flour
1/4 teaspoon kosher salt
1/4 cup sprinkles

for white chocolate glaze:

1 cup white chocolate or candy melts
1 1/2 cups powdered sugar
1/2 cup heavy cream or milk
1 Tablespoon corn syrup

Instructions

In the bowl of a stand mixer combine the starter, warm milk, egg, and butter.
Using the dough hook, add the flour, sugar, yeast, and salt. Knead for 8-10 minutes in the mixer.
Add flour as needed, up to 1 cup more to make a sticky dough.
Place in oiled bowl, cover, and proof at room temperature until doubled in size, 60-90 minutes.
Roll out dough on a lightly floured surface (a little more than 1/4? thick) and cut into squares or donuts. Place on parchment paper lined trays and cover with greased plastic wrap.
Raise for another 30-45 minutes.
While donuts are raising heat a couple inches of canola oil in a dutch oven or large pot and heat to 360 degrees.
Fry donuts in batches for about 2 minutes, flipping halfway. (larger donuts will take slightly longer)

Sugar cookie dough filling:

Beat the butter and sugar together in a medium bowl.
Add the cream and vanilla until incorporated.
Add flour and salt. Mix until well combined. Stir in the sprinkles.
Either cut donuts open and fill or use a piping bag fitted with a metal round tip to pierce and fill.

to make the white chocolate glaze:

Melt the white chocolate or candy melts. You can either microwave, stirring every 30 seconds, or in a double boiler. Whisk in remaining ingredients. Heat briefly if needed.
Dip tops of donuts in warm glaze and set on wire racks. Sprinkle with sprinkles if desired.
other topping ideas:
Fill with pastry cream, chantilly cream, whipped cream, or jam.
Roll donuts in powdered sugar or cinnamon sugar.

For Donut Snowman:

Cut circles in 3 sizes. Glaze all. After glaze is set use toothpicks or a pocky to attach together.
We used fruit roll ups to make a scarf (roll in powdered sugar for a snowy look), pocky for arms, and icing for face details.

Filed Under: Christmas / Winter, Doughnuts / Pastries, Sourdough

Buttermilk Sourdough Bread

October 26, 2021 by Holly

I didn’t think I could improve on my sourdough sandwich bread…. until I replaced the water with buttermilk. This is a very soft bread and stays fresh and soft for quite a few days. Even over a week later it’s still very tender and soft. Buttermilk adds a richness to breads and keeps them softer and fresher longer. This makes excellent toast and grilled cheese which is basically the test for bread greatness in our house. And it makes 2 loaves so the first can be destroyed immediately while still hot from the oven with your favorite jam.

I often make it with half whole wheat with great results. Pictured above is a loaf with half whole wheat and all whole wheat. While both look good (maybe slightly smaller rise compared to the regular) The all whole wheat wasn’t quite as good as my whole wheat sourdough bread recipe which is really designed to make an excellent all whole grain bread.
But if using just half whole wheat there really isn’t much difference.

Buttermilk Sourdough Bread

October 26, 2021

by Holly

Category Bread, Yeast Sourdough

Serving Size

Makes 2 loaves

Cook Time

35 minutes

Wait Time

3 hours

Total Time

35 minutes

Ingredients

300 grams sourdough starter, active or “fed”
1 1/2 cups warm buttermilk
2 Tablespoons honey
2 teaspoons instant yeast
2 teaspoons salt (I like using fine sea salt for breads)
4 Tablespoons unsalted butter, melted (or olive oil)
625 grams all purpose flour (about 5 cups)*

Instructions

Place all ingredients in the bowl of a stand mixer (starting with buttermilk and sourdough starter to aid mixing).
Using a dough hook, mix until combined and then continue to mix on low to medium for 8-10 minutes to knead.
Dough should be soft and tacky but not overly sticky. Add additional flour a couple tablespoons at a time as needed.
Place dough in a lightly greased container and cover. Rise in a warm spot for 1 1/2 to 2 hours or until doubled in size. You’ll know it’s ready when you poke it with your finger and it doesn’t bounce back.
Lightly grease 2 loaf pans and set aside.
Divide into 2 equal pieces and shape into tight logs. (I like to gently deflate dough into a rectangle and tightly roll up, tucking in the ends as I go, until I have a snug log shape about as long as my loaf pan.)
Place each log into a loaf pan and allow to raise for approximately 1 hour or until dough becomes a little higher than the pan.
Bake at 375 degrees for approx. 35 minutes or until bread temperature is 190 degrees.
Immediately remove from pans and cool loaves on a wire rack.

*I often make this with half white whole wheat with great results. If using all whole wheat I use my whole wheat sourdough recipe. If you don’t have buttermilk you can use 1/3 cup buttermilk powder and water.

Tags

bread,

buttermilk,

sandwich bread,

sourdough

Filed Under: Bread, Yeast, Sourdough Tagged With: bread, buttermilk, sandwich bread, sourdough

Sourdough Yogurt Flatbread

April 16, 2021 by Holly

5 ingredients (including the salt) combine to make the most soft and tender flatbreads. I use these to serve with shawarma or hummus, for wraps and in place of tortillas. They come together so quickly and easily and are easy enough that young kids can help make them as well.
I purposefully feed my starter extra so I have can make a big batch of these.

One trick for rolling these out, don’t flour your board. Instead use a spray bottle to spray a little water or olive oil on your counter occasionally to keep the dough from sticking.
When using flour to roll out the dry flour will burn faster when you cook the flatbread and working extra flour in dough can make it dryer and less tender.
Cooking in a dry iron skillet is my favorite method but a griddle or other skillet would work as well.

You’ll know it’s time to flip when you get some bubble action!

These keep well in a ziplock bag at room temperature or in the freezer for longer storage. Just keep in mind if you brush them with a little melted butter and sprinkle with salt or cinnamon and sugar you WILL need to make an extra batch.

Sourdough Yogurt Flatbread

April 16, 2021

by Holly

Category Bread, Quick & Muffins Sourdough

Persons

Ingredients

400 grams (2 cups) sourdough starter, discard or active
2 1/2 cups all purpose flour
1/2 cup plain yogurt, full fat, light, or Greek
2 teaspoons baking powder
1 teaspoon fine sea salt

Instructions

Place the starter and yogurt in a large bowl and whisk together. If extremely thick add water a little at a time to make looser.
Add the flour, baking powder, and salt and using a danish dough whisk or wooden spoon mix together until combined. (This also works well in a stand mixer with a dough hook)
Knead by hand (or mix in your stand mixer) for several minutes until dough is smooth and well combined.
Dough should be tacky but not overly slack. Add additional flour or water if needed if after kneading it is overly dry or wet. This can happen because sourdough starters and yogurts can vary quite a bit in hydration level.
Cover and rest dough for 20-30 minutes. (sometimes I can’t get to it for an hour and that’s fine too)
For large flatbreads divide into 12 pieces. Start heating your dry cast iron skillet, or griddle or pan of choice over medium high heat.
Roll out dough using a dry countertop (spritz with a tiny bit of water or olive oil occasionally if sticking.) I like them about the thickness of a tortilla. Just remember to give extra or less cooking time depending on thickness.
Cook until bubbles form and bread is browned in spots, then flip. Remove when cooked through.
If desired, brush with melted butter and sprinkle with salt while hot.

Tags

flatbread,

yogurt

Filed Under: Bread, Quick & Muffins, Sourdough Tagged With: flatbread, yogurt

Sourdough Sandwich Bread

March 1, 2021 by Holly

I’ve heard rumors that sourdough is losing popularity. But I’ve also heard the Earth is flat… sooo… Here we are.
For as long as I can remember sourdough has been my favorite. If it is a choice that’s what I’m picking. And while I try to use whole grains mainly (and we really do love this whole wheat sourdough bread!) sometimes I make this for some variety. It is probably my favorite bread to make. If you ever have sourdough toasted or in a sandwich at a restaurant or pick up a sourdough sandwich loaf at a nice bakery this is what you’ll get. It is soft and pillowy with a tight crumb so it is perfect for toast, grilled cheese, sandwiches… or my families favorite, warm from the oven with some Lime Marmalade. It will stay fresh for at least a week.
This recipe does use a large amount of sourdough starter but I keep a large starter on hand. You are basically replacing a levain with straight starter. What I typically do is the day before I bake this I take 50 grams of starter out of the fridge and feed it 50 grams water and 50 grams flour. Let it do it’s thing on the counter all day and that night before bed I take the now 150 grams starter and feed it 150 grams flour and 150 grams water. I now have 450 grams starter. I leave it overnight to do it’s thing and in the morning I have a very happy bubbly starter ready to make bread with. I’ll have 150 grams starter left over (I will typically make something else or place back in the fridge now.) I don’t usually buy bread so sometimes I even make 4 loaves at a time and freeze a couple after slicing.

Sourdough Sandwich Bread

March 1, 2021

by Holly

Category Bread, Yeast Sourdough

Persons

Ingredients

300 grams sourdough starter, active or “fed”
1 1/2 cups warm water
2 Tablespoons honey
2 teaspoons instant yeast
2 teaspoons salt (I like using fine sea salt for breads)
4 Tablespoons unsalted butter, melted
625 grams all purpose flour (about 5 cups)

Instructions

Place all ingredients in the bowl of a stand mixer (starting with water and sourdough starter to aid mixing).
Using a dough hook, mix until combined and then continue to mix on low to medium for 8-10 minutes to knead.
Dough should be soft and tacky but not overly sticky. Add additional flour a couple tablespoons at a time as needed.
Place dough in a lightly greased container and cover. Rise in a warm spot for 1 1/2 to 2 hours or until doubled in size. You’ll know it’s ready when you poke it with your finger and it doesn’t bounce back.
Lightly grease 2 loaf pans and set aside.
Divide into 2 equal pieces and shape into tight logs. (I like to gently deflate dough into a rectangle and tightly roll up, tucking in the ends as I go, until I have a snug log shape about as long as my loaf pan.)
Place each log into a loaf pan and allow to raise for approximately 1 hour or until dough becomes a little higher than the pan.
Bake at 375 degrees for appox 35 minutes or until bread temperature is 190 degrees.
Immediately remove from pans and cool loaves on a wire rack.

Filed Under: Bread, Yeast, Sourdough

Sourdough Chocolate Cake

November 6, 2020 by Holly

If nothing has convinced you that you need a sourdough starter in your life yet, this will. At least it convinces me that I can’t do without one!
This started as a recipe from King Arthur Baking and after I made some tweaks it is the favorite chocolate cake recipe in our house.
When I was a teenager working in a historical tea house I learned the trick of adding coffee to chocolate recipes. Since we don’t drink coffee I keep Pero (a coffee substitute) on hand for the trick but if you don’t have coffee or Pero it will still be one amazing chocolate cake!
This cake freezes very well too and keeps tender and fluffy and stays fresh much longer because of the sourdough.

Sourdough Chocolate Cake

November 6, 2020

by Holly

Category Cake / Cake Pops Sourdough

Persons

Prep Time

2 hours, 15 minutes

Cook Time

38 minutes

Total Time

2 hours, 53 minutes

Ingredients

For Cake:

300 grams (approx. 1 1/2 cups) sourdough starter, ripe or discard
1 1/2 cups plain yogurt* (or buttermilk)
2 cups all purpose flour
1 cup canola or vegetable oil
1 Tablespoon vanilla extract
2 eggs
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon Pero, optional

For Frosting:

1/2 cup unsalted butter
1/2 cup semi sweet or dark chocolate chips
3 cups powdered sugar
1/2 cup sour cream
1 Tablespoon vanilla extract
1/2 teaspoon salt

Instructions

To make the cake:

In a large bowl stir together the starter, yogurt, and flour until combined. (A wooden spoon or danish dough whisk works well)
Cover and let sit at room temperature for 2-3 hours.
Heat oven to 350 degrees and lightly grease a 9 by 13 inch pan.
To the sourdough mixture add the oil and vanilla and mix until well combined. Add the eggs one at a time and mix until smooth. Add remaining ingredients and gently mix until batter is well combined.
Pour into prepared pan and bake for 38-40 minutes until a tester or toothpick inserted in the center comes out clean.
Cool before frosting.

To make frosting:

In a microwave safe bowl heat the chocolate chips and butter on high until melted, stirring ever 30 seconds. Whisk until well combined and smooth and set aside to cool.
Add the remaining ingredients and whip until fluffy and light.

*If you’re starter is very thick add some milk or additional buttermilk in the initial step to make the mixture more smooth. Start with 2 Tablespoons and add an additional 2 Tablespoons if needed.

Tags

chocolate,

dessert,

freezer,

sourdough

Filed Under: Cake / Cake Pops, Sourdough Tagged With: chocolate, dessert, freezer, sourdough

Whole Wheat Sourdough Bread

May 15, 2020 by Holly

This is the bread my family lives on. It is soft, tender, slices well, and my favorite soft sandwich loaf bread to make. As much as I love making artisan bread loaves and experimenting with different add ins this is the bread I use for toast at breakfast, grilled cheese, peanut butter sandwiches, or my daughters favorite- smeared with my favorite lime marmalade (can’t keep that hidden well enough!)
While this does contain yeast it is a fairly small amount. The sourdough flavor is mild and great for kids who don’t like the stronger sourdough flavor. I have chilled the bread overnight for the second rise but usually I bake the same day. I adapted this recipe from King Arthur Flour and after tweaking it I love it even more.
I usually make at least 3 loaves of bread at a time, just triple all ingredients.
What won’t get eaten within a couple of days I thinly slice and freeze. To defrost I just put in the toaster.
A note on whole wheat: White whole wheat is my go to choice. I have a wheat grinder and keep a stock of white wheat berries on hand fortunately so I don’t worry about running out. White wheat has all the nutritional benefits of red wheat but is lighter in color and softer in texture and will make a lighter loaf. If you only have red wheat you could even use a third all purpose flour to keep it from being too heavy.

Whole Wheat Sourdough Bread

May 15, 2020

by Holly

Category Bread, Yeast Sourdough

Persons

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Ingredients

1 cup fed sourdough starter
1 cup warm water
340 grams white whole wheat flour (approximately 3 cups)
2 Tablespoons vital wheat gluten
2 Tablespoons olive oil
1 Tablespoon honey
1 Tablespoon flax seed meal, optional
1 teaspoon fine sea salt
1 teaspoon instant yeast

Instructions

In the bowl of a stand mixer combine the starter and water.
Attach the dough hook and add remaining ingredients and mix until well combined.
Knead for 5 minutes.
Place in a greased bowl and cover. Raise until almost doubled, 60-90 minutes.
On a lightly floured surface gently shape into a loaf and place in a greased 8 1/2″ by 4 1/2″ loaf pan.

OVERNIGHT PROOF: You can at this point instead of doing the second proof on the counter do a long overnight proof in the refrigerator. Up to 24 hours.

Cover and raise 60-90 minutes or dough reaches 1 inch above the pan.
Bake at 350 degrees for 40-45 minutes or bread reaches 205 degrees.
Remove bread from pan and cool on wire rack before cutting.

Tags

bread,

sourdough,

sourdough bread,

whole grain,

whole wheat

Filed Under: Bread, Yeast, Sourdough Tagged With: bread, sourdough, sourdough bread, whole grain, whole wheat

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