Whole Wheat Sourdough Sandwich Bread

a closeup shot of a loaf of sourdough whole wheat bread

4.59 from 117 reviews

Whole Wheat Sourdough Sandwich Bread

With it's soft texture, hint of honey and hearty whole wheat flavor, this Whole Wheat Sourdough Bread tastes fantastic and will keep fresh for several days. This recipe makes one 9"x5" loaf.

Prep Time1

Bake Time35

Rising Time12

Total Time13 35

Servings:16 slices

Ingredients

8 ounces active sourdough starter (1 cup (100% hydration))
4 ounces warm water (½ cup)
10 ounces bread flour (2 cups, see note)
8 ounces whole milk (1 cup)
1 ½ ounces honey (2 tablespoons)
1 ½ teaspoons table salt
7 ½ ounces whole wheat flour (1 ½ cups)
1 egg for egg wash
Sesame seeds for garnish (optional)

Instructions

In the bowl of a stand mixer or in a large mixing bowl, combine 8 ounces active sourdough starter, 4 ounces warm water and 1 cup (5 oz) of the bread flour to form a thick batter. Cover the bowl and allow the mixture to rise for 30-60 minutes. Warm 8 ounces whole milk until scalding hot then set it aside to cool until it is slightly warmer than body temperature.
Add the scalded milk, 1 ½ ounces honey and 1 ½ teaspoons table salt to the sponge. Stir to combine. Add 7 ½ ounces whole wheat flourand stir until the batter looks like thick pancake batter. If using a stand mixer, switch to the dough hook.
With the mixer running, slowly add the remaining bread flour. Continue mixing until the dough begins to gather on the hook and pulls away from the sides of the bowl. Knead for 5 minutes. If mixing by hand, add as much of the flour as you can in the bowl then finish kneading in the rest of the flour by hand.
Dump the dough onto a lightly floured surface. The dough should be soft and slightly sticky. Knead to form a smooth ball. If the dough is very sticky sprinkle a little more flour as you knead. Place the dough in an oiled bowl, turning once to coat the dough. Cover and set aside in a warm spot.
After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast and strengthen the gluten. Cover the bowl and after 60 minutes repeat the procedure again.
Cover the bowl and after 60 minutes fold the dough one more time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. If you want to finish making the bread in the morning cover tightly and refrigerate overnight. The next morning continue with shaping. Otherwise continue shaping the loaf on the same day.
Turn the dough out onto a floured surface. Without kneading out the air, gently push the dough to a 9"x 12” rectangle. Tightly roll the dough from top to bottom to form a log shape. As you roll pinch the ends of the dough to form a tight roll.
Grease a 9"x 5" loaf pan with a very light film of vegetable oil or with baking spray. Set the dough into the pan and cover with oiled plastic wrap. Set in a warm place to rise until the dough almost doubles in size, about 1 ½ hours. It will take longer to rise if the dough is cold from a night in the refrigerator. In the meantime, preheat the oven to 350 °F.
Use a sharp knife or razor to cut a 1/2" deep slash down the center of the loaf. Brush the dough with egg wash and sprinkle with seeds.
Bake about 35-40 minutes until golden brown and and a toothpick inserted in the center comes out clean. The interior temp should be about 200 °F.
Cool in the pan about 5 minutes before turning out onto a cooling rack. Cool to room temperature before slicing.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition