Sourdough Honey Whole Wheat Bread

This Sourdough Honey Whole Wheat Bread combines the earthy richness of whole wheat flour with the gentle sweetness of honey and the complex tang of a sourdough starter. The result is a hearty, satisfying loaf with a deep golden crust and a moist, flavorful interior. It&# 226;ÂÂs perfect for toast with butter, sandwiches, or simply served alongside soup. This bread is ideal for weekend baking when you have time to let the dough rise and develop its full flavor profile. Using both active yeast and sourdough starter ensures a reliable rise while imparting that distinct homemade character. Enjoy the aroma filling your kitchen as this wholesome bread bakes to perfection.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 1

Calories: 177.7

Dietary: Vegetarian

Description

This Sourdough Honey Whole Wheat Bread combines the earthy richness of whole wheat flour with the gentle sweetness of honey and the complex tang of a sourdough starter. The result is a hearty, satisfying loaf with a deep golden crust and a moist, flavorful interior. It&# 226;ÂÂs perfect for toast with butter, sandwiches, or simply served alongside soup. This bread is ideal for weekend baking when you have time to let the dough rise and develop its full flavor profile. Using both active yeast and sourdough starter ensures a reliable rise while imparting that distinct homemade character. Enjoy the aroma filling your kitchen as this wholesome bread bakes to perfection.

Ingredients

1 package Active Dry Yeast
1/2 cup Honey
1 cup Warm Water
1 1/2 tablespoons Shortening
1 teaspoon Salt
4 cups Whole Wheat Flour
2/3 cup Sourdough Starter

Directions

1
Dissolve the active dry yeast in the 1 cup of warm water.
2
In a large bowl, mix the yeast mixture, sourdough starter, honey, salt, shortening, and 3 cups of whole wheat flour.
3
Gradually add the remaining 1 cup of flour, mixing until a stiff dough forms.
4
Turn the dough out onto a floured surface and knead for about 10 minutes, or until smooth and elastic.
5
Place the dough in a lightly greased bowl, turning to coat the top.
6
Cover with a damp cloth and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
7
Punch down the dough to release air bubbles.
8
Let the dough rise again until doubled in size, about 45 minutes.
9
Punch down the dough and shape it into a tight loaf.
10
Place the loaf into a greased 9x5-inch bread pan.
11
Let the dough rise in the pan for 30 minutes, or until doubled.
12
Bake in a preheated oven at 400ÃÂ°F (200ÃÂ°C) for 35 to 40 minutes.
13
The bread is done when it is dark golden brown and sounds hollow when tapped on the bottom.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 177.7kcal

% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 5234.6mg219%
Total Carbohydrate 34.5g12%
Dietary Fiber 2.3g10%
Sugars 0.9g
Protein 6.1g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the water is warm (105-115ÃÂ°F) but not hot, as hot water can kill the yeast.

If your sourdough starter is very bubbly and active, you can reduce the active dry yeast to 1/2 package for a more pronounced sour flavor, though the rise may take longer.

For a softer crumb, you can replace 1 cup of the whole wheat flour with all-purpose flour.

Allow the bread to cool completely on a wire rack before slicing to prevent a gummy texture.

Store leftover bread in a paper bag at room temperature for up to 3 days, or freeze slices for longer storage.

Keywords: sourdough, whole wheat, bread, honey, homemade, rustic, yeast, starter, baking, hearty, nutty, artisan, loaf, healthy, grain, crust, crumb, fermented, comfort food, breakfast, snack

Read it online: https://www.chefs-mate.com/recipe/sourdough-honey-whole-wheat-bread/