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Sourdough Wheat Bread (German

Sourdough Wheat Bread (German recipe image
This German-style sourdough wheat bread offers a robust, tangy flavor profile with a dense, chewy texture characteristic of traditional European baking. The combination of whole wheat and bread flour creates a hearty loaf that holds up well to slicing. It features a deep, complex aroma from the fermented starter and a crisp, golden crust. Perfect for serving warm with butter or as part of a savory dinner spread, this bread brings authentic home-style comfort to your table. It pairs beautifully with soups, stews, or charcuterie boards, making it a versatile staple for any meal.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 248.4
Dietary: Vegetarian
Description
This German-style sourdough wheat bread offers a robust, tangy flavor profile with a dense, chewy texture characteristic of traditional European baking. The combination of whole wheat and bread flour creates a hearty loaf that holds up well to slicing. It features a deep, complex aroma from the fermented starter and a crisp, golden crust. Perfect for serving warm with butter or as part of a savory dinner spread, this bread brings authentic home-style comfort to your table. It pairs beautifully with soups, stews, or charcuterie boards, making it a versatile staple for any meal.
Ingredients
  • 2/3 cup active sourdough starter
  • 1 1/2 cup warm water
  • 1 1/2 cup whole wheat flour
  • 2 1/2 cup bread flour
  • 1 1/3 tbsp salt
  • 2 tbsp sugar
  • 2 1/2 tbsp butter or margarine, softened
Directions
  1. 1
    In a large mixing bowl, combine the warm water and active sourdough starter. Stir until the starter is fully dissolved and the mixture is cloudy.
  2. 2
    Add the sugar, softened butter, and salt to the liquid mixture. Whisk until the butter is mostly incorporated and the sugar is dissolved.
  3. 3
    Gradually add the whole wheat flour and bread flour to the bowl. Use a wooden spoon or dough whisk to mix until a shaggy dough forms and no dry flour remains.
  4. 4
    Turn the dough out onto a lightly floured surface. Knead for 10 to 15 minutes until the dough is smooth, elastic, and springs back when lightly pressed.
  5. 5
    Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for 4 to 6 hours, or until doubled in size.
  6. 6
    Punch down the dough to release air bubbles. Shape the dough into a round loaf and place it in a greased 9x5-inch loaf pan.
  7. 7
    Cover the loaf pan loosely and let the dough rise again for 1 to 2 hours, or until it domes slightly above the rim of the pan.
  8. 8
    Preheat the oven to 375&# 194;°F (190°C). Score the top of the loaf with a sharp knife to allow for expansion.
  9. 9
    Bake in the preheated oven for 35 to 45 minutes, or until the crust is deep golden brown and the internal temperature reaches 190°F (88°C).
  10. 10
    Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 248.4kcal
% Daily Value *
Total Fat 27.6g43%
Saturated Fat 8.8g45%
Cholesterol 0.0mg0%
Sodium 410.0mg18%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.2g1%

* 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 your sourdough starter is active and bubbly before using. If it has been in the refrigerator, feed it and let it come to room temperature first.

For a crispier crust, you can bake the loaf on a preheated baking stone or place a pan of water in the bottom of the oven during the first 20 minutes of baking to create steam.

Store leftover bread in a paper bag or bread box at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw at room temperature and refresh in a warm oven.

You can substitute up to half of the bread flour with additional whole wheat flour for a denser, darker loaf, but note that the rise may be slower.

Keywords: sourdough, wheat, german, bread, starter, fermented, whole wheat, rustic, homemade, bakery, crusty, hearty, vegan, gluten, flour, yeast, artisan, loaf
Read it online: https://www.chefs-mate.com/recipe/sourdough-wheat-bread-german/