This sourdough wheat bread delivers a satisfyingly tangy flavor and a hearty, chewy texture that complements any meal. Made with a blend of whole wheat and bread flour, it offers a nutty depth and robust structure. The natural fermentation process creates an open crumb and a beautifully blistered crust. Ideal for weekend baking, this loaf is perfect for slicing fresh from the oven or freezing for later use. It pairs wonderfully with soups, stews, or simply with a pat of butter. The combination of flours provides nutritional benefits while maintaining the classic sourdough character.
Sourdough Wheat Bread
Description
This sourdough wheat bread delivers a satisfyingly tangy flavor and a hearty, chewy texture that complements any meal. Made with a blend of whole wheat and bread flour, it offers a nutty depth and robust structure. The natural fermentation process creates an open crumb and a beautifully blistered crust. Ideal for weekend baking, this loaf is perfect for slicing fresh from the oven or freezing for later use. It pairs wonderfully with soups, stews, or simply with a pat of butter. The combination of flours provides nutritional benefits while maintaining the classic sourdough character.Ingredients
Directions
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Combine the warm water, sugar, and active sourdough starter in a large mixing bowl. Let sit for 5 minutes until bubbly.
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Add the melted butter, salt, bread flour, and whole wheat flour to the wet ingredients.
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Mix until a shaggy dough forms, then knead on a floured surface for 10-15 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 2-4 hours or until doubled in size.
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Punch down the dough to release air bubbles. Shape into a loaf and place in a greased 9x5-inch loaf pan.
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Cover and let rise again for 1-2 hours until the dough crowns just above the rim of the pan.
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Preheat oven to 375&# 194;°F (190ðC).
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Bake the loaf for 35-45 minutes until the internal temperature reaches 190ðF (88ðC) and the crust is deep golden brown.
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Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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
For best results, ensure your sourdough starter is active and bubbly before beginning. If your starter is weak, feed it 4-6 hours prior to baking.
You can substitute 100% whole wheat flour for the bread flour, but you may need to add an extra 1/4 cup of water as whole wheat absorbs more liquid.
To freeze the bread, let it cool completely, wrap tightly in plastic wrap, then place in a freezer bag. Thaw at room temperature before slicing.
If the crust browns too quickly, tent the loaf loosely with aluminum foil for the last 10-15 minutes of baking.
This recipe yields one standard loaf. For a larger batch, double the ingredients and bake in two pans or a larger Dutch oven.
