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Whole Wheat Sourdough

Whole Wheat Sourdough recipe image
This Whole Wheat Sourdough is a comforting staple that brings the warmth of a traditional bakery to your kitchen. Featuring a blend of whole wheat and unbleached bread flours, it offers a robust texture and a deep, nutty flavor profile enhanced by vital wheat gluten and buttermilk powder. The addition of a tangy sourdough starter provides that classic, complex acidity, while a touch of honey and olive oil ensures a tender crumb. Perfect for slicing thick for toast, making sandwiches, or simply serving warm with butter, this bread is versatile enough for any meal. It pairs beautifully with soups, salads, or charcuterie boards. Made with simple, wholesome ingredients, it is a rewarding project for home bakers looking to elevate their daily bread routine without unnecessary additives.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1016.3
Dietary: Vegetarian
Description
This Whole Wheat Sourdough is a comforting staple that brings the warmth of a traditional bakery to your kitchen. Featuring a blend of whole wheat and unbleached bread flours, it offers a robust texture and a deep, nutty flavor profile enhanced by vital wheat gluten and buttermilk powder. The addition of a tangy sourdough starter provides that classic, complex acidity, while a touch of honey and olive oil ensures a tender crumb. Perfect for slicing thick for toast, making sandwiches, or simply serving warm with butter, this bread is versatile enough for any meal.
Ingredients
  • 2 teaspoon Yeast
  • 2 cup Whole wheat bread flour
  • 1 1/3 cup Unbleached bread flour
  • 2 tablespoon Buttermilk powder
  • 2 tablespoon Vital wheat gluten
  • 2 tablespoon Lecithin
  • 2 teaspoon Salt
  • 2 teaspoon Wheat germ
  • 1/2 teaspoon Ginger
  • 2 tablespoon Olive oil
  • 1 tablespoon Honey
  • 1/2 cup Whole wheat sourdough starter
  • 1 cup Water
  • 1/2 cup Margarine, softened
Directions
  1. 1
    In a large bowl or bread machine pan, combine the warm water, honey, yeast, and sourdough starter. Let stand for 5-10 minutes until foamy.
  2. 2
    Add the softened margarine, olive oil, buttermilk powder, vital wheat gluten, lecithin, salt, wheat germ, and ginger to the wet mixture.
  3. 3
    Gradually add the whole wheat bread flour and unbleached bread flour, mixing until a shaggy dough forms.
  4. 4
    Knead the dough on medium speed for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Add more flour if necessary.
  5. 5
    If using a bread machine, select the "Sweet Bread" or "Dough" setting. If baking by hand, place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
  6. 6
    Punch down the dough to release air bubbles. Shape into a loaf and place in a greased 9x5 inch loaf pan.
  7. 7
    Cover and let rise again for 30-45 minutes until the dough crowns just above the rim of the pan.
  8. 8
    Preheat oven to 375&# 194;°F (190°C). Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
  9. 9
    Remove from the oven and immediately turn the loaf out onto a wire rack. Let cool completely before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1016.3kcal
% Daily Value *
Total Fat 19.2g30%
Saturated Fat 4.2g22%
Cholesterol 0.1mg1%
Sodium 9889.1mg413%
Total Carbohydrate 184.5g62%
Dietary Fiber 8.8g36%
Sugars 4.2g
Protein 31.5g63%

* 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

Bread Machine Instructions: If using a bread machine, add ingredients in the order listed in your manual. Set the crust control to your preference. For a lighter loaf, use the "Sweet Bread" cycle as it provides a longer rise time. You can add nuts or seeds during the knead beep if desired.

Ingredient Notes: Vital wheat gluten and lecithin help improve the rise and texture of whole wheat breads, which can otherwise be dense. If you do not have these, the bread will still work but may be slightly heavier. Use filtered or bottled water if your tap water is heavily chlorinated, as chlorine can inhibit yeast activity.

Storage: Store cooled bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight container for up to 3 months. Toast directly from frozen.

Variations: Try adding 1/2 cup of raisins, oats, or sunflower seeds during the last few minutes of kneading for extra texture and flavor.

Keywords: sourdough, whole wheat, bread, yeast, baking, homemade, hearty, rustic, gluten, starter, buttermilk, honey, olive oil, vegetarian, dinner, breakfast, snack, grain, flour, tangy, crust
Read it online: https://www.chefs-mate.com/recipe/whole-wheat-sourdough-2/