Include in Print View:

Whole Wheat Sourdough

Whole Wheat Sourdough *** Pjxg05 A- recipe image
This hearty whole wheat sourdough loaf offers a perfect balance of nutty wheat flavor and tangy fermentation notes. Enriched with buttermilk powder and vital wheat gluten for superior rise and texture, it features a golden, crisp crust that gives way to a moist, airy interior. The addition of a touch of honey and olive oil enhances browning and keeps the crumb tender. Ideal for sandwich bread or served warm with butter, this loaf is a staple for any home baker looking to elevate their bread game. It pairs beautifully with soups, salads, or charcuterie boards.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1016.3
Dietary: Vegetarian
Description
This hearty whole wheat sourdough loaf offers a perfect balance of nutty wheat flavor and tangy fermentation notes. Enriched with buttermilk powder and vital wheat gluten for superior rise and texture, it features a golden, crisp crust that gives way to a moist, airy interior. The addition of a touch of honey and olive oil enhances browning and keeps the crumb tender. Ideal for sandwich bread or served warm with butter, this loaf is a staple for any home baker looking to elevate their bread game. It pairs beautifully with soups, salads, or charcuterie boards.
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
    Combine the water, sourdough starter, honey, and olive oil in the bread machine pan.
  2. 2
    Add the whole wheat bread flour, unbleached bread flour, buttermilk powder, vital wheat gluten, lecithin, salt, wheat germ, and ground ginger on top of the liquids.
  3. 3
    Add the yeast to the mixture, ensuring it does not touch the liquid.
  4. 4
    Add the softened margarine to the dough mixture.
  5. 5
    Select the "Sweet Bread" or "Whole Wheat" cycle on your bread machine and start the program.
  6. 6
    If desired, add nuts or seeds at the beep signal during the kneading cycle.
  7. 7
    Once the cycle is complete, remove the bread from the pan immediately and place on a wire rack to 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

The original recipe mentions using a 3-cup flour model bread machine. If your machine has a smaller capacity, consider halving the ingredients.

Vital wheat gluten and lecithin are added to improve elasticity and rise, especially when using high proportions of whole wheat flour.

For variety, you can add 3/4 cup of pecans, walnuts, raisins, oatmeal, or seeds at the kneading beep.

Store cooled bread in a plastic bag or airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: sourdough, whole wheat, bread, yeast, gluten, buttermilk, olive oil, honey, baking, artisan, loaf, yeast starter, healthy, homemade, crusty, dinner, breakfast, sandwich, grain, vegetarian
Read it online: https://www.chefs-mate.com/recipe/whole-wheat-sourdough-pjxg05-a/