This Whole Wheat Sourdough is a robust, artisan-style loaf that balances the earthy depth of whole wheat flour with the bright, tangy acidity of a mature starter. Enriched slightly with honey and buttermilk powder, it offers a tender crumb without sacrificing the structural integrity needed for slicing. The addition of vital wheat gluten ensures a good rise, combating the density often associated with high-whole-grain breads. Perfect for serving alongside soups, stews, or as a base for Mediterranean bruschetta, this bread has a satisfying chew and a golden-brown crust. It keeps well for days, developing even more complex flavors as it ages. A staple for any home baker looking to elevate their daily bread game.
Whole Wheat Sourdough
Description
This Whole Wheat Sourdough is a robust, artisan-style loaf that balances the earthy depth of whole wheat flour with the bright, tangy acidity of a mature starter. Enriched slightly with honey and buttermilk powder, it offers a tender crumb without sacrificing the structural integrity needed for slicing. The addition of vital wheat gluten ensures a good rise, combating the density often associated with high-whole-grain breads. Perfect for serving alongside soups, stews, or as a base for Mediterranean bruschetta, this bread has a satisfying chew and a golden-brown crust. It keeps well for days, developing even more complex flavors as it ages. A staple for any home baker looking to elevate their daily bread game.Ingredients
Directions
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In a large mixing bowl, whisk together the lukewarm water, honey, active sourdough starter, buttermilk powder, and olive oil until the honey is fully dissolved.
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Add the whole wheat flour, unbleached bread flour, vital wheat gluten, and salt to the wet ingredients.
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Mix with a wooden spoon or dough whisk until a shaggy dough forms and no dry flour remains.
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Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
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Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size.
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Preheat your oven to 425F (220C) with a baking stone or inverted baking sheet inside for at least 30 minutes.
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Gently deflate the dough and shape it into a round loaf. Place it on a piece of parchment paper.
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Cover the shaped loaf and let it proof for another 1-2 hours, or until it has risen significantly and feels airy to the touch.
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Using a sharp blade or razor, score the top of the loaf with a deep cross or slash to allow for oven spring.
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Transfer the loaf onto a peel or baking sheet and slide it onto the hot baking stone.
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Place a metal pan filled with boiling water on the bottom rack of the oven to create steam.
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Bake for 15 minutes, then remove the steam pan and reduce the oven temperature to 375F (190C).
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Continue baking for 25-30 minutes, or until the crust is deep golden brown and the internal temperature reaches 205F (96C).
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Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.5g3%
- Sodium 200mg9%
- Total Carbohydrate 22g8%
- Dietary Fiber 3.5g15%
- Sugars 2g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
