This 100% whole wheat sourdough sandwich bread is a nutritious and wholesome option for your daily sandwiches. Made with whole wheat flour and a natural sourdough starter, it offers a rich flavor and a hearty texture.
The recipe involves basic bread-making techniques and requires minimal ingredients. It’s perfect for those looking to enjoy homemade bread with the benefits of whole grains.
Understanding Whole Wheat Sourdough
Whole wheat sourdough bread is a nutritious choice that brings together the benefits of whole grains and the unique flavors of sourdough fermentation.
This bread is made entirely with whole wheat flour, which contributes to its hearty texture and nutty flavor.
The fermentation process not only enhances the taste but also improves the digestibility of the bread, making it a wholesome option for everyday meals.
The Ingredients That Matter
Creating this delicious loaf requires a few essential ingredients.
The star of the show is the 100% whole wheat flour, which provides the bread with its dense yet soft crumb.
Alongside this, an active sourdough starter is crucial for fermentation, while water and salt round out the recipe, ensuring a balanced flavor profile.
Preparation Techniques
The process begins with mixing the whole wheat flour and water, allowing the mixture to rest in a technique known as autolyse.
This step is vital as it helps to hydrate the flour, leading to a better texture in the final loaf.
After the rest period, the sourdough starter and salt are added, and the dough is mixed until fully combined.
Fermentation and Rising
Once the dough is prepared, it undergoes bulk fermentation.
This phase typically lasts between 3 to 4 hours, with periodic stretch and folds to develop the gluten structure.
As the dough rises, it transforms, becoming airy and light, ready for shaping.
Shaping and Proofing
Shaping the dough is a crucial step that influences the final loaf’s structure.
After turning the dough out onto a floured surface, it is folded and rolled tightly to form a loaf.
This shaped dough is then placed in a greased loaf pan for the final proof, allowing it to rise further before baking.
Baking to Perfection
Preheating the oven is essential for achieving that golden-brown crust.
Once the oven reaches the desired temperature, the loaf is baked until the crust is beautifully browned and the internal temperature indicates it’s fully cooked.
After baking, allowing the bread to cool properly ensures the best texture and flavor.
Healthy Whole Wheat Sourdough Bread Recipe
This sourdough sandwich bread is crafted using 100% whole wheat flour, which gives it a dense yet soft crumb. The fermentation process enhances the flavor and digestibility. The recipe yields one loaf and takes about 4-6 hours of total time, including fermentation and baking.
Ingredients
- 500g 100% whole wheat flour
- 350g water, at room temperature
- 100g active sourdough starter
- 10g salt
Instructions
- Mix Ingredients: In a large bowl, combine the whole wheat flour and water. Mix until no dry flour remains. Let it rest for 30 minutes (autolyse).
- Add Starter and Salt: After the autolyse, add the active sourdough starter and salt to the dough. Mix until fully incorporated.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for about 3-4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- Shape the Dough: Once the dough has risen, turn it out onto a lightly floured surface. Shape it into a loaf by folding the edges into the center and rolling it tightly.
- Final Proof: Place the shaped dough into a greased loaf pan. Cover and let it proof for 1-2 hours, or until it has risen noticeably.
- Preheat Oven: Preheat your oven to 450°F (230°C) during the last 30 minutes of proofing.
- Bake: Once preheated, place the loaf in the oven and bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 30 minutes
- Fermentation Time: 4-6 hours
- Bake Time: 30-35 minutes
- Total Time: 4-6 hours 30 minutes
- Servings: 1 loaf
- Calories: 120kcal per slice
- Fat: 1g
- Protein: 5g
- Carbohydrates: 24g