Soft Whole Wheat Sourdough Sandwich Bread Recipe
This whole wheat sourdough sandwich bread recipe is made with a portion of fresh milled flour and all purpose flour for a flavorful, fluffy loaf of bread.
First things first, I absolutely LOVE making a beautiful artisan loaf of sourdough bread. The scoring, the crust, the big holes, I could go on and on!
But, sometimes, I crave just a simple sandwich loaf. The familiarity of it calls to me from time to time. This whole wheat sourdough sandwich bread recipe is perfect for those times!
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If you are brand new to sourdough, you will need to make a sourdough starter
Why Sourdough?
Sourdough is wild yeast that is made with flour and water. This yeast rises bread dough by fermenting the dough. This fermentation process renders the bread easier to digest by breaking down the gluten.
What is Active Sourdough Starter?
Active starter is starter that has been fed within the last 24 hours or so and is bubbly and has a pleasant smell.
This stage of a starter is best suited for recipes that require a big rise like breads and rolls.
What is Sourdough Discard?
Sourdough starter discard is starter that is hungry and hasn’t been fed recently. It will have a liquid on top and an acetone odor.
This stage of a starter is best suited for recipes that do not require a big rise like pancakes, biscuits, and pasta.
It took a while to land on a perfect loaf for my taste. I prefer whole wheat bread, but, it can be tricky working with whole wheat, let alone, freshly milled whole wheat.
I tried different ratios, different wheat varieties, and finally found the perfect loaf!
Why I love this Whole Wheat Sourdough Sandwich Loaf
This loaf incorporates Turkey red hard wheat. It aromatic and full of flavor. While being milled, this variety has the most beautiful aroma and fills the kitchen with the smell of a bakery!
Being that this is a whole wheat sandwich bread, I prefer to add honey and olive oil to the dough to keep it soft and fluffy. The end result is a lovely loaf with a nutty flavor.
Note: If you don’t have grain mill, you can order milled Turkey red flour online at sunriseflour.com.
If you are interested in milling your own whole grains, this is the Grain Mill that I use.
This is an overnight loaf. Meaning, the first rise happens overnight and the second rise happens the next morning. I find this routine the most convenient for me.
The ratio of all-purpose flour to whole wheat makes a difference, and, I recommend using mostly all-purpose if this is your first time using whole wheat flour in your bread recipe. (At the time of this post, I have been working on a 100% whole wheat loaf. That recipe will be coming to the blog soon)!
Ingredients you need to make this whole wheat sourdough bread
- Flour – This recipe uses a mix of all purpose flour and whole grain flour. You can also use bread flour in place of the all purpose flour.
- Sourdough Starter – For best results, use active sourdough starter.
- Water – Use filtered water if possible.
- Salt
- Olive Oil
- Honey
I use a stand mixer to knead the dough, but, you can definitely do the kneading by hand.
This is the Stand Mixer that I use.
Just be cautious as to how much flour you add during the kneading process, as it can make the bread dense and heavy!
How to make this recipe
Mix the dough
The night before, combine the sourdough starter and water in the bowl of a stand mixer with a dough hook attachment and mix until thoroughly combined.
Add the honey and the olive oil and mix well. Add the flour and salt and mix until just combined. (For this recipe, I add 1 1/2 cups of freshly milled hard red wheat).
Knead the dough
Knead using a stand mixer on speed 2 for 5-10 minutes or until the dough is stretchy and smooth. Alternatively, you can knead by hand for 5-10 minutes.
First Rise/Bulk Fermentation
Let dough rise in a lightly greased bowl and cover with a bowl cover, bees wax wrap, or plastic wrap. Leave on counter overnight.
The next morning, the dough will be doubled. Punch the dough down and move it to a lightly floured work surface.
Grease your loaf pan. Shape the dough into a loaf shape and place in the pan. Cover the pan with saran wrap or bees wax wrap. Allow to top over the pan.
These are my favorite Loaf Pans I have been using lately.
Before baking, brush the top of the dough with an egg wash. I always add Everything Bagel seasoning to mine. It gives a flavor that can not be matched!
Preheat oven to 375 Degrees F.
Bake for 40-45 minutes until golden brown. Internal temperature should be 195-205 degrees F.
Allow the loaf to cool on a wire rack or cooling rack completely before slicing.
Try my 100% Whole Wheat Sourdough Sandwich Bread Recipe
Yes! This recipe will work great with that ratio. Keep in mind the more whole grain flour you use, the deeper the whole wheat flavor.
Although having a very active starter works best, you can use starter that isn’t as bubbly and active. It may take a little longer for the dough to rise, but it will work.
Storage
Store in a plastic bag or airtight container at room temperature for 3-4 days.
Freeze in freezer bag for up to 3 months.
Whole Wheat Sourdough Sandwich Bread
Equipment
- Stand Mixer (optional)
Ingredients
- 1 1/4 cup filtered water
- 1/2 cup sourdough starter (fed and active)
- 2 tbsp honey
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 1/2 cups whole wheat flour I use freshly milled Turkey hard red wheat
- 2 1/2 cups All purpose flour unbleached
Instructions
- Mix the starter and water together. Add the honey and olive oil.
- Start adding the flour, midway through add the salt. Mix until it starts coming together.
- In a stand mixer, knead on speed 2 for 5-10 minutes. You can also knead by hand, but, be cautious of adding too much flour while kneading as this will yield a much denser loaf.
- Place dough in lightly greased bowl and cover with saran wrap or bees wax wrap tightly.
- Allow to ferment on counter overnight.
- The next morning, punch down the dough and turn onto a lightly floured surface.
- Shape into a loaf and add to a greased loaf pan.
- Allow to rise until it tops over the loaf pan.
- Preheat oven to 375 Degrees F
- Bake for 40- 45 minutes depending on your oven.
- Allow to cool completely before slicing.
- Store in a bread bag tightly closed on your counter for up 3-5 days. You can also freeze the loaf and have at a later time.
Made my first successful loaf!! It’s sooo good and tangy and delicious. I was so scared, but it was easy. Rose nicely and just so good. I did half wheat, half white. Yummmy.