Whole Wheat Sourdough Sandwich Bread

A loaf of no knead sourdough sandwich bread on a cutting board with a bread knife beside it

5 from 1 vote

Whole Wheat Sourdough Sandwich Bread

This hearty loaf if also fluffy and stands up to any sandwich you want to make! Makes a wonderful toast. The nutty flavor of the Turkey red wheat shines in this loaf!

Course Side Dish

Cuisine American

Keyword Bread, Easy Sourdough Recipe, fresh milled flour, Freshly Milled Flour, Sourdough, Sourdough Bread, Sourdough Starter

Prep Time 15

Cook Time 40

Overnight Rise 8

Total Time 8 55

Servings slices

Calories 154kcal

Author Mary Rose

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.

Notes

Store in a plastic bag or airtight container on the counter for 3-4 days.

Freeze in freezer bag for up to 3 months.

Nutrition