Making bread from scratch in your home is satisfying and tasty, and the Whole Wheat Sourdough Bread Recipe isn’t an recipe that isn’t. With the use of the whole grain flour in this recipe, it makes the most nutritious and hearty bread that has a rich and slightly sweet and tangy taste only sourdough bread can offer. Sourdough bread stands out since it’s created using a natural fermentation process that creates a deep flavor that’s hard to duplicate using commercial yeasts.
Additionally, the mix that whole wheat flour with the sourdough starter make the Whole Wheat Sourdough Bread Recipe tasty but also healthier because it’s rich in nutrients and fiber. If you’re new to the art of making sourdough bread or want for a healthier alternative that’s healthier, this Whole Wheat Sourdough Bread Recipe is the best option for making a bread that’s healthy and tasty.
Whole Wheat Sourdough Bread Recipe
Ingredients
This Whole Wheat Sourdough Bread Recipe only requires a handful of basic ingredients, many of which you already have on hand in your pantry.
1 cup active starter for sourdough (fed with bubbly)
2 1/2 cups of whole wheat flour
1/2 cup all-purpose flour (for greater texture)
1 1/4 cups of water (at the room temperature)
1 tablespoon sea salt
1 teaspoon olive oil (optional to make a smoother crust)
Execution
How to Make Whole Wheat Sourdough Bread Recipe
- Make for the Sourdough Starter Make sure that you have your sourdough starter is in good health and bubbly prior to beginning. If it’s been sitting in the refrigerator for a while, you can feed it up to 4-6 hours prior to time, then allow it to sit at room temperature until it becomes active.
- Mix the dough in the bowl of a large size, mix active sourdough starter and whole wheat flour all-purpose flour, water and salt. Mix it well with your hands, or with the dough hook when making use of an electric mixer. The dough must be slightly firm, but not clump together in a shaggy lump.
- Rest and autolyse Do not cover the dough with a damp towel and allow it to sit for around 30 minutes. The time of rest, referred to autolyse helps the flour to absorb water, making it easier to work with while the process of kneading.
- Knead the dough after the interval, continue to make the dough into a ball for around 7 to 10 minutes either by hand or with a stand mixer with a moderate speed. The dough must be smooth and elastic, but it should be somewhat sticky.
- The First RISE (Bulk fermentation): Transfer the dough into a clean, lightly oiled bowl, then cover the bowl with a damp towel and allow it to rise at room temperatures for up to 4-6 hours. The dough will double in size over the course of this time. If the temperature in your kitchen is cool then it could take some time.
- Stretch and fold: In the beginning of your rise, do a sequence of “stretch and folds” to create the structure of gluten. After 30 minutes, stretch the dough to one side, and then fold it inwards on the other side. Turn the bowl over then repeat the process for all four sides. Repeat the process three to four times in the initial couple of hours of the fermentation.
- Form the dough After the dough is finished the bulk fermentation stage and increased in size, roll the dough out on a lightly coated surface. Make an oval or round loaf by gentle pulling the edges towards the center, and then forming the dough into a smooth area.
- Second Rise (Proofing): Place the dough shape into an aproving basket or bowl that is lined with cloth that has been sprayed with flour. Wrap it in a clean cloth and let it prove for another 2 to 3 days at room temperatures or over night in the refrigerator. The dough will rise and retain its form.
- Prepare the Oven approximately 30 minutes prior to baking time the cake, heat your oven to the temperature of 450 degrees Fahrenheit (230degC). If you’re making use of an Dutch oven, you can place it inside the oven for heat up as well.
- Score and bake After the dough is ready bake, lay it onto parchment paper. Make use of a sharp knife or bread lame to mark the bread’s top by making a couple of small cuts. This lets steam be released and gives the bread its unique design. Transfer the dough carefully (with the parchment) into the heated Dutch oven, or on baking sheets.
- Bake: Bake the bread while keeping the lid closed (if you’re using the Dutch oven) for 20 minutes. take off the lid, and keep baking for an additional 20-25 minutes up to the point that the crust is deep golden brown and the loaf is hollow when it is tapped in the middle. If you don’t have the Dutch oven and you bake it directly on a baking sheet make sure you check often to avoid burning.
- Cool the bread When the bread is baked and cooled, remove it from oven. allow it to sit on a rack for at least one an hour prior to slicing. This will allow the crumb to fully set and boosts the taste. Although it may be tempting to cut into the bread straight away waiting for the bread to cool down is crucial for the most perfect quality of texture.
Tips for the Recipe:
About: the Perfect Whole Wheat Sourdough Bread Recipe :
- Feed your starter regularly An active fed starter is essential for a loaf of sourdough that is successful. Check that your starter is bouncy and active prior to mixing the dough. If it’s been unfed for some time, make sure you make sure it gets a feed on the night prior to when you intend to bake.
- Utilize a mixture of flours The recipe is based on whole wheat flour, mixing the flour with all-purpose will help make a lighter and less dense loaf. If you’d like an all-whole wheat loaf, eliminate the all-purpose flour but you should be mindful that it might have a higher density.
- Monitor the levels of hydration Whole wheat flour is known to take in much more liquid than white flour. Therefore, you might need to modify the amount of hydration in your dough according to the way it appears. The dough should be moist however it should be easy to handle. If it’s not enough dry, you can add more water. If the dough is too wet, dust the dough lightly with flour.
- Make sure you are patient with the fermentation process Sourdough bread fermented slowly This means that it takes some time for the development of the flavor and the texture. Make sure you are patient during the time between proofing and rising as well as don’t hurry the process. If your kitchen is situated on the cool side, the dough could be slower to rise, however the end result is worthwhile.
- Utilize the Dutch oven for the best results Baking bread in an already heated Dutch oven allows steam to be trapped and creates the ideal environment to bake a crisp crust as well as airy inside. If you don’t own the luxury of a Dutch oven you may make steam in the oven by putting an empty pan of water on the lower rack during baking.
- Explore Add-Ins Add-Ins: This whole wheat bread recipe can be easily customized by adding in ingredients such as seeds, nuts, dried fruit or. Flaxseeds, sunflower seeds, or walnuts are particularly good in combination with the rich flavor of whole wheat. Just mix them into the dough at the process of kneading.
- Cold Proof for more flavor If you’ve got the opportunity, consider cooling the dough in your second rising (proofing) over the course of a night. This prolonged fermentation improves the sourdough’s flavor and gives bread a richer and more tangy taste.
Serving Suggestions for Whole Wheat Sourdough Bread Recipe
This delicious and healthy whole wheat bread recipe can be enjoyed with many ingredients and toppings. Here are some suggestions for serving:
- Toast the bread with Avocado Cut the bread in half and toast until it is golden brown. Add avocado slices along with a drizzle of olive oil and sprinkle with sea salt to make a tasty and nutritious breakfast.
- A perfect Sandwich Basis Make use of this bread as the basis for sandwiches, be it basic turkey and cheese sandwich and veggies sandwich, or a loaded vegetarian one or the classic cheese grilled. The earthy taste from whole-wheat sourdough gives an authentic touch to the sandwich’s filling.
- Dip into soups and Stews Serving slices of this sourdough bread along with delicious stews or soups. The thick crust and the soft texture makes it ideal to absorb rich soups and stews.
- Serve it with cheese and Charcuterie The whole wheat sourdough goes well with many types of cheeses and meats that are cured which makes it an excellent accompaniment to cheese or charcuterie plate.
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