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Whole Wheat Sourdough Bread

With the added goodness of the whole wheat starter and flour, this dough can be used either to make loaves or to shape into sandwich or dinner rolls.

 

This recipe is featured at Food Wanderings.

5
Average: 5 (3 votes)
This recipe makes 1 loaf
Ingredients
SmallMediumLarge
Water1/2 cup, plus 3 TBSP3/4 cup, plus 2 TBSP1 cup, plus 3 TBSP
Vegetable Oil1 TBSP, plus 1 tsp2 TBSP2 TBSP, plus 2 tsp
Whole Wheat Sourdough Starter3/4 cup1 cup1+1/4 cup
Whole Wheat Flour2+1/4 cup3 cup4 cup
Salt1 tsp1+1/2 tsp2 tsp
Sugar2 tsp1 TBSP1 TBSP, plus 1 tsp
Active Dry Yeast1+1/2 tsp2+1/4 tsp1 TBSP
Directions

Click here for Whole Wheat Sourdough Starter recipe.

 
Bread Machine Method

Have water and oil at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select whole wheat or basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information. 


Mixer Methods

Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130º F.
 

Hand-Held Mixer Method

Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in whole wheat flour and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
 

Stand Mixer Method

Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
 

Food Processor Method

Have all ingredients at room temperature. Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add egg and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

 

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan; cool. 

 

 

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe.  Visit our Lessons in Yeast & Baking for more information on baking.

 

 

Nutritional Information (Per Serving/ Medium recipe):
Servings per recipe: 12; Calories: 150; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 290mg; Total Carbohydrates: 28g; Dietary Fiber: 5g; Sugars: 1g; Protein: 5g
 

Comments

Perfect sandwich bread

5

I make this as a healthy bread replacement for my children as I slowly rework all bread, cracker & cookie recipes to use home milled -whole wheat flour. It's absolutely delicious. The kids prefer it to any store bought bread. I do change how it rises tho as I don't want it too sour to conflict with peanut butter, and I'm just impatient :) I throw all ingredients in my mixer bowl with hook until it forms a ball, then knead for about 5 minutes. I then shape it into loaves, place in bread pan to rise for about 3 hours and just bake it- no punching down, second rise or anything.---(I have also followed the instructions for bread machine exactly and the results are pretty similar.) I do think at some point I will experiment with longer rises to up the nutritional benefits from souring, but for right now, the recipe is flawless. It's light, airy, and soft, and you'd never know it was 100 percent whole wheat.

Whole Wheat Sourdough - Yumm

I haven't made bread since bread machines were so popular but I have been looking at making my diet have better nutrition, avoiding high fructose corn syrup, hidden sugars, less processed foods. Homemade bread was a natural progression and this recipe is too die for. I make the large loaf recipe and can get a nice loaf of bread and then make rolls for burgers. All you have to do is to roll into a 1-2" ball, flatten to size of roll you want and let rise.

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