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Honey Wheat Sourdough Bread

Honey Wheat Sourdough Bread Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1/2 cup (100 g) active sourdough starter
  • 1 1/4 cups (300 g) warm water
  • 3 tbsp honey
  • 2 tbsp unsalted butter, melted
  • 3 cups (360 g) bread flour
  • 1 cup (120 g) whole wheat flour
  • 1 1/2 tsp fine sea salt

Method
 

  1. In a large bowl, whisk the active starter, water, honey, and melted butter until combined.
  2. Add the bread flour, whole wheat flour, and salt. Mix until no dry pockets remain, then cover and rest 30 minutes.
  3. Perform three sets of stretch and folds, one every 30 minutes, to build strength.
  4. Cover and let the dough bulk ferment at room temperature for 8 to 12 hours until puffy and nearly doubled.
  5. Turn the dough out, shape into a tight log, and place in a greased 9 by 5 inch loaf pan seam-side down. Cover and proof until the dough rises 1 inch above the rim, 2 to 3 hours.
  6. Preheat the oven to 375°F (190°C). Slash the top, then bake for 40 to 45 minutes until deep golden brown and hollow-sounding.
  7. Cool in the pan 10 minutes, then turn out onto a rack and cool completely before slicing.

Notes

Plan ahead: the bulk fermentation and proofing are not included in the prep and cook times. Start the dough the evening before for a next-day bake, or mix early in the morning and bake in the afternoon. The loaf slices best when fully cool, so give it at least 2 hours on the rack.