Whole-wheat Sourdough Bread
This recipe makes a dense square loaf using only whole wheat flour. It's great for sandwiches and toasting.
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
45 min
Total Time
4 hr 15 min
Servings
12 servings
Ingredients
- 227 gramsfed sourdough starter
- 255 gramswater (110º- 115º F)
- 360 grams100% whole wheat flour
- 1 teaspoonKosher salt
- 1 teaspoonactive dry yeast
- 1 tablespoonextra-virgin olive oil
- 1 tablespoonbrown sugar (optional)
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Combine all ingredients in a stand mixer fitted with a dough hook until a dough forms. Cover the bowl with plastic wrap and let the dough rest for .
- 2
Knead the dough at medium speed for .
- 3
Remove the dough to a greased bowl using an oiled spatula; cover the bowl with plastic wrap, and let it rise until doubled, about 60 to .
- 4
Shape the dough into an 8-inch loaf by gently folding over on a surface dusted with whole wheat flour.
- 5
Place the dough in a lightly greased 9"x 5" loaf pan.
- 6
Cover the loaf with plastic wrap sprayed with cooking spray. Let the loaf rise to 1-inch over the top of the pan. Preheat the oven to 350º F.
- 7
Remove the plastic wrap and bake the bread for . (205º F)
- 8
Remove the bread from the oven, cool for , and remove from pan.