Whole Wheat Sourdough Sandwich Bread

5 from 1 vote

Whole Wheat Sourdough Sandwich Bread

If you’re after a hearty, delicious bread that’s perfect for sandwiches, whole wheat sourdough sandwich bread is the way to go! The best part? No need for commercial yeast either, we’re using only our trusty, active sourdough starter!

Prep Time8 10

Cook Time25

Total Time8 35

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 225kcal

Author: Lynn Polito

Equipment

Ingredients

400 g Whole Wheat Flour
100 g All Purpose Flour
100 g Active Sourdough Starter
325 g Water
10 g Salt
25 g Honey

Instructions

In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. In the bowl of a stand mixer fitted with the hook attachment, mix the water, honey, and sourdough starter until well combined. Add the flour mixture to the bowl.
Turn the stand mixer on low speed for 6-8 minutes until the dough is smooth and elastic.
Cover the bowl with a damp cloth. Let it rise at room temperature for 6-8 hours, or until it has doubled in size. If your kitchen is cool, it might take a bit longer.
Place the dough onto a lightly floured surface once it has doubled in size. Gently deflate it and shape it into a loaf. Place the shaped dough into a lightly greased loaf pan. Cover the pan with a damp cloth and let it rise for another 2-4 hours, or until it has risen about 1-2 inches above the rim of the pan. It's really important that it rises at least 1 inch above the loaf pan.
Preheat the oven to 400 degrees F. Bake for 25 minutes, then reduce the oven temperature to 375°F and bake for an additional 20-25 minutes. The bread is done when it’s golden brown on top and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Video

Notes

Make sure to allow the bread to cool completely on a wire cooling rack before slicing. This helps the bread set and prevents it from becoming gummy.
Your sourdough starter should be active and bubbly. Feed it about 6-8 hours before you are ready to mix it into the dough.
If you do not have a stand mixer, no worries! You can mix the dough by hand and knead it on a lightly floured surface. When it is smooth and comes together into a ball, it is ready to rise.

Nutrition