Sourdough Honey Whole Wheat Bread
The classic honey + whole wheat flavor combo is so good in this bread! It's delicious sliced and slathered with your favorite spread, or as the base for a sandwich. Plus, the honey helps to keep it fresh!Keep in mind this dough does not follow the usual sourdough progression of doubling in size + rising to the rim of the loaf pan, so you’ll have to rely on some different visual cues, and your heart.Makes 1 loaf.
Servings: 6
Calories: 299kcal
Ingredients
- 220 grams (1 cup) water
- 78 grams (¼ cup) honey
- 65 grams (¼ cup) active sourdough starter
- 8 grams (1 tablespoon) vegetable oil
- 260 grams (1 ¾ cup) whole wheat flour
- 150 grams (1 cup) all purpose flour
- 9 grams (1 teaspoon) salt
- For topping: 1-2 tablespoons rolled oats
Directions
- In the bowl of a stand mixer fitted with the dough hook, mix the water, honey, starter, and oil until combined. Add the flours and salt and turn the mixer on low speed. It will take a minute or two for the ingredients to come together. Once they do, continue kneading for 4-6 minutes, until the dough pulls away from the sides of the bowl and looks smooth rather than shaggy. Transfer to an oiled bowl, cover with plastic wrap, and rest for 6-7 hours, until you can see bubbles in the sides of the dough (if you’re using a transparent bowl) and it looks significantly puffed up. Note it will not double in volume!Turn out onto a lightly floured surface. Press into in a rectangle with lightly floured fingertips - just enough so the dough doesn't stick. Roll into a log, pinch the seam and edges to seal, tuck the ends toward the seam, and place the loaf, seam side-down into an oiled 9-by-5 inch loaf pan. Cover with plastic wrap and rest 1 ½ - 2 hours, until the dough fills out to the edges of the pan - keep in mind it won’t grow tall enough to reach the rim of the pan.Preheat oven to 375 degrees. Brush the top of the loaf with water and press the oats onto the top. Score straight down the middle. Bake 45-50 minutes, until the top is golden brown and loaf is cooked through.Cool for 10 minutes in the pan, then invert to release. Cool completely on a wire rack. Bread will stay fresh for 3-5 days at room temperature in a plastic bag.
Notes
For a more flexible schedule, you can do the second rise in the fridge for 12-24 hours. No need to bring the loaf to room temperature before baking - just continue with the recipe as written.
Rise times -
If your dough isn't doing much in the time frame listed in the recipe, let it go longer before moving on to the next step.
As always, rise times with sourdough will vary greatly based on the season, the temperature of your kitchen, the activity level of your starter, etc. Go by visual cues rather than exact times!
Nutrition
Calories: 299kcal (15%) | Carbohydrates: 63g (21%) | Protein: 9g (18%) | Fat: 3g (5%) | Saturated Fat: 0.4g (3%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Sodium: 585mg (25%) | Potassium: 191mg (5%) | Fiber: 5g (21%) | Sugar: 11g (12%) | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 21mg (2%) | Iron: 3mg (17%)
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