Honey Wheat and Rye Sourdough Sandwich Bread
A beautiful blend of flavors, this sandwich bread combines the sweet from the honey, the tang from the sourdough, and the earthy undertones of whole wheat and rye.
Ingredients
- 8 Grams Dry Active Yeast (2 Teaspoons)
- 240 Grams Warm Water (1 Cup)
- 85 Grams Honey (1/4 Cup)
- 56.8 Grams Butter, Melted (4 Tablespoons)
- 113 Grams Sourdough Starter Discard (1/2 Cup)
- 178 Grams Rye Flour (1 3/4 Cup)
- 344 Grams Whole Wheat Bread Flour (2 1/4 Cup)
- 10 Grams Fine Sea Salt (1 1/2 Teaspoon)
- 1 Large Egg
Instructions
- In the bowl of a standing mixer, combine warm water, honey, and yeast. Stir until all grains dissolve. Let proof for 10 to 15 minutes until yeast is puffy.
- Add the sourdough starter discard to the yeast mixture and stir until well incorporated. Let proof for another 10 to 15 minutes.
- In a separate container, whisk together the rye and wheat flour (and vital wheat gluten if needed) and salt.
- Add the flours to the yeast and use the dough hook on low to combine.
- While the dough hook is running, add the egg and melted butter. Mix for 5 to 10 minutes until the dough pulls away from and cleans the sides of the standing mixer bowl.
- Turn the dough out onto a lightly greased surface and shape into a round.
- Transfer the round to a lightly greased container with lid. Cover and let rise until doubled in bulk and the dough is light and puffy, about 2 1/2 hours.
- Turn the dough out onto a lightly greased surface. Shape into a sandwich loaf, and transfer to a lightly greased 9-inch by 5-inch baking pan. Cover with plastic wrap and let rise until dough breaches the lip of the pan, about 1 hour.
- Preheat oven to 350° Fahrenheit (176° Celsius).
- Bake loaf for 20 minutes. Tent with aluminum foil to prevent browning, and bake for an additional 25 minutes. Internal temperature should read between 195° to 200 °Fahrenheit (90 to 93° Celsius), bottom of the loaf should sound hollow when thumped, and crust will have a nice light golden color.
- Turn out loaf onto a wire cooling rack and allow it to cool completely before slicing and serving.
Notes
Handle the dough gently during shaping! The whole wheat and rye flours need a delicate touch, or you'll tear the dough and end up with holes in your crust.