Honey Whole Wheat Sourdough
A wholesome whole wheat recipe with just a hint of honey
Ingredients
- 17 Grams Dry Active Yeast (1 Tablespoon)
- 240 Grams Warm Water (1 Cup)
- 226 Grams Sourdough Starter (1 Cup)
- 170 Grams Honey (1/2 Cup)
- 6 Grams Salt (1 Teaspoon)
- 520 Grams Whole Wheat Bread Flour (4 1/3 Cups)
- 21 Grams Butter (1 1/2 Tablespoons)
- 1 Large Egg
Instructions
- Dissolve the yeast in the warm water. Stir until no grains are left. Let proof until bubbly, about 10 to 15 minutes.
- In a mixing bowl of a standing mixer, add the starter and honey to the yeast. Stir until the honey dissolves.
- Using the dough hook of the mixer, slow add the flour, salt, butter, and egg to the dough. Keep mixing until the dough pulls away from and cleans the sides of the bowl.
- Turn the dough out onto a lightly greased surface and shape into a ball.
- Place your dough ball in a greased container. Cover with lid or plastic wrap and let rise until it doubles in size, about 1 hour to 1 hour 30 minutes.
- Punch your dough down and let it rise a second time, about 45 minutes to 1 hour.
- Punch your dough down one more time and fold it into a sandwich loaf. Place your dough in a greased pan and allow the dough to rise above the edge of the pan, about 30 to 45 minutes again.
- Bake at 350° Fahrenheit (176° Celsius) for about 35 to 40 minutes.
- Turn your bread out onto a cooling rack and brush with melted butter. Let it cool completely before slicing and serving.
Notes
For a darker, crisper crust with a stronger flavor (like in the photo), bake at 375 degrees Fahrenheit rather than 350 for 35 to 40 minutes.
If you accidentally over proofed your dough, you can punch it down and reshape it for one more rise.