Whole wheat sourdough bread is a nutritious and flavorful option for those looking to incorporate more whole grains into their diet. This recipe combines the tangy flavor of sourdough with the wholesome benefits of whole wheat flour. By fermenting the dough with a sourdough starter, you’ll enhance the bread’s digestibility and create a delightful aroma. Follow this recipe to create your own delicious, homemade whole wheat sourdough bread.
Ingredients:
50 g bubbly, active starter
300 g warm water
150 g wheat flour
350 g whole wheat flour
9 g salt
5 g sugar
Instructions:
Steps:
In a large bowl mix together starter, water and sugar. Add flour and salt. Knead the dough until it is smooth and shiny.
Cover with cloth and let rise until it doubles in size. This should take from 6-8 hours. While rising, you should stretch and fold the dough every hour to add some structure and height to the dough.
Once the dough has doubled in size, move it to an oily surface. Shape it into a round and let it rest for 10 minutes. Meanwhile, sprinkle a proofing basket with some flour. Put the dough inside. Cover it with cloth and let it rest for 30 minutes to 1 hour.
Take the bread out of the basket by turning it over a floured surface. Using the bread lame, score the dough with your favorite pattern. Bake for 50 minutes in the oven preheated to 230 degrees celsius on a baking stone or dutch oven . Transfer the bread to a wire rack and cool for 1 hour before slicing.
Store the cooled bread in a bread bag at room temperature for up to three days. For longer storage, slice and freeze it in airtight bags for up to three months.
