Sourdough Brown Bread
Discover the wholesome goodness of homemade sourdough brown bread with this hearty and flavorful recipe. Perfectly balancing whole wheat flour and bread flour, this artisanal loaf gets its deep, earthy flavor from an active sourdough starter and a hint of dark brown sugar. A long fermentation process enhances the bread's rich tang, while stretch-and-fold techniques ensure a beautifully airy crumb. Topped with optional rolled oats for a rustic finish, this loaf bakes to a golden perfection with a crisp crust and tender interior. Ideal for sandwiches, toast, or simply slathering with butter, this sourdough brown bread is a rewarding baking project that’s worth every minute.
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Recipe Information
Ingredients
- 120 g Active sourdough starter
- 300 g Whole wheat flour
- 150 g Bread flour
- 25 g Dark brown sugar
- 10 g Salt
- 250 ml Warm water
- 25 g Unsalted butter, softened
- 20 g Rolled oats (optional, for topping)
Instructions
In a large mixing bowl, combine the active sourdough starter, warm water, and dark brown sugar. Stir until the sugar is dissolved.
Add the whole wheat flour and bread flour to the bowl. Mix until a shaggy dough forms.
Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to hydrate (autolyse).
Sprinkle the salt over the dough and add the softened butter. Knead the dough on a lightly floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
Place the dough in a clean, lightly oiled bowl. Cover with a damp cloth and let it rest at room temperature for 4-5 hours, performing stretch-and-folds every 30 minutes during the first 2 hours to develop the gluten structure.
After the bulk fermentation, lightly flour a work surface and turn out the dough. Shape it into a tight round or oval loaf, depending on your preferred shape.
Transfer the shaped dough into a lightly floured proofing basket or a parchment-lined baking tray. Cover it and let it proof for an additional 1-2 hours, or until it has risen slightly and springs back slowly when gently pressed with a fingertip.
Preheat the oven to 220°C (430°F) about 30 minutes before baking. Place a baking stone or a heavy baking sheet inside the oven to heat up, along with a shallow pan at the bottom for steam.
If desired, lightly brush the top of the dough with water and sprinkle rolled oats for an extra decorative touch.
Carefully transfer the dough onto the preheated baking stone or baking sheet. Add 1 cup of water to the shallow pan to create steam and close the oven door quickly.
Bake the bread at 220°C (430°F) for 10 minutes, then reduce the temperature to 200°C (390°F) and bake for an additional 25 minutes, or until the loaf is deep brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 381.5 g | 139% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 26.7 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
