Sourdough Wheat Bread
Discover the wholesome delight of homemade Sourdough Wheat Bread, a perfect blend of tangy sourdough flavor and the hearty goodness of whole wheat. This artisan-style bread features a combination of whole wheat flour for nutty complexity and bread flour for a soft, airy texture, creating the ideal balance of rustic charm and lightness. With a long fermentation process, including an overnight proof in the refrigerator, this recipe not only enhances the bread’s flavor but also makes it more digestible and nutritious. Step-by-step, you'll master essential techniques like stretch-and-folds, autolyse, and scoring, all while working with a natural sourdough starter. Baked in a hot Dutch oven, the result is a crusty, golden loaf with an irresistibly chewy crumb, perfect for everything from sandwiches to dipping in olive oil. Whether you’re a seasoned baker or a sourdough enthusiast, this recipe will elevate your bread-baking skills while filling your home with the warm, inviting aroma of fresh bread! Keywords: sourdough wheat bread recipe, artisanal bread, whole wheat sourdough, homemade sourdough bread
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Recipe Information
Ingredients
- 150 g Active sourdough starter
- 350 ml Water
- 200 g Whole wheat flour
- 300 g Bread flour
- 10 g Salt
Instructions
In a large mixing bowl, combine 150g of active sourdough starter with 350ml of water. Stir until the starter is mostly dissolved.
Add 200g of whole wheat flour and 300g of bread flour to the bowl. Mix with a wooden spoon or your hands until a rough dough forms. Ensure all the flour is incorporated.
Cover the bowl with a damp cloth and let it sit for 30 minutes. This process is called autolyse and helps the flour absorb the water.
After 30 minutes, sprinkle 10g of salt over the dough. Wet your hands to prevent sticking, and fold the dough over itself several times until the salt is well incorporated.
Cover the bowl again with the damp cloth and let the dough rise at room temperature for 4 to 5 hours. Perform a set of stretch and folds every 30 to 60 minutes during the first 2 hours to strengthen the dough.
Once the initial rise is complete and the dough has increased in volume, lightly flour a clean surface and gently turn the dough out onto it.
Shape the dough into a ball by folding the edges towards the center, then flipping it over so the seam is on the bottom. Let it rest for 20 minutes.
After resting, shape the dough into its final shape, either round or oval, depending on your preference and proofing basket shape.
Lightly flour the proofing basket or bowl lined with a towel. Place the dough seam-side up into the basket.
Cover and let the dough proof in the refrigerator for at least 12 hours or overnight. This slow fermentation enhances the flavor and texture.
When ready to bake, preheat your oven to 230°C (450°F). Place a Dutch oven or heavy baking pot inside to heat up.
Carefully turn the dough onto a piece of parchment paper, scoring the top with a razor blade or sharp knife to allow for expansion.
Remove the hot Dutch oven from the oven and place the dough inside, using the parchment paper as handles.
Cover with the lid and bake for 20 minutes. Then remove the lid and bake for another 20 minutes or until the bread is golden brown and has a hollow sound when tapped on the bottom.
Let the bread cool on a wire rack for at least an hour before slicing. Enjoy your homemade sourdough wheat bread!
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 388.0 g | 141% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 1.9 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1140 mg | 24% | |
*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.
