Honey Wheat Sourdough Sandwich Bread
An easy honey‑wheat sourdough sandwich bread with the perfect balance of hearty whole‑wheat flavor and soft, fluffy texture.
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Ingredients
- 150 g active sourdough starter fed and bubbly
- 325 g warm filtered water
- 30 g olive oil
- 50 g honey
- 350 g unbleached bread flour
- 150 g whole wheat flour
- 10 g fine sea salt
Instructions
- In a large mixing bowl, whisk together 150g active sourdough starter, 325g warm filtered water, 30g avocado oil, and 50g honey until combined. Stir in 350g bread flour, 150g whole wheat flour, and 10g salt until a shaggy dough forms. Cover and let it rest for 1 hour.
- Perform four sets of stretch and folds—one set every 30 minutes—to build structure in the dough. Spray or wet your hands with water to prevent the dough from sticking.How to perform a stretch and fold: With damp hands, grab one side of the dough in the bowl.Gently stretch it upward until it resists, then fold it back down over the center.Rotate the bowl a quarter turn and repeat on the next side.Continue until you’ve stretched and folded all four sides.
- Bulk fermentation is the first long rise after mixing your dough, where the sourdough starter ferments the flour, creating air bubbles and developing flavor. Spray parchment paper with olive oil and add the dough to a pressure cooker. Set the low yogurt setting for 2 hours. Let the dough rise, covered, until it’s roughly doubled, jiggly, and bubbly.
- Turn the dough out onto a clean surface. With damp hands, gently stretch it into a rectangle. Fold the right side into the middle, then the left side into the middle, and roll it up into a log. Place seam-side down in a well-greased loaf pan (add parchment paper to help prevent sticking).
- Let the dough rise at a warm room temperature for about 2 more hours before baking. Make sure the dough is puffed up in the pan before baking.
- Preheat oven to 375°F. Score the top of the dough and lightly mist with water. Cover with an inverted second loaf pan to trap steam. Bake for 30 minutes, then uncover and bake another 15 minutes.
- Cool & Enjoy: Remove the bread from the pan immediately and let it cool completely before slicing to set the crumb and keep it soft.
Nutrition
Calories: 2327kcalCarbohydrates: 432gProtein: 66gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gSodium: 3907mgPotassium: 922mgFiber: 26gSugar: 43gVitamin A: 21IUVitamin C: 0.3mgCalcium: 119mgIron: 9mg
Nutritional information is an estimate and may vary based on ingredients and preparation.