Sourdough Honey Whole Wheat Bread
Elevate your baking skills with this Sourdough Honey Whole Wheat Bread recipe, the perfect fusion of wholesome whole wheat flavor and a delicate hint of natural sweetness. Crafted with an active sourdough starter, warm water, and a touch of honey, this bread boasts a soft yet hearty texture with irresistibly caramelized crust. The use of both whole wheat and bread flours creates a balanced structure, while techniques like the autolyse and stretch-and-fold ensure superior hydration and gluten development. With an overnight cold fermentation, the loaf develops rich, tangy flavors and a satisfying chew. Ideal for breakfast toast, sandwich foundations, or paired with butter, this artisanal bread is as versatile as it is nourishing. Try it today and savor the timeless magic of sourdough baking!
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Ingredients
- 150 g active sourdough starter
- 300 ml warm water
- 50 g honey
- 400 g whole wheat flour
- 100 g bread flour
- 10 g salt
- 1 tbsp olive oil (optional for greasing)
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter, warm water, and honey. Stir until the honey is fully dissolved.
Step 2
Add the whole wheat flour and bread flour to the bowl. Mix until a shaggy dough forms and no dry bits of flour remain.
Step 3
Cover the bowl with a damp towel and let the dough rest for 30 minutes. This is called the autolyse process and allows the flour to fully hydrate.
Step 4
Sprinkle the salt over the dough. With wet hands, gently knead the dough in the bowl by folding it over itself and pressing down. Repeat this motion for about 3-5 minutes until the salt is incorporated.
Step 5
Cover the dough and let it rest at room temperature for 4-5 hours, performing stretch-and-folds every 30 minutes during the first 2 hours. To perform a stretch-and-fold, grab one side of the dough, stretch it upward, and fold it over to the opposite side. Rotate the bowl and repeat this motion on all four sides.
Step 6
After the bulk fermentation period, lightly flour a clean surface and turn the dough out. Shape the dough into a round or oval loaf, depending on your preferred baking vessel.
Step 7
Place the shaped dough seam-side up in a floured proofing basket or lined bowl. Cover it with a damp towel and refrigerate for 12-16 hours for a slow, cold fermentation.
Step 8
When ready to bake, preheat your oven to 230°C (450°F). If using a Dutch oven, preheat it along with the oven for at least 30 minutes.
Step 9
Carefully remove the dough from the refrigerator and transfer it to a piece of parchment paper. Score the top of the dough with a sharp knife or lame to allow it to expand during baking.
Step 10
Place the dough (along with the parchment paper) into the preheated Dutch oven. Cover it with the lid and bake for 20 minutes.
Step 11
Remove the lid and continue baking for an additional 15 minutes, or until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom.
Step 12
Transfer the bread to a wire rack and let it cool completely before slicing. Enjoy!
Nutrition Facts
| Serving size | (1027.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2062.8 |
| Total Fat 22.6g | 0% |
| Saturated Fat 3.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 3959.2mg | 0% |
| Total Carbohydrate 422.2g | 0% |
| Dietary Fiber 52.9g | 0% |
| Total Sugars 43.3g | |
| Protein 67.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 161.5mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 1776.3mg | 0% |
Source of Calories