Recipe development is not for sissy's! Especially when it comes to whole wheat sourdough. A lesson I have been learning for the last few months! But finally it is here, Whole Wheat Sourdough Sandwich Bread, tender, springy and quite delicious!
must be nutritious. Why? Because anything we eat routinely, is, what we are feeding ourselves, nutritionally. And it only serves to reason, that those foods we eat daily are in fact the only ones that bring us the nutrition we consume. So we should probably be eating high nutrition food daily. Now multiply that, day after day. What does your nutrition line up, look like? In our house it is bread nutritious enough that you don't get hungry five minutes later. Bread that satisfies so that when the meal is over you are not still looking for something else, because you are not satiated. Bread that does in fact, satiate.
That is the kind of bread I want to bake, and more importantly, eat.
Bread that is also easy to make, offers nutrition along with fiber, and of course tastes great! This loaf of bread did not come easy! In fact it has taken years, decades really to be the bread baker that I have learned how to be. And trust me, I have baked a lot of bread that never saw the dining table! It went from being photographed along the way with high hopes of a recipe to share. To that first slice, after cooling, which turned out to be a complete waste of the butter I spread on it! To being diced and thrown to the seagulls when we lived in Ocean Park WA, the ducks down the road from our house when we lived in Hamilton MT. And now to my own flock of hens, here in Texas.
One of the challenges of being a food blogger is offering quality recipes.
Recipes that are delicious yes, but more importantly, recipes of integrity. And for me, it is important that every recipe here (yes every single one of them!) has been created in my kitchen, served at my table, and eaten by all of us! This is more than a collection of recipes, this is how we live, cook and bake, and eat together as a family. This is my online journal of the recipes I use daily. As well as a bit of food philosophy, and notes regarding nutrition. Because, "we don't need proper nutrition" said, no mother ever! And also included in this online journal is that, food cooked at home, does not always have to be a huge time sink. I know that if I need easy and delicious recipes, so do you...
And all of that, brings us to Whole Wheat Sourdough Sandwich Bread!
A double loaf recipe that is basic, but breaks the rules we have all come to know almost by heart, with the stretch and fold sourdough bread, that is so popular now. Why a double loaf? Simple, you can be eating the second loaf while crafting a new batch of dough to be baked, without having to run to the store because you ran out of bread. This recipe is a two day process. With each day taking a minimal of actual hands on time. You mix and knead on day one, let rest overnight in the refrigerator, then shape and bake on day two. One loaf for now, and one in the freezer. This recipe makes two large loaves (my stainless steel bread pans are a bit bigger than my last set), if your pans are a bit smaller, take enough dough for six sandwich rolls, and shape separately. Then divide the remaining dough for two loaves. Let's take a look, shall we?
Ingredients needed for this recipe:
- whole wheat sourdough starter
- baking soda
- water
- salt
- oil
- honey
- whole wheat flour
You will also need the following:
- Stand Mixer with dough hook
- measuring cups
- measuring spoons
- silicone spatula
- baking pans
Now we are ready to begin!
Whole Wheat Sourdough Sandwich Bread.
by the seat of my pants!
350 degree oven for baking
2 c whole wheat sourdough starter, you may find our starter here.
1/2 t baking soda
1 1/2 c water
1/3 c honey
2 T oil - we used avocado oil
1 egg
1/2 c gluten flour
5-51/2 c whole wheat flour
Place the whole wheat sourdough starter into the bottom of the mixer bowl for your stand mixer. Add the baking soda, using a silicon spatula, stir the soda into the starter. Let rest 5 minutes.
Add the remaining ingredients water through the gluten flour to the mixing bowl. Add 4 cups of the whole wheat flour.
Begin kneading the dough, adding more whole wheat flour 1/2 cup at a time until the dough begins cleaning the sides of the mixing bowl.
Once the dough is mixed, knead for 10 minutes.
Remove the dough hook, cover and let the dough sit on the counter at room temperature for 2 hours. Then cover tightly and refrigerate overnight.
The next day, remove from the refrigerator, punch down and divide in half. Flatten each piece of the dough, and then form into a loaf using your favorite method.
Place into loaf pans that have been prepared with butter, lard or pan spray. Let rise until doubled.
Preheat the oven to 350 degrees, place the dough into the oven and bake for 30-40 minutes or until done in your oven. You will want to use a thermometer and verify the temperature, bread is baked at 195 degrees.
Turn out and let cool completely, then place the loaves into storage bags or use your preferred method for storage. I freeze one for next week!
Storage options for Whole Wheat Sourdough Sandwich Bread. Store wrapped tightly or in a plastic storage bag for up to 5 days at room temperature. Please note that bread will mold quite fast depending upon your particular area, with higher humidity areas, promoting mold quicker than a drier environment. Often I will put any bread in the refrigerator after 3 or 4 days, to prevent mold from forming. Bread may also be frozen for longer storage times.
UPDATE:
For your convenience, a "copy and paste" version of Whole Wheat Sourdough Sandwich Bread has
been included below.
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#wholefoodingredients
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#WholeWheatThat’sGoodToEat!
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Printable "copy and paste" version:
Whole Wheat Sourdough Sandwich Bread.
by the seat of my pants!
350 degree oven for baking
2 c whole wheat sourdough starter, you may find our starter here.
1/2 t baking soda
1 1/2 c water
1/3 c honey
2 T oil - we used avocado oil
1 egg
1/2 c gluten flour
5-51/2 c whole wheat flour
Place the whole wheat sourdough starter into the bottom of the mixer bowl for your stand mixer. Add the baking soda, using a silicon spatula, stir the soda into the starter. Let rest 5 minutes.
Add the remaining ingredients water through the gluten flour to the mixing bowl. Add 4 cups of the whole wheat flour.
Begin kneading the dough, adding more whole wheat flour 1/2 cup at a time until the dough begins cleaning the sides of the mixing bowl.
Once the dough is mixed, knead for 10 minutes.
Remove the dough hook, cover and let the dough sit on the counter at room temperature for 2 hours. Then cover tightly and refrigerate overnight.
The next day, remove from the refrigerator, punch down and divide in half. Flatten each piece of the dough, and then form into a loaf using your favorite method.
Place into loaf pans that have been prepared with butter, lard or pan spray. Let rise until doubled.
Preheat the oven to 350 degrees, place the dough into the oven and bake for 30-40 minutes or until done in your oven. You will want to use a thermometer and verify the temperature, bread is baked at 195 degrees.
Turn out and let cool completely, then place the loaves into storage bags or use your preferred method for storage. I freeze one for next week!
Storage options for Whole Wheat Sourdough Sandwich Bread. Store wrapped tightly or in a plastic storage bag for up to 5 days at room temperature. Please note that bread will mold quite fast depending upon your particular area, with higher humidity areas, promoting mold quicker than a drier environment. Often I will put any bread in the refrigerator after 3 or 4 days, to prevent mold from forming. Bread may also be frozen for longer storage times.
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