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–+ servings

Easy Whole Wheat Sourdough Sandwich Bread With Honey

This easy whole wheat sourdough sandwich bread is soft and fluffy. This easy overnight recipe is simple to make, even beginner bread bakers can make it!
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Prep Time 15 minutes
Cook Time 40 minutes
Fermentation 12 hours
Course Side Dish
Cuisine American
Servings 12 slices

Equipment

Ingredients
  

  • 100 grams sourdough starter fed, active and bubbly
  • 300 grams warm water around 80-84 degrees F
  • 200 grams whole what flour
  • 300 grams bread flour or all purpose flour
  • 1.5 tsp salt
  • 2 TBSP honey
  • 1 TBSP olive oil

Instructions
 

  • Mix together 300 grams water and 100 grams active sourdough starter. Whisk well with a fork or spatula.
  • Add in 200 grams whole wheat flour, 300 grams bread flour, 2 TBSP honey, 1.5 tsp salt, and 1 TBSP olive oil. Using damp hands or a spatula mix all ingredients together until very well combined.
  • Cover with plastic wrap or a damp tea towel and let the dough bulk ferment for 10-12 hours or until double in size. The dough will have a slight dome when it is done fermenting and may have a few air bubbles.
  • Gently dump the dough out onto a clean work surface and shape into a log. To make a log first stretch the dough into the shape of a rectangle, then roll one third of the dough onto itself. Tuck in the ends of the dough, then finish rolling the rest of the dough.
  • Grease a 9x5 pan with olive oil and lightly coat it with flour. Set the shaped dough into the pan and cover lightly with a damp tea towel or an open zip loc bag. Let the dough rise until the top of the dough is at the rim of the pan.
  • Preheat the oven to 375 degrees. Optionally, add a dish with two cups of water to the lower rack of the oven to create steam. (Remove this pan 15 minutes into the bake).
    Bake the bread loaf for 35-40 minute or until golden brown on the top. Let the bread cool in the pan for five minutes, then remove it and transfer to a wire rack. Wait one hour before slicing.

Notes

  • Temperature will affect the rise time of the dough.  This recipe was created in 71-72 degrees F.  In cooler temperatures the dough will take longer to rise, and in warmer it may rise much quicker. 
  • The internal temp of the bread will be around 190 degrees F when it is done baking. 
  • To prevent the bread from sticking grease your pan very well, then dust lightly with flour. 
Keyword bread, sourdough,
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