Learn how to make whole wheat sourdough sandwich loaf

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour provides a similar texture with slightly different flavor.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is easier to use for quicker rises.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a more economical sweetener.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to reduce costs, though it changes texture.

Combine whole wheat flour, bread flour, water, and sourdough starter in a large bowl until a shaggy dough forms.

Let the mixture rest for 30 minutes to allow gluten development.

Add salt and honey to the dough and mix until fully incorporated.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 4-6 hours at room temperature until doubled in size.

Gently deflate the dough and shape it into a loaf.

Place the shaped loaf into a greased loaf pan and cover it again.

Allow the loaf to rise for another 2-3 hours until puffy.

Preheat the oven to 375°F (190°C).

Bake the loaf for 30-35 minutes until golden brown and it sounds hollow when tapped on the bottom.

Remove the loaf from the pan and let it cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens