Use these 3 ingredients for SOFT whole wheat sourdough sandwich bread

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour is a nutritious alternative, while all-purpose flour is more budget-friendly.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is easier to find and quicker to use.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic alternative, while sugar is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat, while margarine is often less expensive.

The night before making the bread, stir together 25 grams of sourdough starter with 50 grams of water and 50 grams of whole wheat flour.

Cover the mixture and let it sit overnight at room temperature for about 8 hours until it doubles in size.

In the morning, check if the starter is ready by ensuring it has risen; it should be doubled or tripled in size.

Pour 175 grams of water and 175 grams of buttermilk into a mixing bowl.

Add 20 grams of honey and 10 grams of salt to the wet ingredients.

Incorporate 100 grams of active whole wheat sourdough starter into the mixture.

Stir the ingredients together until combined, then add 450 grams of whole wheat flour and mix until a shaggy dough forms.

Add 57 grams of softened butter in clumps to the dough and mix until incorporated.

Tip the dough onto the counter and knead by hand for about 8 to 10 minutes without adding extra flour.

After kneading, form the dough into a tight ball and cover it to rest for 10 minutes.

Perform a window pane test to check gluten development after resting; the dough should stretch thin without tearing.

Roll the dough into a ball again and transfer it to a greased glass bowl for bulk fermentation.

Cover the bowl and let the dough rise in a warm spot for about 4 to 6 hours until it grows to about 1.75 times its original size.

After the dough has risen, pre-shape it into a ball to give it structure before shaping it into a loaf.

Cover the pre-shaped dough and let it rest for 20 to 30 minutes at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens