Sourdough Whole Wheat Sandwich Thins

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.

Mix whole wheat flour, water, and sourdough starter in a bowl until combined.

Cover the bowl with a damp cloth and let it rest for 30 minutes to autolyse.

Add salt, honey, and olive oil 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, and let it rise at room temperature for 4-6 hours 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 with a cloth.

Let the dough rise again for 1-2 hours until it has risen above the rim of the pan.

Preheat the oven to 375°F (190°C).

Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped.

Remove the bread from the oven and let it cool in the pan for 10 minutes.

Transfer the bread to a wire rack to cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens