How to Make Super Soft Honey Wheat Sourdough Sandwich Bread (50% Whole Wheat)

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 together 30 g of sourdough starter, 30 g of honey, 60 g of water, 60 g of whole wheat flour, and 60 g of bread flour in a bowl to create a stiff sweet starter.

Set the stiff sweet starter on the counter to rise overnight, checking for readiness between 10 to 12 hours.

Prepare the tang jang by mixing 175 g of milk and 35 g of whole wheat flour in a bowl.

Heat the tang jang mixture in the microwave in 30-second intervals, whisking in between, until it reaches 150°F and thickens to a gel-like consistency, which usually takes 4 to 5 rounds.

Let the tang jang cool to room temperature, ideally 80°F or lower, before adding it to the dough to avoid killing the microbes in the sourdough starter.

Use a stand mixer fitted with a dough hook to combine all main dough ingredients, adding the cooled tang jang last.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens