Whole Wheat Sourdough Sandwich Bread with Fresh Milled Flour & Liquid Whey

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.

Welcome to the channel and introduce the recipe for 100% whole wheat sourdough sandwich loaf.

Use fresh milled flour, specifically 100% hard red wheat.

Add whey from homemade yogurt instead of water.

Add 1 egg and 1 egg yolk to the mixture along with maple syrup and olive oil.

Incorporate sourdough starter, which is cold from the fridge and thick.

Mix the dry ingredients with the wet ingredients and let it rest for about 30 minutes to hydrate.

After the rest period, add 2 teaspoons of salt on top of the dough.

Knead the dough using a dough hook on a mixer at Speed 2 for about 8-10 minutes until it reaches window pane stage.

Transfer the dough to a clear-sided container for bulk fermentation to monitor its rise.

Let the dough rise in the fridge overnight to allow for a slow fermentation.

In the morning, check the dough; it should have risen about 25%.

Leave the dough on the counter until it rises to about 50% volume before shaping.

Prepare the bread pan by crinkling parchment paper to help it fit better.

Flatten the dough into a rectangle, then roll it up from one end to shape it into a loaf.

Tuck the ends of the dough underneath to keep the seam on the bottom.

Place the shaped loaf into the prepared loaf pan and cover it.

Let the dough proof until it rises to the top of the pan.

Preheat the oven to 375°F (190°C).

Bake the bread for 35-40 minutes, checking for a golden brown crust.

Check the internal temperature of the bread; it should be at least 190°F, ideally around 200°F.

Once baked, remove the bread from the pan and let it cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens