Whole Wheat Sourdough Sandwich Bread | Easiest Bread You'll Ever Make

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.

Mill 450 g of wheat berries using a neutral mill on the finest setting or use 450 g of whole wheat flour.

Add 285 g of water to the bread machine bowl.

Measure out 140 g of bubbly sourdough starter and add it to the bowl.

Add 1/4 cup of slightly melted butter to the bowl.

Add 80 g of honey (about 1/4 cup) to the bowl.

Add 9 g of salt (about 1.5 teaspoons) to the bowl.

Dump in 450 g of whole wheat flour on top of the liquid ingredients in the bread machine bowl.

Set the bread machine to the leaven cycle (menu option 12) and let it mix and rise for about 1.5 hours.

After the leaven cycle, leave the dough in the bread machine for bulk fermentation for about 6 to 7 hours.

In the meantime, prepare another batch of dough using a KitchenAid mixer with the same ingredients.

Add all liquid ingredients and salt to the KitchenAid mixer bowl, then add the flour and mix with the dough hook.

Knead the dough in the KitchenAid mixer at medium speed for 5 to 10 minutes.

Check the dough for the windowpane test; if it doesn't pass, knead for an additional 5 minutes until it does pass.

Cover the KitchenAid dough with plastic wrap and let it rise until later in the evening (about 8 hours).

After rising, lightly grease two 9x4 Pullman loaf pans with olive oil.

Wet your hands and the counter slightly to prevent sticking, then shape the dough into a rectangle and roll it up into the loaf pan.

For the second dough, fold in the sides and bottom, then pull and twist the top corners before rolling it up tightly.

Place both shaped loaves into the Pullman loaf pans and cover with the lid to prevent drying out.

Refrigerate the loaves overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens