The best Whole Wheat Sourdough Sandwich Bread recipe | 50% Whole Wheat flour | So soft and fluffy

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, make a yudane by mixing 200g whole wheat flour with 200g hot water, then let it cool and refrigerate overnight.

The next morning, sift 200g bread flour and mix it with 120g water about 1 hour before your levain hits peak.

Add all of the yudane to the flour and water mixture.

Add 160g active, peaked levain and mix just a bit.

Then add 25g honey or sugar and 10g salt, mixing the dough well by hand until mostly combined.

Knead the dough using the stretch & fold method or switch to a stand mixer, kneading for 10 minutes on low speed.

Add 50g room temp butter in two parts and knead for another 15 minutes, starting slow then going to high speed.

The dough should be smooth and slightly sticky; perform the windowpane test.

Let the dough rest for 45 minutes, then perform the first coil fold.

Rest for another 45 minutes, then perform the second coil fold.

Rest for 45 minutes; if the dough holds its shape, no more folds are needed, otherwise do another coil fold.

Let the dough rest for 2 hours until it’s puffed up with small bubbles and visible fold lines.

Gently bring the dough together with a light slap & fold, then let it rest on the counter for 30 minutes.

Shape the dough as desired, using a method that puts the least pressure on it.

Prepare a pan size of 20x10 cm (8x4 inches) and let the shaped dough rise for 2–3 hours until it reaches the rim of the pan.

Make an egg wash by mixing 1 whole egg, 2 tbsp milk, and a pinch of salt.

Preheat the oven to 220°C / 430°F for at least 30 minutes.

Bake the bread for 15 minutes at 220°C / 430°F, then lower the temperature to 170°C / 340°F and bake for another 25–30 minutes or until golden brown on top.

If the top starts to get too dark, cover with foil.

Let the bread rest for 2 to 18 hours before slicing to fully cool.

Cooking Techniques

Equipment Needed

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Allergens