100% Whole Wheat Sourdough Sandwich Bread

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.

Start by mixing all the ingredients together at once.

Knead the dough using a stand mixer until it lets go of the bowl.

Check for the windowpane effect to ensure good gluten development.

Extract a small piece of the dough to use as a fermentation meter.

Round up the dough and transfer it to a clean container.

Let the dough sit until the fermentation sample increases by 50% in size, approximately 8 hours.

Prepare the loaf pan with non-stick vegetable oil or olive oil.

Carefully remove the dough from the container using wetted hands.

Sprinkle whole wheat flour on top of the dough to prevent sticking.

Flip the container to release the dough onto a floured surface.

Shape the dough and place it into the loaf pan.

Sprinkle any leftover flour on top of the dough in the pan.

Optionally, perform the finger poke test to check for readiness.

If baking the next day, place the dough in a plastic bag and refrigerate overnight for at least 12 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens