Easy 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.

The night before making the bread, take the sourdough starter out of the fridge and feed it with a little water and flour, covering it loosely with cheesecloth or a paper towel to prevent fruit flies.

In the morning, ensure the starter is bubbly and active.

In a mixing bowl, combine 200 g of active starter, 650 g of water, and 80 g of honey (or maple syrup).

Add 4 tablespoons of melted butter, 20 g of sea salt, 300 g of whole wheat flour, and 750 g of all-purpose flour to the bowl.

Mix all ingredients thoroughly until the flour is wet and sticky.

Cover the bowl and let it sit for 1 hour.

Perform a single stretch and fold by pulling one side of the dough up and over to the opposite side, rotating the bowl and repeating until the dough forms a ball.

Cover the bowl again and let it rise for 4 to 5 hours, checking for a good rise depending on the warmth of your house.

After the rise, grease two Lodge cast iron bread pans with coconut oil.

Shape the dough into loaves and place them in the greased pans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens