100% Whole Wheat Honey Sourdough Sandwich Loaf (SAME DAY)

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour provides a similar texture with slightly different flavor.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast is easier to use for quicker rises.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a more economical sweetener.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used to reduce costs, though it changes texture.

Combine 700 g of cold milk, 113 g of barely warmed butter, and 113 g of honey in a mixing bowl.

Mix the wet ingredients until combined.

Add 1000 g of whole wheat flour to the wet mixture and mix until incorporated.

If mixing by hand, knead the dough for at least 5 minutes until it forms a somewhat smooth ball with slight tackiness.

If using an electric mixer, mix on medium for 2-3 minutes until the dough comes together into a ball.

Transfer the dough to a separate bowl and cover it to prevent drying out.

Let the dough rest for 30 minutes.

Perform the first stretch and fold by gently tugging at the dough on each side and folding it over itself four times.

Cover the dough again and let it rest for another 30 minutes.

Perform the second stretch and fold, again folding the dough over itself four times.

Cover and let it rest for another 30 minutes.

Perform the final stretch and fold, folding the dough over itself four times.

Cover the dough and let it bulk ferment for 2 to 3 hours, or until it doubles in size.

Shape the dough into a long rectangle to fit the loaf pans, ensuring it fills the pans adequately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens