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Easy Whole Wheat Sourdough Sandwich Bread Recipe

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4 from 85 reviews

  • Author: Ezabella
  • Total Time: 14 hours 50 minutes (includes overnight rise and proofing)
  • Yield: 1 loaf (9 x 5 inch)
  • Diet: Vegetarian

Description

This Easy Whole Wheat Sourdough Sandwich Bread recipe combines the tangy flavor of sourdough with the wholesome goodness of whole wheat flour. Perfect for sandwiches or toasting, this bread features a soft crumb, a golden crust topped with oats, and a simple hands-on approach that requires minimal active time but plenty of rewarding flavor. Using a mix of whole wheat, bread flour, and all-purpose flour along with a sourdough starter, honey, and butter, this bread rises overnight and bakes up with a lovely texture and nutty taste. The steam bath in the oven helps create a perfect crust, while brushing with butter after baking keeps the loaf soft and flavorful.

Ingredients

Wet Ingredients

  • 70 grams active sourdough starter (at its peak)
  • 20 grams honey
  • 340 grams room temperature whole milk
  • 35 grams room temperature water
  • 30 grams softened unsalted butter, cut into chunks

Dry Ingredients

  • 190 grams whole wheat bread flour
  • 255 grams bread flour
  • 35 grams all purpose flour
  • 8 grams fine salt
  • Old fashioned oats, for garnish

Instructions

  1. Mix Wet and Dry Ingredients: Around 8:30pm, in the bowl of a stand mixer, add the sourdough starter, honey, milk, and water. Whisk these together using a fork to combine. Then add the whole wheat flour, bread flour, and all-purpose flour. Attach the dough hook and mix on speed 3 (Kitchenaid) until no dry bits remain, about 30 seconds. Cover the bowl with a cloth and let the dough rest for 45 minutes.
  2. Add Salt and Butter, Knead: Add the salt to the dough, then turn the mixer to speed 2. Gradually add the softened butter chunks one at a time, waiting until each is fully incorporated before adding the next. Once all butter is added, increase to speed 4 and mix for 7 minutes. Remove the bowl, cover with plastic, and let the dough rise overnight in a cool spot (65-68°F).
  3. Check Dough Rise and Rest: By 7:30am, the dough should have increased by about 50%, with rounded edges and a puffed but dense look. Lightly flour your countertop, remove the dough, and let it rest for 10 minutes.
  4. Shape the Dough: Gently press the dough into a square shape, popping any surface bubbles. Fold one side inwards about one third the dough’s length, then roll it into a log shape. Tuck the ends in and gently pull the log to create tension and seal the seam.
  5. Final Proof in Loaf Pan: Using a bench scraper, place the seam-side down dough into a greased 9×5 inch loaf pan. Cover loosely with a plastic bag, ensuring it doesn’t touch the dough. Let it proof in a warm spot for 3 to 4 hours, until it rises to or just above the rim of the pan. When proofing is done, brush the dough with water and sprinkle oats if desired.
  6. Prepare Oven and Bake: Preheat oven to 400°F with a pan containing 2 cups of water on the bottom rack to create steam. Bake the bread for 15 minutes, then remove the water pan. Continue baking another 15-20 minutes until the loaf is golden brown and an internal thermometer reads at least 205°F. When warm, brush the top with 1-2 tablespoons softened butter for softness.
  7. Cool and Slice: Let the bread cool in the pan for about 10 minutes. Then carefully remove it using oven mitts and place on a cooling rack. Allow the bread to cool completely, at least 1 ½ hours before slicing to prevent the crumb from becoming gummy.

Notes

  • Use active sourdough starter at its peak for best rise and flavor.
  • Room temperature milk and water help with proper dough development.
  • Butter should be softened and added gradually to ensure proper incorporation.
  • Overnight cold-proofing in a cool environment develops flavor and texture.
  • Final proofing time may vary depending on kitchen temperature; dough should rise to just above pan rim.
  • Creating steam in the oven is vital for crust development.
  • Allow bread to cool completely before slicing to avoid gummy texture.
  • Old fashioned oats on top add rustic look and subtle texture contrast.
  • Prep Time: 15 minutes active + 45 minutes initial rest + 10 minutes shaping rest
  • Cook Time: 35-40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/easy-whole-wheat-sourdough-sandwich-bread-recipe/