(Almost) Whole Wheat Sourdough Bread
User Reviews
4.9
(Almost) Whole Wheat Sourdough Bread
Description
The recipe starts by mixing lukewarm water with sourdough starter and salt, then incorporating a blend of bread and whole wheat flours. A short rest allows hydration before folding and shaping the dough into a smooth ball. The dough ferments at room temperature for at least 8 hours, during which bubbles form indicating fermentation and flavor development.
Subsequent shaping involves stretching and folding to refine the dough’s structure and creating a tight spherical loaf. The dough is placed into a basket to proof before baking, promoting an even rise and crust formation. The interaction of the sourdough starter with whole wheat flour imparts a subtle tang and hearty texture.
This bread is suited for slicing and serving with a variety of toppings or as an accompaniment to meals. The longer fermentation time develops flavor and digestibility. Handling the dough gently during shaping helps maintain the gas bubbles essential for bread volume and crumb texture.
Ingredients
- 1/3 cup sourdough starter
- 1 1/3 cups water lukewarm
- 1 tsp salt
- 3 cups bread flour
- 1 1/8 cups whole wheat flour
Instructions
- In a large bowl, whisk the water and sourdough starter together. Add in the salt and whisk again.
- Stir in bread flour and whole wheat flour. Cover the bowl with plastic and set it aside at room temperature to rest for 30 minutes.
- After the sourdough rests, fold the sides of the dough over into the center to form a ball. Cover the bowl again and let the dough sit at room temperature for at least 8 hours. After the dough rises, it should appear bubbly.
- Place the dough on a floured suraface and stretch it into a large, rectangular shape. Fold it over until it turns into a small ball of dough.
- To shape the bread perfectly, push in the bottom of the dough with your fingers while shaping it with your other hand into a perfectly round ball. Turn it several times in a circular motion to work out any bumps or blemishes.
- Place the dough into a dough basket with the seam side up. Cover the basket with a towel or plastic wrap and let the bread rest for 45 minutes at room temperature or for a few hours in the fridge.
- Place the dough on parchment paper with the seam side down. Score the top as you please.
- Place the dough inside the Dutch oven. Bake at 450F for 30 minutes with a lid. Remove the lid and bake the bread for an additional 20 minutes. Let the bread rest for a bit before slicing into it and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 1889 kcal
% Daily Value*
| Calories | 1889kcal | 94% |
| Carbohydrates | 385g | 128% |
| Protein | 65g | 130% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2353mg | 98% |
| Potassium | 866mg | 18% |
| Fiber | 24g | 96% |
| Sugar | 2g | 4% |
| Vitamin A | 20IU | 0% |
| Calcium | 113mg | 11% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
