Whole wheat sourdough bread is an old-fashioned bread recipe made with over 4 cups of wheat flour and your favorite sourdough starter. The recipe makes 2 heavy, solid loaves that are moist and delicious on the inside and surrounded by a hearty, thick crust. The bread is started at night and allowed to turn to sponge while you sleep. After waking, the remaining ingredients are added and the bread is baked. This recipe for whole wheat sourdough bread makes 2 loaves of bread.
Cook Time: 50 minutes
Total Time: 50 minutes
- 4-1/2 cups whole wheat flour
- 3-3/4 cups warm water
- 1 cup sourdough starter
- 1 tsp baking soda
- 2 tsp salt
- 1 tbsp honey
- 1/2 cup vegetable oil
- 5 cups bread flour
- On the night before, mix together the whole wheat flour, warm water, and a cup of your favorite sourdough starter in a large bowl. Cover bowl with a clean kitchen towel and let set overnight.
- The next day, stir down sponge. Mix in baking soda, salt, honey, and vegetable oil.
- Mix in bread flour. The dough will be sticky.
- Knead the dough for 5 minutes. To do this, I grease my hands lightly with vegetable oil to prevent the dough from sticking to my hands and I knead the dough inside of the large bowl.
- Let dough sit for 10 minutes.
- Grease two 9 x 5-inch loaf pans. Divide dough in half and place in loaf pans.
- Cover and let loaves rise for 2 hours or until the dough has risen a little over the edge of the pan.
- Bake loaves at 425 degrees F for 20 minutes. Reduce heat to 375 degrees F and bake for another 30 minutes or until bread sounds hollow when tapped on.
- Turn loaves out and let cool. Bread can be bagged and frozen for up to 3 months.