Soft, fluffy, and flavorful, this sourdough pan-loaf will make your sandwich dreams come true.
With a mix of nuttiness from whole wheat flour, sweetness from honey, and the subtle tang of natural leavening, this sourdough sandwich bread strikes a delicious balance that works with nearly whatever you like. If you have kids, or–like me–still enjoy a PB&J, this bread is the secret ingredient you’ve been missing in the classic concoction. It is also delightful with more savory fillings, and is sturdy enough to make a first-rate grilled cheese or panini. Toast is another reliable option: keep it simple with butter, or go wide and let your imagination do the topping. However you slice it, this versatile loaf will bring fresh, home-baked goodness to all your bread-centered creations.
Honey Whole Wheat Sourdough Sandwich Bread
Sweet, nutty, and tangy, this honey whole wheat sourdough loaf is both sturdy and flavorful for next-level sandwiches and toast.
Ingredients
- 83 grams (⅓ cup) active sourdough starter
- 300 grams (1¼) cup water
- 42 grams (2 tbsp) honey
- 25 grams (2 tbsp) olive oil
- 234 grams (1½ cup) whole wheat flour
- 213 grams (1½ cup) all-purpose or bread flour
- 9 grams (1½) tsp fine salt
- Milk for brushing
- Oats for topping, optional
Instructions
- In a medium bowl whisk together starter, water, honey, and olive oil until starter and honey have dissolved and mixture is bubbly.
- In a large bowl or the bowl of a stand mixer whisk together flours and salt. Add wet ingredient mixture to dry ingredients and mix to form a shaggy dough.
- Knead dough until soft, supple, and slightly tacky (but not sticky). This may take about 6-8 minutes by hand or 5-6 minutes in a mixer with dough hook on medium-low speed.
- Transfer dough to a clear container or bowl. Mark the top of the doughs position on the side the container with a washable maker or rubber band and cover.
- Leave dough to rise at room temperature until it has increased in volume by about 50-100%. This may take around 4-6 hours but this depends on the ambient temperature and the strength of your starter. For faster rising or if room temperature is below 65° proof in the oven with the light on (leave yourself a sticky note on the oven so you don’t forget it is in there).
- Fill a small bowl with water and use it to wet your hands. Punch down dough then gently release from the sides of the container and transfer to a lightly floured work surface. Divide dough into 3 equal portions with a knife or bench scraper. (For best results, weigh portions for accuracy). Pinch and pull the edges of each portion of dough into the center to form into balls.
- Working one at a time, roll balls into 4×7-inch rectangles. Starting from one of the short edges, roll each into a tight cylinder. Stack cylinders side-by-side in a lightly greased 8.5×4.5-inch loaf pan. Cover and allow to rise until about doubled in volume or about 1-inch over the rim of the pan, this may take around 3-6 hours.
- When ready to bake preheat to oven 350°. Brush top of loaf with milk. Sprinkle with oats if desired. Bake 40-50 minutes until golden brown and internal temperature is at least 190°.
- Allow to cool in pan for 5 minutes. Remove to a wire rack and cool completely before slicing.
Comments are closed.