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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.
Servings 1 Loaf
Prep Time 15 minutes
Cook Time 45 minutes
Proofing Time 9 hours
Total Time 10 hours

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 4x7-inch rectangles. Starting from one of the short edges, roll each into a tight cylinder. Stack cylinders side-by-side in a lightly greased 8.5x4.5-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.
Author: Ryne J. Macht, RDN
Course: Bread
Cuisine: American
Keyword: easy whole wheat sourdough, honey whole wheat, sourdough bread, sourdough sandwich bread, whole wheat sourdough