100% Whole Wheat Sourdough Sandwich Bread
Soft, nutritious, and delicious bread for sandwiches, this whole wheat sourdough sandwich bread is the perfect choice. Made with freshly milled whole wheat flour, naturally leavened with sourdough, and sweetened with honey, this bread is a healthier alternative to store-bought options. Use a Bread Machine or KitchenAid Mixer.
Equipment
- Bread Machine or Mixer (I used the KBS Bread Machine and KitchenAid mixer for this recipe)
Ingredients
- 285 grams water
- 140 grams bubbly sourdough starter Feed your starter first thing in the morning so it's ready for mixing the dough by mid day. I do 1 tbsp starter + 1 cup flour & 1 cup water when I feed my starter.
- 1/4 cup slightly melted butter salted or unsalted
- 1/4 cup honey about 80 grams
- 9 grams salt 1.5 tsps
- 450 grams whole wheat flour
Instructions
KBS Bread Machine Instructions
- Place the bread machine bowl on a kitchen scale and add all ingredients to the bowl with the flour going in last.
- Set the bread machine to option 12, or the Leaven cycle. This will mix and rise the dough but it will not bake. Let the dough continue to sit in the bread machine for the next 4-8 hours. This goes quickly in the summer and slowly in the winter.
Shaping & Overnight Cold Ferment
- In the evening, dump the dough onto a clean counter. It helps to slightly wet the counters and your hands to prevent sticking. Spread the dough out into a rectangle shape, fold in the right side a bit, then the bottom, then the left side, then take the top corners and pull them in, crossing them over each other a bit, and tightly start rolling it up towards you. If it's easier, you can also just roll up the dough without all the folding. Place this log shape dough into a slightly greased loaf pan.
- Cover the loaf pans and set them in the fridge overnight.
Baking
- In the morning, pull the pans out to proof another 1-2 hours.
- Preheat the oven to 375. Once preheated, bake loaves for 45 minutes. Remove from oven and place on a cooling rack and brush the tops with butter if you would like softer, glossier crust. Let cool completely before cutting.
KitchenAid Instructions
- Place the mixer bowl on a kitchen scale and add all ingredients to the bowl with the flour going in last.
- With a dough hook, knead the dough for 10-15 minutes until it passes the window pane test.
- Cover the dough with plastic wrap and let it rest in a warm spot for 6-8 hours.
- Follow the same instructions listed above for shaping, overnight cold ferment, and baking.