There is something special about pulling a warm loaf of homemade bread from the oven. The wonderful aroma alone makes the kitchen feel warm and welcoming. This Sourdough Whole Wheat Bread combines the hearty, nutty flavor of whole wheat with the pleasantly tangy character of traditional sourdough. It has a beautifully browned, slightly crisp crust and a soft, moist and pleasantly chewy interior. It is hearty and satisfying without feeling overly heavy.
Whole wheat retains the grain’s bran and germ, providing more fiber and naturally occurring nutrients than refined white flour. The slow sourdough fermentation develops a deeper, more complex flavor and may also make the grain easier for some people to digest and certain minerals easier for the body to absorb.
Wholesome, flavorful and filling, this is the kind of everyday bread you will want to keep on the kitchen counter. It is wonderful toasted for breakfast, perfect for a hearty sandwich or simply enjoyed warm with a generous spread of butter.
- 200g whole wheat flour
- 650g King Arthur bread flour
- 20g salt
- 250g sourdough starter
- 500g bottled purified water
- Combine bread flour, whole wheat flour and salt and mix well.
- Combine sourdough starter and water and mix well.
- Combine wet and dry ingredients and and mix using spoon until all dry flour has been incorporated into a shaggy mixture.
- Cover and allow to rest for 120 minutes.
- Stretch and fold with a wet hand 4 times rotating bowl 90 degrees each time, cover and allow to rest for 30 minutes.
- Repeat last step 4 more times, resting 30 minutes between each stretch and fold.
- Cover and let rest for an additional 90 minutes at room temperature.
- Dump dough onto a lightly floured surface and divide in half.
- With the first batch, stretch and flatten into a square/rectangle.
- Fold each side over to 1\3 of the width and roll into a ball folding the sides inward while rolling.
- Pre-shape each into a tight ball, dust with rice flour and place in a well dusted proofing basket.
- Repeat with the second batch.
- Cover loosely with dry cotton towel and rest for 30 - 45 minutes at room temperature.
- Perform a final shape and tightening, dust with rice flour and place in a well dusted proofing basket.
- Set aside and allow to proof still covered for 8 hours.
- About 20 minutes before the 8 hours are up, place a Dutch oven/cover in the oven preheat to 450F.
- Turn the dough onto parchment paper, score an expansion line about 1/3 of the way in from the edge.
- Add any designs you wish to incorporate on the other 2/3.
- Place in the preheated dutch oven, add 3 ice cubes, cover and bake 25 mins covered and then an additional 25 minutes uncovered.
- Remove from the oven and place the loaf on a cooling rack for 3-4 hours.
425F, 25 covered, 25 uncovered.
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