Honey Wheat Sourdough breadSubmitted by: LMDIENER
13 ounces of 100% hydration sourdough starter
16 ounces of water
360 grams of whole wheat flour
Final dough ingredients:
360 grams of flour (depending on how wheaty or white you want it this can be all white bread flour or all wheat flour)
3 ounces of honey
1 egg, stir before adding
4 tbsp butter softened
2 tsp salt
More flour will be required for kneading and getting the bread to the appropriate consistency.
If you don't have a sourdough culture you can make the preferment with 1/2 tsp of rapid rise yeast, 22.5 ounces of water and 544 grams of flour.
In the morning mix the preferment with the final dough ingredients. Knead or use your mixer incorporating additional flour until you have a somewhat sticky dough, you don't want it to get too firm or the final product will be tough and dry.
Place the dough into a bowl that has been coated with spray oil, spritz the top of the dough with more oil and then cover with plastic wrap. Ferment until the dough has doubled, this will take anywhere from 2-6 hours depending on the activity of your culture and temperature of your room. Then separate the dough into two lumps. Shape them and place them each in a separate 8 by 5 bread pan that has been sprayed with cooking oil. Spray them with cooking oil and then cover them with plastic wrap, let them ferment until they have approximately doubled, this should take about 2 hours but may take longer, I recommend watching the dough during this final ferment.
Bake for 40-50 minutes at 350 degrees C or until the dough reaches 190 degrees internally and develops a brown crust. Cool completely on a wire rack before cutting into it.
Serving Size: Makes 2 loaves of bread. Each loaf can be cut into 20 slices.