Honey Wheat Sourdough bread
- Number of Servings: 40
Ingredients
Preferment Ingredients:13 ounces of 100% hydration sourdough starter16 ounces of water360 grams of whole wheat flourFinal 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 honey1 egg, stir before adding4 tbsp butter softened2 tsp saltMore flour will be required for kneading and getting the bread to the appropriate consistency.
The night before you want to make the bread stir the preferment ingredients together, leave it covered overnight to ferment.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 111.1
- Total Fat: 1.7 g
- Cholesterol: 7.7 mg
- Sodium: 2.5 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.6 g
- Protein: 3.3 g
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