Honey Whole Wheat Sourdough Bread

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 85.5
  • Total Fat: 4.0 g
  • Cholesterol: 27.4 mg
  • Sodium: 209.5 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.3 g

View full nutritional breakdown of Honey Whole Wheat Sourdough Bread calories by ingredient
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from kitchenstewardship.com
from kitchenstewardship.com

Number of Servings: 24


    1 1/2 cups whole wheat sourdough starter
    2 cups whole milk
    1/4 cup honey
    2 large eggs
    6 cups (divided) whole wheat flour
    2 teaspoons salt
    6 Tablespoons unsalted butter, at room temperature


Makes 2 loaves. Approx 12 slices per loaf.
The night before you are going to bake bread, make a sponge by mixing the starter with the milk and 3 cups of flour. Cover and leave at room temperature overnight, or better yet, in the oven with the light on.
The next morning, using a mixer with dough hook, stir the sponge before beginning. Then, add in the honey and eggs, stirring until incorporated. Add the remaining flour, salt and butter and use your dough hook to fully mix, then knead for 5-7 minutes, adding more flour as necessary.
Check using "windowpane" test to see when done kneading.
Cover the dough with a towel and put it back in the oven with the light on and allow to rise until doubled. Approx 2-4 hours.
Butter two 95-inch loaf pans. Halve dough and shape into loaves. Deposit one in each pan.
Cover the pans again and put them in the oven with the light on.
When the dough has risen at least to the top of the pans or a half-inch above, which takes an hour and a half to three hours, position a rack in the middle of the oven and preheat to 375 degrees Fahrenheit. (Yes, take the loaves out first, please.)
Slash loaves, then immediately bake until they are honey brown and sound hollow when tapped on the top, 30-40 minutes. Be careful not to over-bake this bread or it will be dry. Carefully remove the loaves from the pans and let cool completely on wire racks before slicing

Number of Servings: 24

Recipe submitted by SparkPeople user BLUMOONFYRE.

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