White Whole Wheat Sourdough Bread

White Whole Wheat Sourdough Bread
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 114.4
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 290.7 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.4 g

View full nutritional breakdown of White Whole Wheat Sourdough Bread calories by ingredient


Introduction

Makes 2 loaves, cut each loaf into 12 slices

This recipe is adapted from Peter Reinhart's San Francisco Sourdough recipe, I have decided to add some white whole wheat flour to the mix to make the bread a touch healthier. I am not going to post the full recipe here since, but Reinhart's book Artisan Breads Every Day has fabulous instructions on making a wild sourdough starter and making the dough for 2 loaves of fabulous bread. Makes 2 loaves, cut each loaf into 12 slices

This recipe is adapted from Peter Reinhart's San Francisco Sourdough recipe, I have decided to add some white whole wheat flour to the mix to make the bread a touch healthier. I am not going to post the full recipe here since, but Reinhart's book Artisan Breads Every Day has fabulous instructions on making a wild sourdough starter and making the dough for 2 loaves of fabulous bread.
Number of Servings: 24

Ingredients

    For the Starter
    56.5 grams of Wild Sourdough Starter
    227 grams White Whole Wheat Flour
    142 grams of water (at room temp.)

    For the Dough:
    All of the Starter (425 grams)
    397 grams of water (lukewarm temp)
    267 grams of White Whole Wheat Flour
    300 grams of Unbleached Bread Flour
    18 grams of Kosher Salt
    7 grams of instant yeast (optional, though I do get a much better rise with the additional yeast as opposed to only using starter)

Directions

As per instructions in Peter Reinhart's Artisan Breads Every Day book.

I just swapped out 227 grams of white flour for white whole week for the starter, and then I swapped out another 200 grams of white flour for white whole wheat flour for the final dough.

After shaping the dough I plop it in my loaf shaped clay baker let it rise for an hour or so and put it in a cold oven and set the temp to 450 f.

Bake for 25 minutes. take the cover off the baker and reduce heat to 375, and bake for another 20 minutes. Let bread cool.

This bread will produce a softer crust, which is perfect for everyday sandwich bread. I think putting the dough in a cold oven helps keep a softer crust which I prefer.

Number of Servings: 24

Recipe submitted by SparkPeople user REDSCATHACH.