Baking has always been a passion of mine, and I can’t resist the charm of my Whole Wheat Sourdough Bread Recipe.
This recipe showcases the rich, nutty flavor of whole wheat flour, paired with the delightful tang of sourdough. I love nurturing my starter, watching it grow and bubble with life.
The process is incredibly satisfying, and the aroma wafting from the oven is simply irresistible. Each loaf has a beautiful crust and a soft, airy interior, perfect for enjoying with butter or your favorite spreads.
Sharing this homemade bread brings joy to my family and friends. If you’re ready to dive into this baking adventure with me, let’s create something delicious together!
Why You Should Make Your Own Sourdough Bread?
Sourdough bread is easier to digest than most bread because the fermentation process breaks down some of the gluten and starches.
Whole wheat flour is rich in fiber, vitamins, and minerals. Compared to white flour, it retains the bran and germ, providing more nutrients and a heartier texture.
Using whole wheat flour in sourdough adds a nutty flavor and enhances the nutritional benefits of the bread.
Baking your own sourdough bread at home is cost-effective. With a sourdough starter, flour, and water, you can create loaf after loaf, saving on grocery bills. Plus, it cuts down on packaging waste, making it an environmentally friendly choice.
Information Of Whole Wheat Sourdough Bread Recipe
Active Preparation Time: 30 minutes
Resting Time (Fermentation and Proofing): 12-14 hours (overnight or more)
Bake Time: 40-45 minutes
Total Time: 13-15 hours
Course: Bread
Cuisine: International, Artisan
Yield: 1 large loaf (10 servings)
Ingredients
For the Starter:
- 400g whole wheat flour
- 400g water (room temperature)
- 4 tablespoons active sourdough starter
For the Dough:
- 1600g whole wheat flour
- 1200g water (room temperature)
- 40g salt
- 400g whole wheat sourdough starter
Making Method
1. Prepare the Starter:
In a bowl, mix 400g of whole wheat flour, 400g of water, and 4 tablespoons of active sourdough starter. Stir until well combined. Let it sit at room temperature for 8-12 hours, or until bubbly.
2. Make the Dough:
In a large mixing bowl, combine 1600g of whole wheat flour and 1200g of water. Mix until no dry flour remains.
Add 40g of salt and 400g of the prepared sourdough starter. Knead the mixture until smooth (about 10-15 minutes).
3. Bulk Fermentation:
Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature for about 4-5 hours, or until it has doubled in size. Perform stretch and folds every hour for the first 3 hours.
4. Shape the Loaf:
After bulk fermentation, gently remove the dough from the bowl and shape it into a round or oblong loaf. Let it rest for 30 minutes.
5. Final Proof:
Place the shaped loaf in a proofing basket, seam side up, and cover. Let it proof for 2-3 hours at room temperature, or overnight in the refrigerator.
6. Preheat the Oven:
Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
7. Bake:
Carefully transfer the loaf to the hot Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
8. Cool:
Let the bread cool on a wire rack for at least 1 hour before slicing.
Enjoy your delicious whole wheat sourdough bread!
Special Note
For best results, use a mature sourdough starter that is at least a week old. If you’re new to sourdough, consider purchasing a starter from a local bakery or online.
Nutrition Facts Of Whole Wheat Sourdough Bread Recipe
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Fat | 3g |
| Carbohydrates | 45g |
| Protein | 7g |
Health Benefits Of Whole Wheat Sourdough Bread
1. Improved Digestive Health
Whole wheat sourdough is rich in fiber, which supports digestive function and promotes regular bowel movements. The fermentation process also produces beneficial probiotics that can enhance gut health.
2. Heart Health
Whole grains, including whole wheat, are linked to lower cholesterol levels and reduced risk of heart disease. The fiber and antioxidants in whole wheat sourdough can help maintain healthy blood pressure and cholesterol levels.
3. Sustained Energy Levels
Whole wheat sourdough provides complex carbohydrates that digest slowly, offering sustained energy throughout the day. This is particularly beneficial for active men or those engaging in physical activities.
4. Weight Management
The fiber content in whole wheat sourdough helps increase satiety, making you feel fuller for longer. This can assist in weight management by reducing the urge to snack frequently.
5. Enhanced Nutrient Absorption
The fermentation process in sourdough helps break down phytates, compounds that can inhibit nutrient absorption. This means your body can better utilize important vitamins and minerals, such as magnesium and zinc, crucial for overall health and wellbeing.
(FAQs) About Whole Wheat Sourdough Bread:
What is the difference between whole wheat sourdough and regular sourdough?
Whole wheat sourdough is made with whole wheat flour, which retains the bran and germ of the wheat, making it richer in fiber and nutrients compared to regular sourdough, which typically uses refined white flour.
How do I store whole wheat sourdough bread?
To store whole wheat sourdough, wrap it in a clean kitchen towel and place it in a bread box or a paper bag at room temperature. For longer storage, slice it and freeze it in an airtight container or bag. Just toast or warm slices as needed!
Can I use all-purpose flour instead of whole wheat flour?
While you can substitute all-purpose flour, using whole wheat flour enhances the bread’s nutritional profile and flavor. If you want a lighter texture, consider a mix of both flours.
How long does sourdough bread stay fresh?
Whole wheat sourdough bread is best enjoyed fresh but can last up to 3-5 days at room temperature. If properly stored in the freezer, it can maintain its quality for several months.
Is sourdough bread suitable for people with gluten sensitivity?
While some people with mild gluten sensitivity may tolerate sourdough better than regular bread due to its fermentation process, it is not gluten-free. Those with celiac disease should avoid it entirely. Always consult a healthcare professional for dietary advice.
Conclusion
Baking my Whole Wheat Sourdough Bread Recipe has become a cherished ritual in my kitchen. The combination of whole wheat flour and sourdough starter creates a loaf that’s both flavorful and nutritious.
I find joy in each step of the process, from nurturing the starter to watching the dough rise. This bread not only fills my home with a warm, inviting aroma but also brings people together.
Whether enjoyed fresh with butter or as part of a hearty meal, each slice is a testament to the love and care put into it.
I encourage you to try this recipe and experience the satisfaction of baking your own bread. You won’t regret it!
Other Delicious And Healthy Recipes
Rice Chocolate Cake || Unique Treat
Brazilian Cheese Bread || Gluten-Free
Whole Wheat Sandwich Bread Recipe || Healthy
Pink Vanilla Birthday Cake || Best Wishes
Whole Wheat Sourdough Bread Recipe
Ingredients
For the Starter:
- 400 g whole wheat flour
- 400 g water room temperature
- 4 tablespoons active sourdough starter
For the Dough:
- 1600 g whole wheat flour
- 1200 g water room temperature
- 40 g salt
- 400 g whole wheat sourdough starter
Instructions
Prepare the Starter:
- In a bowl, mix 400g of whole wheat flour, 400g of water, and 4 tablespoons of active sourdough starter. Stir until well combined. Let it sit at room temperature for 8-12 hours, or until bubbly.
Make the Dough:
- In a large mixing bowl, combine 1600g of whole wheat flour and 1200g of water. Mix until no dry flour remains.
- Add 40g of salt and 400g of the prepared sourdough starter. Knead the mixture until smooth (about 10-15 minutes).
Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature for about 4-5 hours, or until it has doubled in size. Perform stretch and folds every hour for the first 3 hours.
Shape the Loaf:
- After bulk fermentation, gently remove the dough from the bowl and shape it into a round or oblong loaf. Let it rest for 30 minutes.
Final Proof:
- Place the shaped loaf in a proofing basket, seam side up, and cover. Let it proof for 2-3 hours at room temperature, or overnight in the refrigerator.
Preheat the Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
Bake:
- Carefully transfer the loaf to the hot Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
Cool:
- Let the bread cool on a wire rack for at least 1 hour before slicing.