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Sourdough Honey Whole Wheat

Sourdough Honey Whole Wheat Bread

An easy sourdough loaf that only requires a small amount of starter
Course Bread
Cuisine American
Keyword loaf pan, Sourdough
Prep Time 20 minutes
Cook Time 35 minutes
Rising Time 4 hours
Total Time 4 hours 55 minutes
Servings 12


  • Stand mixer with dough hook


  • 1/2 packet of active dry yeast 1 1/8 teaspoon
  • 1 1/2 cups whole wheat flour 210 grams
  • 2 cups AP or bread flour 250 grams
  • ½ cup water
  • ½ cup milk
  • 6 tablespoons active starter 80 grams
  • 2 tablespoons honey 40 grams
  • 1 ½ teaspoons salt
  • 1 ½ tablespoons butter softened
  • ½ teaspoon baking soda I left it out by accident


  • Grease a 9x5 inch loaf pan.
  • In a large mixing bowl, combine the yeast, ½ cup whole wheat flour (70 grams) and ½ cup of the bread flour (63 grams).
  • Combine milk and water to make 1 cup of liquid, and heat to 125 degrees F. Pour the liquid mixture into the flour mixture and stir well, then add the bubbly sourdough and beat until well blended. Cover the bowl with plastic wrap and set in a warm place for 1 ½ to 2 hours.
  • Stir in the honey, salt, butter and baking soda, then add the 1 cup (140 grams) of whole wheat flour. Add remaining 1 ½ cups of bread flour half cup at a time, stirring until the dough feels soft but not too sticky.
  • Using the dough hook, knead the dough until smooth and elastic. You can also do this by hand if you don’t have a dough hook. Cover the dough and let rise until doubled in bulk (about 1 hour). Transfer to the greased 9x5 inch loaf pan and let dough rise again until doubled - -probably another hour.
  • When ready to bake, preheat oven to 375 degrees and bake for 35 minutes or until loaf sounds hollow.