Sourdough Honey Whole Wheat Bread
An easy sourdough loaf that only requires a small amount of starter
Servings 12
Equipment
Ingredients
- 1 ⅛ teaspoon yeast, instant or active dry
- 1 ½ cups whole wheat flour (210 grams)
- 2 cups bread or all-purpose flour (210 to 250 grams)
- ½ cup water
- ½ cup milk
- 6 tablespoons active starter (80 grams)
- 2 tablespoons honey (40 grams)
- 1 ½ teaspoons salt
- ¼ teaspoon baking soda
- 1 ½ tablespoons butter, softened softened
Instructions
- Grease a standard size 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, baking soda and butter, then add the remaining 1 cup (130 grams) of whole wheat flour. Add remaining bread flour half cup at a time, stopping to stir after every half cup addition. You may not need the last half cup if using bread flour rather than all-purpose
- 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.