Whole wheat sourdough bread is an easy, healthy way to begin baking with your sourdough starter! Whether you enjoy it as toast, as a sandwich, or simply on its own, this whole wheat sourdough bread is sure to become a new favorite recipe.
Is Whole Wheat Sourdough Bread healthy?
Whole wheat sourdough bread is made with a variety of nutritious ingredients, including sourdough starter. The sourdough breaks down gluten in the flour, making it easier to digest and giving the bread a lower glycemic index. Because of this, it won’t cause as high of a blood sugar spike as normal bread would.
Additionally, the whole wheat flour used in this recipe is higher in fiber than regular flour, which again helps with digestion. Honey acts as a natural sweetener instead of sugar, adding nutrients and flavor. Finally, you can easily make this recipe dairy-free by substituting your favorite milk alternative for the regular milk if you need. All in all, whole wheat sourdough bread is a delicious and healthy option!
What to eat with Whole Wheat Sourdough Bread?
There are so many options! You can eat whole wheat bread for nearly any meal. This bread tastes delicious toasted, so you can enjoy it for breakfast with your favorite toppings. Ideas include:
- Mashed avocado with everything bagel seasoning
- Peanut butter and banana slices
- Butter and jam
- Cream cheese and strawberry slices
You can also use it to make a sandwich, dip it in soup, or just serve it as a side with butter. Let me know your favorite way to eat whole wheat bread in the comments section at the bottom of this post!
Tips for making Whole Wheat Sourdough Bread:
- For this recipe, I’ve found it’s better to use a more active and bubbly starter than to use a starter you haven’t fed in a few days. While the bread may not turn out as sour, it will be lighter and fluffier, making it better for sandwich bread. If you use sourdough starter that you haven’t fed in a few days, your bread will turn out more dense.
- This bread is super easy to make because you use a stand mixer to knead it. Simply mix your dough in the bowl of a stand mixer with a dough hook for 10 minutes or so and you’ll be good to go.
- If you don’t have a stand mixer, you can knead this dough by hand instead. Simply knead for 5 to 10 minutes, until the dough forms a smooth ball.
- This bread will last for 3-5 days at room temperature. Wrap it in plastic wrap for best results!
Tools you will need
To make this bread, you’ll need a stand mixer with a paddle attachment and dough hook, a rolling pin, parchment paper, and a 9×5 loaf pan.
Ingredients you will need
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/2 sourdough starter – It should be active and bubbly!
1/2 cup water – If you use slightly warmer water, it will help your dough rise. 🙂
1/2 cup milk – You can use whole, 2%, skim, or your favorite dairy-free alternative.
1 tbsp honey – You can also use maple syrup.
1 tsp salt – Kosher salt works best.
How to make Whole Wheat Sourdough Bread
The night before you want to bake your bread prepare the dough:
Mix the all purpose flour, whole wheat flour, sourdough starter, milk, honey, and salt in the bowl of a stand mixer. I’d recommend using a paddle attachment for this step.
Slowly add in the water until a dough forms. You may need to add a bit more or less water until it reaches the right consistency.
Mix the dough on medium speed for 10 minutes using a dough hook attachment. The dough should pull away from the sides of the bowl and form a smooth lump.
Put your dough in a bowl, cover with a towel, and leave it to rise overnight.
The next morning:
The dough should have risen noticeably. Since we’re using sourdough, it won’t necessarily double in size, but you should be able to tell a difference from the night before.
On a piece of parchment paper, roll out the dough to make a rectangle, about 9″ by 18″. Starting at one end of the dough, roll it up tightly into a log. Turn it seam side down, and tuck the ends of the dough underneath the log on each side.
Grease a 9×5 pan and place the bread, seam side down in the pan. Cover it with a towel and let it rise until puffy and light. For me, this took about five hours. You can speed this up by putting your bread in a warm oven covered with a towel.
Preheat your oven to 375 degrees Fahrenheit. Bake your bread for 20 minutes. Let cool on a rack and then enjoy!
Looking for more sourdough recipes?
If so, make sure to check out other sourdough ideas at the Kitchen Counter! Here are a few easy recipes you’re sure to enjoy:
- Sourdough Sandwich Bread
- Sourdough Naan
- Sourdough Garlic Bread
- Sourdough Focaccia
- Sourdough Baguettes
If you make this recipe and enjoy it, let me know in the comments section below! You can also tag me on instagram @oldfashionedinspiration with a picture of your creation.
Whole Wheat Sourdough Bread
This Whole Wheat Sourdough Bread will make a fluffy and flavorful base for your favorite sandwich!
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1/2 sourdough starter
- 1/2 cup water
- 1/2 cup milk
- 1 tbsp honey
- 1 tsp salt
Instructions
- The night before you want to bake your bread prepare the dough. Mix the all purpose flour, whole wheat flour, sourdough starter, milk, honey, and salt in the bowl of a stand mixer. I'd recommend using a paddle attachment for this step.
- Slowly add in the water until a dough forms. You may need to add a bit more or less water until it reaches the right consistency.
- Mix the dough on medium speed for 10 minutes using a dough hook. It should pull away from the sides of the bowl and form a smooth lump of dough.
- Put your dough in a bowl, cover with a towel, and leave it to rise overnight.
- In the morning, the dough should have risen noticeably. Since we're using sourdough, it won't necessarily double in size, but you should be able to tell a difference from the night before.
- On a piece of parchment paper, roll out the dough to make a rectangle, about 9" by 18".
- Starting at one end of the dough, roll it up tightly into a log. Turn it seam side down, and tuck the ends of the dough underneath the log on each side.
- Grease a 9x5 pan and place the bread, seam side down in the pan. Cover it with a towel and let it rise until puffy and light. For me, this took about five hours. You can speed this up by putting your bread in a warm oven covered with a towel.
- Preheat your oven to 375 degrees Fahrenheit. Bake your bread for 20 minutes. Let cool on a rack and then enjoy!
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 136Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 200mgCarbohydrates 28gFiber 2gSugar 2gProtein 5g
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