Instructions

1. In a large mixing bowl, combine 2 cups of whole wheat flour and 1 cup of bread flour. Mix them together thoroughly to ensure an even distribution of the flours.
2. Add 1 cup of sourdough starter to the flour mixture. Ensure that your sourdough starter is active and bubbly for the best results.
3. Pour in 1/2 cup of warm water. The water should be warm to the touch, around 100°F (37°C), but not hot, as excessive heat can kill the yeast in the starter.
4. Add 1 tablespoon of honey to the mixture. The honey not only adds a touch of sweetness but also helps to feed the yeast.
5. Sprinkle 1 teaspoon of salt over the mixture. Be careful not to add the salt directly on top of the sourdough starter, as it can inhibit yeast activity.
6. Using a wooden spoon or your hands, mix the ingredients until they come together to form a shaggy dough. If the dough is too sticky, you can add a little more bread flour, a tablespoon at a time.
7. Once the dough has formed, turn it out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.
8. Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap to prevent it from drying out.
9. Let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size. This is known as the first rise.
10. After the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a floured surface again.
11. Shape the dough into a loaf by flattening it into a rectangle and then rolling it up tightly from one short end to the other. Pinch the seams to seal the loaf.
12. Place the shaped loaf into a greased 9x5-inch loaf pan. Cover it again with a towel or plastic wrap and let it rise for another 30-45 minutes, or until it has risen just above the rim of the pan.
13. While the dough is rising, preheat your oven to 375°F (190°C).
14. Once the loaf has risen, you can optionally make a few shallow slashes on the top with a sharp knife for decoration and to help with oven spring.
15. Bake the loaf in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
16. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
17. Enjoy your homemade whole wheat sourdough sandwich bread as a delicious base for sandwiches or toast!