Imagine pulling a perfectly golden, crusty loaf of whole wheat sourdough bread from your oven, its aroma filling your kitchen with an irresistible warmth that transports you to an artisan bakery. This isn't just bread - it's a labor of love, a culinary adventure that transforms simple ingredients into a masterpiece of flavor and texture. Whether you're a seasoned baker or a curious home cook, this sourdough whole wheat bread recipe will elevate your baking skills and impress even the most discerning bread enthusiasts.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups whole wheat flour
- 1 cup sourdough starter
- 1 cup water
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine the sourdough starter, water, and whole wheat flour. Mix thoroughly until a shaggy dough forms, ensuring all ingredients are well incorporated.
- Cover the bowl with a clean kitchen towel and let the mixture rest at room temperature (around 70°F) for 30 minutes. This process, called autolyse, allows the flour to hydrate and gluten to develop.
- Add salt to the dough and knead on a lightly floured surface for 10-12 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm, draft-free area for 4-6 hours. The dough should approximately double in size.
- Gently shape the dough into a loaf, being careful not to deflate too many air bubbles. Place the shaped loaf in a proofing basket or well-floured cloth-lined bowl.
- Cover and let the loaf perform its final rise for 2-3 hours, or until it has noticeably increased in volume.
- Preheat the oven to 450°F with a Dutch oven or heavy baking stone inside. This helps create a crispy crust.
- Carefully transfer the loaf to the preheated Dutch oven, score the top with a sharp knife to allow expansion, and bake covered for 30 minutes.
- Remove the lid and bake for an additional 10-15 minutes until the crust is deep golden brown and the internal temperature reaches 205-210°F.
- Remove from oven and let cool completely on a wire rack for at least 1 hour before slicing to allow the crumb to set.
Tips
- Temperature is Key: Maintain a consistent warm environment (around 70°F) during rising to help your sourdough develop optimal flavor and texture.
- Patience Matters: Don't rush the fermentation process. Long, slow rises develop deeper flavors and better gluten structure.
- Hydration is Critical: Whole wheat flour absorbs more water, so be prepared to adjust liquid quantities for the perfect dough consistency.
- Use a Kitchen Scale: Precise measurements ensure consistent results, especially with sourdough baking.
- Create Steam: Using a Dutch oven or creating steam in your oven helps develop a crispy, golden crust.
- Let it Cool Completely: Resist cutting into the bread immediately. Allowing it to cool helps the crumb set and prevents a gummy texture.
- Practice Makes Perfect: Each sourdough loaf is unique. Don't get discouraged if your first attempts aren't picture-perfect.
Nutrition Facts
Calories: 83kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
