100% Whole Wheat Sourdough Bread

This recipe makes a basic whole wheat bread that is good for sandwiches. It could be modified to make breads other than loaf style. I think the combination of wheat and honey along with the sourdough make it quite a bit more sour than other breads. Some of my family liked it but for myself and my father, it was a bit sour. I have never been a fan of 100% whole wheat anyhow so that probably is a factor. If you like 100% whole wheat you should enjoy this bread.

 

100% Whole Wheat Sourdough Bread
182 g starter
378g whole wheat flour
210g water, warm but not hot
57g butter, melted and cooled
50g organic honey
1 1/2 tsp sea salt

In a large bowl mix the starter and water. Stir in the honey, butter, and sea salt. Mix in the flour until well combined. The dough should be a somewhat shaggy dough. Cover and allow the dough to rest 20 minutes. Turn the dough onto a floured surface and knead until smooth. I often knead the dough directly in the bowl.

Cover and allow the dough to ferment 3 hours. Do two stretch and folds; one every 1 1/2 hours. After three hours the dough should be just about doubled. Turn dough onto a floured surface and gently deflate the dough and shape the dough into a loaf. Place in a 8 1/2 x 4 1/2 loaf pan. Cover and allow to rise for 4 to 6 hours or until the dough has risen 1 inch above the rim of the pan.

Bake in a preheated 350F oven for 20 minutes. Remove from the oven and cover with foil and bake for an additional 20 to 25 minutes or until done. Bread will be golden and the interior temperature should be 205F or higher. Remove the bread from the oven and allow to cool for 5 minutes before turning out onto a cooling rack. *Optional: Rub butter on the crust when it comes out of the oven to soften the crust, give it extra flavor and enhance the appearance.