~Whole Wheat Sourdough Sandwich Bread~

All the flavor of sourdough, yet all the texture of regular bread! | www.reformationacres.com
Today I’m sharing a recipe that will make two beautiful loaves of sourdough bread made with half whole wheat flour and half white flour. It is baked in a loaf pan and makes for a lovely sandwich. I modified this Soft White Pan Sourdough to something closer to our favorite whole wheat loaf that I bake nearly daily.

(Shop HERE for sourdough starter cultures. )

~Whole Wheat Sourdough Sandwich Bread~

Ingredients

  • Preferment Sponge
  • 1 c. sourdough starter
  • 1 c. water
  • 1 1/4 c. all purpose flour
  • 1 c. whole wheat flour
  • Bread
  • 1 c. water
  • 1/2 c. milk
  • 1/4 c. melted butter or oil
  • 1/4 c. honey
  • 1/4 c. brown sugar
  • 2 3/4 c. all purpose flour
  • 2 3/4 c. whole wheat flour
  • 3 1/3 t. salt

Instructions

  1. Instead of feeding your starter the night as usual, prepare a stiff preferment sponge by thoroughly mixing all Preferment Sponge ingredients until smooth.
  2. Cover with a sheer cloth and allow to sit at room temperature overnight.
  3. In the morning, add to the a dough mixer all of the sponge and the remaining bread ingredients EXCEPT the salt.
  4. Mix the ingredients for a couple of minutes until they are all incorporated.
  5. Then allow the dough to sit for 20 minutes.
  6. Add 3 1/3 t. salt, then mix the dough on low speed for 4 minutes.
  7. Shut off the mixer, and loosely cover with plastic wrap.
  8. Let the dough sit for an 75 minutes.
  9. Remove the plastic wrap. Turn on the mixer for two turns of the dough hooks. (This develops the gluten.) Recover with plastic wrap.
  10. Let the dough sit for another 75 minutes. Turn on the mixer for two turns of the dough hooks once again. Remove the dough hook. Recover with plastic wrap.
  11. Let the dough sit for another 75 minutes, for a total first rise of 3 hours and 45 minutes.
  12. Turn the dough out onto a lightly floured surface and divide into two.
  13. Roll out each ball into a rectangle the width of the length of your bread pan. The length of the rectangle isn't as big of a deal, just roll out enough to remove most air pockets. Tightly roll up jelly roll style, pinching the bottom seam. Pinch the ends, tucking under. Pat nicely into a loaf shape and place into a well buttered bread pan.
  14. Repeat for the other piece of dough.
  15. Cover with a piece of plastic wrap and place back in a warm, draft free spot until doubled and a nicely sized loaf. Don't get impatient and put it in too soon, or it will be dense.
  16. Preheat the oven to 350 degrees.
  17. Slash with a lame ,razor blade or sharp knife down and then brush with tops with melted butter.
  18. Bake for 35-40 minutes until the loaves sound hollow when tapped.
  19. Remove loaves from pans and transfer to a cooling rack.
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Enjoy!

All the flavor of sourdough, yet all the texture of regular bread! | www.reformationacres.com

 

  • Sara Caldwell

    How do you store the second loaf until you used it and how do you store it after you have cut into it?

  • Lauren Lines

    If I grind my own wheat, do you know what kind of grains would you use for this recipe? Thanks! Just found your blog tonight! :) Love it!

    • http://www.reformationacres.com/ Quinn

      Thanks Lauren :)
      I’ve never experimented with different types of flours as we don’t have any allergies or intolerances here. I too grind my own wheat and would have used that or that cut with unbleached all purpose flour.

      • Lauren Lines

        So for the two types of flour, when grinding your own wheat, you just use the same type of grains/flour? So if I had soft white wheat berries, just do 2 3/4 cups + 2 3/4 cups? :) Sorry I’m asking so many questions! We’ve tried to make sourdough bread several times with wheat flour and its just never turned out right…. would love to try it your way since your bread looks fabulous!

        • http://www.reformationacres.com/ Quinn

          I have never tried it with soft white wheat… I brought sww home one time and my son did actually have a reaction to that and broke out in hives pretty bad so I’ve never used it for bread baking since. As a result, most of my bread is 1/2 hard red wheat we grind and 1/2 apflour in order to get decent texture.

          Sorry to rabbit trail… But yes, were I to use sww, I would add the two together and see how that turned out first. Hopefully delicious! You’ll have to let us know :)

          • Lauren Lines

            It worked great! I ended up adding some spices to the top with olive oil to make a savory dinner bread and it was a hit! :) Thanks for your help!

  • erika

    Wow! I just took my loaves out of the oven. They got some serious oven spring. I’ve never had a yeasted loaf take off like that. Thanks for the recipe.

  • Raia Torn

    Have you ever tried this with a slow 2nd rise, say 7+ hours? All my sourdough must be fermented at least 7 hours since the last addition of flour, or I react badly to the gluten. Just wondering if there’s a specific reason to only rise the dough 3 hours and 45 minutes the second time… Thanks! :)

    • http://www.reformationacres.com/ Quinn

      I haven’t Raia. My kids aren’t keen on very sour sourdough so I try to keep the souring time low. That said, I see no reason why you couldn’t experiment with this recipe. I came up with it by studying others and combining it with my favorite bread ingredients and lots of experimenting to get what we wanted so I would encourage you to do the same! :)

      • Raia Torn

        Ok! Thanks. I’ll give it a try and see what happens. ;)

  • Heather Z.

    Okay, I’m sorry……but I just have to say something, so please don’t hate me. Technically speaking (and many bakers are technical = D ), ‘autolyse’ is just flour and water; this step is used to hydrate the flour and help develop gluten without kneading, it doesn’t have yeast (or any leavening agent) mixed in it. Whew! I’m glad I got that off my chest. Anyway, your bread looks sooooooo delicious!