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–+ servings
Slices of whole grain sourdough bread.

Whole Grain Sourdough Bread

Kate Schat
Whole grain sourdough bread can still be soft and tasty, there's no reason to think of it as dry and tasteless! Make these loaves today.
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Prep Time 30 minutes
Cook Time 40 minutes
Ferment 12 hours
Total Time 13 hours 10 minutes
Course Bread
Cuisine American
Servings 24 slices
Calories 164 kcal

Ingredients
  

  • 150 grams sourdough starter peaked or slightly hungry
  • 40 grams honey
  • 40 grams butter softened to room temp
  • 300 grams room temperature water
  • 300 grams whole milk at room temp
  • 460 grams fresh ground wheat hard red or wheat berries
  • 460 grams organic all-purpose flour
  • 20 grams salt

Instructions
 

  • Mix starter, honey, butter, milk, and water in a large mixing bowl. Add in flours and salt.
  • Mix well and knead until fully combined, 5-10 minutes
  • Take the dough’s temperature to gauge how long the dough is going to bulk ferment. 70 degree dough will need 10-12 hours, 75 degree dough will need 5-7 hours, 80 degree dough will need 3-5 hours.
  • Allow to rest 30-60 minutes after fully combining, then stretch and fold the dough (Think of this as folding an envelope, you bring up one quarter of the dough and fold it over the whole ball. Then turn, and repeat 3 more times until four sides are pulled up and folded over).
  • Repeat the stretching and folding 3 more times, about every 30 minutes.
  • Allow the dough to rest until it is finished fermenting (from the total time you determined by temp), it shouldn’t be too sticky to the touch.
  • Dump the dough on your counter and split into two equal balls. Shape and place in loaf pans.
  • Cover and let rise until doubled.
  • Before baking, preheat the oven to 450°F.
  • Score the bread as desired. Bake for 40 minutes or until 200°F internal temperature is reached.

Notes

  • Optional trick, use an upside down loaf pan over the pan once you place it in the oven, and bake "covered" like this for 30 minutes, then remove the top pan to brown in the final 10 minutes. This may allow for a taller loaf, better proofing.

Nutrition

Serving: 1sliceCalories: 164kcalCarbohydrates: 31gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 5mgSodium: 340mgPotassium: 62mgFiber: 2gSugar: 2gVitamin A: 62IUVitamin C: 0.01mgCalcium: 32mgIron: 1mg
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