Homemade Whole Wheat Sourdough Bread
Submitted by holiday
Feed your sourdough starter, let it bubble overnight, then knead in whole wheat flour for hearty loaves with tangy depth and chewy crust that slice like a dream.
YIELD
48 servingsPREP
10 minCOOK
50 minREADY
20 hrsReal sourdough takes time, but the payoff is bread with character you can’t buy.
This recipe lets your starter do most of the work through an overnight rise, developing that signature tang before you shape two round loaves.
The blend of white and whole wheat flour creates rustic texture while keeping the crumb tender enough for sandwiches.
Pro Tips
- Your starter should be bubbly and active before you begin, feed it the night before if needed
- The dough will be sticky at first, resist adding too much flour during kneading
- Tap the bottom of the baked loaves, they should sound hollow when fully cooked
Ingredients
Directions
Remove 1½ cup starter (replenish the rest before returning to the fridge.
) Add water, sugar, salt, and 1½ cups white flour, mix.
Let stand in a warm p lace for 12 to 18 hours.
Stir down and add butter, whole wheat flour, and enou gh white flour to make a stiff bread dough.
Knead for 10 minutes.
Place in a clean buttered bowl, cover and let rise 2 hours.
Punch down and shape into 2 round loaves.
Place on oiled baking sheet, sprinkled with cornmeal.
Let rise 1½ hours.
Bake 40 to 50 minutes at 400 degrees until bread sounds hollow whe n tapped.
Comments
Yummmmmmm
As a first time sourdough bread maker I followed this recipe and it was amazing!!! We ate one of the loafs in one sitting. I look forward to making many more loafs based off this recipe. Thank you.