Best Sourdough Whole Wheat Bread
Submitted by klick
Sourdough whole wheat bread blends an active starter with stone-ground wheat flour, wheat germ and molasses for a hearty, high-fiber sandwich loaf. Tangy, nutty and bakes in a standard loaf pan.
YIELD
12 servingsPREP
3 hrsCOOK
35 minREADY
4 hrsThis is a hybrid sourdough that uses both active dry yeast and a sourdough starter for the lift. The yeast handles the rise, while the starter brings the signature tang and complex flavor depth. The combination is faster than pure sourdough but tastier than straight yeast bread.
The sponge stage is essential. The yeast, starter, dry milk, water and the whole wheat flour rest for an hour before any other ingredients join. This ferments the flours, develops the gluten and lets the wild yeast in the starter wake up alongside the commercial yeast. Skipping the sponge gives you a bread that rises but tastes flat.
Molasses is what makes this loaf taste like classic Anglo whole wheat bread rather than a flat health-food brick. It adds depth, a hint of bitter-sweet caramel, and feeds the yeast for an extra-active rise. Stone-ground whole wheat flour is also key. Modern roller-milled whole wheat flour loses the wheat germ oils that give the bread its nutty richness.
Pro Tips
- Knead the full 10 to 15 minutes. Whole wheat dough needs longer kneading than white dough because the bran cuts gluten strands as it’s worked in.
- Cover the dough with damp plastic, not dry. Dry plastic sticks and tears the surface, hurting the rise.
- Cool the baked loaf on a rack for at least 30 minutes before slicing. Cutting too soon releases steam and turns the crumb gummy.
Variations
- Add 2 tablespoons of honey in place of half the molasses for a milder, sweeter loaf.
- Stir in ½ cup of sunflower seeds or rolled oats for texture and crunch.
- Top the shaped loaf with sesame or poppy seeds before baking for a deli-style finish.
Ingredients
Directions
For sponge: dissolve yeast in ¼ cup lukewarm water in large bowl and let stand 5 minutes to proof.
Add starter, dry milk and remaining warm water and blend well.
Add wheat flour, all-purpose flour and wheat germ and beat 4 to 5 minutes.
Cover with plastic and let stand in warm draft-free area until doubled in volume, about 1 hour.
Add molasses, margarine, salt, baking soda and 1¼ cups all-purpose flour and beat until dough is stiff, adding remaining ½ cup all-purpose flour as necessary.
Turn dough out onto very lightly floured surface and knead 10 to 15 minutes.
Transfer to bowl.
Cover and let stand in warm draft-free area until doubled, about 1½ hours.
Grease 9×5-inch loaf pan.
Punch dough down and shape into loaf.
Transfer to pan.
Cover and let stand in warm draft-free area about 45 minutes.
Preheat oven to 375℉ (190℃).
Bake until loaf is nicely browned, about 35 minutes.
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