Healthy Whole Wheat Sourdough Sandwich Bread!
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- Опубліковано 10 лют 2025
- Learn how to make my healthy whole wheat sourdough sandwich bread with this video tutorial! This whole grain bread is soft and light, perfect for sandwiches, French toast, or buttered toast with jam!
READ THE BLOG POST: www.butteredsi...
INGREDIENTS:
(Makes one loaf)
220 grams active sourdough starter (see note)
400 grams hard white or red whole wheat flour
2 tbsp honey (45 grams)
1 ½ tsp unrefined sea salt (8 grams)
1 cup room temperature water (230 grams)
2 tbsp avocado oil (26 grams)
INSTRUCTIONS:
Place all of the ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium-low for 15-20 minutes, or until the dough is quite stretchy.
Transfer the dough to a large greased glass or plastic bowl. Cover and allow to ferment at room temperature for 6-8 hours, or until doubled. Alternatively, you can let the dough ferment at room temperature for 2-4 hours, and then place it in the fridge for 12 hours to finish fermenting (see note).
Grease a 9x5-inch glass bread pan with butter. Turn the risen dough out onto your work surface (you can lightly flour or grease your surface if needed). Pat the dough out into an even rectangle and roll it up like a jelly-roll. Turn 90° and press out into a rectangle again. Start rolling up the dough from one of the short ends. With each roll, press the seam down to seal. Continue until the loaf is rolled up, making sure to seal the seam really sell. Pinch the ends to seal as well.
Place the loaf into the prepared pan. Cover with a tea towel and allow to rise for 4-8 hours, or until it has risen over the top of the pan.
About 30 minutes before the bread is done baking, preheat your oven to 400° F (204° C). Bake the risen loaf for 10 minutes. Without opening the oven, turn the heat down to 350° F (177° C). Bake the loaf for an additional 30-40 minutes, or until the loaf is deep golden brown, sounds hollow when tapped on the bottom, and registers 200° F (93° C) in the center on an instant read thermometer.
Turn the loaf out onto a wire cooling rack. Cool for at least 1 hour before slicing.
RECIPE NOTES:
An active starter is one that has been fed 4-12 hours previously, has doubled in volume, is active and bubbly, and passes the float test.
I use a white flour starter, which yields the best texture. You can use a whole wheat starter, but the final bread will be more dense.
I get better results with the room temperature rise, but controlling the rise time with refrigeration can be really handy if you don't want to wake up early to form your bread.
TIME STAMPS:
0:00 Intro
0:09 Ingredients
1:01 Mixing the dough
1:18 First Rise
1:47 Forming the Loaf
2:09 Second Rise
2:19 Baking Time
2:38 Cooling
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Get my sourdough digital cookbook! bit.ly/butteredsideupsourdoughebook
Your videos are so precise and informative without being too long. Very nice. Thank you
This was a fantastic recipe - so easy and it actually worked! I love that it’s 100% whole wheat - so annoying when “whole wheat” recipes are 60-75% white flour.
Hands down, the best loaf I've ever had. Thanks for sharing!
Aw, that makes me so happy! ✨
If you refrigerate for the rise, do you need to set it out at room temperature for a specific amount of time before shaping and putting in the loaf pan?
Best loaf I’ve ever made !
Thank you! Can’t wait to try.
My whole wheat starter is nice and bubbly but not sure why it didn’t pass the float test. Pl. share what can be done in this case. I am new to sourdough bread making so if you can share the starter ratio needed ( how much starter, flour and water do we need to mix to get 220 gms) to be used for this recipe will be helpful. Thanks for this awesome recipe.
So the same thing happened to me. I used whole wheat flour and my starter would double in size pretty much in the first eight hours of feeding. It was disappointing until I looked up on the internet and found out that while my starter is good and active, a float test is not always a reliable indicator especially when it’s comes to whole flour starters. You should still be able to use your starter if it’s doubling in size.
i love ur videos cant believe u only have 3 k subs
Was thinking same thing. When she goes viral we can say “I was there when..…”.
Aw, thank you!
Making this now! Thanks
This is nice
excellent recipe. If i want to make 3 loaves, can I triple the ingredients and make 3 loaves in the same dough?
That should work just fine!
May I know what kind of hard wheat berries did you mill for this recipe? Is it hard white or hard red? Also how many gms of wheat berries did you grind to get 460 gms of wheat flour? Thank you
Have you tried this without the honey by any chance?
Do you have a steam oven, or did you not use steam at all? Great video will be trying this recipe today.
No, I don’t own a steam oven, and I don’t use steam for this recipe.
@@ButteredSideUp Thanks! One more question. If you refrigerate for the rise, do you let it set at room temperature for a specific amount of time, before shaping and putting in the bread pan?
Is this hard red wheat or hard white wheat berries? Please advise. Thanks for your time
I can’t remember which I used here…probably hard red? But either should work!
@@ButteredSideUp thank you!!
Can the same recipe be used for a white sourdough sandwich loaf?
I would recommend using my white sourdough sandwich bread recipe! ua-cam.com/video/TVUjvUTg7Ds/v-deo.htmlsi=IQCWFtFbBZduSJDj
@@ButteredSideUp Thank you!
This is a discard question...a beginner here. So do you discard each time before you feed? I noticed your jar wasn't that full b4 each feeding. Just making sure b4 i dive into this...Thanks
So there are different ways to maintain a sourdough starter, but this is the method I use: I pour off what I need for the recipe, which typically leaves about 20-30 grams of starter in the jar (not a lot!). I feed that 20-30 grams, and then put the starter in the refrigerator until the next bake. Then I take the starter out of the fridge, feed it enough for the recipe I'm using, and once it's ready, I repeat the process: Pour off what I need, feed what's left and put in the fridge until the next bake, etc. etc. Hope that's a clear explanation!
@@ButteredSideUp I should have said, to make the starter and get it to refrigerator point, do you discard every time you feed? Sorry I was a bit confusing.
Yes, you’ll want to feed your starter and keep it at room temperature for about 2 weeks before you start storing it in the refrigerator. You want it to be strong and well established first. And yes, you’ll be discarding throughout the feeding process. But once the starter begins to develop good bacteria (about a week?), you can save the discard and make pancakes. I have a couple videos about starter that talk about this more!
Hey Erica! I was wondering where you got your loaf pan?
Pretty sure it was a wedding gift? Haha! But I think this is the same one: amzn.to/3naY74S (affiliate link)
@@ButteredSideUp Thanks dear❤️
Do you have a recipe for a sandwich bread with AP or bread flour?
Nevermind. Just found it 🤦🏼♀️😂
pls help!! i kneaded my dough for 30min and its still sticky and not stretchy… i added some more flour but still sticky. any tips??
What type of flour did you use? Did you use a hard wheat variety?
@@ButteredSideUp i used hard red wheat flour
what should i do if i only have a 11x5 loaf pan?
Assuming your pan is about 3.2 inches tall, it would be approximately 1.3 times larger than an 8.5 x 5 x 3.2 inch loaf pan. So you could multiply all of the ingredients by 1.3.
Can you use white whole wheat flour? Does the amount of water or flour change?
I don't recommend using white whole wheat flour in this recipe. You need the higher gluten content of the hard wheat varieties in order to properly form the gluten.
i don't have a scale...how many cups is 400 grams of red wheat flour?
It's approximately 3.15 cups.
mmm butter with everything bagel seasoning on top....
Ooooh...lovely!
Can I use sugar instead of honey
That should work fine!
Did you divide the loaf before shaping..cuz I was only able to yield one loaf ?
I believe I misspoke there - it makes 1 loaf. Double for 2 loaves!
@@ButteredSideUp thank you~ I thought I did something very wrong~ 😅…
Sorry about that! I try really hard to make my videos accurate, but sometimes something slips through!
You said form into 2 loaves? Meaning roll twice? Or 2 seperate loaves?
One loaf - I think I misspoke there?
I just bought some berries. So excited to make this
Hope you enjoy! ✨
What software are you using to edit your videos? What camera are you recording with?
I edit with DaVinci Resolve, and I film with a Nikon D7000 and a Canon M50 (I mainly use the D7000). Some of my equipment is listed in the description!
Oh wow, knead for 25-30 minutes? Just checking that I heard that correctly. I’ve never kneaded that long-maybe that is my problem with 100% whole wheat! I always thought that kneading for a long time broke the gluten down too much. Am I misunderstanding that?
Actually 15 to 25! You can start checking sooner if you’re worried about the gluten breaking down. Different machines will probably knead the dough at different rates, so you should go by feel and visual cues! Look for a nice stretchy dough.
🙏🏻🌹🙏🏻