Wholewheat Sourdough Sandwich Bread

Sourdough starter (levain) can be used to make many types of bread, not just a classic sourdough loaf. This is an easy recipe to create a soft loaf of sandwich bread. It's nutritious and super versatile.

Recipe

How much time do you need?

• Preparation time: 20 min

• Cooking time: 40 min

• Proofing time: 20 hrs

• Total time: 21 hrs

Material:

• Loaf pan

• Spatula

• Stand mixer (or your hands)

• Mixing bowls

• Kitchen towels

• Cling wrap (film)

• Baking paper

• Rolling pin

Ingredients:

• 380 grs organic bread flour

• 150 grs organic wholewheat flour

• 150 grs active sourdough starter (100% hydration) Check my recipe for liquid starter here.

• 50 grs seeds and bran mix

• 250 grs warm milk

• 50 grs water

• 40 grs honey

• 30 grs light olive oil

• 14 grs unsalted butter at room temperature

• 10 grs fine salt

Method Day 1: Feed your starter 1 to 2 times. 2 times is better as it will have a lower acidic content. Dissolve the starter with the milk and water in a stand mixer at minimum speed. Scrape sides down when needed. Add honey and oil and mix for 1 minute. Add the flours and salt and mix to combine for 4-5 minutes. Transfer to a medium size bowl and cover with a damp towel or clinging wrap and let rest at room temperature (25 degrees C) for 3 hours until it almost doubles in size. If it's warmer, go for 2 hours or less. Place in the refrigerator to proof overnight. Day 2 in the morning: Take the dough out of the fridge and let it rest at room temperature for 1 hours. Remove the dough from the container onto a lightly floured work surface. It should look airy and full of bubbles. See picture below. Line a 30x10 cm loaf pan with baking paper. Press the dough with your fingers to release the air from it. Using a rolling pin form a rectangle of the length of your loaf pan. Roll the dough into a log and place in the loaf pan, seam side down. Cover with a damp towel and let it proof at room temperature (25-30 degrees Celsius) for 2 to 5 hours. If it's 25 degrees I would leave it fo 4-5 hours. If it's closer to 30 degrees, I would go only for 2-3 hours.

Before proofing:

Already proofed:

Pre-heat the oven to 190 degrees Celsius. Bake to 40-50 minutes until the top of the bread is golden brown. Once baked, let it cool down for 10 minutes before transfer to a cooling rack. Let it cool down 30-40 minutes before slicing it.

It’s ready to enjoy. Spread some butter, jam, make a sandwich or on it’s own. It work really well for a classic French toast too! 😊

Tip: If you live in a cold place or you’re in the middle of winter, you can create a 'homemade proofing area':

• Use the oven with the door cracked open, the light will create an environment of around 25 to 30 degrees C.

• Use an old-fashioned incandescent bulb. They heat up the surrounding area really quick, also reaching temperature of around 25 to 32 degrees C.

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