Pioneer Whole Wheat Sourdough Bread

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A healthy and hearty whole wheat bread using sourdough starter

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American

Keyword: bread, buckwheat, sourdough, whole wheat

Servings: loaves

Calories: 482kcal

Ingredients

ingredients for 80%whole wheat 20% white bread

130 grams sourdough starter 100% hydration
650 grams hard white wheat flour
200 grams all purpose flour
600 grams filtered warm water
2 teaspoons sea salt

Ingredients for a 100% whole wheat loaf

130 grams sourdough starter 100% hydration
850 grams hard white wheat flour
620 grams filtered warm water
2 teaspoons sea salt

Instructions

Measure out 130 grams of fresh sourdough starter into a large mixing bowl.
Add 650 grams of hard white wheat flour.
Add 200 grams of all purpose flour.
Add 600 grams luke warm filtered water.
Add 2 teaspoons of sea salt
Stir all together in the bowl and cover with plastic wrap.
Let sit for 2 hours.
Stretch and fold the edges of the dough to the center of the ball. This should only take a minute or 2.
Let sit for another 2 hours
Stretch and fold the dough again.
Let the dough sit for another 2 hours or until the dough has doubled in size.
Take dough out of the bowl and roll into two loaves

Notes

*Alternative Method- Skip steps 7-11. After stirring ingredients together let sit for six hours. Do a 5- 10 minute knead before forming into loaves.

13. Option #1 Artisan Bread: Put cornmeal or rice flour down in a lined bread basket. Put in the dough with the pinched underside facing up and cover with towel. Let sit until 1.5x original size or about 2 hours. Meanwhile preheat the oven to 450ºF (230ºc) and put in your clay or cast iron pot with the lid. After the dough is ready and pot is hot, flip your dough into the pan. Cornmeal or rice flour side should be facing up now. Put the lid on your pan and bake at 450ºF for 30 minutes. Take the lid off, turn down heat to 350ºF (177ºC) and bake for another 10-20 minutes until golden brown.

Option #2 Sandwich Bread: Put cornmeal or rice flour down in a 9×4 inch loaf pan. Place loaf in the pan and cover with a towel. Let rise until almost double the original size or about 2 hours. Bake at 350ºF (177ºC) for 40-50 minutes until golden brown.

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