Sourdough Bread Recipe: How To Make Whole Wheat Sourdough Bread At Home
What To Know
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 8-12 hours, or until doubled in size.
- Once the dough has doubled in size, shape it into a loaf and place it in a lightly oiled loaf pan.
- You can use a combination of whole wheat flour and white flour to create a bread with a lighter texture and milder flavor.
Absolutely! Sourdough bread can be made with whole wheat flour, offering a nutritious and flavorful twist to the classic bread. Whole wheat flour, unlike its white counterpart, retains the entire grain, including the bran, germ, and endosperm. This results in a bread that is packed with fiber, vitamins, and minerals.
Benefits of Using Whole Wheat Flour in Sourdough
- Higher Nutritional Value: Whole wheat flour is a nutritional powerhouse, providing essential nutrients like fiber, iron, magnesium, and zinc.
- Improved Digestion: The fiber in whole wheat flour promotes a healthy digestive system, reducing the risk of constipation and other digestive issues.
- Lower Glycemic Index: Whole wheat flour has a lower glycemic index than white flour, meaning it releases sugar into the bloodstream more slowly, helping to regulate blood sugar levels.
- Enhanced Flavor: Whole wheat flour adds a nutty and earthy flavor to sourdough bread, creating a complex and satisfying taste experience.
How to Make Sourdough Bread with Whole Wheat Flour
The process of making sourdough bread with whole wheat flour is similar to that of using white flour, with a few adjustments.
Ingredients:
- 500g (3 1/2 cups) whole wheat flour
- 300g (1 1/2 cups) water
- 100g (1/2 cup) sourdough starter
- 10g (2 teaspoons) salt
Instructions:
1. Mix the Dough: Combine the flour, water, sourdough starter, and salt in a large bowl. Mix well until a dough forms.
2. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
3. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 8-12 hours, or until doubled in size.
4. Stretch and Fold: Gently stretch and fold the dough every 30 minutes during the first rise to develop gluten and strengthen the dough.
5. Shape the Loaf: Once the dough has doubled in size, shape it into a loaf and place it in a lightly oiled loaf pan.
6. Second Rise: Cover the loaf with plastic wrap and let rise for another 2-4 hours, or until the dough has risen to the top of the pan.
7. Bake: Preheat the oven to 250°C (480°F) and bake the loaf for 30-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
8. Cool: Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Variations
- Mixed Flour Bread: You can use a combination of whole wheat flour and white flour to create a bread with a lighter texture and milder flavor.
- Sprouted Whole Wheat Bread: Using sprouted whole wheat flour adds an extra boost of nutrients and a slightly sweet flavor.
- Add-Ins: Feel free to add your favorite ingredients to the dough, such as nuts, seeds, fruits, or herbs.
Health Considerations
While whole wheat sourdough bread is a healthy choice, it may not be suitable for everyone. Individuals with gluten intolerance or celiac disease should avoid sourdough bread. Additionally, whole wheat bread contains more fiber than white bread, which can cause digestive issues in some people.
Final Note: Whole Wheat Wonders
Sourdough bread made with whole wheat flour is a nutritious and flavorful delight that offers numerous health benefits. Whether you’re a seasoned baker or just starting out, this bread is a rewarding and delicious addition to any bread lover’s repertoire. So, embrace the whole wheat floury flourish and enjoy the taste and health benefits of this remarkable bread.
Basics You Wanted To Know
Q: Can I use whole wheat bread flour instead of whole wheat flour?
A: Yes, you can substitute whole wheat bread flour for whole wheat flour in this recipe.
Q: How do I store sourdough bread with whole wheat flour?
A: Store sourdough bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly and freeze for up to 2 months.
Q: Can I make sourdough bread with whole wheat flour in a bread machine?
A: Yes, you can use this recipe in a bread machine. Follow the manufacturer’s instructions for adding ingredients and setting the dough cycle.
