Sourdough Bread Recipe: How To Make It With Whole Wheat Flour
What To Know
- Bake the bread in a preheated Dutch oven or on a baking stone at a high temperature (450-475°F) for 30-45 minutes, or until the crust is golden brown and the internal temperature reaches 205-210°F.
- Instead of feeding your starter with whole wheat flour, create a whole wheat levain by mixing whole wheat flour, water, and a small amount of sourdough starter.
- Making sourdough bread with whole wheat flour is a rewarding experience that allows you to enjoy the benefits of whole grains while indulging in the tangy, chewy delight of sourdough.
Sourdough bread has gained immense popularity for its tangy flavor, chewy texture, and potential health benefits. While traditional sourdough bread is made with white flour, many bakers wonder: can you make sourdough bread with whole wheat flour? The answer is a resounding yes! Whole wheat flour adds a boost of fiber, nutrients, and a nutty flavor to your sourdough bread.
The Benefits of Whole Wheat Flour in Sourdough Bread
1. Increased Fiber: Whole wheat flour contains significantly more fiber than white flour, aiding digestion, promoting satiety, and potentially lowering cholesterol levels.
2. Rich in Nutrients: Whole wheat flour retains the entire wheat kernel, including the bran, germ, and endosperm, providing a wealth of vitamins, minerals, and antioxidants.
3. Enhanced Flavor: The bran and germ in whole wheat flour contribute a nutty, earthy flavor that adds depth to sourdough bread.
How to Make Sourdough Bread with Whole Wheat Flour
1. Prepare Your Starter: Feed your sourdough starter with whole wheat flour for several days before baking. This will allow the starter to adapt to the new flour and develop a robust flavor.
2. Choose Your Flour: Use a combination of whole wheat flour and white flour. A good starting ratio is 50% whole wheat flour and 50% white flour. You can adjust this ratio based on your desired flavor and texture.
3. Adjust Hydration: Whole wheat flour absorbs more water than white flour. Increase the hydration level of your dough by about 10-15% compared to a white flour sourdough.
4. Knead or Stretch and Fold: Kneading or stretching and folding will develop the gluten in the dough and give it strength. Whole wheat dough may be slightly stickier than white dough, so handle it gently.
5. Bulk Fermentation: Allow the dough to rise at a warm temperature for 6-12 hours, or until it has doubled in size.
6. Shape and Proof: Shape the dough into a loaf and place it in a banneton or bowl lined with a floured cloth. Proof for 3-5 hours, or until the dough has risen by about 50%.
7. Bake: Bake the bread in a preheated Dutch oven or on a baking stone at a high temperature (450-475°F) for 30-45 minutes, or until the crust is golden brown and the internal temperature reaches 205-210°F.
Tips for Success
1. Use a Strong Starter: Ensure your sourdough starter is active and bubbly before using it.
2. Mix Thoroughly: Make sure the whole wheat flour is evenly distributed throughout the dough.
3. Be Patient: Whole wheat sourdough bread takes longer to rise than white bread due to the higher fiber content.
4. Don’t Overproof: Overproofing can result in a dense, gummy loaf.
5. Experiment with Ratios: Adjust the ratio of whole wheat flour to white flour based on your desired flavor and texture.
Variations
1. Add Seeds or Grains: Enhance the flavor and texture of your whole wheat sourdough bread by adding seeds (such as sunflower seeds or flax seeds) or grains (such as rye or barley).
2. Use Soaker: Create a soaker by combining whole wheat flour with water and letting it rest overnight. This helps soften the flour and improve the dough’s hydration.
3. Make a Whole Wheat Levain: Instead of feeding your starter with whole wheat flour, create a whole wheat levain by mixing whole wheat flour, water, and a small amount of sourdough starter.
Conclusion: Embark on Your Whole Wheat Sourdough Journey
Making sourdough bread with whole wheat flour is a rewarding experience that allows you to enjoy the benefits of whole grains while indulging in the tangy, chewy delight of sourdough. With patience and practice, you can master the art of whole wheat sourdough and create delicious, nutritious loaves that will elevate your daily meals.
FAQ
1. Can I use only whole wheat flour in sourdough bread?
Yes, but the dough will be denser and less elastic. It is recommended to use a combination of whole wheat flour and white flour for optimal results.
2. How do I adjust the hydration level of my whole wheat sourdough dough?
Start with a hydration level of 70-75% and adjust as needed. The dough should be moist and slightly sticky, but not too wet or dry.
3. What is the best temperature for proofing whole wheat sourdough bread?
Proof the dough at a warm temperature of 75-80°F for optimal yeast activity. Avoid proofing at temperatures that are too cool or too warm.
4. How do I know when my whole wheat sourdough bread is done baking?
The crust should be golden brown and the internal temperature should reach 205-210°F when measured with a digital thermometer.
5. Can I store whole wheat sourdough bread for longer periods?
Yes, wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread for up to 2 months.
