Sourdough Wheat Bread Recipes

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WHOLE-WHEAT SOURDOUGH BREAD



Whole-Wheat Sourdough Bread image

Re-create fresh artisan sourdough bread to rival your local bakery--at home! This simple blend of whole-wheat flour, sourdough starter, sea salt and water produces bread with a tart, melt-in-your-mouth taste perfect for sopping up sauces, eating as toast or making into a sandwich.

Provided by Elisabeth Almekinder

Categories     Healthy Vegan Bread Recipes

Time P1D

Number Of Ingredients 8

½ cup whole-wheat sourdough starter (8 ounces; see associated recipe)
½ cup water
1/3 cup plus 1 tablespoon all-purpose flour (2 ounces)
1/3 cup plus 1 tablespoon whole-wheat flour (2 ounces)
3 1/3 cups plus 1 tablespoon all-purpose flour (1 pound, 3 ounces), plus more for dusting
2 ¼ cups whole-wheat flour (12 ounces)
2 3/4 cups plus 2 tablespoons warm water (85-90 degrees F)
1 tablespoon salt

Steps:

  • To prepare levain: Combine starter, 1/2 cup water, 1/3 cup plus 1 tablespoon all-purpose flour and 1/3 cup plus 1 tablespoon whole-wheat flour in a medium bowl. Cover loosely and let stand in a warm spot until bubbly and doubled in size, 4 to 6 hours.
  • To prepare dough: Combine 3 1/3 cups plus 1 tablespoon all-purpose flour and 2 1/4 cups whole-wheat flour in the bowl of a stand mixer fitted with a dough hook. Set to the lowest speed and slowly add 2 3/4 cups plus 2 tablespoons warm water. Mix on low speed until the flour is moist, about 20 to 30 seconds, being careful not to overmix. Cover the mixing bowl and let stand for 20 minutes to allow the water to completely hydrate the flour before mixing the final dough.
  • Remove the mixing bowl cover and turn the mixer on low. Add salt, then spoon in the levain (from Step 1) and mix until combined, about 2 minutes.
  • Transfer the dough to a 10- to-12-quart plastic food-storage container. Reach under one end of the dough, pull up a handful until there is resistance, then stretch it back over the top of the dough mass and drop. Turn the container a quarter turn and repeat the fold. Repeat two more times for a total of 4 folds. Cover and let stand for 30 minutes. Repeat the folding procedure 4 more times, every 20 minutes, to build the gluten and strengthen the dough. Cover and let stand until doubled in size, 6 to 12 hours.
  • Liberally flour the inside of two medium bowls or proofing baskets.
  • Turn the dough out onto a floured surface, sprinkle flour on top and split it in half. With floured hands, roll each half into a ball. Place the dough balls into the prepared bowls or baskets. Cover with a clean kitchen towel and let rise until the dough is puffy, 2 to 4 hours. To test, press gently with a floured finger. If the depression springs back to the original shape in a few seconds, allow the dough to proof longer. If it doesn't spring back, it is ready to bake.
  • Meanwhile, place a large cast-iron pot with lid in the oven and preheat to 475 degrees F. After reaching 475 degrees F, wait at least 20 minutes for the pot to heat up before baking.
  • Carefully remove the pot from the oven and remove the lid. With floured hands, pick up the dough and carefully place the loaf inside the pot. (It is OK to gently drop it in from a height of 3 to 4 inches to avoid burning yourself.) Replace the lid and transfer to the oven. (Place the second loaf in the refrigerator while the first one bakes.) Bake for 30 minutes, remove the lid and continue baking until browned, about 15 minutes.
  • Remove the loaf from the oven and carefully transfer the bread to a wire rack. Let cool for at least 30 minutes before cutting.
  • Repeat Steps 7-9 for the second loaf.

Nutrition Facts : Calories 175 calories, Carbohydrate 36.8 g, Fat 0.8 g, Fiber 3 g, Protein 5.7 g, SaturatedFat 0.1 g, Sodium 345.6 mg, Sugar 0.2 g

SOURDOUGH WHOLE WHEAT BREAD



Sourdough Whole Wheat Bread image

Make and share this Sourdough Whole Wheat Bread recipe from Food.com.

Provided by Donna M.

Categories     Sourdough Breads

Time 3h40m

Yield 1 loaf

Number Of Ingredients 7

2 cups proofed sourdough starter
1 teaspoon salt
2 tablespoons sugar
1/2 cup warm milk
2 tablespoons butter, melted
1 1/2 cups whole wheat flour
1 1/2 cups white bread flour

Steps:

  • Measure the culture into bread machine pan.
  • Add remaining ingredients, with flour being last.
  • Set machine for dough cycle and start.
  • At end of cycle, remove dough from machine and shape into desired loaf.
  • Cover and let rise in warm place until doubled--this can take as little as 1 hour or several hours, depending on what type of starter you use and how active it is.
  • Top of loaf can be slashed at this stage, if desired.
  • Uncover and bake at 375 degrees for 30 to 40 minutes, or until done.
  • Remove from baking pan and cool on wire rack.
  • NOTE: I don't let my dough rise in the dough cycle; I just remove it after the kneading is completed and shape my loaf, then let loaf rise.

Nutrition Facts : Calories 1673.7, Fat 33.8, SaturatedFat 18.4, Cholesterol 78.1, Sodium 2595.6, Carbohydrate 303.5, Fiber 24.3, Sugar 26.4, Protein 47.4

WHOLE WHEAT SOURDOUGH BREAD



Whole Wheat Sourdough Bread image

Provided by Victor

Categories     Bread

Number Of Ingredients 5

565 g whole wheat flour (Bread flour)
235 g bread flour (I use King Arthur 'Special'; you can also use all-purpose flour)
640 g water (at around 90F - 95F)
200 g levain (see the levain formula and feeding schedule above)
18 g kosher salt (or sea salt)

Steps:

  • In a large bowl, dissolve the levain in water. Add both flours, salt, and mix the ingredients together. Cover and let rest for 30 minutees to an hour.
  • Perform the first set of stretching and folding.
  • Perform an additional set of stretches and folds. Cover and let rest.
  • Perform the final set of stretches and folds. Cover and let rest.
  • Depending on your ambient temperature, the dough should double in size by this time. If not let it ferment until it does. If the room is too cold, place the bowl in the oven with the light on. When it does, divide the dough into two equal pieces. Shape into balls and place, seam side down, in proofing baskets. Cover and keep in a cool room (about 55F-60F) overnight. You may also refrigerate the dough but make sure the fridge does not run too cold.
  • If the dough was refrigerated, take it out of the fridge and let sit at room temperature for 2 hours or even longer, until you see some increase in the volume from the last night and the dough passes the 'finger poke' test. Meanwhile, preheat the oven to 500F.
  • When ready to bake, prepare two pieces of parchment paper, turn the dough over on the parchment sheets, score and load in the oven.
  • Drop the temperature to 485F and bake with steam for 20 minutes. If baking in a cloche or a cast iron combo cooker, there is no need to worry about the steam. Next, bake without steam at 450F for 30 minutes.
  • Remove bread from the oven. Cool on a cooling rack for an hour before slicing.

Nutrition Facts : Calories 148 kcal, Carbohydrate 31 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 351 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

HONEY WHEAT SOURDOUGH BREAD



Honey Wheat Sourdough Bread image

We've been enjoying this slightly sweet bread almost daily for more than 10 years. A fellow teacher shared the recipe with me when my family lived in New York. I was sure to pack up the recipe when we headed west. &Mdash; Evelyn Newlands, Sun Lakes, Arizona

Provided by Taste of Home

Time 45m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 13

1 tablespoon active dry yeast
1 cup warm water (110° to 115°)
3 tablespoons butter, softened
2 tablespoons honey
2 tablespoons molasses
2 cups Sourdough Starter
3 tablespoons toasted wheat germ
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup whole wheat flour
3-1/4 to 3-3/4 cups all-purpose flour
Canola oil

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Brush with oil. Bake at 375° until browned, 25-30 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 109 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

LANDBROT - WHEAT SOURDOUGH BREAD



Landbrot - Wheat Sourdough Bread image

An overnight sourdough culture is baked into a rustic loaf of bread made with white and whole wheat flours.

Provided by Jennifer McGavin

Categories     Brunch     Snack     Bread

Time 22h

Number Of Ingredients 13

For Freshening the Sourdough:
1/2 cup sourdough culture (active)
1 handful of flour (add until stiff)
For Levain Build:
3 tbsp./1.3 oz. sourdough mixture
1/2 c./4 oz. water
1 1/3 c./5.8 oz. whole wheat flour
2 1/2 tbsp./0.6 oz. flour (white)
For Final Dough:
2 3/4 c./22.4 oz. water
3 c. + 2 tbsp./14.4 oz. whole wheat flour
2.5 c. - 2 tbsp./11 oz. flour (white)
1 tbsp./20 g. salt

Steps:

  • Gather the ingredients.
  • Usually, we keep our sourdough starter at 100 percent or higher hydration. That means when we feed it we add flour and water to make a pancake batter thick batter. To start this bread, take a half a cup or so of sourdough culture and add flour until the batter is very stiff.
  • Add the flour to an active culture, that is, one that has been recently fed and did not just come out of the refrigerator. Make a stiff dough.
  • Cover (we like to cover with plastic wrap) and leave out on the counter for 4 to 6 hours.
  • Use 3 tablespoons of the freshened, sourdough culture and add the 1/2 cup water and 1 1/2 cups (total) flours in a bowl and stir until smooth. Cover this dough and keep it on the counter for about 12 hours.
  • The next day, add 2 3/4 cups water, 3 cups plus 2 tablespoons whole-wheat flour and 2 1/2 cups minus 2 tablespoons white flour to a large mixing bowl and stir until all of the flour is wet. Cover and let this dough "autolyse" for 20 minutes to 1 hour.
  • Sprinkle the salt over the dough and add the "levain" in several pieces. Mix for 2 to 3 minutes in a mixer or 5 minutes by hand. The dough is very loose. Cover.
  • Bulk fermentation is about 2 1/2 hours at room temperature. During this time, you will fold the dough 2 times.
  • To fold, turn the dough out on a well-floured board. Fold in thirds (like a letter) horizontally, then stretch the dough and fold in thirds vertically ( folding step by step here ).
  • The bread dough now weighs about 3 1/2 pounds. You may make smaller loaves out of it, but we made 1 large loaf for the photos.
  • Form the dough into a loose, round shape. Place, seam-side down, into a well-floured proofing basket or an oiled and floured bowl. Our bowl was well-floured but not oiled, and the dough stuck and deflated a bit more than I wanted.
  • Cover the bread loosely, without the cover touching the dough. A cardboard box would work well.
  • Let this dough rise 2 to 2 1/2 hours at room temperature.
  • About an hour before baking, preheat your oven to 440 F with a baking stone if you have it and prepare the oven for steam. ( This bread can also bake without steam, when necessary.)
  • Sprinkle parchment paper , which is placed on the back of a cookie sheet or on a baker's peel, with flour or cornmeal or semolina. Unmold the dough from the proofing basket onto the parchment. The dough is still very wet and sticky so try your best not to deflate it.
  • Quickly shove the baking sheet into the oven or, using the parchment paper, move the dough onto the baking stone. Use steam for baking, as described here.
  • Bake for fifteen minutes, then lower the temperature to 420 F and bake until done, about 60 to 75 minutes more. Test the bread with an instant-read thermometer and make sure that it has an internal temperature of at least 195 F.
  • Let the bread cool for several hours on a rack. The longer the bread sits, the more intense its flavor will be. You may freeze this bread.
  • Enjoy!

Nutrition Facts : Calories 160 kcal, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 0 g, Sodium 390 mg, Sugar 0 g, Fat 1 g, ServingSize 1 large loaf (serves 20), UnsaturatedFat 0 g

WHOLE WHEAT SOURDOUGH BREAD



Whole Wheat Sourdough Bread image

This simple-to-make delicious loaf has no sugar and is 100% whole wheat (if your starter is such). When baked "artisan-style" it has a wonderful chewy crust and tender crumb. It's extremely good toasted as well. I found the recipe on the King Arthur Flour site (http://www.kingarthurflour.com). Previously I always bought generic whole wheat flour, but my store stopped carrying it. I was surprised to find that my whole wheat breads were much better using the brand name flour.

Provided by Artemis Platts

Categories     Sourdough Breads

Time 50m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 7

1 cup sourdough starter, fed and ready to use
1 cup and 2 tablespoons lukewarm water
3 cups whole wheat flour or 3 cups king arthur white whole wheat flour
2 tablespoons gluten (optional -helps with texture)
1 teaspoon salt
1 teaspoon instant yeast
2 tablespoons vegetable oil

Steps:

  • Combine all of the ingredients, mixing until a shaggy dough forms.
  • Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
  • Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
  • Gently fold the dough over a few times on a lightly floured work surface.
  • FOR SANDWICH STYLE LOAF:.
  • Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
  • Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
  • Towards the end of the rising time, preheat the oven to 350°F.
  • Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
  • Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
  • FOR ARTISAN STYLE LOAF:.
  • Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
  • After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
  • Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
  • Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
  • 16. Enjoy.

Nutrition Facts : Calories 184.7, Fat 4.6, SaturatedFat 0.6, Sodium 292.7, Carbohydrate 32.6, Fiber 5, Sugar 0.2, Protein 6.2

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OREGON COTTAGE SOURDOUGH ARTISAN BREAD - THERESCIPES.INFO
Easy Sourdough Artisan Bread - An Oregon Cottage | Artisan ... best www.pinterest.de. Mar 27, 2013 - This easy sourdough artisan bread recipe is mixed up in the morning, rises during the …
From therecipes.info


WHOLE WHEAT SOURDOUGH BREAD - GEMMA’S BIGGER BOLDER BAKING
2021-01-23 Take a photo at the beginning of this process for reference!) Preheat your oven to 450°F (225°C). Carefully turn the dough out onto a floured, flat baking tray. Gently shape it …
From biggerbolderbaking.com


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