Soft Honey Wheat Sourdough Bread
After playing around with sourdough bread recipes for nearly six months, I’m super excited to share a recipe that’s been on repeat in my house lately: Soft Honey Wheat Sourdough Bread! This bread combines the nutty richness of whole wheat with the natural sweetness of honey, resulting in a loaf that's perfect for sandwiches, toast, and more. Keep scrolling for the recipe and for some sourdough baking tips to ensure it turns out perfect!
What is the Difference Between Sourdough bread and Regular bread?
Sourdough sandwich bread differs from regular sandwich bread primarily in its use of a natural sourdough starter for leavening, rather than commercial yeast. This gives sourdough bread its distinctive tangy flavor and chewy texture, along with potential health benefits due to the fermentation process.
what makes sourdough bread soft?
The key differences that contribute to the softness of sourdough sandwich bread versus traditional sourdough bread baked in a Dutch oven lie in the ingredients, shaping, proofing, and baking methods. For example, in this recipe we’re adding fats and sweeteners like oil and honey, which contribute to a more tender crumb than a traditional sourdough loaf.
Can i swap the wheat flour for regular flour in this recipe?
Yes, you can swap whole wheat flour for regular (all-purpose or bread) flour in the soft honey wheat sourdough bread recipe, but there are a few adjustments and considerations to keep in mind to ensure the best results. For example, whole wheat flour absorbs more water due to its higher fiber content so you might so you might need to reduce the amount of water slightly with AP flour to avoid a sticky dough.
How long does it take to proof wheat sourdough bread?
Based on my experience with sourdough bread, my wheat breads usually proof quicker than my white breads. That said, proof times will vary based on room temperature and the activity of your starter but typically it takes about 6 hours for the first fermentation and an additional 2-4 hours for the final proof.
my top Tips for baking soft honey wheat sourdough bread
Ensure your sourdough starter is active and bubbly before using it.
Plan out your timeline. I like to activate my sourdough starter the night before I make my bread so it’s bubbly in the morning and ready to make dough by 7am. After fermentation, my dough is ready to shape by 2-3pm and ready to bake by 5pm. If you prefer fresh bread in the morning, you can stick the bread in the fridge overnight and finish proofing in the morning before baking.
Be patient with the fermentation and proofing times; these are crucial for developing the bread's flavor and texture.
On the the other hand, be careful not to over ferment/proof your bread. Once your dough has doubled in size during the fermentation process, immediately shape it and transfer it. Same goes for proofing. Once your dough has risen about an inch over the pan, it’s ready to bake. If you let it go too long, it will deflate and the loaf will be flat!
To keep your dough warm during the fermentation/proofing process, place it in the oven (turned off) with the light on.
Use a kitchen scale to measure ingredients by weight for consistent results.
Brush egg wash, butter, or oil on the top of your proofed loaf before baking it to give it a nice crust.
If you want a little extra texture, sprinkle oats or seeds on your loaf before baking.
sourdough pancake Ingredients
Active Sourdough Starter: This acts as the leavening agent, providing the bread with its rise and characteristic tangy flavor.
Wheat Flour: This type of flour adds a nutty flavor, denser texture, and higher nutritional value compared to white flour.
Room Temperature Water: Hydrates the flour, allowing gluten to develop, which gives the bread structure. Room temperature water also helps dissolve the salt and honey and activate the sourdough starter.
Melted Coconut Oil: When melted and added to the dough, coconut oil contributes fat, which tenderizes the crumb and adds a subtle richness to the flavor.
Honey: Honey adds a mild sweetness to the bread, balances the sour flavor of the sourdough, and helps retain moisture for a softer crumb.
Salt: Enhances the overall flavor of the bread and balances out the sweetness.
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How to wheat sourdough bread
Using an electric mixer with a dough hook, combine all ingredients until a shaggy dough forms.
Knead the dough for 15-20 minutes, or until it becomes smooth and elastic. This step is crucial for developing the gluten which gives the bread its structure.
Place the kneaded dough into a large oiled mixing bowl and cover with a clean kitchen towel or plastic wrap. Allow the dough to ferment at room temperature for about 6 hours, or until it has roughly doubled in size. This time may vary depending on the temperature of your kitchen and the activity of your sourdough starter.
Once the dough has doubled in size, gently deflate it by pressing down on it with your fingertips. Stretch the dough out into a rectangle and roll it up tightly, tucking in the ends on both sides. Place the dough inside a lightly greased bread pan.
Cover the shaped dough and let it proof for another 2-4 hours, or until the dough has risen about an inch over the surface of the pan.
About 30 minutes before baking, preheat your oven to 400°F. If desired, brush the top of the dough with egg wash and sprinkle oats on top. Bake the bread for 10 minutes at 400°F and then reduce the temperature to 350°F and bake for another 30-35 minutes, or until it's golden brown and sounds hollow when tapped on the bottom. To be sure of doneness, the internal temperature should reach 200°F.
Once baked, remove the bread from the oven and let it cool on a wire rack or cutting board for at least 30 minutes before slicing and serving.
Whether you serve warm or toasted with your favorite topping or make as a sandwich, I’m sure you’ll love this soft honey wheat sourdough bread as much as we do! Enoy!
How to store wheat sourdough sandwich bread
Store your wheat sourdough sandwich bread in a cool, dry place. It can be kept at room temperature in a bread box or wrapped in a clean kitchen towel for up to 3 days. For longer storage, slice the bread and freeze it in an airtight bag for up to 3 months.
Soft Whole Wheat Sourdough Bread
Ingredients
- 220 grams active sourdough starter
- 236 grams room temperature water
- 400 grams whole wheat flour
- 42 grams honey
- 8 grams pink Himalayan salt
- 26 grams coconut oil, melted
- 1 c. rolled oats (if desired)
Instructions
- Using an electric mixer with a dough hook, combine all ingredients until a shaggy dough forms.
- Knead for 15-20 minutes, or until dough becomes smooth and elastic.
- Place the kneaded dough into a large oiled mixing bowl and cover the bowl with a clean kitchen towel or plastic wrap.
- Allow the dough to ferment at room temperature for about 6 hours, or until it has roughly doubled in size. This time may vary depending on the temperature of your kitchen and the activity of your sourdough starter.
- Once the dough has doubled in size, gently deflate it by pressing down on it with your fingertips.
- Stretch the dough out into a rectangle and roll it up tightly, tucking in the ends in on both sides.
- Place inside a lightly greased bread pan.
- Cover the shaped dough and let it proof for another 2-4 hours, or until the dough has risen about an inch over the surface of the pan.
- About 30 minutes before baking, preheat your oven to 400°F
- If desired, brush the top of the dough with egg wash and sprinkle oats on top.
- Bake the bread for 10 minutes at 400°F and then reduce the temperature to 350°F and bake for another 30-35 minutes, or until it's golden brown and sounds hollow when tapped on the bottom. To be sure of doneness, the internal temperature should reach 200°F.
- Once baked, remove the bread from the oven and let it cool on a wire rack or cutting board for at least 30 minutes before slicing and serving.
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