Best 2 Honey Wheat Sourdough Bread Recipes

In the realm of bread baking, honey wheat sourdough bread stands as a testament to the harmonious union of natural ingredients and culinary expertise. This delectable creation combines the subtle sweetness of honey, the nutty flavor of whole wheat, and the tangy zest of sourdough starter, resulting in a symphony of flavors that tantalize the taste buds. With its golden-brown crust and soft, airy crumb, this bread is a perfect accompaniment to any meal, from hearty soups and stews to fresh salads and tangy cheeses. Whether you're a seasoned baker or just starting your bread-making journey, this Honey Wheat Sourdough Bread recipe will guide you through the process of creating this wholesome and flavorful masterpiece. In addition to the classic Honey Wheat Sourdough Bread, this article also presents variations such as the Honey Whole Wheat Sourdough Bread, which offers a more pronounced whole wheat flavor, and the Honey Spelt Sourdough Bread, a delightful option for those seeking a slightly nutty and earthy twist. Explore the world of sourdough baking and discover the joy of crafting this nourishing and flavorful bread in your own kitchen.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

SOURDOUGH HONEY WHOLE WHEAT BREAD

Sourdough Honey Whole Wheat Bread image

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

Provided by Marg CaymanDesigns

Categories Yeast Breads

Time 37m

Yield 1-2 loaves

Number Of Ingredients 7

Ingredients

1 tablespoon active dry yeast
1 cup water
1 teaspoon salt
2/3 cup sourdough starter
1/2 cup honey
1 1/2 tablespoons shortening
4 cups whole wheat flour

Steps:

Dissolve yeast in 1 cup warm water.
Mix yeast, starter, honey, salt and shortening with 3 cups flour.
Add more flour as needed to make a stiff dough.
Knead 150 strokes on a floured surface and place in a greased bowl.
Cover and let rise 1 to 1 1/2 hours until doubled in size.
Punch down, let double again.
Punch down and roll into tight loaf.
Grease and place in bread pan.
Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped.

Nutrition Facts : Calories 2356, Fat 32.1, SaturatedFat 7, Sodium 2355.1, Carbohydrate 490.1, Fiber 54.9, Sugar 141.2, Protein 68.8

Tips:

Use fresh sourdough starter: Active and bubbly starter is key to a successful sourdough bread. If your starter is not active, it will not produce enough gas to leaven the bread and the result will be a dense and flat loaf.
Properly measure your ingredients: Baking is a science, and precise measurements are essential for success. Use a kitchen scale to accurately measure your ingredients, especially the flour and water.
Be patient with the rising process: Sourdough bread takes time to rise. Depending on the temperature of your kitchen, it may take several hours or even overnight for the dough to double in size. Don't rush the process, or your bread will not have a chance to develop its full flavor and texture.
Create a humid environment for rising: Sourdough bread dough needs a humid environment to rise properly. You can create a humid environment by placing a pan of hot water in the oven while the dough is rising.
Score the bread before baking: Scoring the bread before baking helps the bread to expand evenly and prevents the crust from cracking.
Bake the bread at a high temperature: Sourdough bread should be baked at a high temperature (450°F or 230°C) for the first 15 minutes, then the temperature should be reduced to 375°F or 190°C for the remaining baking time.
Let the bread cool completely before slicing: Slicing the bread too soon will result in a gummy texture. Let the bread cool completely on a wire rack before slicing and serving.

Conclusion:

This honey wheat sourdough bread recipe is a delicious and nutritious way to enjoy the benefits of sourdough fermentation. The honey and wheat flour add a touch of sweetness and a nutty flavor to the bread, while the sourdough starter gives it a slightly tangy flavor and a chewy texture. This bread is perfect for sandwiches, toast, or simply served with butter and jam. With a little planning and patience, you can easily make this delicious bread at home.