Best 6 Sourdough Wheat Bread Recipes
Indulge in the delightful world of sourdough wheat bread, a culinary masterpiece renowned for its tangy flavor, chewy texture, and remarkable health benefits. Sourdough bread has been a staple in many cultures for centuries, and its popularity continues to grow due to its unique taste and nutritional value.
This carefully curated collection of sourdough wheat bread recipes caters to every baker's skill level, from beginners seeking a straightforward introduction to experienced bread makers looking to expand their repertoire. Prepare to embark on a sourdough journey that will transform your kitchen into a haven of freshly baked goodness.
Dive into the classic Sourdough Wheat Bread recipe, a cornerstone of the sourdough bread-making tradition. This recipe guides you through the process of creating a delicious and versatile loaf that can be enjoyed on its own, toasted with your favorite toppings, or transformed into delectable sandwiches.
For those seeking a healthier option, the Whole Wheat Sourdough Bread recipe is an excellent choice. This recipe utilizes the nutritional power of whole wheat flour, resulting in a bread that is rich in fiber, vitamins, and minerals. It's a perfect choice for health-conscious individuals or those with dietary restrictions.
If you're short on time, the Sourdough Wheat Bread No Knead recipe is your savior. This innovative approach eliminates the need for extensive kneading, making it an ideal option for busy individuals. Simply mix the ingredients, let the dough rise, and bake—it's that easy!
For those looking to add a touch of sweetness to their bread, the Sourdough Wheat Bread with Honey recipe is a delightful treat. The incorporation of honey imparts a delicate sweetness that complements the tangy sourdough flavor beautifully. It's a perfect choice for breakfast or afternoon tea.
Finally, the Sourdough Wheat Bread with Herbs and Cheese recipe is a savory delight. This recipe incorporates a blend of herbs and cheese into the dough, resulting in a flavorful and aromatic bread that is perfect for sandwiches, salads, or simply enjoying on its own.
Each recipe provides detailed instructions, helpful tips, and beautiful imagery to guide you through the sourdough bread-making process. Whether you're a seasoned baker or just starting your sourdough journey, these recipes will empower you to create delicious and nutritious sourdough wheat bread that will become a staple in your kitchen.
HONEY WHEAT SOURDOUGH BREAD
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
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.
SPROUTED WHEAT SOURDOUGH BREAD
Bolted sprouted sourdough bread, baked in an oblong cloche, may be the perfect loaf to bring to a dinner party or just to enjoy at home. It's easy to slice and makes a manageable serving size. The wheat is sprouted, which increases nutrients' availability for absorption, and because the flour is bolted, the crumb is relatively open yet still full of the tastiness of bran and germ.
Provided by Melissa Johnson
Categories Recipes
Time 1h20m
Number Of Ingredients 4
Steps:
- Mix all of the ingredients together until everything is incorporated. Sprouted flour has a lot of enzymatic activity, so a long autolyse is not advised, but mixing the flour and water first and letting it sit for 20-30 minutes is okay.
- After mixing, cover your dough and let it rest for about 15 minutes, then hand-mix it Rubaud style for a minute or two, to boost the gluten development.
- For the next few hours, perform four rounds of coil folding of the dough (see video), roughly every 30 minutes.
- When the dough has close to doubled, and has bubbles on the surface (see gallery), scrape it out of your bowl onto a floured countertop and preshape it into a boule.
- Cover the dough with an upside-down bowl, plastic wrap or damp towel, and let it rest about 30 minutes.
- The second video in this recipe blog depicts the shaping technique described below. Sprinkle the top of the rested dough with flour and flip it over. Gently stretch it outward in all directions, then fold the top of the dough about 1/3 down. Now fold the sides inward one at a time. Cinch/fold the tube that is forming down again. Fold the sides inward again. Finally roll the tube onto any remaining dough and adjust to have the seam in complete contact with your countertop.
- Using your bench knife, pull the dough tube toward you while gently tugging the sides outward. Your final tube should be about 12 inches long.
- Place the dough in your floured proofing basket seam-side up, cover it, and let it proof at room temperature 30-90 minutes or in the refrigerator for 10-12 hours.
- Begin preheating the oven and oblong clay baker to 500F 30 minutes before baking.
- Flip the dough into the hot baker and score the top. I wanted to do an intricate score, so I flipped the dough onto parchment paper, brushed off the excess flour, scored the dough, and lifted the paper/dough into the base of the baker.
- Cover the baker and bake at:
- 500F for 20 minutes, cover on
- 450F for 7 minutes, cover on
- 450F for 7+ minutes, cover off
- Final internal temperature of the bread should be around 205F.
SOURDOUGH WHEAT BREAD
A whole wheat sourdough bread for the bread machine. The whole wheat flour adds a nice flavor and texture to your basic sourdough bread.
Provided by Mari
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 12
Number Of Ingredients 8
Steps:
- Add ingredients in order suggested by your manufacturer. Select whole wheat setting.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 39.8 g, Cholesterol 0.2 mg, Fat 2 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 0.3 g, Sodium 169.3 mg, Sugar 2.4 g
CRACKED WHEAT SOURDOUGH BREAD
A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread. The Rye Starter is just an example of one type of starter to use.
Provided by JACLYN
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Yield 24
Number Of Ingredients 12
Steps:
- In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter.
- With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary.
- When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour.
- When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended.
- Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 36.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 4 g, Protein 7.4 g, SaturatedFat 0.5 g, Sodium 35.8 mg, Sugar 3.5 g
CRACKED WHEAT SOURDOUGH BREAD
Steps:
- In a medium bowl, place cracked wheat and pour hot water over wheat. Add melted butter, molasses, honey, nonfat milk. flax, and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter. With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary. When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft free spot and let rise until doubled in bulk, about 1 1/2 hours. Punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour. When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well greased 9X5 inch loaf pans or form into two round loaves on baking sheet and let rise again until doubled in bulk, about 1 hour. Brush tops with an egg wash made by whisking one tablespoon water into one whole egg until well blended. Bake in preheated 375 degree oven for 30 minutes. After 15 minutes, rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom or internal temperature of 190 degrees. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.
WHOLE GRAIN WHEAT SOURDOUGH BREAD
Sourdough. Who doesn't love fresh bread? My sourdough is almost 17 yrs old. I learned from a friend the importance of measuring the ingredients precisely using a digital scale. I thought it was humbug, but I was wrong. Depending on the weather, your outcome can be very different. Invest in a digital scale. They are cheap...
Provided by Sherry Blizzard
Categories Other Breads
Number Of Ingredients 11
Steps:
- 1. Measure using a digital scale. Levain ingredients: Sourdough starter, Bread Flour, and water....Let rest for 6 hours....
- 2. 2 hours BEFORE the levain is ready, use a dough hook and mix on low 546 g. bread flour, 154 g whole wheat flour and 550 g. water. Mix until well incorporated and use a spatula to make sure. Rest in a covered bowl 2 hours.
- 3. Add Levain and sea salt to the Flour/water mix, mix on speed 2-3 for 2 minutes. Use a spatula to stir down.
- 4. Use a water bottle to spritz the counter down with a light dust of water. Dump out the dough and fold over several times with a plane to make a ball. Cut in half.
- 5. Put each ball in an 8 x 8 glass pan. Rest, covered for 45 minutes.
- 6. Coil folds: For the next 5 hours, every hour, use lightly wet hands to lift and fold the dough over itself. Start in the middle of the dough and lift up until the dough comes up off the dish. Fold. You are creating air pockets here and are redistributing the dough. Turn the dish and do this again 2 more times.
- 7. Use brown rice flour to dust a bannaton well. Flour the countertop really well. Flip out one of the loaves and shape the dough to your banneton. Proof dough, covered in the bannetons in the fridge overnight.
- 8. The next morning: Preheat the oven to 475F 1 hour with the cast iron Dutch oven inside---nice and hot. Flip dough from banneton onto parchment paper. Score using a lame. Bake covered for 20 minutes. (while dough is in oven, put empty bannetons at the back of the top of the stove to dry)
- 9. After 20 minutes, turn the heat down to 450 take bread out of the Dutch oven and place on the rack to continue baking for another 20-25 minutes. Let cool for 2 hours before slicing.
Here are some tips and a conclusion based on all the recipes in the article:
Tips:
- Use a sourdough starter that is active and bubbly. This will ensure that your bread rises properly and has a good flavor.
- Weigh your ingredients instead of measuring them by volume. This will give you more consistent results.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour and give your bread a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
- Bake the bread in a preheated oven until it is golden brown and cooked through. This will take about 30-45 minutes.
Conclusion:
Sourdough wheat bread is a delicious and healthy bread that is easy to make at home. It has a slightly tangy flavor and a chewy texture. Sourdough bread is also a good source of fiber and nutrients. If you are looking for a new bread to try, I encourage you to give sourdough wheat bread a try. You won't be disappointed!
Here are some additional tips for making sourdough wheat bread:
- If you don't have a sourdough starter, you can make one from scratch. There are many recipes available online.
- You can use whole wheat flour, all-purpose flour, or a combination of the two to make sourdough wheat bread.
- You can add other ingredients to your sourdough wheat bread, such as nuts, seeds, or dried fruit.
- Sourdough wheat bread can be stored at room temperature for 2-3 days. It can also be frozen for up to 3 months.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
