Today I made whole wheat loaf bread with sourdough, it’s perfect for breakfast. I really like it toasted with butter and jam. I used Homemade Sourdough but you can easily use yeast. The dough for whole wheat loaf bread with sourdough is also suitable for buns, baguettes, or even classic round bread. I used a stand mixer for the dough, but you can knead it by hand as well; the preparation is quite easy.
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- Difficulty: Very Easy
- Cost: Economic
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups whole wheat flour
- 1 2/3 cups all-purpose flour
- 5.3 oz sourdough
- 1 1/2 cups water
- 2 tsp salt
- 2 tbsp olive oil
- as needed mixed seeds
Tools
- Stand Mixer
- Loaf Pan
- Rolling Pin wooden
- Wooden Board wooden
Steps
Dissolve the sourdough in the water. Use the flat beater at this stage.
Add the flours and salt. Knead for at least 10 minutes. Use the dough hook at this stage.
Finally, add the oil and let it blend into the dough.
Once the dough has absorbed the oil, let it rise until doubled inside the turned-off oven.
Then I rolled it out on the wooden board with the rolling pin until I formed a thin rectangle, about 0.8 inches thick.
I rolled it up from the narrow side.
And I transferred it to the oiled loaf pan. I brushed the surface with some water and added the seeds. Then I covered it with plastic wrap.
I let it rise until the dough reached the edge of the pan and baked at 392°F for about 50 minutes.
Once cooked, I let it cool on a rack.
It stays soft for a few days if stored in a freezer bag.
