Honey Whole Wheat Sourdough

Bread-making has been around for centuries, enjoying a resurgence in modern times as more people seek out healthier, artisanal options for bread. One of the most popular choices among bakers today is Honey Whole Wheat Sourdough Bread.

This type of bread is made from natural yeast, combined with whole wheat flour and local honey for added sweetness. With its unique combination of flavors and textures, honey whole wheat sourdough bread is sure to become a staple in your kitchen!

Why You’ll Love Honey Whole Wheat Sourdough

• Honey Whole Wheat Sourdough is full of nutritious ingredients that offer essential vitamins and minerals for a healthy diet.
• The subtle sweetness of honey brings out the flavor of whole wheat sourdough, making it an enjoyable treat for any palate.
• It’s a great way to kick off your day with an energy-boosting snack that won’t leave you feeling sluggish later on.

Ingredients Needed for Soft Honey Wheat Bread Recipe

• Active culture is made of wild yeast and bacteria that acts as a leavening agent in bread making.
• Milk is great to use to add flavor, sweetness, and moisture to bread recipes.
• Honey adds a subtle sweetness and aids in browning the crust for an authentic sourdough flavor.
• Eggs provide structure and texture to the dough while adding richness to the flavor.
• Softened butter creates a flaky texture while enhancing the flavor of the bread.
• Salt enhances the flavor of all other ingredients in bread recipes.
• Bread or All Purpose Flour provides structure and body to the dough.
• Whole Wheat Flour provides a nutty taste and chewy texture for an authentic sourdough experience.

How to Store Honey Whole Wheat

To store a freshly baked Honey Whole Wheat Sourdough, wrap it tightly in an airtight container or double-bag it in plastic to help keep moisture out. When stored properly, the bread can last up to four days at room temperature. It can also be frozen for up to three months.

Variation Options

• Add dried fruit and nuts, such as raisins or pecans, for an extra sweet taste.
• Experiment with different types of flour to create different textures like oat flour or rye flour.
• Incorporate spices like cinnamon, nutmeg, and cloves to enhance the flavor.
• Top it off with local honey to sweeten up the loaf.

Tips for Making Whole Wheat Sourdough

• Make sure to hydrate the dough properly by stirring it often and adding enough water when necessary.
• Give the dough ample time to ferment, as this will help develop its flavor and texture.
• Let the dough rest after each fermentation cycle, as this will help achieve maximum rise.
• When baking the loaf, use a combination of steam and dry heat in order to create a crisp crust with an open crumb texture.

FAQs for Soft Honey Wheat Bread Recipe

More Sourdough Recipes

• Sourdough Gingerbread Muffins
• Sourdough Carrot Cake
• Sourdough Focaccia Bread

Honey Whole Wheat Sourdough is a great choice for anyone looking for delicious and nutritious bread. It is easy to make and offers plenty of health benefits. With the right technique and patience, you can create a wonderful loaf that everyone in your family will enjoy!

Want to learn how to make your very own sourdough? Download The Sourdough Essentials Digital Cookbook!

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5 from 1 vote

Honey Whole Wheat Sourdough

You can't go wrong making Honey Whole Wheat Sourdough. The flavor is immaculate and you can always add your favorite toppings!

Servings 1 loaf

Ingredients

• 3/4 cup active starter
• 1 cup milk dairy or non dairy
• 1/4 cup honey
• 1 egg
• 1/4 cup softened butter
• 1 teaspoon salt
• 1 1/2 cups bread or all purpose flour
• 1 1/2 cups whole wheat flour

Optional Topping:

• 1 beaten egg
• handful of oats for the top of the loaf

Instructions

• In a mixer, combine everything but the flour. Mix it until thoroughly combined.
• Add the flour, a cup at a time until a ball begins to form and the sides of the bowl come clean. Knead for ten minutes or until the dough is soft and stretchy. It can feel a little bit tacky to the touch but should not stick to your fingers.
• Place the dough in a bowl and cover. For a long ferment, place in the fridge for 1-3 days. For same-day baking, let the dough rise somewhere warm until nearly double in size.
• Remove the dough from the bowl and knead it several times. Form it into a loaf and place it in an oiled bread pan. Let the dough rise somewhere warm until nearly double, about 4-6 hours.
• Preheat the oven to 375 degrees F. Beat the remaining egg and brush it across the top of the loaf and top it with oats. Bake for 35 minutes or until the internal temp of the bread reaches at least 180 degrees F.
• Let the bread cool in the pan for 5 minutes, remove, and place on a c cooling tack. Let cool for at least 1 hour before slicing.