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.