Are you ready to elevate your bread-baking game? This Honey Wheat Sourdough recipe is the perfect blend of tangy sourdough flavor and the subtle sweetness of honey. It's easier than you think to achieve that perfectly risen, golden-brown crust and a delightfully chewy interior. This recipe is ideal for those seeking delicious, homemade bread, making it a perfect addition to your repertoire of easy recipes and healthy meals. It's a fantastic quick dinner idea, too – imagine that crusty loaf with your favorite soup or stew!
Ingredients:
- Levain (Sourdough Starter Build):
- 50g ripe sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water (lukewarm)
- Dough:
- All of the levain
- 300g bread flour
- 100g whole wheat flour
- 250g water (lukewarm)
- 10g honey
- 8g salt
Instructions:
1. Making the Levain:
Combine the starter, flour, and water in a small bowl. Mix well until fully incorporated. Cover and let rest at room temperature (around 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This step activates your starter and provides the foundation for your sourdough flavor.
2. Autolyse:
In a large bowl, combine the bread flour, whole wheat flour, and water. Mix gently with your hands until just combined. Do not knead. Cover and let rest for 30-60 minutes. This autolyse process allows the flour to fully hydrate, resulting in a more developed gluten structure and improved texture.
3. Mixing the Dough:
Add the levain and honey to the autolysed dough. Mix until just combined. Cover and let rest for another 30 minutes. This allows the flavors to meld.
4. Adding Salt and Bulk Fermentation:
Add the salt to the dough. Use your hands to gently stretch and fold the dough, incorporating the salt fully. Perform several sets of stretch and folds every 30 minutes for the first 2 hours. After that, let the dough bulk ferment for another 3-4 hours, or until it has almost doubled in size.
5. Shaping and Proofing:
Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf. Place the shaped dough in a well-floured banneton basket (or a bowl lined with a floured cloth). Cover and let proof in the refrigerator for 12-18 hours. This slow cold proof develops flavor and improves the texture.
6. Baking:
Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. Carefully remove the hot Dutch oven. Gently transfer the proofed dough into the Dutch oven. Cover and bake for 20 minutes. Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden brown and the internal temperature reaches 205-210°F (96-99°C).
7. Cooling and Enjoying:
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Tips and Variations:
- Starter Activity: The success of your sourdough depends on a healthy and active starter. Ensure your starter is bubbly and has doubled in size before using it.
- Flour Type: Feel free to experiment with different types of flour. Using a higher percentage of whole wheat flour will result in a denser loaf.
- Honey Variations: Substitute the honey with maple syrup or brown sugar for a different flavor profile.
- Add-ins: Incorporate seeds, nuts, or dried fruits into the dough for added texture and flavor.
Nutritional Information (per slice, approximate):
Calories: Around 150-200 Protein: 5-7g Fiber: 2-4g
This nutritional information is an estimate and may vary depending on the specific ingredients used and slice size.
This Honey Wheat Sourdough recipe is a testament to the rewarding experience of homemade cooking. It's a delicious and healthy addition to your meal planning, perfect for both weeknight dinners and special occasions. Enjoy the process and savor the incredible flavor!