Are you ready to elevate your bread game? This sourdough honey wheat bread recipe is perfect for both beginner bakers and experienced sourdough enthusiasts. The subtle sweetness of honey complements the tangy sourdough flavor beautifully, creating a loaf that’s both healthy and incredibly delicious. It’s the perfect addition to any meal, from a simple breakfast with butter and jam to a sophisticated sandwich. This recipe offers a fantastic balance of ease and delicious results, making it an ideal addition to your weekly homemade cooking repertoire.
Ingredients:
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For the Levain (Sourdough Starter Build):
- 50g active sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water
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For the Dough:
- All of the Levain
- 300g bread flour
- 100g whole wheat flour
- 300g water
- 10g salt
- 20g honey
Instructions:
Step 1: Making the Levain
- In a medium bowl, combine the active sourdough starter, bread flour, and water. Mix thoroughly until a smooth paste forms.
- Cover the bowl with plastic wrap and let it rest at room temperature (ideally 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This is your levain, which provides the essential sourdough flavor.
Step 2: Autolyse and Mixing the Dough
- In a large bowl, combine the bread flour, whole wheat flour, and water. Mix gently with your hands until just combined. This autolyse step helps the flour fully hydrate, resulting in a better gluten development. Let it rest for 30 minutes.
- Add the levain and honey to the autolysed mixture. Mix until just incorporated.
- Add the salt and continue mixing until the dough starts to come together.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough becomes smooth and elastic. You can use the windowpane test to check gluten development (stretch a small piece of dough; if it stretches thinly without tearing, you’re good!).
Step 3: Bulk Fermentation
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise at room temperature for 4-6 hours, or until doubled in size. Perform a few sets of stretch and folds during the bulk fermentation – this strengthens the gluten structure. (Every 30-45 minutes, gently stretch the dough from the side, fold it over itself, and rotate the bowl.)
Step 4: Shaping and Proofing
- Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf.
- Place the shaped loaf in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and refrigerate for at least 12 hours, or overnight. This slow cold proof allows for deeper flavor development.
Step 5: 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 from the oven. Gently invert the loaf from the banneton into the Dutch oven.
- Cover the Dutch oven 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).
- Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Tips for Success:
- Use an active sourdough starter for the best results.
- Don’t be afraid to adjust the hydration (amount of water) based on your flour and environment.
- The longer the proof, the more flavour you'll get.
- A digital thermometer is helpful for checking the internal temperature of the bread.
Variations:
- Add seeds (sunflower, pumpkin, flax) to the dough for extra texture and nutrition.
- Experiment with different types of honey for varying flavor profiles.
- Incorporate dried fruits like cranberries or raisins for a sweeter bread.
Nutritional Information (per slice, approximate):
Calories: Approximately 150-200 Protein: 5-7g Carbohydrates: 30-40g Fiber: 3-5g
This sourdough honey wheat bread recipe is a fantastic way to enjoy a delicious and healthy homemade loaf. The process is rewarding, and the result is a bread that is far superior to anything you can buy in a store. Enjoy!