Honey Whole Wheat Sourdough Bread
Adapted from King Arthur Baking Company
~from Savoring Time in the Kitchen
Adapted from King Arthur Baking Company
Makes 1 loaf
1 cup (227g) fed and risen sourdough starter
1 cup + 2 tablespoons (255g) lukewarm water
2 cups (226g) Whole Wheat Flour
1 cup (113g) AP Flour
2 tablespoons (14g) honey
1-1/2 teaspoons salt
1 teaspoon instant yeast
2 tablespoons (25g) neutral vegetable oil (I like using Avocado oil)
In a large bowl, combine all of the ingredients, and mix until a loose dough forms.
Cover the dough and let it rest for 30 minutes. Turn out of a lightly floured surface and knead until fairly smooth. It should be slightly sticky. Depending on how wet your starter is, or the humidity in your kitchen, you may need to add 1/3-1/2 cup more flour. Only add enough flour to be able to form a cohesive, somewhat sticky ball of dough.
Place the dough in a lightly greased bowl, cover it with a tea towel, and let it rise until almost doubled, about 60 minutes or so. I like to turn my oven on to preheat for one minute, and then turn the oven off. This will make a warm but not too hot environment perfect for the dough to rise. Place the bowl inside the oven. It usually only takes 60 minutes for my dough to double in size with this method.
Turn dough out onto a lightly floured surface and fold the dough onto itself pulling from the outside and folding toward the center. Do this several times. Turn it over and shape it into an 8" log, and place it in a lightly greased 9" x 5" loaf pan. I use an oven safe glass loaf pan.
Cover the loaf with a tea towel and let it rise until it has risen about 1" over the rim of the pan, (using the 1 minute preheated oven tip above, for about 60 minutes). Towards the end of the rising time, carefully take the loaf out of the oven without jarring it, and preheat the oven to 350°F
Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
Remove the bread from the oven. Let it rest in the for about 5 minutes, then turn it out onto a rack to cool. I have taken the bread out of the baking pan and placed it back in the oven for about 5 minutes to get more browning on the sides and bottom.