Learn How to Make Whole Wheat Sourdough Bread with my favorite recipe. Sourdough starter, raw honey, coconut oil, sea salt, and freshly ground wheat make up this simple and wholesome loaf.
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Hey everyone it’s lisa from the blog farmhouseonboon.com and today i’m going to be experimenting with making 100 whole wheat sourdough bread When i first started my blog i did everything 100 whole wheat just for the purpose of everything being healthier as sourdough became more popular there was a craze in 2020 i realized that a lot of my recipes i needed to use a combination of whole grain wheat as well as white wheat
Mostly because the results are what people expect they’re fluffy they’re beautiful and not that i stopped using whole wheat in my own kitchen but i needed to photograph some things with unbleached all purpose on my blog in order for the photos to be competitive now you can
Make any of them with whole grain so for example my sourdough cinnamon rolls those i originally made with whole grain wheat i photographed them with whole grain wheat and they can still be made that way but i needed to update the photos so that they didn’t look really bad because as
We know anything whole grain just isn’t as fluffy and light as something that is made with the all-purpose flour and so i updated my photos so that way they can actually catch the eye of people and not just look very heavy so though you can still do that okay i feel
Like i’m going on a bit of a tangent but um all that to say i developed this recipe for whole wheat sourdough bread many years ago it was the only recipe we ever used until i started experimenting a little bit with other recipes but i want to go back to
That today because i get a lot of requests for it a lot of you don’t even realize i have this recipe on my blog because it honestly doesn’t rank very well i haven’t brought it to youtube at all and so you may not know that this is my
Very first sourdough recipe over on the blog let’s dive in and i’ll give you a few more thoughts on the whole grain sourdough after that way if you came just for the recipe you can get it also if you want a really quick version of this i do have the printable recipe over
On my blog pharmasonboon.com you can search whole wheat sourdough i will also leave a link in the description box below so this recipe is a honey whole wheat loaf when i originally made it i just kneaded all the ingredients together it was basically my usual bread recipe only
With sourdough this is when i first started doing sourdough and i wanted to replace the yeast so the first step is i’m going to mill hard white wheat berries in my mock mill this is my green mill that produces very nice fine flour i did a
Video review on it last week i will also leave it down below you can go check that out i also do have a discount code from mockmill over on pharmasunmoon.com forward slash mock mill my goal is to get about six or seven cups of flour here from these wheat berries to a large
Bowl i add a cup and a half of water a half a cup of coconut oil and then about half of the flour i start by adding three cups of flour this is so that i can get the liquids all incorporated but it not be too dense that i can’t get
Them fully incorporated into the entire amount of flour so i just add a little bit first a half a cup of honey and a cup of fed sourdough starter this just means that the sourdough starter is bubbly and active it has been fed maybe in the last
Four to ten hours depending on how warm your kitchen is mine was fed about 10 hours before making this video so on the edge maybe even more than that honestly probably more but it still will work because it’s very bubbly i also add a tablespoon of salt and then another
Three cups of flour now with any sourdough recipe there’s always a little bit of variety so you might want something very exact now there can be so many variables when it comes to making a sourdough recipe the hydration of your starter the temperature outside how humid it is in your home
So many factors that it’s hard to give an exact recipe so usually on this particular recipe i say six to seven cups of flour depending on all of those factors you’ll get a feel for the dough what you’re looking for is something that isn’t too sticky that you can’t handle it whenever
You go to do the stretch and folds later but also not so dense that it’s gonna yield a really dense product so for today’s circumstances here in my kitchen i used exactly six cups of flour and had the perfect feel after that now you might not feel like
You know exactly what that feels like now but be encouraged that no matter what the bread will be edible you might not get as many holes and rise if it isn’t hydrated enough and it might be more dense if you add too much flour but again it’s going to be edible you
Will get the feel for it but today i used exactly six cups of flour after i incorporated everything with my hands i just put some plastic wrap over top a lot of you actually recommended using a shower cap i need to still go get one because that
Would be a really good idea and set it aside for about 20 minutes this just lets the flower get fully hydrated this is a process called autolyze that basically allows the the flower that you’re using to become fully hydrated now you’ll notice with a lot of doughs
That this can take longer with something like an iron corn flour it can take less time with an all-purpose flour so it’s a really important step and you won’t feel the dough really came together until it has a little time to do that autolyze process next i’m going to go through the series
Of stretch and folds the same way that i did on my no knead sourdough bread recipe that i shared here on youtube again you can check it out in the description box if you want a lighter fluffier not whole wheat version of this recipe also the other one doesn’t have
Honey in it it just is the basic water flour starter salt so i did the exact same schedule for this as for that one which is three stretch and folds every 15 minutes this is after the autolyze process and then three stretch and folds every
30 minutes after that so for a total of six stretch and folds after that it’s time for the bulk ferment so this is where you will put plastic wrap on set it in a warm place and allow it to double in size again this does vary based on the current climate whenever i
Allow my bread to rise here on my gas stove it’s a vintage stove so it has a standing pilot light it doesn’t have a igniter and so it is pretty warm another good option is a chair close to a wood stove or if it’s summer you can
Take it outside or if your house is really warm in the summer it’d be a good place also again you can let it go longer if your house is cool but i will probably allow this to do the bulk ferment for about eight hours before bed tonight i will do
The final step so that is to divide the dough in half give it a little bit of tension by shaping it against the counter top with your hands and then allow it to sit out for about 15 minutes this develops a little skin on the top
That helps it to not stick to the linen line banana basket or whatever overnight rising vessel you are choosing next i turn the loaves over and shape them i don’t get too serious about this there are a whole lot of different techniques you can look up the shoestring technique
I believe i just like to turn it over and take each corner and tuck it over itself i try not to pop a lot of the bubbles that were developed during the bulk rise and then add it to a lightly flower lined banana basket put it into
Something airtight so i just take a walmart bag or an oldie bag and tie it off at the top and then put it in the refrigerator for about 12 to 14 hours the next day preheat a cast iron dutch oven on about 400 degrees whenever it is
Fully preheated get the first loaf out of the refrigerator can do a nice scoring pattern or a simple cross or just one slash however you want to do that i also did share a video here on my channel on scoring techniques and how to make beautiful sourdough bread so i will
Leave that link below next add the parchment paper and loaf to the preheated cast iron dutch oven and bake for about 20 minutes with the lid on and 20 minutes with the lid off for browning all right i hope that you enjoyed this tutorial for how to make a 100 whole
Wheat sourdough loaf it won’t look as beautiful as using a combination of bread flour and all-purpose flour and with a little bit of whole wheat it’s definitely going to be more hearty and dense but it is beautiful and delicious and it will nourish your family now if
You want to do this without any of the stretch and folds which once you get the hang of that whole bread making process i actually really prefer the refrigerator rise and the stretch and folds and all of those techniques because it just becomes a nice routine
And habit i do the exact same thing with my eincorn sourdough loaf with my regular all-purpose sourdough loaf and so i really like the routine of that but in my original recipe for this bread i did the six cups of flour six to seven half a cup
Each of coconut oil and honey a tablespoon of salt a cup of sourdough starter and a cup and a half of water in my kitchenaid mixer and just kneaded it with the dough hook until it passed the window pane test so nice and stretchy allowed it to do one big long
Rise so all day long and then divide it into bread pans and allowed it to do a second rise that took about an hour to so no fridge rise no stretch and folds just the kneading the long rise the in the bread pans short rise until
Double bake all one day so you can do it that way you do not have to do it to where you started the day before and then refrigerate it either way does work the ladder so the way with the kneading this will just be like your regular
Bread recipe that you make with yeast only substituting sourdough that is essentially what it is it’s made in bread pans it’s not made with the scoring pattern and in the stainless steel loaf pans so that is also an option as well if you find that you like that whole routine better it’s really
Just whatever habit you get yourself into if you’re interested in learning more about how to make eincorn sourdough bread i do have a video for that i really love that recipe because i love using ancient grains in our kitchen this bread i’m sharing with you today obviously is just made with
Modern day hard white wheat but if you’re looking for an ancient grain bread check that one out it does have a combination of all purpose iron corn and whole wheat iron corn again you could try that exact recipe with one hundred percent whole grain einkorn it just won’t have the
Same rise and fluff but it will be quite delicious if you are looking to mail your own grains to make a whole wheat bread or other baked goods in your kitchen make sure to check out farmhouseonboon.com forward slash mockmill to get five percent off of the
Mill that i use to mill my own grains all right as always thank you so much for watching if you’re brand new to my channel please hit that subscribe button i make two new videos every week on food from scratch natural living in a handmade home thank you so much for
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