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Freshly Milled Whole Wheat Sourdough Sandwich Bread

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
rise time 1 day
Total Time 1 day 45 minutes
Servings 1 loaf

Equipment

  • Sand mixer or a bread machine on the dough setting
  • Kitchen scale
  • Measuring cups
  • Measuring spoons
  • Loaf pan

Ingredients
  

  • 1/4 cup (100g) Active Sourdough Starter
  • 1/4 cup (60g) Sugar
  • 3 tbsp. (20g) Olive oil
  • 2 tsp. (15g) salt
  • 1⅓ cup (300g) warm water
  • 4 cups (600g) whole wheat flour (hard wheat, or bread flour)
  • butter for greasing

Instructions
 

  • Place all the ingredients into mixing bowl, and mix on low speed for ten minutes. If you are using a bread machine, simply place the ingredients in the bread machine canister and set it to the dough setting for one cycle.
  • Take the dough and roll it into a rectangle, and then fold it like a letter and roll it out once more. Starting with the shorter end roll it up to form a short little loaf, and pinch down the ends as much as possible. Grease your loaf pan and place your loaf in it seam side down. Don't worry if it doesn't fill out the loaf pan, it expands from the sides as well as up. Cover with a plastic bag and leave it out in about a 67°-70° room for roughly 24 hours.
  • When the bread has risen to almost a standard loaf then it's ready to bake. Watch you don't overproof it though. Preheat the oven to 350℉ and bake for 30 minutes, rotating halfway through. Cool completely before cutting.