If your New Year’s resolution was to eat healthy or if you are just particular about your bread ingredients, this whole wheat sourdough sandwich loaf is a perfect way to add more grains and nutrients to your daily diet.
Here is the recipe.
Ingredients
Sourdough Starter
- 7g sourdough starter
- 35g water
- 35g bread flour
Oatmeal Soaker
- 50g rolled oats
- 240g hot boiling water
Dough
- 300g whole grain whole wheat flour (100%)
- 60g water (20%)
- 30g melted butter or oil without flavor (10%)
- 30g honey (10%)
- 250g porridge or soaker
- 60g of levain (20%)
- 6g salt (2%)
Directions
Day 1
Starter
- 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume).
Soaker
- 10 pm boil water, pour the boiling water over the oats, cover it, let it soak until next morning.
Day 2
Dough
- 8 am mix water, flour, honey, sourdough starter (60g on its peak, the rest use for future feedings), all the soaker, let it autolyse for 1 hour.
- During the autolyse process the flour becomes fully hydrated. This activates gluten development.
- 9 am mix dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt, mix for a couple more minutes. Add melted butter or oil, mix for 10 more minutes until the dough is well incorporated and comes up together.
- Cover and let it proof for 3-4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 1 pm transfer the dough to the fridge for cold fermentation for 4-8hours
- 10 pm Remove the dough from the fridge.
- Shape as desired. I rolled it into a long roll same length as a baking/loaf pan.
- Also you can roll the dough into wheat bran.
- Transfer the shaped loaf into the loaf pan.
- Cover the dough and let it proof for 8-10 hours at 70-72 F /20-22C until it doubles in volume (usually it’s ready by the next morning).
Day 3
- 6-7 am dough has to double or more in volume.
- Preheat oven to 375F.
- Bake for 35 min until golden brown.
Enjoy your whole wheat sourdough sandwich loaf.
Is it White wheat you are using for the wholewheat flour?
It doesn’t matter ( white or dark )
According to the recipe we proof then ferment and then proof again?
I have never met such a technique before. Why do we use double proof here? Thanks a lot for your reply!
That’s the way I used too. You can follow your proofing routine 🙏
I love your recipes! Curious though… Would it be possible to make this in 2 days? Can I leave out the fridge fermentation and only proof the dough at room temperature until it doubles and then bake it?
Yes, absolutely 🙏
Could you explain more how did you shorten the process to two days please?
Thanks
You can find full description in this recipe 🙏
If I want to add some seeds into the dough, at which stage should I do that?
Thank you
After salt addition let the dough rest 30 min, then do lamination and sprinkle the seeds🙏
Great recipe. I opted for a raisin yeast water based sourdough this time and swapped 100g of the whole wheat flour for bread flour. Also shortened the proofing time as the yeast water seemed to make the dough rise faster than my sourdough does. Simple and delicious recipe. Thanks Natasha!
Thank you, Pia, for your feedback 🙏
When you make the oatmeal soaker the night before, do you have it sit out on the counter or put it in the fridge over night?
I leave it on the counter, but it can be refrigerated too.
Lovely recipe. The last proofing in the baking tin is on the counter or refrigerator?
Hello Natalya. When I click the link for the loaf pan it goes to a 13 inch Pullman pan. Are you using a 9 inch or 13 inch Pullman pan for this recipe? Thanks
Jeanette, hi!
It has to be 9 inch pan 🙏
Hi .
How can I make this using yeast. Can I use fresh yeast instead of levain.
Thanks. Looking forward to trying this
Hi!
Yes, you can use yeast. 1% from total amount of flour.
Will any hot cereal work for the soaker?
You will need oats