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.
- 50g rolled oats
- 240g hot boiling water
- 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%)
- 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).
- 10 pm boil water, pour the boiling water over the oats, cover it, let it soak until next morning.
- 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).
- 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.