Frugal Solutions

Honey Whole Wheat Sourdough

Honey Whole Wheat Sourdough

This is the loaf that converts skeptics. The honey feeds the wild yeast and produces a deeper caramelization on the crust than a plain white sourdough ever achieves, while the tang from the starter balances the sweetness instead of fighting it. It’s the kind of substantial, slightly sweet bread many Amish women bake for Sunday, hearty enough to carry a whole meal.

A rich, lightly sweet whole wheat sourdough loaf made with honey and an overnight cold proof.
Print Recipe
Ingredients Method

Ingredients
  

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup active starter
  • 3/4 cup warm water
  • 3 tablespoons raw honey
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Method
 

  1. Mix all ingredients into a shaggy dough and rest 30 minutes.
  2. Stretch and fold every 30 minutes for 2 hours.
  3. Shape the loaf and proof overnight in the refrigerator.
  4. Bake at 450F (230C), covered for 20 minutes, then uncovered for 20 more minutes.

Related Recipes