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Rustic Whole Wheat Sourdough Bread

Rustic Whole Wheat Sourdough bread is the perfect compliment to any soup, stew, or chili you may be enjoying this winter. The whole wheat flour is substantial with a robust flavour and a little sourdough tang. The exterior has a wonderful crust with a soft, fluffy interior.
Prep Time10 mins
Cook Time50 mins
Rise Time4 hrs
Total Time5 hrs
Servings: 12 slices
Calories: 96kcal
Author: Rachel Alexandra

Equipment

  • Food scale
  • Stand mixer with dough hook

Ingredients 

  • 75 g levain*
  • 125 g water
  • 13 g olive oil
  • 175 g whole wheat bread flour
  • 75 g bolted bread flour**
  • 5 g Celtic sea salt

Instructions

  • Place the levain, water, olive oil, both flours, and salt in the bowl of a stand mixer.
  • Use the dough hook attachment to mix all the ingredients on medium-low speed until a dough forms.
  • Cover the ball of dough with a clean, damp dish towel and set aside for about 30 minutes. Try to keep the bowl in the warmest area in your kitchen, especially in the winter. This will reduce the rise time.
  • After 30 minutes, return the bowl to the stand mixer and mix on medium-low for about 15 more seconds.
  • Again, cover the dough with a damp towel and set aside in a warm place. Let the dough rise until it doubles in size. This could take anywhere from 3-12 hours depending on the time of year/warmth in the kitchen.
  • Optional: During the rise time, you may stretch and fold the dough. To do this, take the ball of dough stretch it out and fold it over a couple of times. This process can be done once or twice during the rise. This is not required, especially if you are leaving the dough to rise during the workday or overnight.
  • When the dough has risen, preheat the oven to 450°F and line a glass baking dish with parchment paper or cornmeal. Ideally, use a baking dish with an oven safe lid.
  • Transfer the dough to a lightly floured surface and form it into a circular loaf, about 3 inches thick. Place the loaf in the baking dish and cover with the damp towel for about 30 more minutes.
  • When the bread is ready to bake, it should have become slightly puffy, but it will not be double in size again. Score the top of the loaf with a bread lame or sharp knife.
  • Cover the pan with the oven safe lid or aluminum foil. Reduce oven temperature to 400°F and bake for 20 minutes.
  • Remove the lid and continue baking for about another 30 minutes (more or less depending on the oven). The loaf should be a deep golden brown on top and should sound hollow when tapped.
  • Let the bread cool completely before slicing. This will help retain moisture in the loaf. Enjoy!

Notes

*Levain is the portion of sourdough starter removed from the bulk bowl and used in the recipe. I like to use mine about 12 hours after the last feed.
**Bolted flour is that which as had about 75% of the bran removed. It falls somewhere between white and whole grain flour. If you don't have any, regular bread flour can be used instead.

Nutrition

Serving: 1slice | Fiber: 2.2g | Calories: 96kcal | Fat: 1.4g | Protein: 3.6g | Carbohydrates: 16.9g
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