Sprouted Whole Wheat Sourdough Sandwich Bread

I’m so excited!! I finally made a whole wheat sourdough sandwich bread! I have been working on this for years!! It is so good and so far it has been delicious for an egg salad sandwich, a soaked almond butter and jelly sandwich, and just with butter. This recipe is adapted from alexandracooks.com sourdough sandwich bread. I only changed out the flour. So good!

Sprouted Whole Wheat Sourdough Sandwich Bread

Ingredients

• 100 grams active sourdough starter
• 10 grams sea salt
• 430 grams non chlorinated water
• 512 grams hard red spring wheat sprouted flour
• olive oil to coat
• butter to grease loaf pan

Directions

Place active starter and water in a straight sided vessel. Mix well.

Add flour, then salt. Mix well and form into a rough ball. It will be a little sticky and that’s okay.

Let sit for 30 minutes to one hour, covered, at room temperature.

Flour hands and perform a stretch and fold and repeat 1 more time, with 30 minutes in between. Shape into a ball and leave in straight sided vessel.

Let dough sit out for 6-12 hours or until doubled in size. Mine sat for about 9 hours, but I had the heat on so it was warm in my kitchen.

Drizzle a little olive oil on the dough and flour hands and dump onto a flour surface.

Shape and fold the dough into a rectangle shape about the size of your loaf pan. My pan was 9.5X5, but a 10X5 will work too.

Place dough into loaf pan and cover with plastic wrap or flour the top and cover with a light weight tea towel.

Let dough rise to the level of the edge of the loaf pan.

Preheat oven to 425 degrees and let bake at 425 for 20 minutes.

Reduce heat to 375 degrees and then bake for an additional 20 minutes or until the center reads 206-210 on a meat thermometer.

Remove from oven and let sit for at least 30 minutes before slicing. I find it helps to let sourdough sit for about 6 hours for the best slicing, but it still works if you slice it sooner.

Eat warm, save for later, or freeze to enjoy all week!

Enjoy!