Honey Wheat Sourdough Sandwich Bread | Baking From Scratch
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- čas přidán 23. 03. 2020
- I have had this video sitting for weeks to get out to you guys. I was rocking along with @TheKneadyHomesteader sourdough club, and then life happened. Those of you who follow me on Instagram saw where I made this bread over a month ago, but then I had to have surgery and all. So here is the recipe:
Honey Wheat Sourdough Sandwich Bread-
120 g whole wheat flour
360 g bread flour
9 g salt (I like pink Himalayan sea salt)
270 g warm whole milk
30 g warm water
150 g starter
40 g honey
30 g oil of your choice
extra oil to lightly grease your bread pan
a nub of butter to melt on top after removing from oven
Combine dry ingredients in a bowl. In separate bowl or measuring cup combine all the wet ingredients. Use a fork to combine the wet and dry ingredients in the bowl. One a shaggy dough forms, mix by hand to bring everything together. Let the dough rest covered with a wet towel for about an hour. After the dough has rested pulled the outsides of the dough to the center to start to form a smooth tight ball. Cover dough with a wet towel and allow to rise for about 6 to 8 hours, or until it has risen by about double. Deflate the dough and shape in to a rectangle with the short end about the width of your bread pan. Roll the dough into a log on the short side, seal the seam and tuck the ends under. Place dough in to your greased bread pan and allow to rise for 1 to 2 hours, until the dough has risen above the rim of your bread pan. Preheat your oven to 375 degrees. Bake your bread for 40 to 45 minutes, or until it is nicely browned, and it sounds hollow when you thump it. Immediately melt butter on to the top of the bread. Allow to rest in the pan for 10 to 15 minutes and then remove from pan to cool on a baking rack. Allow to cool completely before cutting (if you can). Hope you all enjoy this recipe as much as we do. - Jak na to + styl
Normal people don't insult others who are giving a gift of their talent. Thanks for the recipe. I'm making it now!
Thanks Mary! How did your bread turn out?
It’s a beautiful loaf, even, soft crumb, and almost gone!
I’m a home bread baker. This video is great, to the point, without a lot of excessive talk. I maintain my starter as you do. I don’t make much SD sandwich bread, but will try this one, as we like sandwich bread.
I just baked my loaf this morning and ate it this afternoon. Thanks for sharing this easy recipe! Super delicious!
Thank you! I am so glad that you enjoyed it.
Thank-you for sharing this with us today. I will be trying your recipe soon.
You are welcome! This is one of our favorite sourdough recipes, I hope your family loves it too!
I think I’m going to try your recipe tomorrow.
Please do, and let us know how it turns out for you!
Hi. I have been interested in trying sourdough bread. Looks great! Thanks for sharing.
Thank you. Being able to make sourdough is a good skill to have! I will be posting more sourdough recipes in the coming days, so make sure to check back.
Alicia's In The Kitchen Thanks I will be back!
So pretty
I have another comment/question. This recipe uses a lot more starter than the white bread, like 30% of the flour. Is 150g starter correct for 500g flour? Thanks.
Baby bottle temperature :) I haven't added milk to my sourdough yet, so I'm definitely trying this one.
This is one of my favorite loaf recipes!
Hello, I'm new to bread baking and was wondering if kneading is necessary. I have never used my stand mixer with the kneading hook. Would I need to use that for this recipe or mixing with a fork or wooden spoon is all that is needed? I'm keen to try out my starter. Thank you!
No kneading is required with sourdough. What you see me do here is all that was done. The gluten develops differently with sourdough than with dry yeast, which is why you don't knead the dough. Good luck with your first loaf!
A wet dough and long fermentation does not require conventional kneading. You can do stretch & folds at 30 minute intervals as sought of done in the video.
Great recipe mam pl share the recipe of this in cup measurement since I do not have a scale to measure
Wishes from Rajasthan india
Is the starter fresh fed or "discard"? I'm trying to get into sourdough baking but this is the main thing that is confusing. Whenever I watch videos and read recipes, it's so unclear.
*Edit: made this and it turned out great. I'll need to adjust my technique to get a better loaf but the taste is great. Thank you!
This is after you have fed your starter and it has doubled. I understand where the confusion comes from. I don't think of my starter in terms of fresh fed or discard. I think of it in terms of active or sleeping. I maintain my starter by feeding it and immediately putting it in the fridge. Then when I want to make bread if it has been less than a week, I just wait for the starter to come up to room temperature and double in size. Sometimes if it has been longer than a week, I have to do a fresh feeding. Also, I never discard starter once my starter is mature. I build it to a certain amount based on what I want to make next. Hope that isn't too confusing.
@@AliciasInTheKitchen thank you. This helps a lot
@@AliciasInTheKitchen I do the same as you. I don’t have discard. Keep a small amount of starter, feed, remove what I need, into the fridge.
Hi, I would like to try your recipe, would you give me the measurement of your bread pan? Thanks for sharing the recipe!
It is listed in the description.
@@AliciasInTheKitchen I don’t see it in the description as you mentioned, but I believe you used a 9 x 5, correct?
Do you have a printable recipe option please?
I am sorry Margaret, but I don't. That is one of the things we are working on for 2021.
@Margaret W, open CZcams in Safari, go to this channel/recipe, copy and paste. Alicia put the ingredients and method in the comments, also you can transcribe off the video as I do many times.
I am so confused by the measurements. This uses like 6 pound of flour. Is that right? How many loaves does this recipe make??
No, 480 grams of flour is 1.05 lbs. This makes an ~1 lb loaf of bread once it is baked. Sorry for the confusion, but sourdough breads are best made by weight and not volume.
It must be my scale that’s on the fritz! Thank you for clarifying.
@@AliciasInTheKitchen This is over 500g flour including the starter, so it more like a 1 1/2 to 2 lb loaf, not 1 lb.
Normal people don't say 50 grams. What the hell.
Never been accused of being normal.