Sourdough bread is one of life’s greatest pleasures. It is slightly sour and soft on the inside and has a great crunchy crust on the outside. This week I am sharing a video for whole wheat sourdough bread, that cuts the lead time from 5+ days to about 24 hours. The time spent creating a sourdough starter, may seem that it is not worth the effort. There are plenty of breads that you can make in a few hours. But I took the starter method and turned it on it’s head. Start tonight and you will have a finished loaf tomorrow night. Let’s get started with this quick whole wheat sourdough bread recipe!
* Make sure you read the full recipe and watch the entire video before making this or any of my recipes, not every tip makes it into the video
* In the video player you can increase the video quality (the default is very low). This will show the details of the video A LOT better! Its the cog/wheel shaped button on the right, bottom of the player.
Starter Mixture 1
1 1/2 cup rye flour
1 1/2 cup warm water
1 teaspoon milk
1 grain of yeast
Starter Mixture 2
3 cups whole wheat flour
1 1/2 cup
4 teaspoon yeast
2 cups warm water
4 cups whole wheat flour ( 600 grams)
5 teaspoons salt
The night before baking mix the rye flour, water, milk and yeast. Keep the mix in a sealed Tupperware on your counter until tomorrow morning. This is mixture 1.
In a separate container, take 1 1/2 cups of mixture 1 and add 3 cups whole wheat flour and 1 1/2 cup warm water. Keep this in a second Tupperware our your counter until tonight when you bake. This is mixture 2.
It’s baking time! If you made mixture 2 in the morning you can start baking in the evening. If you made yours in the evening you can start baking the next morning.
Add the yeast to your warm water.
To your mixer add the flour and salt. Add the water, yeast and mixture 2 to your mixer bowl. Mix until combined.
Knead the mixture until it passes the window pane test. By hand 20 or more minutes. By machine 15 or more minutes.
Rest the dough in a warm draft free place for 90 min.
Shape the dough into free form loaves on parchment. Rest for 1 hour
30 min before, baking pre-heat your over to 450 degrees. If you have a pizza stone pre-heat it in your oven as well. If not put a cookie sheet into the oven to heat up.
After the one hour rise, slash the dough as desired.
Prepare an oven safe dish with about a dozen ice cubes. This will go in the oven at the same time as the loaves.
Put the bread, parchment and all, right onto your pizza stone or baking sheet. Place the ice dish on a different rack of the oven now too.
After 15 min turn your oven down to 350 degrees.
Check the internal temperature of the bread after 15 more min. It is done when it reaches 210 degrees.
Cool loaves completely on a wire rack, before slicing.
Serve at room temperature or store in an airtight container.
Thank you for watching! I hope you enjoyed my whole wheat sourdough bread recipe. If you found today’s video interesting and helpful, and know someone who could benefit from step by step videos on baking with whole grains, please share this episode with them today!