Honey Wheat Sourdough Bread

Delightfully soft and airy! Tastes better than store bought! Bread made from wheat flour with honey on rye sourdough in the oven retains its freshness for a long time. It is not done quickly, but the result is definitely worth it! Treat your homemade truly healthy bread.
cook time: 144h
Nora Vaughn
Honey Wheat Sourdough Bread

Nutrition Facts (per serving)

214
Calories
2g
Fat
37g
Carbs
6g
Protein

Ingredients (8 portions)

For rye sourdough:

Rye flour 150 g
Water 150 ml

For bread:

Water 230 ml
Ready starter 80 g
Wheat flour 400 g
Vegetable oil 20 g
Salt 5 g
Honey 20 g

Recipe instructions

Step 1

Step 1
How to bake bread from wheat flour with honey on rye sourdough in the oven? First of all, we will make rye sourdough. This process is not quick, we need to be patient and have a positive attitude. It will take 5 days to prepare. Day 1. In a glass jar, mix 30 grams of rye flour and 30 grams of water. Close the lid and place in a warm, draft-free place. I put it in the oven, which, of course, didn’t work. Read about rye flour in the link at the end of the recipe.

Step 2

Step 2
Day 2. 24 hours passed, the first signs of activity appeared.

Step 3

Step 3
Add 30 grams of water, stir and add 30 grams of flour. Stir well, close and place again in the same warm place.

Step 4

Step 4
Day 3. Activity is already good, bubbles are visible. Repeat adding: 30 grams of water and 30 grams of flour. This is called feeding the starter.

Step 5

Step 5
Day 4. The starter has grown and is actively bubbling. Feed her again. 30 grams of water, 30 grams of flour.

Step 6

Step 6
Day 5. The starter is even higher, trying to escape. Feed her. The next day it is ready and you can bake on it.

Step 7

Step 7
Prepare ingredients for baking bread.

Step 8

Step 8
Mix the starter, all the water and 200 grams of sifted wheat flour. Take regular water, with a temperature no higher than 30 degrees. Mix well, cover with a towel and place in a warm place, then put it back in the oven. This is a dough for future bread.

Step 9

Step 9
Wait 8 to 12 hours. Can be left overnight. The dough should bubble and increase in volume. The amount of time depends on the strength of the starter and the ambient temperature. I have a young starter, I had to wait a long time.

Step 10

Step 10
Add oil, honey, salt and stir.

Step 11

Step 11
Add the remaining sifted flour and mix.

Step 12

Step 12
I stirred first with a spoon, and then took a mixer with dough attachments. You need to knead for a long time, about 15 minutes, the dough should become elastic and practically not sticky. At the same time, it will remain quite viscous, and it will not be possible to form a lump from it. Remember that you may need a little less or more flour. Focus on consistency. Read more about the properties of flour in the article at the end of this recipe.

Step 13

Step 13
Grease the mold with vegetable oil and place our dough into it.

Step 14

Step 14
Cover first with cling film, then with a towel. Leave to proof.

Step 15

Step 15
The dough should triple in size. This took me three hours, again this will depend on the starter. Bake the bread in a preheated oven at 200 degrees for about an hour. Time and temperature are approximate, use your oven as a guide. Read about the operating features of different ovens in the article on this topic at the end of this recipe. Remove the finished bread from the mold, cover with a towel and let it cool.

Additional rubrics

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