Honey Wheat and Rye Sourdough Bread
Check out my new Honey Wheat and Rye Sourdough Sandwich Bread Recipe!
For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.
Here’s what you’ll need…
Ingredients
8 Grams (2 Teaspoons) Dry Active Yeast
240 Grams (1 Cup) Warm Water
85 Grams (1/4 Cup) Honey
56.8 Grams (4 Tablespoons) Butter, Melted
113 Grams (1/2 Cup) Sourdough Starter Discard
178 Grams (1 3/4 Cup) Rye Flour
344 Grams (2 1/4 Cup) Whole Wheat Bread Flour*
10 Grams (1 1/2 Teaspoon) Fine Sea Salt
1 Large Egg
*If you don’t have whole wheat bread flour, you can make your own with this substitute:
326 Grams (2 Cups Plus 2 Tablespoons and 3/4 Teaspoon) Whole Wheat Flour
18 Grams (2 Tablespoons and 1/3 Teaspoon) Vital Wheat Gluten
Strong bread flour or vital wheat gluten are essential for a recipe like this one. The extra gluten keeps your bread together and helps it keep its shape.
Additional Equipment
Kitchen Scale
KitchenAid Standing Mixer
Measuring Cups, Bowls, and Spoons
4 to 6 Quart Container with Lid
9-inch by 5-inch Baking Pan
Aluminum Foil
Wire Cooling Rack
Oven Mitts
Instructions
In the bowl of a standing mixer, combine warm water, honey, and yeast. Stir until all grains dissolve. Let proof for 10 to 15 minutes until yeast is puffy.
Add the sourdough starter discard to the yeast mixture and stir until well incorporated. Let proof for another 10 to 15 minutes.
In a separate container, whisk together the rye and wheat flour (and vital wheat gluten if needed) and salt.
Add the flours to the yeast and use the dough hook on low to combine.
While the dough hook is running, add the egg and melted butter. Mix for 5 to 10 minutes until the dough pulls away from and cleans the sides of the standing mixer bowl.
Turn the dough out onto a lightly greased surface and shape into a round.
Transfer the round to a lightly greased container with lid. Cover and let rise until doubled in bulk and the dough is light and puffy, about 2 1/2 hours.
Turn the dough out onto a lightly greased surface. Shape into a sandwich loaf, and transfer to a lightly greased 9-inch by 5-inch baking pan. Cover with plastic wrap and let rise until dough breaches the lip of the pan, about 1 hour.
Preheat oven to 350° Fahrenheit (176° Celsius).
Bake loaf for 20 minutes. Tent with aluminum foil to prevent browning, and bake for an additional 25 minutes. Internal temperature should read between 195° to 200 °Fahrenheit (90 to 93° Celsius), bottom of the loaf should sound hollow when thumped, and crust will have a nice light golden color.
Turn out loaf onto a wire cooling rack and allow it to cool completely before slicing and serving.
Slice, serve, and enjoy!
