Friday, March 18, 2011

Honey Whole Wheat Sourdough Bread

Step 1: Feeding the Starter

Pour off the liquid that accumulates on the top of the starter. Mix in 1 1/2 cups room temperature, filtered water and 1 1/2 cups white whole wheat flour. Stir well, cover with a towel and leave on the counter for about 12 hours.

Step 2: Making the Dough

2 cups sourdough starter
1 cup filtered water (room temp.)
2 tsp sea salt
1/2 cup honey
1/4 cup melted butter
4-5 cups hard white whole wheat flour

Place all ingredients except flour in stand mixer. Stir to combine. Add flour and start machine (with dough hook) on low. Once the dough starts to clean the sides of the bowl, set timer for 6 more minutes. Then let rest, covered with a towel, for 6 minutes.

Step 3: Shaping the Loaves

Take the dough out of the bowl and place on a clean, floured counter. Hand knead and shape into two loaves.

Place the dough in a well-greased and floured loaf pan. Cover and let rise in a warm place (for about 12 hours).

Place loaves in a cold oven. Set oven to 350 degrees and bake for 40 minutes. Cool on wire racks. Be sure and drop your stone loaf pan and spend the rest of the morning cleaning up shards from your kitchen and dining room floor. It would make me feel better. Really.


  1. Hey Kim, I found your blog through Lana! what do you use to get your starter (or should i say where do you get your starter from?!)


  2. I actually got my starter from this website (, it is an Oregon Trail starter from 1847! I like the nostalgia of that... The starter originally was a white flour and water starter, but I slowly converted it to whole wheat flour using the instructions here:

    I've been using my starter for 2 years now and can tell that it has improved and my (100% whole grain!) bread always rises very nicely. If you are in the Lufkin area I'd be happy to share so you don't have to start from scratch!

  3. Hi! I found your recipe thru a comment you left on Heavenly Homemakers. I'm just wondering if how sour this bread turns out? I like the looks of your recipe and the ease of the instructions - just wondering about the taste and the crumble factor. Thanks!!

  4. Susanna,

    My bread is only slightly sour (all the kids eat it with no problem). We use it for toast and sandwiches, but it certainly doesn't hold up as well as a commercial loaf would. Generally the problem I have is the top crust likes to peel off. I think it's because I often forget to bake it (children affect my memory) and it has over-risen, then fallen. Also, I may be under-doing it on the amount of flour needed. Either way, it is really delicious! I love it toasted then smeared with cultured butter and raw honey. mmmm...