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.
