Whole Wheat & Bread Flour Sourdough Recipe – Easy Homemade Loaf

Last Updated on 6 months ago by Neha Deshmukh

Whole Wheat & Bread Flour Sourdough Recipe – Easy Homemade Loaf

Hey everyone! There’s just something so satisfying about the smell of freshly baked bread wafting through the house, isn’t there? I remember the first time I tried making sourdough – it felt a little intimidating, honestly. But this recipe? It’s a game-changer. It’s a beautiful blend of wholesome whole wheat and classic bread flour, resulting in a loaf that’s both flavorful and wonderfully easy to make. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your grandma’s complicated sourdough (unless your grandma was a baking genius!). It’s designed for everyday bakers, even if you’re just starting out with sourdough. It strikes the perfect balance between a rustic, hearty whole wheat flavor and the lovely texture you get from bread flour. Plus, the addition of sour cream makes it incredibly soft and moist. Trust me, one slice and you’ll be hooked!

Ingredients

Here’s what you’ll need to create this delicious loaf:

• 2 cups (approx. 250g) Unbleached Bread Flour
• 1 cup (approx. 120g) 100% Whole Wheat Flour
• 1 teaspoon (approx. 3g) Instant Yeast
• 1 ¼ teaspoon (approx. 6g) Salt
• ½ cup (approx. 120ml) Cold Water
• ½ cup (approx. 120ml) Hot Water
• 1 teaspoon (approx. 5ml) Honey
• ½ cup (approx. 120g) Sour Cream

Ingredient Notes

Let’s talk ingredients for a sec – a few little things can make a big difference!

• Unbleached Bread Flour: I always reach for unbleached bread flour because it has a higher protein content. This means a stronger gluten development, giving you that lovely chewy texture in your sourdough.
• Whole Wheat Flour: Using 100% whole wheat flour adds a lovely nutty flavor and a boost of nutrients. Don’t be afraid of it! It makes the bread so much more satisfying.
• Instant Yeast vs. Active Dry: We’re using instant yeast here because it’s super convenient – no proofing needed! If you only have active dry yeast, you can use it, but you’ll need to proof it in warm water with a little sugar for about 10 minutes before adding it to the other ingredients.
• Sour Cream: This is my secret weapon! Sour cream adds a wonderful tang and keeps the bread incredibly soft and moist. It also helps with the overall texture, making it less dense.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in the bowl of your stand mixer, combine the salt, honey, hot water, and cold water. Give it a quick mix on low speed for about a minute.
2. Now, add the sour cream and blend until everything is nicely incorporated. You’re aiming for a water temperature around 76°F (24°C) – not too hot, not too cold!
3. Sprinkle in the instant yeast and both flours. Mix on low speed until a shiny, slightly sticky dough forms. Don’t overmix!
4. Lightly grease a bowl (or don’t, this dough is pretty forgiving!) and transfer the dough. Cover it and let it rise in a warm place for about an hour, or until it has doubled in size.
5. Gently shape the dough into a loaf. Place it in a lightly oiled loaf pan and cover it again. Let it rise for another 45 minutes.
6. Preheat your oven to 375°F (190°C). Here’s a trick for a super crusty loaf: place a broiler pan on the lower rack of your oven and carefully pour about a cup of boiling water into it right before you put the bread in. This creates steam!
7. Bake the bread for 40 minutes, rotating the pan halfway through. The internal temperature should reach 185-190°F (85-88°C).
8. Once baked, brush the loaf with melted butter. Let it cool on a wire rack for at least 1-2 hours before slicing. I know it’s hard to wait, but it’s worth it!

Expert Tips

A few things I’ve learned along the way…

• Dough Temperature: Getting the dough temperature right is key. Too hot, and the yeast will work too quickly. Too cold, and it won’t activate properly.
• Doubling in Size: Don’t rely solely on time for the rise. Look for the dough to actually double in size. It should feel light and airy.
• Oven Steam: That steam is crucial for a crispy crust! Be careful when adding the boiling water to the broiler pan – it’s hot!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the sour cream for a plant-based yogurt or applesauce.
• Gluten-Free Adaptation: Experiment with a gluten-free flour blend designed for bread making. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice Level: Add a tablespoon or two of seeds (sunflower, pumpkin, flax) to the dough for extra texture and flavor. My kids love this!
• Festival Adaptations: For special occasions, try shaping the dough into a braid or a round loaf.

Serving Suggestions

This bread is amazing on its own, but it’s even better with…

• A smear of homemade butter or jam.
• A hearty bowl of dal or curry.
• As the base for a delicious sandwich.
• Simply toasted with a sprinkle of sea salt.

Storage Instructions

• Store leftover bread in an airtight container at room temperature for up to 3 days.
• For longer storage, slice and freeze the bread. It will stay fresh for up to 2 months.

FAQs

Let’s answer some common questions!

1. What is the best way to measure flour for sourdough bread?

I highly recommend using a kitchen scale for the most accurate measurements. If you don’t have one, spoon the flour into your measuring cup and level it off with a knife. Don’t scoop!

2. Can I use active dry yeast instead of instant yeast in this recipe?

Yes, you can! Just proof it in warm water with a little sugar for about 10 minutes before adding it to the other ingredients.

3. Why is sour cream used in this sourdough recipe, and what does it do?

Sour cream adds a wonderful tang and keeps the bread incredibly soft and moist. It also helps with the overall texture, making it less dense.

4. How do I know when my sourdough bread is fully baked?

The internal temperature should reach 185-190°F (85-88°C). You can use an instant-read thermometer to check. It should also sound hollow when tapped on the bottom.

5. Can I make this sourdough loaf without a stand mixer?

Absolutely! You can knead the dough by hand for about 10-12 minutes until it becomes smooth and elastic.

6. What type of water is best to use for sourdough bread?

Filtered water is best. Avoid using heavily chlorinated water, as it can inhibit the yeast activity.