Whole wheat sourdough bread with honey is a traditional preparation that has accompanied many cultures throughout time, especially in regions where wheat is a staple food. Its origin is linked to the ancient practice of fermenting doughs with the help of sourdough starters, a method that yields breads with a unique flavor and greater durability. In various Latin American countries, this type of bread may have different names, although the essence and the preparation process remain similar. For example, in Mexico and Central America it is commonly referred to as "artisan whole wheat bread," while in some South American countries it is simply known as "sourdough bread." The incorporation of honey in the recipe provides a natural sweet touch that balances the robust flavor of whole wheat.
Whole wheat sourdough bread with honey
How to Make Whole Wheat Sourdough Bread with Honey
To begin, dissolve the active dry yeast in 1 cup of warm water, making sure the temperature is right so as not to kill the microorganisms that will carry out the fermentation.
Then, mix the dissolved yeast with the sourdough starter, honey, salt, and vegetable fat along with 3 cups of whole wheat flour. This combination will give the dough flavor, texture, and consistency.
Add more flour if necessary, until a stiff dough forms that does not stick too much to your hands, which is ideal for the kneading process.
Knead the mixture by applying approximately 150 strokes on a floured surface to develop the gluten and promote a good structure.
Place the dough in a previously greased bowl, cover, and let it rest for 1 to 1 1/2 hours, or until it doubles in size, to allow for proper fermentation.
Once it has risen, gently punch down the dough and let it double in size again; this second rise ensures a better texture and volume.
After that, punch down the dough and shape it into a compact form, preparing the bread for baking.
Grease a bread pan and place the dough in it, covering it again so it doubles in the pan before baking.
Bake at 400 degrees Fahrenheit for 35 to 40 minutes, or until the bread is a very dark golden color and sounds hollow when tapped, indicating it is fully cooked.
Ingredients (7)
- Active dry yeast
- Water
- Salt
- Sourdough starter
- Honey
- Vegetable fat
- Whole wheat flour
Instructions (15 steps)
- 1 Dissolve the yeast in 1 cup of warm water
- 2 Mix the yeast
- 3 the starter
- 4 honey
- 5 salt
- 6 and shortening with 3 cups of flour
- 7 Add more flour as needed to form a stiff dough
- 8 Knead 150 strokes on a floured surface and place in a greased bowl
- 9 Cover and let rest for 1 to 1 1/2 hours until doubled in size
- 10 Punch down the dough
- 11 let it double again
- 12 Punch down and form a compact loaf
- 13 Grease and place in a bread pan
- 14 Let it double in the pan and bake at 400 degrees F
- 15 For 35 to 40 minutes or until it is a very dark golden color and sounds hollow when tapped