You might also like these recipes for the perfect sandwich bread and high-protein whole wheat sandwich bread. George, my sourdough starter (thanks for naming him, ChannonD –and thanks everyone for your great suggestions), has been bubbling away for a few weeks now and I’ve been using him to make waffles, pancakes, and sandwich breads with different combinations of flours: all white, part whole-wheat, and all whole-wheat. You already have my recipe for Sourdough Sandwich Bread, and today, I want to share with you a recipe for my All Whole Wheat Sourdough Sandwich bread with no added yeast. This is a super simple bread, and it requires just a few main ingredients: Flour, sourdough starter, and some sugar or molasses. I also add a couple of teaspoons of apple cider vinegar into the mix to help with the rise. Whole wheat flour is low in gluten, the substance that helps create structure in breads and helps them rise, and a little acid can actually help with gluten formation. You can substitute the vinegar with lemon juice. I love this bread: it has a nuttier, warmer flavor than the all-white bread, which is excellent too, and although it doesn’t rise as high, it has, as you can see, a nice, open crumb – not so open that your peanut butter or jelly would slip through, but enough to make the bread light and airy and not dense at all, as wholegrain sandwich breads sometimes tend to be. Jay, who’s missing a few teeth, loves this bread with the crust trimmed away. It makes great toast too! I haven’t shared my recipe for sourdough starter because I followed the one over on the King Arthur blog, except, as I told you in my last sourdough bread post, my sourdough is more hydrated– it uses more water. If you want me to share the recipe for my starter, give me a holler and I will do so. Check to get new recipe updates by email.
There is some waiting involved in the recipe, and you need to be patient, in order to help the gluten form. There are three rise times, including an overnight wait time while the flour and sourdough soak together. Trust me, it’s all necessary to make sure you get the best bread possible. I am going to keep this post short because I have something to talk about after the recipe. Stay tuned if you’re interested, and weigh in if you want to. I would love to hear what you think.
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