Easy Sourdough Honey Wheat Bread Recipe

recipe for honey sourdough with whole wheat.

5 from 12 votes

Get two loaves of delicious honey wheat sourdough sandwich bread on the table in just a few hours with this simple recipe! We love this honey wheat sourdough bread for toast and sandwiches all week long.

Prep Time:30

Cook Time:30

Resting time:3

Total Time:4

Equipment

1 Stand mixer (Or large mixing bowl)
1 Bench scraper (Or knife)
2 Loaf pans

Ingredients

2 cups whole wheat flour used when activating the yeast
1 cup whole wheat flour added when making the dough
2 cups all-purpose flour
2 cups warm water
2 tsp yeast
1 cup sourdough discard (active starter okay too)
1/3 cup melted coconut oil
1/3 cup honey
2 1/2 tsp kosher salt
1-2 tbsp all-purpose flour as needed, and for sprinkling on countertop when shaping the loaf

Instructions

Activating the yeast

In the bowl of a stand mixer or your favorite large mixing bowl, add 2 cups of whole wheat flour, 2 cups of warm water, 2 tsp of yeast, and 1 cup of sourdough discard.
2 cups whole wheat flour, 2 cups warm water, 2 tsp yeast, 1 cup sourdough discard
Stir lightly just to combine.
Allow the mixture to rest for 20 minutes or until bubbly and frothy.

Making the dough

Then, add in 1 cup of whole wheat flour, 2 cups of all-purpose flour, melted coconut oil, honey, and salt.
1 cup whole wheat flour, 2 cups all-purpose flour, 1/3 cup melted coconut oil, 1/3 cup honey, 2 1/2 tsp kosher salt
Knead with a dough hook on a low speed for 5 minutes or until the mixture pulls itself away from the edges of the bowl. If kneading by hand, knead for about 10-12 minutes. (Add additional flour a tablespoon at a time if needed to bring the dough together.)
Scrape the sides of the bowl to keep all the dough together.

First Rise

Cover the bowl and let it rise for 1 hour or until doubled.
Prepare your loaf pans by folding parchment paper so the dough won't touch the sides of the bread as it bakes. Butter any parts of the pan that will touch the dough.

Shaping

On a clean, dry counter, sprinkle enough flour to prepare the surface for shaping.
Pour out the dough onto the floured work surface.
Using a bench scraper or knife, cut the dough into two equal pieces. Add a little bit more flour if necessary to make the dough easier to handle.
Stretch out one piece of dough into a large rectangle.
Then, roll the dough into a log.
Pull the ends of the log to the center and press them together.
Grab the dough closest to the bottom of the blob and pull them tightly up above the dough. Pinch them together to form a log.
In a loaf pan prepared with a piece of parchment paper, put the log seam side down. You should have a general loaf shape at this point.
Grab the rest of the dough and repeat the process to form the second loaf.

Second Rise

Let the bread rise in a warm place, like the oven with just the oven light on. This is the final rise before baking. Cover lightly with a kitchen towel.
Part way through the rise, remove the dough to rise on the counter and preheat the oven to 350 degrees F.
Allow the bread to rise until the center is 1/2 to 1 inch above the rim of the pan.

Baking

Bake uncovered for 30 minutes or until fully baked.
When done, remove immediately from the pans and allow to cool completely on a cooling rack before slicing.
Store in a bag in the fridge for fresh bread that lasts about one week.

Notes

Melt the coconut oil in the microwave for easy measuring.

Measure the coconut oil into your measuring cup first and then the honey to avoid sticking.

Nutrition

Course: bread, Breakfast, Snack

Cuisine: American

Keyword: easy sourdough bread, honey sourdough bread, honey wheat sourdough bread, same day sourdough bread, sourdough sandwich bread

Servings: slices

Calories: 139kcal