Looking for a delicious whole wheat bread recipe? Here is a nice sourdough honey bread recipe that I think you’ll enjoy.
Sourdough Honey Whole Wheat Bread Recipe
Ingredients:
- 1 cup whole wheat sourdough starter (don’t worry if you only have white starter, it’ll work as well!)
- 2 cups whole milk
- 1/4 cup mild honey
- 2 large eggs
- 6 cups (divided) whole wheat flour, plus extra for kneading
- 2 teaspoons sea salt
- 6 Tablespoons unsalted butter, at room temperature
Directions:
- The Night before you are going to bake bread, using a large bowl make a sponge by mixing the starter with the milk and 2 cups of flour.
- Cover with plastic wrap and leave at room temperature overnight.
- The next morning, stir the sponge before beginning.
- Add in the honey and eggs, stirring until incorporated.
- Add the flour, salt and butter and stir with your hand or a wooden spoon until a rough mass forms.
- Using a pastry scraper, scrape the dough out of the bowl and onto a lightly floured work surface.
- Knead until smooth and elastic, dusting the work surface with only enough flour to keep the dough from sticking, 5-7 minutes.
- Form the dough into a ball and transfer into a lightly oiled bowl.
- Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free spot until it doubles in bulk.
- Sourdough generally takes longer to rise than commercial yeast, so expect anywhere from two to four hours, depending on the strength of the starter and the heat in your kitchen.
- Butter two 9×5-inch loaf pans.
- Once the dough has doubled in bulk, punch down the dough and using the pastry scraper, scrape out onto a clean work surface.
- Cut dough in half with a sharp knife or bench scraper.
- For each half, evenly flatten the dough with the heel of of your hand.
- Roll the bottom third up onto itself and seal it by pushing it gently with the heel of your hand.
- Continue rolling and sealing the dough until you have an oval log.
- Place the log, seam side down, in the prepared loaf pans.
- Press on them lightly to flatten them evenly into the pans.
- Cover loosely with a kitchen towel and let the loaves rise in a warm, draft-free spot until the double in size, up to two hours.
- Position a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
- Slash loaves, then immediately bake loaves until they are honey brown and sound hollow when tapped on the top, 35-40 minutes, turning the loaves once for even browning. Be careful not to overbake this bread or it will be dry.
- Carefully remove the loaves from the pans and let cool completely on wire racks before slicing.


