Sourdough Honey Wheat Bread

This recipe for sourdough honey wheat loaf bread is straightforward and easy-to-follow. It is prepared in a stand mixer with an overnight rise.

Sourdough honey wheat is a soft, subtly sweet sandwich bread that is great for all types of sandwiches. It makes an amazing peanut butter and jelly sandwich, turkey sandwich, ham sandwich, as well as grilled cheese. In fact, this bread is the most frequently used bread in our household.

I typically bake two loaves of sourdough honey wheat at a time to save both time and resources. The ingredient quantities in this recipe require a large stand mixer, ideally one that is 5.5 quarts or larger.

Although this bread can be stored at room temperature for up to 5 days, I often slice the bread in advance and store it in a plastic bread bag in the freezer to maintain freshness. It thaws quickly on the counter or in just 30 seconds in the microwave.

The ingredients in sourdough honey wheat bread consist of all natural and easily obtainable ingredients.

I prefer to use local honey for several reasons, but any organic honey is fine. Local honey is made from the pollen of plants and flowers in our regional location. Eating local honey can help desensitize seasonal allergies and boost the immune system. Additionally, using local honey supports small businesses and families, while also benefiting the local bees that play a crucial role in pollinating plants. We have a beautiful garden filled with flowers, vegetables, and herbs, making it important to keep bees in the area.

Making and maintaining a sourdough starter is relatively simple. One of the best and most informative guides for making sourdough can be found at Beginner Sourdough Starter Recipe – The Clever Carrot.

Other sourdough bread recipes

Looking to try an easy stand mixer recipe for a hands-free sourdough boule? Or how about an easy loaf of sourdough without wheat flour? Here are some other great recipes to try.

Sourdough Bread- Stand mixer Recipe

Easy Sourdough Bread Loaf

Sourdough honey wheat sandwich bread

Print Recipe Pin Recipe

Course bread

Servings 2 Loaves

Equipment

• large stand mixer (5.5Quart or larger)
• measuring cups
• measuring spoons
• tea towel
• 2 glass bread loaf pans
• food thermometer

Ingredients

  

• 2 cups Wheat flour
• 6 cups Bread flour
• 1 tbsp Sea salt
• 3 tbsp Honey
• 1/2 cup Butter (room temperature)
• 1 cup Sourdough starter
• 3½ cups Warm water
• 2 tbsp Butter (to spread on top of the loaves after baking)

Instructions

 

• Start by measuring all of the ingredients into the stand mixer.
• Using the dough hook attachment on low, mix the dough until all ingredients are combined, about 6 minutes.
• Cover the bowl and allow to rest for 5 minutes.
• Restart the mixer on low for 2 minutes. The dough should become a smooth ball and come up from the bottom of the bowl.
• Wet a tea towel with very hot water and wring out as much water as possible.
• Remove mixing bowl from mixer and cover with dampened towel.
• Place bowl in a warm place to rise overnight. This can take anywhere from 9-12 hours depending on the temperature of the house. It rises faster in the summer and slower in the winter.
• The next morning, the dough should be double in size.
• Remove dough from the bowl and form into a ball. Measure the weight of the dough and cut in half. It should be approximately 1 kg each.
• Stretch one dough ball in a rectangle approximately 8 inches by 14 inches. Roll the dough, pinching and folding the sides, into a loaf shape. Pinch the bottom into the dough to remove the crease and place in a buttered loaf pan. Repeat with the second loaf.
• Cover the loaves with the tea towel and allow to rise for 2-4 hours. Again, the room temperature will affect the rising time.
• When dough is risen slightly above the rim of the bread pan, it is ready to bake. Preheat the oven to 350 degrees.
• Bake both loaves for 45 minutes, or until internal temperature of bread is 190 degrees.
• Remove loaves from oven and cool on cooling rack for 5 minutes. While bread is cooling in the bread pan, smear butter all over the tops of the loaves.
• After 5 minutes, the bread pans and loaves will still be very hot. Carefully remove loaves from the bread pans and allow to fully cool on the cooling rack for 1 hour before cutting.

Keyword sourdough