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whole wheat sandwich loaf

Freshly milled sourdough sandwich bread

sandwich loaf made with hard red wheat and kamut. The perfect loaf to add into your weekly routine.
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Prep Time 15 minutes
Cook Time 45 minutes
Fermentation time 12 hours
Total Time 13 hours
Servings: 1 Loaf
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Hard red wheat or 280g or hard white wheat
  • 1 1/2 cups Kamut flour or 209g AKA Khorasan grain
  • 1 cup + 3 tbsp water or 267g
  • 1/4 cup unsalted butter melted
  • 1/2 cup active sourdough starter
  • 1 tbsp honey or 22g
  • 1 egg
  • 1 tsp salt

Equipment

  • 9x5" loaf pan
  • dough whisk optional
  • Stand mixer

Method
 

  1. Mill your flour. I highly recommend following the gram measurements.
  2. To the bowl of a stand mixer add in the water, starter, and honey. Mix. Then add in flour, melted butter, and the egg. Mix well and cover bowl. Allow to sit for 20-30 minutes.
    2 cups Hard red wheat or 280g, 1 1/2 cups Kamut flour or 209g, 1 cup + 3 tbsp water or 267g, 1/4 cup unsalted butter, 1/2 cup active sourdough starter, 1 tbsp honey or 22g, 1 egg
  3. After resting, add the salt and knead with the dough hook for 8-10 minutes. It should be in a smooth ball and pulling away from the sides. Cover and let it rise for 8 hours.
    1 tsp salt
  4. After the bulk fermentation, place dough on a clean surface and flatten out in a rectangle. Roll up into a log. Place seam side down into an oiled loaf pan. Rise for another 2-4 hours.
  5. Bake at 350° for 40-45 minutes

Notes

Use the gram measurements for the water and flour for precision.