Sourdough Whole Wheat Bread

Delicious sourdough whole wheat bread crusted with poppy and sesame seeds.Goes well  with some dipping oil or as toast with butter

Every time I bake bread, I feel a satisfaction, especially with my sourdough is really at high. I like to bake with commercial yeast also. Still sourdough gives me immense satisfaction.

I feed sourdough babies every day. After long time I baked this sourdough whole wheat bread. It is made with my white starter.
Currently I am maintaining two starters, one white starter and one rye starter. When I want to make rye bread I use rye starter. Otherwise I use white starter for all other bread. I have more bread baking books in my collection than any other cookbooks.

One time when we are borrowing books from library, even the librarian asked me do you bake lots of bread.

You can imagine number of bread baking books I checked out. This recipe is adapted from Josey Baker’s bread book. I had earlier tried cinnamon whole wheat bread from that book, which we loved.

My princess like good sourdough bread, which is not that sour, but it does have a lovely crunchy crust and chewy interior. Both I and hubby are fans of rye bread; once again rye is good for you. It is delicious but you need to have an acquired taste to find it tasty.

For this sourdough bread, I fed the starter 24 hours before making the starter for the bread. Starter was made late in the night. Next morning after 12 hours, I made the bread dough and did folding for 30 minutes interval for first 2 hours and then another 2 hours of rest. Then shaped the bread, I loved the trick of wrapping the dough with wet cloth and then sprinkling poppy and sesame seeds on the top so that it will stick to the bread easily. Otherwise whenever I try to sprinkle the seeds and nuts on the top of bread, it will floating here and there starting from baking bread baking and even during the final cutting. When comes to final bread you will see seeds and nuts in only few areas.

Actually this bread is adapted from a recipe which has sesame and poppy seed included in the bread, but I skipped it and only used seeds as topping, may be next time I will try to add it to bread. Here is the delicious whole wheat bread, give it try you will love it. Here comes the recipe.

Day before baking make leaven overnight or in the morning.  by mixing flour, water and starter. and set aside.

When leaven is ready mix in  white whole wheat flour, leaven, water.

After 3o minutes add salt and mix well again.

Fold the dough for 10 times, and leave it aside for another 30 minutes at room temperature.

Repeat the process of folding for another two 30 minutes intervals.

Then leave the dough for about 3-4 hours until it doubles in volume until you see the sourdough activity.

Transfer the dough to slightly floured surface and shape it into round ball,

Wrap with a wet towel and leave it aside for 15 minutes

In the mean time, in plate add about 3 tablespoon of white sesame seeds and 2 tablespoon poppy seeds and mix well.

After 15 minutes transfer the dough into the plate with seeds and roll it well so that seeds will get stuck to entire dough uniformly.

Transfer it into unfloured proofing basket.If you are baking the bread on the same day, leave it for another 3-4 hours. Or transfer the dough to the refrigerator and do a overnight cold fermentation.

After bulk fermentation

Ready for baking

After baking at 475 F close Dutch oven with lid and bake it for about 20 minutes. Then remove the lid and parchment paper and bake it for another 25 minutes and if the bread is not dark brown give another 5 -10 minutes

Print Recipe

5 from 7 votes

Sourdough Whole Wheat Bread

Delicious sourdough whole wheat bread crusted with poppy seeds and sesame seeds.

Prep Time12 hours hrs

Cook Time45 minutes mins

Total Time12 hours hrs 45 minutes mins

Course: Main Course

Cuisine: American

Keyword: sourdough bread

Servings: 12 servings

Calories: 139kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

• Leaven
• 1 teaspoon 5g Sourdough starter
• ¼ cup 60g cool water
• ⅓ cup 50g white whole wheat flour
• Dough
• 1 ½ cups 360g luke warm water
• 3 ¼ cups 455g white whole wheat flour
• 2 teaspoon 12g sea salt
• Entire Leaven
• 3 tablespoon white sesame seeds for coating
• 2 tablespoon poppy seeds for coating

Instructions

• In a small bowl mix everything for the leavin, and set aside for 12-14 hours at room
• temperature.
• In a big bowl, mix the all the ingredients for the dough including leaven and mix everything well
• and leave it for 30 minutes.
• Fold the dough for 10 times, and leave it aside for another 30 minutes at room temperature.
• Repeat the process of folding for another two 30 minutes intervals.
• Then leave the dough for about 3-4 hours until it doubles in volume until you see the sourdough
• activity.
• Transfer the dough to slightly floured surface and shape it into round ball,
• Wrap with a wet towel and leave it aside for 15 minutes
• In the mean time, in plate add about 3 tablespoon of white sesame seeds and 2 tablespoon
• poppy seeds and mix well.
• After 15 minutes transfer the dough into the plate with seeds and roll it well so that seeds will
• get stuck to entire dough uniformly.
• Transfer it into unfloured proofing basket.If you are baking the bread on the same day, leave it
• for another 3-4 hours. Or transfer the dough to the refrigerator and do a overnight cold
• fermentation.
• When you are ready to bake, preheat the oven 475F, you can preheat the oven with Dutch oven
• or pizza stone. If you are done overnight cold fermentation, then transfer the dough to
• parchment paper.
• Carefully remove the lid of Dutch oven and transfer the dough, if you want you can score them.
• And close Dutch oven with lid and bake it for about 20 minutes. Then remove the lid and
• parchment paper and bake it for another 25 minutes and if the bread is not dark brown give
• another 5 -10 minutes.
• Let cool the bread for 45 minutes and then slice and enjoy.

Notes

For  How to make Starter please check here 

This recipe adapted fromJosey Baker's Bread Book

Nutrition

Calories: 139kcal | Carbohydrates: 26g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 390mg | Potassium: 60mg | Fiber: 4g | Sugar: 1g | Calcium: 66mg | Iron: 1mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.