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5 from 88 votes

Whole Wheat Sourdough Sandwich Bread

Delicious Whole Wheat Sourdough Sandwich bread made with whole wheat flour and atta with touch of sweetness from honey.
Prep Time5 hrs
Cook Time40 mins
8 hrs
Total Time13 hrs 40 mins
Course: Breakfast
Cuisine: American
Keyword: Whole wheat Sourdough Sandwhich Bread
Servings: 12
Calories: 197kcal
Author: Swathi (Ambujom Saraswathy)


  • Levain
  • 15 g Active Sourdough Starter I used whole wheat Starter
  • 35 g Whole wheat flour King Arthur flour
  • 50 g Water
  • Dough
  • 450 g Whole Wheat Flour King Arthur flour
  • 75 g Chakki Atta Indian Whole Wheat flour
  • 460 g of water
  • 9 g Salt
  • 20 g Honey
  • 45 g Coconut oil
  • 6 g Diastatic malt powder


  • First make Leavain with 15g active sourdough starter, whole wheat flour and water and set aside for 6 hours at room temperature.
  • Autolyse
  • Add both whole wheat flour and Atta, diastatic malt powder, into a bowl and add around 425 g of water and mix well and set aside for 3-5 hours before mixing with dough.
  • For dough
  • In a kitchen aid stand mixer bowl, add starter, rest of water, honey, coconut oil and mix well. To this add autolyse dough and mix well make sure to knead well so that everything incorporated well. Set aside for 30 minutes and then add salt and rest of water and mix once again.
  • Stretch and fold the dough after 1 hour interval for 2 hour.
  • After 5 hours or once dough doubled in volume you can shape it into loaf and transfer for oiled pan
  • Keep the loaf inside refrigerator. Next morning pre-heat the oven 375F 190C and place the loaf in baking sheet and bake for about 40-45 minutes



This sandwich loaf will be stay fresh for 3 days, if you want to freeze you can freeze it by warping in plastic wrap for 3 months. 


Calories: 197kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Sodium: 294mg | Potassium: 169mg | Fiber: 5g | Sugar: 2g | Calcium: 17mg | Iron: 2mg
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