Quick and Easy Whole Wheat Sourdough Bread

Chef's notes

This version of my favorite “Quick and Easy Sourdough Bread” recipe replaces two cups of unbleached flour with whole wheat.

Wheat flour is first moistened with olive oil in a large bowl. One cup of the white flour is stirred with wheat. Water, sugar, dry yeast, kosher salt, and sour dough are added and hand mixed with a spatula creating a relatively soft dough.

Dough is covered and allowed to rise. Once doubled in size, dough is kneaded with additional flour and formed to fit into 2 oiled and cornmeal dusted loaf pans, and oven ready. Second rise isn’t needed. Loafs can also be free formed into rolls, rounds, braids, or any other loafs.

Finished loaf is crusty on the outside tender inside and doesn’t require brushing with water or egg wash before baking.

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Ingredients

2 cups whole wheat flour
¼ cup olive oil
3 cups of unbleached all-purpose separated, 1 and 2 cups.
2 cups hot tap water
1 teaspoon sugar
1 tablespoon instant dry yeast
1 rounded tablespoon Kosher salt
1/2 to 3/4 cup sourdough starter
Additional olive oil and course cornmeal

Instructions

Place 2 cups whole wheat flour in a large bowl. Drizzle with olive oil while folding into flour. Mix in the cup white flour. Add water, sugar, dry yeast, sour dough, and Kosher salt. Combine well with a spatula. Dough will be relatively light.
Spray a sheet of wax paper with nonstick. Gently place sprayed side of wax paper on dough.
Drape top of bowl with a moist towel. Rest in a warm location. Preheat oven to 425° direct heat and position a rack vertically in the center. Add an empty sheet on the lowest shelf as a baffle.
Spread 1 ½ cup of remaining flour onto counter. When dough doubles in size, about a 1/2-hour, empty dough onto flour. With a dough scraper, fold flour from the periphery over dough all around while kneading. Continue kneading until dough loses its stickiness and is uniform; incrementally adding remaining flour as needed. Form into two logs.
Coat 2 loaf pans with olive oil and sprinkle with course corn meal. Place formed dough in pans. With a sharp knife cut slits on dough. Place in oven. Bread will be ready when crusty and has a hollow sound when removed from pan and tappedin, about 30 minutes.

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Quick and Easy Whole Wheat Sourdough Bread