New Year, New Recipe 🗒
Happy New Year! I hope you all had an awesome holiday with your loved ones. How did you spend your holiday? For me, I have been mostly staying at home, despite going for a little field trip on my birthday. Enjoyed some amazing vegan food in Hong Kong while spending some quality time with my family. 😉 Most importantly, I have been baking so many things. Check out my Instagram account to see how they turned out if you haven’t already! 🧡 Apart from revisiting some of my older recipes, including the sourdough pretzel recipe and the sourdough pizza recipe, I also developed a new recipe! 🎊 What’s more, unlike most whole wheat sourdough, this bread stays soft and moist for days. Perfect to bake on the weekend and enjoy it throughout the week. Also, they are perfect for sandwiches, grilled cheese or served with a warm bowl of mushroom soup!
72% Whole Wheat
This recipe contains 72% of whole wheat flour, which makes the bread healthier with higher fiber. If you wish to challenge yourself or simply interested in 100% whole grain bread, check out my other recipes:
More sourdough recipes:
- Blueberry Cheesecake Sourdough
- Chocolate Sourdough Focaccia
- Chocolate Brownie Sourdough Bread
- Double Chocolate Sourdough Babka Rolls
- Matcha & Black Sesame Sourdough Babka
- Vegan Sourdough Shokupan
- Yudane Sourdough Cinnamon Rolls (Yudane Method)
- Sourdough Challah (Yudane Method)
Whole wheat bread are notoriously dense, dry and tasteless. In order to make it more appealing, I used tangzhong and added some seeds to this whole wheat sourdough. Tangzhong method allows the flour to absorb more water, resulting in a moister bread and the best thing is, this bread will stay soft and fresh longer.
Making sourdough bread with whole grains is challenging, rewarding yet super exciting. However, at the same time, it could also be frustrating and devastating. Therefore, I would like to note that this is by no means a beginner recipe and I would recommend you check out my Beginner’s Guide To Sourdough Baking before trying this recipe.
This whole wheat sourdough bread has an unexpectedly airy, light and open crumb when it comes to whole grain bread. It’s not as open as the one you achieve with white sourdough. But the airiness and lightness of the crumb is a nice surprise when I cut it open.
Seeded Whole Wheat SourdoughCourse: Baked Goods, Bread, SourdoughCuisine: SourdoughDifficulty: Medium
This seeded whole wheat sourdough stays soft and moist for days. Perfect to bake on the weekend and enjoy it throughout the week. They are perfect for sandwiches, grilled cheese or served with a warm bowl of mushroom soup!
25g bread flour
- Seed Soaker
28.5g rolled oats
20.5g pumpkin seeds
12.5g white sesame seeds (roasted)
8g chia seeds
- Main Dough
237.5g whole wheat flour
106.5g bread flour
70g levain (from above)
20g water (added together with salt)
28.5g maple syrup
All of the tangzhong (from below)
164g soy milk
- Seed soaker
- The night before you make this sourdough, soak the oats and seeds in a bowl. Cover and set aside until the next morning.
- Prepare the Levain
- Feed your starter using 1:1:1 (starter:flour:water) ratio. Cover loosely and let it rise until it tripled in size, around 3-4 hours.
- While waiting for your levain to be ready, prepare the tangzhong. In a saucepan set on medium-low heat, whisk the soymilk milk and flour until mixed. Then cook for several minutes until thickened into a paste, stirring regularly. Place it in a bowl and let it cool.
- In a large mixing bowl, mix flour, water and the cooled tangzhong until everything is incorporated into a dough. Cover and let it rest for 1 hour.
- Mixing the Dough & Bulk Fermentation
- Once your levain has peaked, add 70g of levain to the dough. Mix until you feel the dough has strengthened. I mixed in a stand mixer for 5 minutes. Cover and rest for 30 minutes.
- Add 9g sea salt, the extra 20g of water and maple syrup to the dough and mix for another 3-5 minutes until everything is incorporated.
- Cover and let the dough rest for 30-45 minutes, or until the dough has relaxed.
- Perform one set of light bench fold. Let it rest for 30-45 minutes, or until the dough has relaxed.
- Perform lamination on your dough. During the lamination, sprinkle the seed soaker evenly on the surface.
- Rest for 45 minutes or until the dough has relaxed. Perform one set of coil fold.
- Perform one more set of coil fold after 45 minutes. Then leave the dough to rest until the dough has increased by roughly 50% in volume.
- Shape the dough and transfer to a banneton dusted with rice flour. Rest for 15 minutes at room temperature. Then retard the dough in the fridge overnight or 16 hours.
- In the morning, preheat the oven to 250°C for 1 hour with a dutch oven inside. I love baking with my challenger pan.
- After 1 hour, take the dough out from the fridge. Score the dough using a bread lame. I used my UFO lame from Wire Monkey. Transfer it to the challenger pan using a parchment paper. Place 2-4 ice cubes beside the bread, cover the pan immediately and bake for 20 minutes covered.
- Remove the cover after 20 minutes, lower the temperature to 220°C and bake for another 10 minutes.
- For the last 10 minutes, further lower the temperature to 210°C.
- Turn off the oven and leave the oven door a crack open for 15 minutes.
- Remove the loaf from the oven and place it on the cooling rack until it’s completely cooled.