Rustic Whole-Wheat Sourdough

This rustic whole-wheat sourdough bread is the perfect combination of hearty and flavorful. The sourdough starter gives it a slightly tangy flavor, while the whole-wheat flour gives it a nutty flavor and a chewy texture. This bread is perfect for sandwiches, toast, or just eating on its own.

This recipe was inspired by a trip I took to the San Francisco Bay Area. I had the opportunity to visit several different bakeries and sample their sourdough breads. I was particularly impressed by the bread from a bakery called Acme Bread Company. Their bread was crusty on the outside and chewy on the inside, with a slightly tangy flavor. I knew that I had to try to recreate this bread at home.

Prep time: 15 | Cook time: 35 | Serves: 6

Ingredients

• Whole-wheat flour
• Active sourdough starter
• Water
• Salt

Instructions

1. In a large bowl, combine the flour, sourdough starter, and water. Mix until combined, then cover and let rest for at least 12 hours.
2. Add the salt and knead the dough for 5-7 minutes until it is smooth and elastic.
3. Shape the dough into a loaf and place it in a greased loaf pan.
4. Cover and let rise in a warm place for 4-6 hours, or until doubled in size.
5. Preheat oven to 450°F (230°C).
6. Bake for 30-35 minutes, or until golden brown and crusty.
7. Let cool on a wire rack before slicing and serving.

Why It Works

• The long fermentation time allows the sourdough starter to develop its full flavor.
• The whole-wheat flour gives the bread a hearty flavor and a chewy texture.
• The high oven temperature creates a crusty exterior.
• The addition of salt helps to balance the sweetness of the bread.