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An Approachable Loaf. Easy Everyday 100% Whole Wheat Sourdough Bread, inspired by WSU Bread Lab. | how long is sourdough bread good for | How to cook tips and tricks
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An Approachable Loaf. Easy Everyday 100% Whole Wheat Sourdough Bread, inspired by WSU Bread Lab.
Hello everyone, and welcome to my very first bread recipe for my new Elly’s Everyday youtube channel, dedicated completely to 100% whole grain sourdough bread making. A historic moment!
This 100% whole wheat sourdough bread recipe was inspired by Dr. Stephen Jones and The Bread Lab at Washington State University. I’m just a humble home baker, but their idea of the ‘approachable loaf’ really struck a chord with me so I thought what better way to inaugurate my new bread making venture than to start with a simple, approachable loaf that anyone can make.
INGREDIENTS:
500g whole wheat flour
450g water (I’ll use 400g for my next one using this wheat)
*Use cold water if you are using warm, fresh milled flour
8g salt
130g (approximately) whole wheat sourdough starter from the fridge.
Black and white sesame seeds for the crust (optional, or use other seeds).
*This is a fairly modest sized loaf, you can double the recipe for a large loaf pan (eg. Pullman pan).
METHOD:
Mix the flour and water and autolyse/rest for 1 hour.
Mix in the salt and sourdough starter.
Bulk ferment the dough for 3-8 hours (mine took 5), doing some stretch and folds throughout if you can.
When the dough is starting to get gassy, fold into a ball shape, then roll up and place in a greased loaf pan.
Proof the dough until almost doubled in the pan.
Bake covered at 220°C or 430°F for 1 hour, or less time if you are baking uncovered.
Cool, and enjoy.
My entire list of whole grain sourdough videos and related topics:
My soap making channel:
Website:
Mockmill information and discount links:
My favourite bread books: (as an Amazon associate I earn from qualifying purchases).
To buy me a coffee:
Thank you for your support!
Copyright © Elly’s Everyday
how long is sourdough bread good for
Hello everyone, and welcome to my very first bread recipe for my new Elly’s Everyday youtube channel, dedicated completely to 100% whole grain sourdough bread making. A historic moment!
This 100% whole wheat sourdough bread recipe was inspired by Dr. Stephen Jones and The Bread Lab at Washington State University. I’m just a humble home baker, but their idea of the ‘approachable loaf’ really struck a chord with me so I thought what better way to inaugurate my new bread making venture than to start with a simple, approachable loaf that anyone can make.
INGREDIENTS:
500g whole wheat flour
450g water (I’ll use 400g for my next one using this wheat)
*Use cold water if you are using warm, fresh milled flour
8g salt
130g (approximately) whole wheat sourdough starter from the fridge.
Black and white sesame seeds for the crust (optional, or use other seeds).
*This is a fairly modest sized loaf, you can double the recipe for a large loaf pan (eg. Pullman pan).
METHOD:
Mix the flour and water and autolyse/rest for 1 hour.
Mix in the salt and sourdough starter.
Bulk ferment the dough for 3-8 hours (mine took 5), doing some stretch and folds throughout if you can.
When the dough is starting to get gassy, fold into a ball shape, then roll up and place in a greased loaf pan.
Proof the dough until almost doubled in the pan.
Bake covered at 220°C or 430°F for 1 hour, or less time if you are baking uncovered.
Cool, and enjoy.
My entire list of whole grain sourdough videos and related topics:
My soap making channel:
Website:
Mockmill information and discount links:
My favourite bread books: (as an Amazon associate I earn from qualifying purchases).
To buy me a coffee:
Thank you for your support!
Copyright © Elly’s Everyday
38 Comments
Thank you for sharing this method! This looks like the perfect one to use up at our summer lake home, going to give it a test whirl tomorrow in preparation for the following week.
Looks great, was the brown flour strong or normal? Can’t wait to try it. Thanks.
Hi Elly! If I wanted to add a little olive oil for added softness should I make any other adjustments to the ingredients or method?
Did you bake at 220 C fan or top and bottom heat? Thank you.
I love your approach!
This loaf is wonderful! It’s just the texture my husband wanted in whole grain bread, and the sourdough flavor was just right! Thank you for sharing!
I really like the idea of using the starter straight from the fridge and using a roasting pan. The best part of this video starts just after 5:00. The first five minutes can be skipped.
I'm glad this video popped up in my feed today. I'm going to try this tomorrow. Love making sour dough and I typically make a circle loaf 2 at a time and I've been wanting a pan baked sour dough. Thank you
I enjoyed this very much. 😊
Oh my I love your easy pezy method of making your bread. I am going to use your Sourdough recipe mixture, this way I will not have so much discard. Which I use for waffles.
I already made Sourdough balls for future use or gifting.
Thanks so much for another way to store and use my starter.
💝👍
Hi, love your videos it's not over complicated. Just wanted to ask if I use what I've got. I have rye and sorghum flour. Would that be considered whole wheat. I'm a beginner? Thank you so much 😊
Love it. I think you are spiritually gifted and have a positive influence on the people around you, in person or online.
Thank you so much for these videos. I'm loving the fact that these are actually 100 percent whole grain. There are cookbooks that advertise whole grain breads but then half the time they add refined flour in fairly large quantities which is disappointing when you want to go healthier. I have recently begun to sprout and grind my own wheatberries, kamut and spelt because they are not supposed to raise blood sugar as much and I believe the nutrition is better. Ive tried one loaf so far and the taste is lighter and a bit sweeter than when I make the wholegrain unsprouted version. Have you tried using sprouted wheat or grains? I would love if you could come up with some recipes using them!
Elly thank you for the clear instructions on the 50% loaf. Could you please tell me where you purchased your black roaster? I don't seem to be able to find one. Cheers Sue
Can I use whey from my Greek yoghurt making in lieu of water? I saw some sourdough recipes which people use whey but I haven’t tried. Thanks Elly 🌻
I haven't read all of the comments – this might have already been stated – but in the States, the fiber content of bread is increased by adding saw dust or bagasse (the leftovers from grinding sugar cane) and my assumption is that this is what is meant by "non food" items in bread.
Thank you for all your excellent videos and for your considerations of my question.
Elly – I have been using your original and WW sourdough recipes for several years after many failures. I have also shared your video with many friends who have also finally had success with their sourdough. I do make my whole grain sourdough as a loaf but have had blowouts at the end of my loaves. I have switched to a clay loaf pan from a metal one, baked it alone instead of in another vessel, and with steam beneath it and nothing seems to make a difference. I have also changed the hydration without much change. The bread is still good but the ends are a mess! I have always had the problem in a loaf pan to varying degrees. Do you have any suggestions to remedy this problem?
Thank you for making it real! Can I ask the size of you loaf tin please.
Great recipe as always, I was asked if I know how to make sourdough bread rolls, I tried but didn't know when to divide the dough and my dough was to soft to handle, so it didn't work. I thought i asked you for help. It would be grate if you could make a video showing how to make whole grain sourdough bread rolls please 🙂
I am working on this recipe right now. When you talk about your dough being extensible do you mean that it has built up good gluten and is easy to stretch without breaking? I am trying to learn how to "read" the dough and know when I don't need to stretch and fold anymore or when it is done bulk fermenting. I did use less water – about 420g, but I also added about 50g of Einkhorn to the wheat which does affect gluten development. Thank you for always being willing to share your knowledge from your experience. I appreciate it!
Love your approach and general vibe. Thank you for the video
Such a lovely loaf of bread. I am still at the "trial and error" stage, but Experience is the best teacher. I have mastered the sourdough starter but my bread baking still has much to be desired. I would really like to try this recipe.
Wow! Your technique for handling a sticky dough is fantastic👍 I make a mess every time I work with a wet dough, my end loaf gets smaller and smaller.🤣 more dough on me than in the pan.🤦🏻♀️
Hi Ellie, I'm following your recipe, but my dough turns out too wet. It doesn't really rise in the final proofing; it generally spreads out, but not up. It does give a bit of a spring in baking, but it is generally flat. If I choose to use less water, should I try for 50 grams less water and see if my dough comes out just moistened?
400 g water was not enough for my Canadian hard red winter wheat flour.. so I went ahead and added a whole 50 g extra and it’s wayyy too much 🤦🏼♀️ hoping my bread will turn out anyway.. it looks even sloppier than your “overhydrated” dough did here 😆
But I want to say I am so happy to find a channel dedicated to freshly killed flour band sourdough. This will be my first sourdough loaf ever, but I plan to make many many more 💓 thank you and God bless.
Very encouraging for a beginner like me but wondering if I can handle the dough with 85%Hyderation will try it out bcz i love whole-wheat bread better
Hi Elly, thank you for the video, just want to ask you how many minutes is each bulk fermentation?
I was wondering if you preheat your roaster pan? Thank you.
I tried your recipe today and it worked so well! Thank you for that! I’m pretty new to sourdough. This was only my second bread and it turned out perfectly. I love that the crumb is not too open. Makes spreading butter on it so easy. Four people … the load was gone in minutes. 😂
I have great respect for Artisan loaves but I'm very happy to see some you tube videos demonstrating that a simple, easy, breadpan sourdough loaf is deliciously worthwhile…well done!!
I just found your new channel yesterday when I was searching for one of your videos I wanted to reference. I’m subscribed and want you to know how much I appreciate your completely approachable approach to sourdough!
Hi Elly, would be interested to know size of your tin. Maybe, cup capacity and/or width and height measurements.
P.S. your video(s) have inspired me to have another go at sourdough bread making.👍😀
If I’m using hard white wheat berries for this, would you still recommend going down to 400g of water?
Thank you. I definitely want to avoid that gumminess. My biggest problem has been a gummy loaf, even when there are good holes as yours shows. It seems that high hydration is best for whole wheat and yet it has left me with a doughy bread that nobody in my little family likes.
You have restored my faith and conviction in making sourdough! I've tried so many different methods and have failed, nearly failed, failed miserably many times. Thank you for posting something realistic for everyday life!!!
I like your simplified methods in dealing with the dough and starter. You proved that the starter can be used straight from the fridge. The final result, the bread is gorgeous.