High Protein Honey Whole Wheat Sourdough Sandwich Bread
This soft and fluffy high protein honey whole wheat sourdough sandwich bread delivers 7 grams of protein per slice thanks to white whole wheat flour and nonfat Greek yogurt. It is the wholesome everyday loaf your family will reach for again and again.
Servings: 13 slices
Calories: 210kcal
Equipment
- Stand mixer with dough hook attachment or large mixing bowl
- kitchen scale
- 9x5 USA Pan loaf pan
- Parchment paper or pan liner
- Instant read thermometer
- Wire cooling rack
- - Pastry brush
Ingredients
For the Dough
- 200 grams white whole wheat flour 1 1/2 cups plus 1 tablespoon
- 200 grams bread flour 1 1/2 cups plus 1 tablespoon
- 120 grams active peaked sourdough starter 1/2 cup
- 240 grams nonfat Greek yogurt slightly warmed (1 cup)
- 50 grams unsalted butter softened (3 1/2 tablespoons)
- 40 grams whole milk room temperature (3 tablespoons)
- 40 grams honey 2 tablespoons
- 7 grams fine sea salt 1 1/4 teaspoons
- 2 grams baking powder 1/2 teaspoon
- 1 large egg room temperature
For Finishing
- 1 large egg
- 1 splash whole milk for egg wash
- 2 tablespoons unsalted butter melted, for brushing after baking
Instructions
- Warm the Greek yogurt in the microwave for about 30 seconds, just enough to take the chill off. You want it slightly warm but not hot. Yogurt that is too hot can damage your starter when they come into contact.
- In a large bowl whisk together the white whole wheat flour, bread flour, baking powder, and salt. In a separate bowl whisk together the starter, warmed yogurt, whole milk, honey, and egg until smooth, then mix in the softened butter until fully incorporated. Pour the wet mixture into the dry ingredients and mix until a soft slightly tacky dough forms.
- Cover the bowl and let the dough rest for 30 minutes. This rest period is important because the Greek yogurt hydrates the flour more slowly than water does. The dough will feel stickier at first but smooths out considerably after the rest without any added flour.
- After the rest, knead the dough in a stand mixer on speed 2 for 5 to 6 minutes or by hand for 8 to 10 minutes until it smooths out and becomes elastic. You are looking for a partial windowpane where the dough stretches without immediately tearing. If the dough is still unworkably wet after the rest, add bread flour 10 grams at a time, mixing fully between each addition before deciding if more is needed.
- Place the dough in a lightly oiled bowl, cover tightly, and let it bulk ferment at room temperature. Perform one set of stretch and folds at the 30 to 45 minute mark, then leave it alone. This enriched dough will often fully double during bulk fermentation. Look for a full dome, a jiggly airy texture when you gently shake the bowl, and visible bubbles on the surface. Expect 5 to 8 hours depending on your kitchen temperature. Whole wheat ferments faster than white flour so start checking early.
- Turn the dough out onto a lightly floured surface. To shape using the rectangle fold method, pat the dough into a rectangle roughly 14 inches wide and 10 inches long. Fold the left side into the center, then the right side into the center so the touch. Roll the dough gently just to work out any air. Starting from the bottom roll the dough up, gently tugging and pressing lightly at each revolution to build surface tension. Pinch the side and bottom seams firmly and place seam side down in a parchment lined or lightly greased 9x5 loaf pan.
- Cover the shaped loaf and let it proof at room temperature for 2 to 3 hours until the dough crowns about 1 inch above the rim of the pan. Use the poke test to confirm readiness: lightly oil your finger and press about half an inch into the dough. If it springs back slowly and leaves a slight indent it is ready. If it springs back immediately it needs more time. If the indent stays completely it is approaching over proof and should go in the oven right away.
- Preheat the oven to 375 degrees F.
- Whisk together the egg and splash of whole milk for the egg wash and brush the top of the loaf gently with one thin even coat. Optionally, Place a second loaf pan of the same size inverted loosely over the top of your loaf pan before placing it in the oven. This controls the oven spring during the first 10 minutes and can prevent side splitting.
- Bake time is about 38-42 minutes. If using the lids, bake for 10 minutes with the inverted pan on top, then carefully remove it and continue baking for 28 to 32 more minutes until deep golden brown. Honey deepens the crust color faster than sugar so keep an eye on it and tent loosely with foil if the top is browning too fast before the interior is done. Pull the loaf when an instant read thermometer inserted in the center reads 190 to 195 degrees F.
- Remove from the oven and brush immediately with melted butter. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Cool for at least 2 hours before slicing. Cutting too early will give you a gummy crumb regardless of how well it baked.
Notes
Storage:
Store at room temperature in a bread bag or airtight container for up to 3 days. The honey in this recipe acts as a natural humectant and slows staling, so this loaf stays fresh noticeably longer than a standard sourdough sandwich loaf.
Freezing:
This loaf freezes beautifully. Allow it to cool completely before slicing, then wrap individual slices in plastic wrap and place in a freezer safe bag. Freeze for up to 3 months. Pull individual slices as needed and toast directly from frozen or thaw at room temperature for about 30 minutes.
Yogurt Notes:
Nonfat Greek yogurt is strongly recommended for the most consistent results and the highest protein content per slice. Full fat Greek yogurt will work but the dough will be significantly wetter. If using full fat yogurt, do not add extra flour during the initial mix. Let the dough rest for 30 minutes first, then add bread flour 10 grams at a time after the rest, mixing fully between each addition before deciding if more is needed. Full fat Greek Gods yogurt required an additional 50 grams of bread flour during testing. Thicker full fat brands may require less.
Flour Ratio Variations:
This recipe was tested at multiple whole wheat ratios. The 50/50 blend of white whole wheat and bread flour is the hero recipe and gives you the best balance of flavor, nutrition, and soft texture. For a heartier loaf with more pronounced whole wheat flavor, use 300 grams of white whole wheat flour and 100 grams of bread flour with all other ingredients unchanged, and bake at 350 degrees F for 42 to 48 minutes.
Baking Powder:
The 2 grams of baking powder is intentional even in this sourdough recipe. The combination of Greek yogurt, butter, egg, and whole wheat flour creates a heavier enriched dough. The baking powder fires at oven heat and gives the structure a small boost right when it needs it most. It assists the starter, it does not replace it.
Inverted Pan Technique:
Placing a second loaf pan of the same size inverted loosely over the top of your loaf pan for the first 10 minutes of baking is the key to a controlled even dome and no side splitting. Remove it after 10 minutes to allow the crust to develop its full deep golden color.
Yeast Version:
If you do not have an active sourdough starter, a full yeasted version of this recipe is available on the blog. It uses Red Star active dry yeast bloomed in warm milk and warm water to replace the starter and adjusts the flour amounts accordingly. The flavor profile is different without the long sourdough fermentation but the texture and softness are comparable and it comes together in about 3 hours.
Troubleshooting:
If your loaf is dense, the most common causes are an underactive starter, under fermentation during bulk, or too much flour added during kneading. Make sure your starter is peaked and active before mixing and resist adding flour until after the 30 minute rest.
If your loaf is splitting on the sides, check your shaping tension. A slack or uneven surface going into the pan leads to uncontrolled oven spring. The inverted pan technique also helps significantly with this.
If your bread is sour, your starter may be overly acidic from extended time between feedings. Feed it and let it reach peak activity before using. Ingredient substitutions such as rye flour or oat flour will also change the pH and accelerate fermentation, contributing to a more pronounced flavor.
