Whole Grain Sourdough Sandwich Bread

Makes 2 Loaves

INGREDIENTS:

• 200 grams Active Starter
• 20 grams Salt
• 40 grams Oil
• 80 grams Honey
• 800 grams Water
• 1,000 grams Whole Grain Flour

DIRECTIONS:

1. MIX: Mix all ingredients together into a shaggy dough--mixed just well enough that all of the flour is wet. I like using our Medium Spoon for stirring it. Cover and let rest 30 minutes.
   
   
2. STRETCH: Stretch and fold. Using wet hands keeps the dough from sticking to your fingers. Cover and let rest 30 minutes. Repeat this step 3 to 4 times for a total of 3 to 4 stretch and folds.
   
   
3. FERMENT: After the last stretch and fold, cover and let rest 2 to 4 hours to rise (fermenting stage).
   
   
4. DIVIDE: On a slightly damp counter, turn dough out from bowl and divide in half. Flatten each half, fold in thirds, then rotate and roll into a log. Work the log a bit to tighten it up by placing it away from you and then pulling it towards you, focusing on pulling the bottom to tighten the top.
   
   
5. RISE: Place each formed bread loaf into a parchment-lined, spray-oiled bread pan. Cover and leave to rise 1 to 2 hours.
   
   
6. BAKE: Score a line along the top of the loaf (to allow an expansion place so the bread rises in the oven without tearing at the sides) and bake at 425 degrees Fahrenheit for 20 minutes. Then turn oven down and bake at 350 degrees for 20 to 25 minutes.
   
   
7. COOL: Remove from oven, place on a cooling rack, and allow to cool fully to room temperature.
   
   
8. SLICE: Slice using our Bread Bow Knife and enjoy!
   

SUGGESTED TOOLS:

• Small Spatula - for stirring your starter
• Medium Spoon - for stirring dough
• Tablespoon - for salt
• Bread Bow Knife - for cutting clean, beautiful slices