Whole Wheat Sourdough Bread
A hearty, tangy loaf with a crisp crust and tender crumb, studded with briny olives. Perfect for sandwiches or toasting.
- Total time
- 600 min
- Servings
- 12
- Calories
- 150
- Protein
- 6g
Ingredients
- 3 cups whole wheat flour
- 1.5 cups water
- ½ cup sourdough starter
- 1.5 teaspoons salt
- ½ cup olives
Instructions
- 1
In a large bowl, mix 3 cups whole wheat flour, 1.5 cups water, 0.5 cup sourdough starter, and 1.5 tsp salt until a shaggy dough forms. Cover and let rest for 30 minutes.
- 2
Fold the dough over itself 4 times, then add 0.5 cup chopped olives and fold to distribute. Cover and let rise at room temperature until doubled, about 8 hours.
- 3
Shape the dough into a round loaf and place on a floured baking sheet. Let rise for 1 hour.
- 4
Preheat oven to 450°F with a Dutch oven inside. Score the loaf, then bake covered for 20 minutes, uncover and bake until deep golden and hollow-sounding when tapped, about 20 more minutes.
- 5
Cool completely on a wire rack before slicing.
Tools you’ll need
- Large bowl
- Dutch oven
- Baking sheet
- Wire rack
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