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Recipe by Miriam Spitzer

White Wheat Sourdough Breakfast Bread

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White Wheat Sourdough Breakfast Bread
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat
8 Hours, 30 Minutes
Diets
- Vegetarian - Pescatarian - Vegan

Sourdough makes delicious breads and loaves. There’s nothing more rewarding than baking your own bread for breakfast.

Ingredients

White Wheat Sourdough Breakfast Bread

  • 130 grams bubbly (active) starter

  • 600 grams warm water

  • 24 grams organic sugar

  • 30 grams Gefen Olive Oil

Directions

1.

Place flour and salt into the Bosch mixer (with dough hook). Mix well.

2.

In a separate bowl, whisk together the starter, water, sugar, and oil. Add it to the mixer and combine to form dough. Cover the dough in the mixer and let it rest for a half hour.

3.

After it has rested, mix the dough again for several minutes. Take the dough out of the mixer and place it in a slightly oiled bowl. Cover the bowl with a plastic food cover or shower cap, followed by a dish towel. Let it rise at room temperature until the dough is double in size (approximately six to eight hours).

4.

When the dough is ready, place it onto a slightly floured surface. Gently roll the dough into a log shape. Let it rest on the counter for five to 10 minutes.

5.

Meanwhile, spray or smear a small amount of coconut oil or oil spray onto a 4.5×16-inch loaf pan. (I use the Wilton company.) Sprinkle with some cornmeal on the bottom of the pan.

6.

When done, cup the dough with your hands to tighten its shape and place it into your loaf pan, seam side down.

7.

Cover it with a plastic food cover or shower cap, then a dish towel on top. Let it rise for one to two hours (depending on the temperature), or until it has risen a bit above the rim of your pan.

8.

Preheat your oven to 375 degrees Fahrenheit.

9.

Bake for 35 to 40 minutes. The loaf will be beautifully risen and golden brown in color when ready. Let it cool in the pan for several minutes, then remove it from its pan and let it cool.

About

This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Recipe Development by Miriam Spitzer.
Food Styling by F. Smilowitz.

Recipe tags

baking breads breakfast bread fermented healthier baking Miriam Spitzer sourdough white flour white wheat
White Wheat Sourdough Breakfast Bread

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