Enjoy a wholesome, flavorful whole wheat sourdough loaf that’s packed with nutrients and a delightful sesame twist. This bread combines the earthy richness of sprouted whole wheat flour with the nutty flavors of white and black sesame seeds. The added touch of honey provides a subtle sweetness, while sesame oil adds depth to the flavor profile. This loaf is not only delicious but also provides a good source of fiber, vitamins, and minerals from the whole grains and seeds. Incredible bread for sandwiches, with breakfast, just as simple toast with butter or jam. This easy and delicious bread will keep you coming back every time!
Yield:
1 Loaf (about 12 slices)
Equipment List (in order of use):
- Large mixing bowl
- Measuring cups and spoons
- Digital Kitchen scale (recommended for accurate measurements)
- Damp cloth
- Bench scraper
- 9″ loaf pan
- Parchment paper
- Bread lame, sharp knife, or razor blade (for scoring)
- Digital baking thermometer
- Wire rack
Ingredients:
- 125g whole wheat levain (prepared from 50g starter, 75g water, and 75g sprouted whole wheat flour)
- 375g water (1 1/2 cups)
- 275g (sprouted) whole wheat flour (1 2/3 c ups)
- 225g bread flour (2 cups)
- 14g salt (2.5 tsp)
- 1 tsp toasted sesame oil (3.5g)
- 3 TBSP honey (60g)
- 1 TBSP white sesame seeds, coarsely crushed (or sub with more black)
- 1 TBSP black sesame seeds, coarsely crushed (or sub with more white)
- Additional sesame oil or neutral oil like avocado for greasing the loaf pan
Instructions:
1. Preparing the Starter/Levain:
- Around 6 hours before you plan to mix your dough, either break off 50g of your existing starter and combine it with 75g water and 75g sprouted whole wheat flour in a separate container to create a new levain, or feed your starter with the same proportions to use 125g of starter.
2. Mixing the Dough:
- In a large bowl, combine the water and active levain or starter. Stir until well mixed.
- Add the sprouted whole wheat flour, bread flour, salt, sesame oil, honey, and sesame seeds. Mix until all ingredients are combined. The dough will be shaggy and sticky.
- Cover the bowl with a damp cloth to prevent surface drying.
3. Stretch and Folds with Coil Folds:
- Let the dough rest for about 30 minutes.
- Perform the first set of stretch and folds (4-8 times):
- Wet your hands to prevent sticking.
- Grab a portion of the dough from the edge, stretch it up, and fold it towards the center.
- Rotate the bowl 90 degrees and repeat the process. Do this 4-8 times, rotating the bowl after each fold.
- Perform the second set of stretch and folds, similar to the first.
- For the third set of stretch and folds, after the regular stretch and folds, perform a single coil fold by gently lifting the dough from the center, allowing it to fold under itself, forming a coil shape underneath.
- Repeat the process for the fourth set of stretch and folds, incorporating a single coil fold at the end.
4. Primary Fermentation:
- After the final set of folds, keep the bowl covered with a damp towel.
- Let the dough rise until it has nearly doubled in size, approximately 3-4 more hours, depending on the ambient temperature.
5. Shaping and Secondary Fermentation:
- Flour your work surface and gently turn the dough out onto it. Let it rest for 10 minutes.
- If the dough is sticking too much, work in more flour (don’t go overboard) under the dough using a bench scraper.
- Shape the dough into a loaf by pulling it towards yourself in a circular motion, creating surface tension.
- Oil a 9″ loaf pan with a neutral oil like avocado.
- Place the shaped dough seam-side down in the well-oiled loaf pan. Cover with a dry towel and allow it to rise at room temperature for 2-4 hours, or until it passes the poke test (when gently poked, the dough springs back slowly).
Cold Proof/Retard Option:
- After shaping the dough into a loaf and placing it in the well-oiled loaf pan, you can choose to cold proof the dough. Cover the pan with a dry towel and place it in the refrigerator. Allow the dough to cold ferment for 12-24 hours. This extended fermentation time enhances the flavor and texture of the bread. Monitor the dough closely using the poke test to avoid over-proofing. Proceed with the baking instructions.
6. Preheating the Oven:
- About 1 hour before baking, preheat your oven to 450°F (190°C).
7. Baking:
- As desired, mist the dough with a water spray bottle and liberally coat with sesame seeds for a sesame crust.
- Place the loaf pan in the preheated oven and bake at 450°F (190°C) for 40-45 minutes, or until the bread has a deep brown crust and an internal temperature of 205°F (96-97°C), measured with a digital baking thermometer.
8. Cooling:
- After baking, allow the bread to sit for about 25 minutes (can remain in oven, turned off with door open). Transfer to an elevated wire rack. Let it cool completely overnight or up to 24 hours to fully cure. This extended curing time allows the bread to develop its full flavor and makes it easier to slice without squishing.
