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Honey Whole Wheat Sourdough Bread

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Honey Whole Wheat Sourdough Bread

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  • Author: Kalie




  • Large mixing bowl
  • Clean bowl and dish cloth or towel for proofing
  • Spatula
  • Parchment paper
  • Dutch oven with lid
  • Kitchen scale (for precise measurements)

For the Starter:

  • 114 g active sourdough starter

For the Dough:

  • 54 g coconut oil (between ¼ and ⅓ cup)
  • 80 g honey (¼ cup)
  • 252 g water (1 ¼ cups)
  • 262 g white whole wheat flour (regular or pastry)
  • 262 g bread flour (you can use more white whole wheat flour but loaf will be denser)
  • 9 g salt (1 ¼ tsp)
  • Any seasonings/mix-ins (e.g., 1 tbsp rosemary, 1 tsp garlic powder)
  • 1/4 cup uncooked rice (to prevent the bottom of the loaf from burning)


Prepare the Starter:

  1. Feed your sourdough starter in a glass jar or bowl.
  2. Place it in the oven with the light on.
  3. When the starter has doubled and is bubbly and active, you’re ready to make your bread.

Mix the Initial Dough:

  1. In a large mixing bowl, combine 54 g coconut oil, 80 g honey, 254 g warm water, 262 g white whole wheat flour, and 114 g active sourdough starter.
  2. Mix until just combined.

Add Additional Ingredients:

  1. Add 262 g of flour (bread flour for fluffier bread or white whole wheat flour) and 9 g salt.
  2. Add any seasonings or mix-ins if desired.
  3. Mix until the dough forms a shaggy mass.

Rest the Dough:

  1. Cover the bowl with a damp cloth and let it sit for 20 minutes.

Folding Process:

  1. Perform a total of 5 folds, allowing 20 minutes between each fold.
  2. Example schedule:
    1. First fold: 1:00 PM
    2. Second fold: 1:20 PM
    3. Third fold: 1:40 PM
    4. Fourth fold: 2:00 PM
    5. Fifth fold: 2:20 PM
  3. To fold, use wet hands and rotate the bowl 90 degrees each time, folding the dough 4 times per session.


  1. After the final fold, re-moisten the cloth and cover the dough.
  2. Allow it to ferment and rise for 6-8 hours.

Shaping the Dough:

  1. Flour the top of the dough and gently loosen it from the bowl using a spatula.
  2. Flour your countertop, then turn the dough out onto it.
  3. Shape the dough by folding the corners/sides in and pinching them together on top.
  4. Flip the dough over, smooth side up, and gently shape it into a round.

Prepare for Proofing:

  1. Line a clean bowl with a towel and generously flour the towel.
  2. Place the dough, pretty side down, into the bowl. Sprinkle more flour on top and cover with a damp towel.

Refrigeration Options:

  1. Option 1: Refrigerate for 1 hour while preheating your Dutch oven in the oven at 500°F.
  2. Option 2: Refrigerate overnight (up to 48 hours).

Baking the Bread:

  1. If Refrigerated Overnight: Pull the dough out of the fridge and let it sit, covered, at room temperature for 1 hour while preheating the oven with the Dutch oven inside to 500°F.
  2. Place parchment paper on the counter, lightly flour it, and turn the dough out onto it, ugly side down.
  3. Score the top of the loaf.


  1. Remove the preheated Dutch oven from the oven and sprinkle a thin layer of rice on the bottom to prevent the bottom of the loaf from burning.
  2. Place the dough with parchment paper inside the Dutch oven.
  3. Lower the oven temperature to 450°F and bake with the lid on for 25 minutes.
  4. Remove the lid and bake for an additional 18 minutes until golden brown.


  1. Let the bread cool completely before slicing to allow the steam inside to finish the cooking process.
  2. Enjoy your homemade sourdough bread!

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