There’s nothing quite like the aroma of freshly baked sourdough filling your kitchen. This light wheat sourdough bread combines the tangy flavor of traditional sourdough with the wholesome goodness of whole wheat flour—all made effortlessly in your bread machine. Whether you’re a busy parent or a beginner baker, this recipe delivers artisan-quality results with minimal hands-on time.
Ingredients:
- 1 1/2 cups active sourdough starter (fed within 4-6 hours)
- 1/3 cup warm water (110°F)
- 2 tablespoons honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 cup whole wheat flour
- 2 1/2 cups bread flour
- 1/4 cup mixed seeds (sunflower, flax, sesame)
- 1 1/2 teaspoons active dry yeast
Preparation Method:
Step 1: Ensure your sourdough starter is bubbly and active. If it hasn’t been fed recently, mix in equal parts flour and water, then wait 4-6 hours until doubled in size.
Step 2: Add ingredients to your bread machine pan in this order: water, olive oil, honey, sourdough starter, salt, whole wheat flour, bread flour, and seeds. Create a small well in the flour and add yeast.
Step 3: Insert the pan into your bread machine. Select the French Bread or Whole Wheat cycle for a crispier crust, or Basic/White cycle for softer texture. Choose Medium crust color.
Step 4: Press start and let the machine work its magic. Resist opening the lid during the first 10 minutes of kneading.
Step 5: When the cycle completes, immediately remove the bread from the pan and transfer to a wire cooling rack. Let cool for at least 45 minutes before slicing—this prevents gummy texture.
Step 6: Store in a paper bag at room temperature for up to 3 days, or slice and freeze for longer storage.
