The links in these recipes are for products that I use and recommend. I do not receive affiliate income from these recommendations.
It’s been a long hot summer here in California and my oven has sat empty and abandoned for months now. My sourdough starter neglected in the back of my fridge. And so, I was really excited this week to wake up to some cooler mornings. I pulled my starter out of the fridge, revived it and baked my first loaf of the season. I have been missing freshly made bread at home!
As I expected, I was a little rusty. My kitchen was pretty warm and my timing was all off. On my first attempt, the dough went too long during the second rise, overflowed the bowl, and oozed all over my counter. My second attempt produced a very satisfying loaf.
Print
Honey Hemp Whole Wheat Sourdough
- Prep Time: 9-10 hours
- Cook Time: 1 hour
- Total Time: 11-12 hours
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and nutritious whole grain loaf with honey and hemp seed.
Ingredients
90 g starter
375 g + 50 g water
260 g high protein flour
240 g whole wheat flour
50 g honey
50 g hulled hemp seed
20 g olive oil
10 g salt
Instructions
Mix the 375 g water, starter, flours, honey, hemp seed, and oil until a dough is formed.
Let the dough sit for about 20 minutes. Meanwhile, mix the salt with the remaining 50 grams of warm water.
Add the salt mix to the dough and smoosh in with your hands until evenly incorporated. Roughly shape the dough into a ball, cover and let sit for 20-30 minutes.
“Turn” the dough every 30 minutes for 2-3 hours. Reach underneath the dough with a wet hand and pulling up and then down back to the top of the dough ball. Give the bowl a quarter turn and repeat 3 more times for a full turn.
After 4-6 hours of bulk fermentation, remove the dough from the bowl onto a floured surface. Shape the dough and place in a bowl lined with a flour tea towel, seam side up, for another 3-4 hours.
Flip the bowl onto a piece of parchment with cornmeal sprinkled on it. Score the loaf and transfer the parchment and loaf to the preheated dutch oven.
Reduce heat to 425, bake for 40 minutes. Remove the loaf from the dutch oven, place on the oven rack and bake for another 10 minutes or so.
Let cool for 1 hour before slicing.
Equipment
| Stainless Steel Measuring Cups, 5 Piece Stackable Measuring Set |
Buy Now →
Buy Now →
Buy Now →
| Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles, 5 qt |
Buy Now →Notes
For a thorough step-by-step guide to making Sourdough I recommend you check out my post, How to Make Sourdough Bread
I think the hydration of this recipe is a bit too high.
Hi Taryn,
Did you attempt the recipe and have trouble with the it or does it just look like a higher-than-normal ratio to you? Bread-making hydration ratios vary drastically across recipes, loaf types and regional traditions. A fairly standard hydration is 350 grams of water per 500 grams flour. A high hydration recipe can go up to 500 grams water to 500 grams flour or 100% and these get a bit unweildly with their shape but still produce a really delicious loaf. This hydration is on the higher end of the spectum.