Potato Flake Sourdough Whole Wheat Sandwich Bread
An easy whole wheat sandwich loaf recipe that's made with a potato flake sourdough starter. Bake this perfectly soft, fluffy, and flavorful loaf, that's the perfect bread for any sandwich. It's sure to become a family favorite!
Equipment
- Stand Mixer optional
- Dough hook attachment
- Measuring spoons and cups
- Loaf pan
- Parchment Paper optional
- Basting brush needed if adding egg wash
Ingredients
- 1/2 cup potato flake starter fed and active
- 1 1/2 cups whole wheat flour
- 1 1/2 cups bread flour
- 1/4 cup sugar
- 1/4 cup canola oil
- 1/2 Tablespoon salt
- 3/4 cup warm water
- Optional:
- 1/4 cup Sunflower seeds unsalted
- 2 Tablespoons Rolled oats
- 1 beaten egg for egg wash
Instructions
- 36 hours before you want to bake bread, feed your potato flake starter so that it will be nice and bubbly.
- After about 8 hours or so, when your starter is nice and active, add all of the ingredients except the sunflower seeds, to your stand mixer bowl.
- Knead the bread until all of the ingredients are almost combined then add the sunflower seeds until incorporated.
- Oil a large bowl and place the dough in it. Cover with plastic wrap to hold in the moisture.
- Allow the dough to rise in a warm place for about 8-12 hours, or until doubled.
- After the first rise, grease a bread pan, or line with parchment paper.
- Shape the loaf by pressing into a rectangle and tightly rolling into a loaf shape. Pinch the seam and the ends together. Place into the pan and cover with plastic wrap.
- Allow it to rise again for 8-10 hours.Once it has doubled, baste the top of the bread with an egg wash and sprinkle oats on the top. Lightly press down to help them stick.
- Bake in a 350 °F oven for 25 minutes or until the top of the bread is golden brown and sounds hallow when thumped.