The tangy taste of sour dough baked in a loaf pan makes this perfect for sandwiches. It is easy to make as it is a no-knead recipe that takes minutes to prepare. All you have to do is wait.
Prepare: 10 minutesmins
Bake: 45 minutesmins
Rest Time: 18 hourshrs
Total Time: 18 hourshrs55 minutesmins
Servings: 18slices
Ingredients
1 ⅔cups(250g) whole wheat flour
1 ⅔cups(250g) white flour
1 ¼cups(300mL) water
½cup(100g) starter
1tsp(5g) salt
Instructions
In a large bowl, stir together starter and water. Top with flour and salt.
Using the handle of a spoon or your hand, stir the mixture until a shaggy dough forms and no more flour is sticking to the side of the bowl.
Cover with clingfilm or a damp towel and let rest overnight on the counter.
The next day, lightly grease a 9x5 (23x13cm) bread loaf pan.
Turn out dough onto work surface and fold into a rectangle roughly the size of the pan. Cover with a greased piece of cling film or lightly flour the surface of the dough and drape a clean towel.
Leave for approximately 2 - 4 hours or until the dough rises close to the top of the pan.
Preheat oven 400F (200F.)
Bake 45-50 minutes or until golden brown. Center of bread should read 212F (100C.)
Cool completely before slicing.
Notes
This is made with 1/2 whole wheat and 1/2 white wheat for a less dense loaf as is tradition. If preferred, you can substitute for 100% whole wheat flour but the texture will be different and have a tighter crumb.