Sourdough French Bread With Yeast | Whole Wheat

Not True Sourdough Bread

Of course, there will be those that will contact me and let me know this is not true sourdough bread. I agree, this is not a long-rise fully fermented loaf of sourdough. This loaf will not have all of the benefits of true sourdough. However, this recipe is a great way to get some homemade bread on the table in a short amount of time.

The other benefit of this bread is that you can excess starter or discard with this recipe. You will still get that slightly tangy flavor of sourdough and a bit of the lovely texture as well.

Another added benefit is that my family LOVES fresh bread. The smell of fresh bread makes everyone smile and it just makes dinner feel special!

New to Sourdough?

Here are a few posts to help you get a starter going. This one teaches how to rehydrate a dry starter. This one teaches you how to get a sourdough starter going from scratch. Both are simple and easy to do.

Here are some favorite sourdough recipes too

• Sourdough Blueberry Scones With Lemon Glaze | Discard Recipe
• Sourdough Discard Blueberry Muffins
• Whole Wheat Artisan Sourdough Bread Recipe
• Sourdough Flatbread Recipe | Pita Bread
• Crusty Sourdough Whole Wheat Rolls | Easy Crusty Rolls Recipe

How to Make Sourdough French Bread with Yeast

Ingredients

• 2 1/4 tsp active dry yeast (or one package)
• 1 3/4 cups warm water
• 1/4 cup sourdough starter
• 2 tbsp olive oil
• 2 tbsp honey or sugar
• 2 tsp salt (sea salt or garlic salt are nice)
• 4 1/4 cups whole wheat flour- I use prairie gold white whole wheat flour, it is light and finely ground. If you do not have that flour, you may want to mix half whole wheat and half white to get a lighter texture

Directions

In a large mixing bowl or stand mixer, add the yeast, water, sourdough starter, and sugar or honey. Mix a bit, next add in the olive oil, salt, and flour. Mix until a soft dough forms. Continue to knead by hand or using the dough hook on your mixer. The dough will be slightly sticky.

Place dough in a greased bowl, cover, and let rise in a warm spot for an hour or two.

After the dough has risen, punch down and turn out onto a lightly floured surface. Cut the dough in half and pat it into a rectangle, then roll each section into a long loaf. Place the seam down on a greased or parchment-lined sheet pan. Pinch the ends to seal and tuck them under.

Cover and let rise for 30 minutes.

After the loaves have risen, use a sharp knife or a bread lame and make four diagonal slashes on the top of the loaves.

Brush the loaves with an egg wash, cornstarch or arrowroot wash, or melted butter. Any of these options will give the loaf a nice glossy finish.

Bake the loaves for 15 minutes or until golden brown.