Sourdough Whole Wheat Sandwich Bread

In a large mixing bowl, combine 200g active sourdough starter, 282g water, 45g honey, 9g salt, and 36g avocado oil. Mix with a fork.

Add 485g whole wheat flour and mix with fork until combined and wet ingredients have fully mixed with the flour.

Cover the dough and let it rest for 30min-1hr. Then, knead the dough for about 4-6 minutes. The dough may feel a little sticky, but it should be manageable and easy to work with.

Cover and let rest for 8-10 hours. After the resting time, the dough should be almost double in size.

Dump the dough out onto a cutting board or other clean surface, spread, and press down lightly, forming an even rectangle.

Roll up the dough from one of the short sides. After each roll, press and pinch the seam down to seal the dough together. Continue rolling and pressing/pinching dough until the loaf is completely rolled up, making sure to seal the final roll really well. In the picture, the sealed side is up, you'll need to make sure the sealed side is down when you place it into the loaf pan.

Place the loaf into a loaf pan that's covered with parchment paper, keeping the sealed side down. Let it rest/rise in the loaf pan for another 4-5 hours.

When the dough has risen to about 2+ inches above the top of the loaf pan (should take about 2.5-4 hrs). It is ready to be baked. Preheat the oven to 400 degrees. Make sure you don't let it rest for too long, otherwise the dough will start deflating and become dense when baked.

Bake the risen loaf for 10 minutes at 400 degrees. Without opening the oven, turn the heat down to 350 degrees and bake for an additional 30-40 minutes, or until the loaf is deep golden brown, and sounds hollow when tapped on the top/bottom.

Pull out the loaf using the parchment paper and turn it out onto a wire cooling rack. Cool for at least 1 hour before slicing.

Slice and enjoy! I personally think it tastes much better toasted.