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Platinum Instant Sourdough Stone-Ground Whole Wheat Bread

Platinum Instant Sourdough Stone-Ground Whole Wheat Bread
Perfect for sandwiches or snacking, this whole wheat bread is packed with plenty of Parmesan and sun-dried tomatoes for a cheesy and salty punch. See video tutorial below.
Yield 1 boule
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5

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Ingredients

  • 3 1/2 cups (445g) stone-ground whole wheat flour
  • 6 ounces (170g) shredded Parmesan cheese
  • 1/3 cup (35g) sun-dried tomato halves, quartered
  • 1 (0.63oz) package (18g) Platinum Instant Sourdough Yeast
  • 2 teaspoons (6g) kosher salt (see note 1)
  • 1 2/3 cups (400g) warm water (105°F/41°C to 110°F/43°C)
  • Bread flour (for dusting)

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, Parmesan, sun-dried tomatoes, instant sourdough, and salt by hand. Add warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours; refrigerate for at least 2 hours.
  • Line a sheet pan with parchment paper, and generously dust with bread flour.
  • Turn out dough onto a lightly floured surface. To form a boule, gently press dough to an even thickness. Working clockwise, fold in edges toward center, pressing lightly, to form a ball. Turn ball over, seam side down. Using both hands, cup dough, and pull toward you. Turn dough 90 degrees, and repeat until a smooth, tight, sealed boule forms (4 to 5 times). Place dough on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 hour. (Alternatively, place dough on prepared pan, cover, and refrigerate overnight. The next day, remove dough from refrigerator, and let rise in a warm, draft-free place [75°F/24°C] for 1 hour.)
  • When dough has 30 minutes left to rise, place a 5- to 7-quart Dutch oven and lid in a cold oven. Preheat oven to 500°F (260°C). (See note 2 for baking on a sheet pan.)
  • Using a lame or razor blade, score top of loaf. Carefully remove hot Dutch oven from oven; remove lid, and place bread, still on parchment, in Dutch oven. Cover with lid, and place back in oven.
  • Immediately reduce oven temperature to 425°F (220°C). Bake for 35 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 205°F (96°C), about 10 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

Notes

  1. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
  2. Sheet Pan Method: To bake on a sheet pan, cover loaf with foil, and tightly seal foil around rim of pan. Bake at 425°F (220°C) for 35 minutes. Uncover and bake until an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more.
 
Recipe by Bake From Scratch.

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Perfect for sandwiches or snacking, this whole wheat bread is packed with plenty of Parmesan and sun-dried tomatoes for a cheesy and salty punch. Find recipe at redstaryeast.com.

Review & Comments

Tammy Pruett | Reply

5 stars
Not an easy bread since it involves a lot of steps, but thus far, it looks perfect! I watched the video after I mixed the dough and realize I should’ve added more parm. I should’ve been more persistent with the grating of the rind.

Sam Fuchs | Reply

Is there much rise to this bread? Mine didn’t rise much at all and seemed too dense .Seems like all wheat won’t rise much without gluten.
Has a nice taste though.

Red Star Yeast | Reply

Hi Sam – The rise isn’t as great as a non-whole grain bread, but you do get a rise. Using the video as reference, did you get that amount of rise? We’re glad you enjoyed the bread! We’d be happy to help troubleshoot – contact us here.
Happy baking!

H | Reply

Use a mixing paddle instead of a dough hook?

Red Star Yeast | Reply

Hi H- Yes, that is correct. The dough has a wet and somewhat sticky consistency, and the mixer is only used to mixing the ingredients together, no kneading is required. The paddle will blend and mix the ingredients more effectively than the dough hook.
Happy baking!

Amruta Ponkshe | Reply

5 stars
This turned out great! I skipped the tomatoes, added grated garlic and some pepper and let the dough rise overnight, then did the second rise for 1.5 hours after folding it in the morning. It turned out great, chewy and delicious. I added half a cup water to a sheet pan and kept it on the bottom rack of the oven to give it a hard crust. Next time I will do a minimal knead and let the dough rise overnight after the second rise as opposed to the first. Newbie baker here, so please excuse my misuse of terms. Thanks for making sourdough baking easier!

Joan Muzzey | Reply

5 stars
What is the number of servings and calorie count of this bread which is delicious?
Joan M

Red Star Yeast | Reply

Hi Joan,
We don’t have this information available, however if you google ‘recipe nutrition calculator’ you’ll find websites that you can plug in the ingredients to get the information. Serving size depends on how thick the slices are. Typically 10-12 per loaf.
Happy baking!
Carol

Hannah | Reply

5 stars
I used 4cups of AP flour instead of the Wheat flour and olives/thyme instead of tomatoes and it turned out wonderful!

Ginny | Reply

I would love to try this recipe, but can’t find the yeast anywhere around here. I’ve checked Safeway, Fred Meyer, and Walmart all to no avail. Any chance it’s going to get a wider distribution?

Red Star Yeast | Reply

Hi Ginny – You can search our store finder: https://redstaryeast.com/stores/. If you can’t find a store near you, you can order it online here: https://redstaryeast.com/shop/. We would appreciate if you can let your local store managers know that you would like them to carry it.
Happy baking!

Suzanne | Reply

do you have to put in the parmesan cheese and the sun-dried tomatoes to make this bread? Can I made a plain sour dough bread using this recipe without those ingredients but still use the platinum instant sour dough yeast to make it?

Red Star Yeast | Reply

Hi Suzanne,
You can customize (or leave out) the add-ins for this recipe. Let us know if you make it!
Happy baking!
Carol

judi raphaeli | Reply

Where can I get this sourdough yeast?
Judi

Red Star Yeast | Reply

Hi Judi – You can search our store finder: https://redstaryeast.com/stores/. If you can’t find a store near you, you can order it online here: https://redstaryeast.com/shop/. We would appreciate if you can let your local store managers know that you would like them to carry it.
Happy baking!

Craig | Reply

4 stars
Just made this recipe. Fantastic for deli sandwiches! In case anyone is listening at Red Star – your baking method of preheating the dutch oven is completely unnecessary. Put the dough in the dutch oven at room temperature and set the oven to 425. When it reaches the set temperature, start your timer. Bake for 35 and then 10 minutes with the lid off. Absolutely perfect loaf – try it in your test kitchen and you will find there is no difference in the result.

PS – please don’t ever discontinue this instant sourdough yeast – its fantastic.

Red Star Yeast | Reply

Thanks for your tip, Craig. We’re glad you are enjoying the Platinum Instant Sourdough Yeast!
Happy baking!
Carol

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