4.7 from 3 reviews
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 below.
Yield: 1 boule
Ingredients
  • 3½ cups (445 grams) stone-ground whole wheat flour
  • 6 ounces (170 grams) shredded Parmesan cheese
  • ⅓ cup (35 grams) sun-dried tomato halves, quartered
  • 1 (0.63-ounce) package (18 grams) Platinum Instant Sourdough Yeast
  • 2 teaspoons (6 grams) kosher salt
  • 1⅔ cups (400 grams) warm water (105°F/41°C to 110°F/43°C)
  • Bread flour, for dusting
Instructions
  1. STEP 1. 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 1⅔ cups (400 grams) 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.

  2. STEP 2. Line a sheet pan with parchment paper, and generously dust with bread flour.

  3. STEP 3. 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.)

  4. STEP 4. 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 notes for baking on a sheet pan.)

  5. STEP 5. 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.

  6. STEP 6. 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
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.
 

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.

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11 Comments
  1. What is the number of servings and calorie count of this bread which is delicious?
    Joan M

    • 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

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

  3. 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?

  4. 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?

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

  5. Where can I get this sourdough yeast?
    Judi

  6. 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.

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