Honey Whole-Wheat Bread

Honey Whole-Wheat Bread sliced
Yield
1
loaf
Ingredients
  • 64 g tablespoons honey
  • 200 g warm water (110°F)
  • 1 envelope (1/4 ounce) active dry yeast (2 1/4 teaspoons, 8 g)
  • 570 g whole-wheat bread flour
  • 227 g sourdough starter (unfed)
  • 17 g salt
  • 3 tablespoons unsalted butter, melted, plus more for bowl and pan 
Directions
  1. In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
  2. Stir together flour, starter, and salt in a medium bowl, then stir in yeast mixture and melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
  3. Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes.
  4. Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely.
Additional Notes

Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months.

Attribution
adapted from https://www.marthastewart.com/1132750/honey-whole-wheat-bread