100% Whole Wheat Peanut Butter and Jelly Sourdough Recipe 🌾🍞🥜🍓

You can't go wrong with whole wheat sourdough! It's hearty, robust, and I find it remarkably easier to shape when adding inclusions. This recipe perfectly balances wholesome and sweet, combining 100% whole wheat sourdough bread with the delightful addition of peanut butter and jelly. It's a true crowd-pleaser for those who enjoy a touch of sweetness and those seeking extra nutrition.

Ingredients

For the Dough:

• 475 grams (about 3 3/4 cups) freshly milled whole wheat flour

• 300 grams (about 1 1/4 cups) water

• 100 grams (about 1/2 cup) active sourdough starter

• 10 grams (about 2 teaspoons) salt

For the Peanut Butter Filling:

• 50 grams (about 3 tablespoons) peanut butter

• 1/2 cup (about 50 grams) quick oats

• 20 grams (about 1 tablespoon) honey

For the Jam:

• 100 grams (about 1/3 cup) strawberry or raspberry jam

Instructions

1. Feed Your Starter:

   • Feed your sourdough starter 4-12 hours before starting the bread, ensuring it is active, bubbly, and just about at its peak.
     

2. Mix the Dough:

   • In a large bowl, combine 300 grams of water, 100 grams of active starter, 10 grams of salt, and 475 grams of whole wheat flour. Use a dough hook or a spatula to start, and then go in with your hands for about 5 minutes.

   • Cover with a damp towel and allow to rest for one hour for the water to hydrate the flour (autolyse process).
     

3. Stretch and Fold Method:

   • Use the stretch and fold method: Take the dough on one side and pull it up about 6 inches, then fold it over the rest of the dough. Turn the bowl about 1/4 turn and repeat the process. Do this a total of 3-4 times for one round. Cover.

   • Perform the stretch and folds every 30 minutes.
     

4. Bulk Fermentation:

   • Cover with plastic wrap and allow the dough to bulk ferment in a warm place until doubled in size, about 8 hours. This can be done overnight.
     

5. Shape the Dough:

   • When the dough has doubled in size, take it out of the bowl and stretch it into a large rectangle on a floured counter.

   • Spoon/spread half the jam on the dough and then distribute half the peanut butter mixture evenly.

   • Fold the left side of the dough over to the middle, like an envelope fold. Spread the remaining jam and peanut butter mixture over the folded dough. Then fold the right side over to make a long, skinny rectangle.

   • Roll the dough from the bottom up, trying to tuck the sides in as you go without releasing or revealing the fillings.

   • Shape the dough into a ball by gently spinning it toward you against the countertop to create tension. Transfer to a lightly floured banneton basket or a bowl lined with a tea towel.

   • Cover with plastic wrap or a lid and proof for 12-24 hours in the refrigerator.
     

6. Bake the Bread:

   • Place a Dutch oven into the oven and preheat to 475°F for at least 30 minutes.

   • Remove the dough from the fridge, place it on parchment paper, and score with a lame or sharp knife. Dust the top with flour to make the scoring pattern stand out more (optional).

   • Gently place the parchment paper and dough into the preheated Dutch oven, and drop a few ice cubes outside of the parchment paper before covering with the Dutch oven lid. This helps create steam and allow your loaf to rise more.

   • Bake for 25 minutes with the lid on, then another 10-15 minutes with the lid off (or until it's a dark, golden color). It may get a little crispy on top, but please bake for the entire time to ensure doneness.
     

7. Cool and Store:

   • Allow the bread to cool completely before slicing - at least one hour.

   • Store in the fridge to keep it fresh.

Enjoy your 100% whole wheat peanut butter and jelly sourdough! With its perfect combination of healthy substitutions and unbeatable taste and texture, it's sure to become a favorite in your baking repertoire. 🌾🍞🥜🍓