This simple and healthy sourdough bread recipe is made with whole wheat flour. It's perfect for sandwiches!
Place all of the ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium-low for 15-20 minutes, or until the dough is quite stretchy.
Transfer the dough to a large greased glass or plastic bowl. Cover and allow to ferment at room temperature for 6-8 hours, or until doubled. Alternatively, you can let the dough ferment at room temperature for 2-4 hours, and then place it in the fridge for 12 hours to finish fermenting (see note).
Grease a 9x5-inch glass bread pan with butter. Turn the risen dough out onto your work surface (you can lightly flour or grease your surface if needed). Pat the dough out into an even rectangle and roll it up like a jelly-roll. Turn 90° and press out into a rectangle again. Start rolling up the dough from one of the short ends. With each roll, press the seam down to seal. Continue until the loaf is rolled up, making sure to seal the seam really sell. Pinch the ends to seal as well.
Place the loaf into the prepared pan. Cover with a tea towel and allow to rise for 4-8 hours, or until it has risen over the top of the pan.
About 30 minutes before the bread is done baking, preheat your oven to 400° F (204° C). Bake the risen loaf for 10 minutes. Without opening the oven, turn the heat down to 350° F (177° C). Bake the loaf for an additional 30-40 minutes, or until the loaf is deep golden brown, sounds hollow when tapped on the bottom, and registers 200° F (93° C) in the center on an instant read thermometer.
Turn the loaf out onto a wire cooling rack. Cool for at least 1 hour before slicing.