A tender, everyday sandwich loaf with a naturally sweet, nutty depth from freshly milled whole wheat and the gentle tang of long-fermented sourdough. Soft when warm, sturdy when toasted, and richly aromatic straight from the oven.
Start with a recently fed, active sourdough starter. In a large bowl (or stand mixer with dough hook), combine water, oil, honey, salt, eggs, starter, and freshly milled flour until a shaggy dough forms. Cover and rest 30 minutes.
Mixer method: Knead on medium‑low 15–20 minutes until smooth and the dough pulls cleanly from the bowl; add small amounts of flour only if the dough is excessively wet. Alternative method: Perform stretch-and-folds—3 rounds every 15 minutes, then 3 rounds every 30 minutes—keeping the dough covered between rounds.
Cover with a damp towel and bulk ferment in a warm spot for 10–12 hours, until noticeably risen and airy.
Turn dough out, divide into 2 equal pieces, and shape each into a loaf by patting into a rectangle and rolling up tightly.
Place in greased or parchment-lined loaf pans. Proof in a warm place 2–4 hours, or until roughly doubled and puffy.
Preheat oven to 350°F (175°C). Brush with optional egg wash. Bake 30–40 minutes, until tops are golden. Cool completely before slicing.