Sourdough Versatile Bread

The majority of the flour used is whole wheat; the dough is completely naturally leavened; it has no additional sweeteners and has a wonderfully sour flavor.
A reason I bake sourdough in the pan is that I can push to the dough hydration relatively high without the risk of excessive spreading in the oven.
Higher hydration dough can be challenging, but the resulting soft and creamy interior is worth the effort.