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Whole wheat sourdough bread recipe

Whole Wheat Sourdough Bread

An earthy and nutritious twist on traditional sourdough bread, made with whole wheat flour and fermented using a natural starter.
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Prep Time 4 hours
Cook Time 50 minutes
Total Time 10 hours
Servings: 12 slices
Course: Bread, Snack
Cuisine: American, Artisan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g whole wheat flour Use high-quality, organic whole wheat flour
  • 350 g water Hydrates the flour and activates fermentation
  • 100 g active sourdough starter Ensure starter is bubbly and active
  • 10 g salt Enhances flavor and strengthens the dough
Optional Add-Ins
  • Optional seeds (e.g., flax, sunflower, sesame) For added crunch
  • Optional nuts (e.g., walnuts, almonds) Adds a rustic feel
  • Optional dried fruits (e.g., raisins, cranberries) Brings sweetness
  • Optional herbs (e.g., rosemary, thyme) For a savory touch

Method
 

Preparing Your Sourdough Starter
  1. Take the starter out of the fridge a day before baking and feed it equal parts flour and water. Let it sit at room temperature until bubbly and doubled in size (4–6 hours).
Mixing the Dough
  1. In a large bowl, combine 500g whole wheat flour, 350g water, 100g active starter, and 10g salt.
  2. Mix well; the dough will feel sticky at first due to the whole wheat flour.
Bulk Fermentation
  1. Cover the bowl and let dough rest for 4–6 hours, folding it every 30 minutes to build strength.
Shaping the Dough
  1. Turn the dough onto a floured surface and stretch it into a rectangle. Fold like a letter, turn over, and tuck edges to create surface tension.
Proofing the Dough
  1. Transfer shaped dough into a proofing basket or bowl lined with cloth. Let it rise in the fridge overnight (8–12 hours).
Baking the Bread
  1. Preheat your oven to 475°F (245°C) with a Dutch oven inside.
  2. Score the dough with a sharp knife or razor before baking.
  3. Bake covered for 20 minutes, then uncovered for another 20 minutes until golden brown.
  4. Check for doneness by tapping the bottom—listen for a hollow sound.

Notes

Store sourdough at room temperature in a breathable container like a cloth bag or bread box. If not consumed in a few days, slice and freeze leftovers.