Whole wheat sourdough bread is a home baker’s dream come true. Sourdough is easily the oldest form of leavening, and whole wheat makes the bread taste hearty, nutty, and delicious. This bread is made with 50% whole wheat so the loaf is light and airy.
Table of Content
Like most bread, sourdough bread is made from four basic ingredients: flour, water, yeast, and salt. But sourdough bread is different from other bread.
Also, whole wheat is healthier than white bread. So, many people now choose to make their own whole wheat bread. This sourdough bread is extremely popular for good reasons. It's tasty, healthy, and inexpensive.
Why make this recipe?
- This recipe is simple and easy with just 5 basic ingredients: whole grain flour, white flour, water, salt, and starter. The result is a great flavor,a wonderful crust with a chewy taste and texture inside.
- Also, this loaf is made with 75% high hydration, which means the dough is more loose or more wet. And if you are new to sourdough, I highly recommend my sourdough bread for beginners as your first bread. It uses 72% hydration, thus, making it easier to work with.
- In addition, I use a simple method that uses shorter fermentation time and longer proofing time after shaping the loaf. In fact, this method makes shaping so much easier than the traditional method of shaping after the long rise.
- And the best thing about sourdough baking is that it takes longer to rise, so you can leave it for longer in the fridge. No need to make haste.
- Also, while you can use a stand mixer, I almost always make my sourdough loaf by hand. In fact, I find it very therapeutic. And as you can see in the video, it is a very simple and effortless recipe.
- Lastly, if you make sourdough bread often, then you must own a banneton-proofing basket and be using a special loaf pan such as clouch, dutch oven, or cast-iron pan for baking your bread. But, you can also use a stainless steel bowl lined with a clean kitchen cloth for proofing or bake on a pizza stone just as we did in our recipe for sourdough bread for beginners.
- This loaf has a long shelf life on the counter top but it also keeps well in the freezer for up to a month.
Bakers schedule
Below is how I organize my sourdough bread baking. Follow this timeline (the hours are just my personal schedule).
| Hour (as a guide) | Activity | Time |
|---|---|---|
| 11.30 am | Prepare levain | 3 hours |
| 12.30 am | Autolyse | 2 hours |
| 2.30 pm | Add levain | rest 30 mins |
| 3.00 pm | Add salt | rest 30 mins |
| 3.30 pm | First fold | rest 30 mins |
| 4.00 pm | Second fold | rest 30 mins |
| 4.30 pm | Third fold | rest 30 mins |
| 4.30 to 5.30 pm | First rice | one hour |
| 5.30 - 6.00 pm | Shape | 30 mins |
| 6.00 pm - 7.00 am | Proof (refrigerator) | 8 hrs up to 16 hours |
| 6.15 am | Preheat oven 450F | 45 mins |
| 6.15 - 7.00 pm | Bake | 45 to 55 mins |
Ingredients and substitutes
- Flour - We use 50% whole wheat which preserves most of the bran and germ of the wheat grain. I highly recommend bread flour in combination with whole wheat flour if you love a chewy texture to your sourdough bread but also makes whole wheat loaves that are wonderfully light and airy. Of course, you can definitely make sourdough bread with all-purpose flour instead of bread or rye flour instead of whole wheat.
- Water - Since we use a long and slow process of fermentation for this bread room temperature water works just fine.
- Salt - You can use coarse salt, but I prefer to use fine kosher salt to help the dough absorb it well.
- Levain - Levain is a larger amount of wild yeast that is made from a small quantity of sourdough starter.
Whole wheat sourdough bread recipe
- Levain - In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to ferment for 3 hours at room temperature.
Pro tip - You can make the levain for up to 5 days in advance and leave it in the fridge. Stir often to help the large bubbles dissolve and rise again.
- Autolyze - In a large bowl, add the water and both the all-purpose and whole wheat flour. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 2 hours.
Pro tip - Autolyze will help strengthen the gluten formation on the dough.
- Starter - Then, add the sourdough starter and combine well. Cover the bowl and let the dough rest for 30 minutes.
- Salt - Next, add the salt to the starter and combine well for at least 2 minutes. Cover the bowl and let the dough rest for another 30 minutes.
Pro tip - Resting will help rest the gluten and elasticity in the dough.
- Folds - Pick the dough from one side and fold it over the other side. Turn the bowl and do the same on the other side. Then, cover and rest for 30 minutes. Fold the dough using this method three times resting every 30 minutes (watch video).
Pro tip - Folding strengthens the gluten and gives the bread a chewy texture.
Rise and proof
- Bulk ferment or first rise - Cover the bowl with plastic wrap and leave it to rise at room temperature (78°F / 25°C) for an hour.
- Shape - Dust the top of the dough with flour to prevent sticking. Turn the dough onto a lightly floured work surface. Shape the dough into a loaf, as shown in the video.
Method - To shape the dough:- First, stretch the sides and bring the sides toward the center.
- Next, fold the top of the dough to the center.
- Then, the middle toward the bottom.
- Turn the dough and fold again until you have a small tight sausage.
Pro tip - Rolling the dough on the surface will create surface tension.
- Prove - Generously dust a 9-inch oval banneton basket with flour. Place the loaf smooth side down (seam side up) in the basket. Cover and leave the bread to rise in the refrigerator (38°F / 3°C) for 8 hours or up to 16 hours.
Pro tip - This is one large loaf in an 9-inch oval banneton but you can also make 2 x 6-inch bannetons for two small loaves. - Preheat oven - Preheat the oven at 450°F / 230°C / Gas mark 8 with a cloche or dutch oven for at least 45 minutes.
Pro tip - To get a nice crust on the loaf it is important to heat the cloche or dutch oven in the oven for at least 45 minutes.
Score and bake
- Score - When the cloche is preheated remove it out of the oven with oven gloves. Invert the bread onto the base dusted with flour to prevent sticking. Using a bread lame or sharp knife, score the bread making a deep (almost ¼ inch) cut. If you use a dutch oven, score the loaf on parchment paper and gently place it in the pot.
Pro tip - Scoring the bread will allow for steam to escape the bread. If you do not score it will cause a natural burst, which can misshapen the loaf.
- Bake - Cover the cloche or dutch oven and place it back in the oven. Bake for 25 minutes covered. Remove the cover or lid and bake for another 20 minutes or until golden brown on the top and hollow sound on the bottom of the bread.
Pro tip - Baking the bread covered will create steam in the pan, which will give a wonderful golden-brown crust. - Cool - When baked, remove from the oven and cool on a wire rack for at least an hour before cutting.
Pro tip - When baked, the internal temperature of the sourdough bread should be read about 205 to 210°F (or 96-98°C) on an instant-read thermometer.
Tips for Success
- If this is your first loaf with sourdough starter don't get overwhelmed with hours and baking formulas. That is why in the final recipe I have not given you any baker's formula to calculate, or specific hours but rather a longer timeline.
- Also, the timeline for bulk fermentation and proofing is quite large 8 to 16 hours from counter to refrigerator. This means you can start the process 24 hours ahead and not be overwhelmed with the process.
- The timeline is a guide to use which is why I have given you the temperatures. A warm room will help the bread rise faster and a cooler temperature will slow the rise. So, adjust accordingly.
- Use a kitchen scale when baking with sourdough because that will give you an accurate measure.
- There are many ways to shape a loaf of sourdough bread but for this basic, I have made a simple round.
- Sourdough bread with 75% hydration means the dough is quite loose. The bench scraper is your best working tool.
- Hydration refers to the ratio of water to flour. More water means a more open crumb. Having said that, every flour absorbs liquid differently, so make sure to adjust as necessary.
- A bread lame is a very sharp razor blade but can be intimating to use for beginners - don't worry just uses a sharp knife.
- Shape the final loaf of bread on a piece of parchment paper so it is easier to move the dough without it losing shape.
- Baking is a special bread pan such as clouch, dutch oven, or cast-iron pan with ensures a wonderful crust to your sourdough bread and is definitely worth the investment.
- Sourdough must be baked in a hot oven so make sure to preheat your home oven for no less than 30 minutes up to an hour.
- Baked bread must be properly cooled on a cooling rack for at least an hour before you slice. Otherwise, the steam from the bread will evaporate leaving it dry.
More bread recipes
How long will this whole wheat sourdough bread keep?
The best thing about sourdough bread is that it can last for 4 to 5 days at room temperature.
Why is sourdough bread healthy?
Sourdough bread is healthier than commercial bread. The slow-fermentation process breaks down the gluten and makes the bread more digestible. The probiotics also keep your guts happy.
Can I substitute sourdough starter in this recipe?
Add 5 grams of instant yeast or 15 grams of baker's yeast to the water in the recipe. Then, follow the process as listed above making sure to use a long bulk fermentation and proofing time to help develop flavor and texture.
Can I make this 100% whole wheat?
Yes, you can use all whole wheat flour instead of 50% whole wheat flour and 50% bread flour. The bread will be a little denser and less chewy because the gluten in bread flour is what makes the loaf chewy.
Printable Recipe
Whole Wheat Sourdough Bread
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 450°F / 230°C / Gas mark 8
Difficulty: Easy
Calories: 166kcal
Adjust Servings Here: 10 slices
Description
Whole wheat sourdough bread is a home baker’s dream come true. Sourdough is easily the oldest form of leavening, and whole wheat made the bread taste hearty, nutty, and delicious. This bread is made with 50% whole wheat so the loaf is light and airy.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Levain (105 grams)
- 35 grams (2 tablespoon) Sourdough starter
- 35 grams (2 tablespoon) Water
- 35 grams (2 tablespoon) Bread flour
Bread dough (Total dough - 850 grams 75% Hydration)
- 250 grams (2 cups) Whole wheat flour
- 200 grams (1¾ cups) Bread flour
- 300 grams (1¼ cups) Water (room temperature)
- 100 grams (½ cups) Levain (above )
- 9 grams (1½ teaspoon) Kosher salt
Instructions
- Levain - In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to ferment for 3 hours at room temperature. Pro tip - You can make the levain for up to 5 days in advance and leave it in the fridge. Stir often to help the large bubbles dissolve and rise again.35 grams Sourdough starter, 35 grams Water, 35 grams Bread flour
- Autolyze - In a large bowl, add the water and both the all-purpose and whole wheat flour. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 2 hours. Pro tip - Autolyze will help strengthen the gluten formation on the dough.250 grams Whole wheat flour, 200 grams Bread flour, 300 grams Water
- Starter - Then, add the sourdough starter and combine well. Cover the bowl and let the dough rest for 30 minutes.100 grams Levain
- Salt - Next, add the salt to the starter and combine well for at least 2 minutes. Cover the bowl and let the dough rest for another 30 minutes. Pro tip - Resting will help rest the gluten and elasticity in the dough.9 grams Kosher salt
- Folds - Pick the dough from one side and fold it over the other side. Turn the bowl and do the same on the other side. Then, cover and rest for 30 minutes. Fold the dough using this method three times resting every 30 minutes (watch video).Pro tip - Folding strengthens the gluten and gives the bread a chewy texture.
- Bulk ferment or first rise - Cover the bowl with plastic wrap and leave it to rise at room temperature (78°F / 25°C) for an hour.
- Shape - Dust the top of the dough with flour to prevent sticking. Turn the dough onto a lightly floured work surface. Shape the dough into a loaf, as shown in the video. Method - To shape the dough, first, stretch the sides and bring the sides toward the center. Next, fold the top of the dough to the center. Then, the middle toward the bottom. Turn the dough and fold again until you have a small tight sausage.Pro tip - Rolling the dough on the surface will create surface tension.
- Prove - Generously dust a 9-inch oval banneton basket with flour. Place the loaf smooth side down (seam side up) in the basket. Cover and leave the bread to rise in the refrigerator (38°F / 3°C) for 8 hours or up to 16 hours.Pro tip - This is one large loaf in an 9-inch oval banneton but you can also make 2 x 6-inch bannetons for two small loaves.
- Preheat oven - Preheat the oven at 450°F / 230°C / Gas mark 8 with a cloche or dutch oven for at least 45 minutes. Pro tip - To get a nice crust on the loaf it is important to heat the cloche or dutch oven in the oven for at least 45 minutes.
- Score - When the cloche is preheated, remove it out of the oven with oven gloves. Invert the bread onto the base dusted with flour to prevent sticking. Using a bread lame or sharp knife, score the bread making a deep (almost ¼ inch) cut. If you use a dutch oven, score the loaf on parchment paper and gently place it in the pot. Pro tip - Scoring the bread will allow for steam to escape the bread. If you do not score it will cause a natural burst which can misshapen the loaf.
- Bake - Cover the cloche or dutch oven and place it back in the oven. Bake for 25 minutes covered. Remove the cover or lid and bake for another 20 minutes or until golden brown on the top and hollow sound on the bottom of the bread. Pro tip - Baking the bread covered will create steam in the pan which will give a wonderful golden-brown crust.
- Cool - When baked, remove from the oven and cool on a wire rack for at least an hour before cutting. Pro tip - When baked, the internal temperature of the sourdough bread should be read about 205 to 210°F (or 96-98°C) on an instant-read thermometer.
Recipe Notes & Tips
- If this is your first loaf with sourdough starter dont' get overwhelmed with hours and baking formulas. That is why in the final recipe I have not given you any baker's formula to calculate, or specific hours but rather a longer timeline.
- Also, the timeline for bulk fermentation and proofing is quite large 8 to 16 hours from counter to refrigerator. This means you can start the process 24 hours ahead and not be overwhelmed with the process.
- The timeline is a guide to use which is why I have given you the temperatures. A warm room will help the bread rise faster and a cooler temperature will slow the rise. So, adjust accordingly.
- Use a kitchen scale when baking with sourdough because that will give you an accurate measure.
- There are many ways to shape a loaf of sourdough bread but for this basic, I have made a simple round.
- Sourdough bread with 75% hydration means the dough is quite loose. The bench scraper is your best working tool.
- Hydration refers to the ratio of water to flour. More water means a more open crumb. Having said that every flour absorbs liquid differently so make sure to adjust as necessary
- A bread lame is a very sharp razor blade but can be intimating to use for beginners - dont' worry just uses a sharp knife.
- Shape the final loaf of bread on a piece of parchment paper so it is easier to move the dough without it losing shape.
- Baking is a special bread pan such as clouch, dutch oven, or cast-iron pan with ensures a wonderful crust to your sourdough bread and is definitely worth the investment.
- Sourdough must be baked in a hot oven so make sure to preheat your home oven for no less than 30 minutes up to an hour.
- Baked bread must be properly cooled on a cooling rack for at least an hour before you slice. Otherwise, the steam from the bread will evaporate leaving it dry.
Nutrition Information
Calories: 166- kcalCarbohydrates: 33- gProtein: 5- gFat: 1- gSaturated Fat: 1- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 1- gSodium: 352- mgPotassium: 43- mgFiber: 1- gSugar: 1- gVitamin A: 1- IUCalcium: 8- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jere Cassidy
I am glad to find this recipe. I have been keeping a sourdough starter for some time but I haven't used whole wheat flour yet. Giving your recipe a try.
Moop Brown
I'm a big fan of sourdough and like that this recipe provides a healthier alternative with the use of whole wheat.