Ingredients
- 300 g whole wheat flour
- 100 g rye flour
- 100 g rolled oats or oat flour
- 350 –375g water
- 100 g active sourdough starter
- 10 g salt
Instructions
- In a large bowl, combine the flours and water. Stir until no dry bits remain. Cover and let rest for 30 minutes (autolyse).
- Add starter and salt
- Mix in the sourdough starter and salt until fully incorporated. Dough will feel stickier and heavier than all-white flour dough—this is normal.
- Cover and let the dough rise at room temperature for 4–6 hours, performing stretch-and-folds every 30–60 minutes for the first 2–3 hours. Whole grain dough ferments slower and is heavier, so patience is key.
- Lightly flour your surface and gently shape the dough into a round or oval loaf. Avoid overworking; whole grain dough is more delicate.
- Place the shaped dough in a floured banneton or bowl. Cover and let rise 2–3 hours at room temperature, or overnight in the fridge for a more developed flavor.
- Preheat your oven to 450°F (230°C) with a Dutch oven inside if using.
- Carefully transfer the dough to the preheated Dutch oven. Score the top with a sharp knife or razor. Bake covered for 20–25 minutes, then uncover and bake another 15–20 minutes until deeply browned.
- Remove from the oven and let cool completely on a wire rack before slicing. Whole grain bread needs extra time to finish setting—resist the urge to cut too early.
Frequently Asked Questions
Q: How long does Whole Grain Sourdough Bread stay fresh?
You can store Whole Grain Sourdough Bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in an airtight bag for up to 3 months. Thaw at room temperature before serving.
Q: Can I use active dry yeast instead of sourdough starter for Whole Grain Sourdough Bread?
This recipe is specifically developed to utilize the natural wild yeast in a sourdough starter. While you can technically substitute commercial yeast, it requires drastically altering the hydration levels and proofing times, which changes the authentic flavor profile.
Q: Why is my dough too sticky or hard to handle?
Sticky dough is incredibly common in sourdough baking. It is usually caused by either over-hydration (adding too much water for your flour's absorption capacity) or over-fermentation. If the dough is unmanageable, try reducing the liquid by 5-10% on your next bake, or perform an extra set of stretch and folds to build gluten strength.