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.
Fermentation Matrix
Use our free interactive calculator to find the perfect timings for your starter and bulk fermentation.
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.