Looking for a whole grain sourdough bread recipe? If you love the tangy flavor and chewy texture of sourdough, you’ll want to try a whole grain version. Whole grain flours—like whole wheat, rye, and even oats—bring a deeper, nuttier flavor and a more complex texture than all-white flour loaves. But they also behave a little differently in the kitchen. Don’t worry—once you understand how whole grain dough works, it’s just as satisfying to bake as traditional sourdough.
Jump to RecipeWhat Makes Whole Grain Sourdough Different?
Whole grain flour contains the bran and germ of the grain, which adds nutrition, flavor, and fiber—but it also absorbs more water and makes the dough heavier. That means:
- The dough may feel stickier or denser than white flour dough.
- Loaves often rise a little less dramatically, producing a slightly denser crumb.
- Fermentation can take a little longer, and handling requires a gentle touch.
Adding a mix of grains, like rye or oats, creates a loaf that’s not just hearty, but layered with flavor and texture. Each grain behaves differently—rye can make the dough slightly stickier, while oats add chewiness and a subtle sweetness.
Tips for Baking Whole Grain Sourdough Bread
- Hydration is key – Whole grain flour drinks more water. Don’t be afraid to add a little extra to get a supple, elastic dough.
- Gentle handling – Bran can tear gluten strands, so stretch-and-folds are better than aggressive kneading.
- Patience pays off – Give your dough plenty of time to rise. A slower bulk fermentation and a longer cold proof in the fridge develop flavor and improve sliceability.
- Flavor development – Cold-proofing overnight not only makes the loaf easier to slice, it also deepens the nutty, tangy flavor.
Why You’ll Love It
Baking with whole grains may take a little adjustment if you’re used to all-white sourdough, but the results are worth it. Your whole grain sourdough bread loaf will have a rich, nutty aroma, a chewy, satisfying crumb, and the kind of flavor that makes a slice of bread unforgettable. Toast it, top it with butter or jam, or use it for sandwiches—the heartiness of whole grain sourdough shines in every bite.
Ready to bake? Your whole grain sourdough recipe is right below. Enjoy the process—and the delicious results!
Whole Grain Sourdough Bread
Ingredients
- 300 g whole wheat flour
- 100 g rye flour optional, adds depth
- 100 g rolled oats or oat flour optional, adds texture
- 350 –375g water adjust depending on flour absorbency
- 100 g active sourdough starter 100% hydration
- 10 g salt
Instructions
Mix the dough
- 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.
Bulk fermentation
- 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.
Shape the dough
- Lightly flour your surface and gently shape the dough into a round or oval loaf. Avoid overworking; whole grain dough is more delicate.
Final proof
- 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 oven
- Preheat your oven to 450°F (230°C) with a Dutch oven inside if using.
Score and bake
- 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.
Cool
- 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.