Whole Wheat Sourdough Bread Recipe
This whole wheat sourdough recipe makes a flavorful, hearty loaf with a nutty aroma and chewy crumb. Using whole wheat adds fiber, nutrients, and a rustic texture, while still giving you that classic sourdough tang.
Servings 1 loaf
Calories 145kcal
Equipment
- Mixing bowl
- Dough scraper or spatula
- Bench scraper (optional)
- Banneton or bowl lined with a floured kitchen towel
- Dutch oven or baking stone
Ingredients
- 350 g 2 ¾ cups whole wheat flour
- 150 g 1 ¼ cups all-purpose flour
- 375 g 1 ½ cups + 1 tbsp water, lukewarm
- 100 g ½ cup active sourdough starter
- 10 g 1 ½ tsp salt
Instructions
Autolyse
- Mix the flours and water in a bowl until no dry bits remain.
- Cover and rest for 30–60 minutes. This hydrates the flour and starts gluten development.
- Add Starter and Salt
- Mix in your active starter and salt until incorporated.
- Dough will be sticky — that’s normal for whole wheat.
Bulk Fermentation (4–6 hours)
- Perform stretch and folds every 30–60 minutes for the first 2–3 hours.
- Keep dough covered in a warm, draft-free spot (75–78°F / 24–26°C is ideal).
Shape
- Gently shape dough into a boule or batard.
- Place in a floured banneton or cloth-lined bowl.
Final Proof
- Cover and let dough rise at room temperature for 1.5–3 hours or retard in the fridge overnight for more flavor.
- Check readiness with the poke test: a slow spring-back with a slight dent means it’s ready to bake.
Bake
- Preheat oven to 475°F (245°C) with a Dutch oven inside for 30–45 minutes.
- Transfer dough into the Dutch oven, score the top, cover, and bake:
- 20–25 min covered
- 20–25 min uncovered to brown the crust
- Internal temperature should reach 205–210°F (96–99°C) for fully baked bread.
Notes
Tips for Whole Wheat Sourdough
Whole wheat flour absorbs more water; you may need to adjust hydration slightly.
Dough will feel stickier and heavier than white sourdough — resist the urge to add too much flour.
Retarding the dough in the fridge improves flavor and makes scoring easier.
Prep and Timing
Prep Time: 15–20 minutes (spread over mixing and shaping)
Bulk Fermentation: 4–6 hours
Final Proof: 1.5–3 hours or overnight in fridge
Bake Time: 40–50 minutes
Total Time: 6–9 hours (or overnight method)