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Whole Wheat Sourdough Bread

Sourdough bread can be complicated but this recipe is great for beginners. This recipe includes tips and tricks for a perfect first loaf of whole wheat sourdough bread.
Cuisine bread, healthy, sourdough
Servings 12

Ingredients
  

  • 195 grams sourdough starter (3/4 cup)
  • 225 grams whole wheat flour (1 1/2 cups)
  • 230 grams bread flour (1 1/2 cups)
  • 260 grams filtered water (1 1/4 cups)
  • 20 grams salt (1 tablespoon)
  • 20 grams honey (1 tablespoon)

Instructions
 

  • Combine the sourdough starter, both flours and water to a stand mixer. Mix for about 60 seconds with a dough hook until just combined.
  • Cover and let rest for at least 30 minutes for the autolyse period.
  • Add salt and honey and mix on low speed (Speed 1) for 1 minute, and then on medium low speed (Speed 2) for about 7 more minutes. Dough should be slightly sticky but it should be able to pass the windowpane test.
  • Transfer to a generously oiled glass or plastic bowl and let rise for 4-5 hours at room temperature (in your warmest room if you live in a cool climate).
  • Once the dough ball has doubled in sized, perform 4 “stretch and folds.” This is the miracle that will make your dough light and fluffy. Wait at least 30 minutes between each stretch & fold.
  • Thirty minutes after the fourth stretch & fold, shape the dough and place it in the final baking dish. If you don’t have an oven-safe Dutch oven, use a cast iron skillet. Line the bottom of the skillet with parchment paper so it doesn’t stick.
  • Put the finished whole wheat sourdough dough ball into a cool area (50-60 degrees Fahrenheit is best) and let rest overnight. If you live in a warm climate, place it in the refrigerator.
  • In the morning, let the dough come to just under room temperature (about 65 degrees Fahrenheit). Slash with a serrated knife to allow the steam to escape during baking.
    Bake at 450 degrees for 30 minutes.
  • Remove from the oven and place on a wire rack. Cover with a damp tea towel for 30 minutes. Remove tea towel and continue letting it rest until it's completely cool (about 1 hour total).
  • Use a serrated knife to cut as crust may me hard to cut. Toast or serve at room temperature. Store uneaten bread in an airtight container.
Keyword sourdough bread, whole wheat sourdough bread