There’s something magical about the aroma of freshly baked whole wheat sourdough bread filling your kitchen. This loaf boasts a crispy, golden crust that gives way to a soft, chewy interior, packed with the nutty richness of whole grains.
The tangy depth of sourdough pairs perfectly with the earthy sweetness of wheat, creating a flavor that’s both comforting and complex. With just a few simple ingredients and a bit of patience, you’ll have a loaf that’s as nourishing as it is delicious.
Baking this bread is a rewarding journey, taking about 24 hours from start to finish, but the result is worth every minute. The process allows the dough to develop its signature tang and airy texture, making each slice a delight.
Whether toasted with butter or enjoyed as a sandwich, this bread brings a wholesome, homemade touch to any meal. It’s a timeless recipe that connects you to the art of baking, one bite at a time.
Ingredients for Whole Wheat Sourdough Bread
- ½ cup (4oz/115g) sourdough starter (fed and active)
- 1 cup (8floz/225ml) lukewarm water (roughly 90°F/32°C)
- 2 tablespoons olive oil (plus extra for greasing)
- 1 ½ cups (7½oz/213g) bread flour
- 1 ⅓ cups (6½oz/185g) whole wheat flour (fine grind)
- 2 teaspoons salt
Step-by-Step Instructions
- Make the Dough: In a large bowl, whisk together the sourdough starter, lukewarm water, and olive oil. Add the bread flour, whole wheat flour, and salt. Mix until a dough ball forms. If the dough feels dry, add a splash more water.
- Knead and Oil: Bring the dough together into a smooth ball that cleans the bowl. Pour a little olive oil into the bowl and coat the dough. Cover tightly with cling wrap and a kitchen towel.
- Bulk Fermentation: Let the dough proof at room temperature for 12-18 hours (overnight works well). If not baking immediately, refrigerate for up to 3 days.
- Shape the Dough: Gently transfer the dough to a floured surface. Fold it over itself to strengthen it, then shape into a boule (round loaf).
- Second Proof: Place the dough seam-side up in a floured kitchen towel-lined bowl. Cover completely and let proof for 1 ¾ – 2 ½ hours, or until nearly doubled in size.
- Preheat and Score: Preheat the oven to 450°F (225°C). Turn the dough onto a floured baking tray, reshape into a round loaf, and score the top with a sharp knife or blade.
- Bake: Reduce the oven to 400°F (200°C) and bake for 55-65 minutes, or until the crust is golden brown. For a crispier crust, bake in a Dutch oven or cover with a bowl to create steam.
- Cool and Serve: Let the bread cool completely (2-3 hours) before slicing. Store covered at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions for Your Sourdough
Your freshly baked whole wheat sourdough bread is a versatile star! Slice it thick and toast it for a hearty breakfast with avocado, a sprinkle of sea salt, and a drizzle of olive oil. For lunch, pair it with a creamy soup like butternut squash or tomato basil.
At dinner, use it as the base for bruschetta topped with fresh tomatoes, basil, and mozzarella. Pro tip: A smear of butter or a dip in high-quality olive oil enhances its nutty flavor.
Keep It Fresh: Storage and Reheating Tips
To maintain your sourdough’s crusty exterior and soft interior, store it in a bread box or a paper bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or foil and freeze for up to 3 months.
To revive frozen bread, thaw it at room temperature, then reheat in a 350°F (175°C) oven for 5-10 minutes. Avoid refrigeration, as it can dry out the bread.
Mix It Up: Recipe Variations to Try
Experiment with different flours to customize your sourdough. Swap half the whole wheat flour for rye flour for a deeper, earthier flavor. Add seeds like sunflower, flax, or sesame for extra crunch and nutrition.
For a savory twist, mix in herbs like rosemary or thyme, or fold in grated cheese like cheddar or Parmesan. Remember: Adjust water slightly if using denser flours or add-ins.
Bread-Making Essentials: Equipment Guidance
While you can make sourdough with basic tools, a few items can elevate your process. A Dutch oven is ideal for creating steam and achieving a crispy crust. A bench scraper helps shape the dough, and a banneton basket gives your loaf those beautiful ridges.
If you don’t have a banneton, a floured kitchen towel in a bowl works just as well. Keep it simple—great bread doesn’t require fancy gadgets!
Patience Pays Off: Common Questions Answered
Wondering why your dough isn’t rising? Sourdough fermentation depends on temperature and starter activity. If your kitchen is cool, extend the proofing time. Is your crust too soft? Bake in a preheated Dutch oven or add a tray of water to the oven for steam.
Don’t rush the cooling process—cutting into hot bread can make it gummy. Trust the process, and you’ll be rewarded with a loaf worth bragging about!
Whole Wheat Sourdough Bread
Ingredients
- ½ cup sourdough starter (fed/active)
- 1 cup lukewarm water
- 2 tablespoons olive oil
- 1 ½ cups bread flour
- 1 ⅓ cups whole wheat flour fine
- 2 teaspoons salt
- Olive oil for greasing
Instructions
- Making the Sourdough:In a large bowl, add in your sourdough starter, water, and olive oil and whisk to combine.
- To the liquid, add the flours and salt and mix together to form a ball of dough. I prefer to mix by hand so you can feel exactly how wet or dry your dough is.
- Bring your dough together to form a ball that cleans the bottom of the bowl. (If your dough is a little on the dry side add a splash more water).
- Pour a little olive oil into your bowl and toss your dough in it. This helps the bread while proofing. Cover the bowl tightly with cling wrap and a kitchen towel.
- Bulk Fermentation:Set aside the dough at room temperature to proof for roughly 12-18 hours. I mix mine up the night before and let it proof overnight. If you are unable to bake it off after this time place it in the fridge for up to 3 days.
- The next day, carefully remove the dough from the bowl and place it on a floured surface. I don’t knock out the air but rather I fold the dough over itself to strengthen it.
- Shape and Proof your Sourdough:On a flourless surface, shape the dough into a boule or a ball by pushing the dough against your surface to make it round and smooth.
- Lay a kitchen towel in a bowl or breadbasket and dust it generously with flour.
- Place your dough into the bowl with the seams facing you and the smooth side down. Cover over with the towel so that none of the dough is exposed to the air. (Air is not a doughs friend so keep it well covered so it doesn’t form a skin.)
- Proofing the Sourdough:Proof the dough for roughly 1 ¾ -2 ½ hours or until the bread has risen to almost double the size. Don’t rush this step, if your bread is not ready then give it the time it needs.
- Once the dough is well risen and feels almost lighter and not as dense then it’s time to bake it off.
- Baking the Sourdough:Preheat your oven to 450°F (225°C). Safely and carefully turn the dough out onto a different floured flat baking tray. Gently, shape it back into a round loaf with your hands by pushing the seams underneath the bread.
- Score the bread with a blade or a sharp knife. Turn down the oven to 400°F (200°C) and place in the bread. Bake for 55-65 minutes or until a gorgeous golden brown color. See my notes about creating steam in the oven during baking by baking in a Dutch oven or covering your bread with a bowl (7 Chefs Tips for Baking Bread)
- Once your bread is golden brown and has a crisp crust remove it from the oven. Allow cooling down completely before cutting your bread. It’s tempting, but don’t cut hot bread, it’s just not the same. Let it cool down for at least 2-3 hours before cutting.
- Store your sourdough covered at room temperature for up to 3 days. And CONGRATS! You just made a loaf of sourdough bread from scratch.