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slices of 100 percent whole wheat sourdough bread

Whole Wheat Sourdough Bread

Meenakshi
Baking your own 100 percent whole wheat sourdough bread is one of the most rewarding things you can do in the kitchen. With just a few simple ingredients, you can create a deeply flavorful loaf that’s hearty, nourishing, and full of character. This recipe is perfect for anyone who loves healthy sourdough bread with a rustic homemade touch.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting time 12 hours
Total Time 13 hours 10 minutes
Course Bread, Sourdough
Cuisine global
Servings 12 slices
Calories 85 kcal

Ingredients
  

  • 350 g whole wheat flour (2 ¾ cups )
  • 260 g water (1 cup + 2 tablespoon )
  • 7 g salt (1 tsp)
  • 70 g active sourdough starter

Instructions
 

Combine the Dough

  • Mix whole wheat flour and room-temperature water until no dry bits remain. The dough will be shaggy and sticky—this ensures full hydration.

Autolyse

  • Cover and rest the dough for 45–60 minutes. This allows gluten to start developing and makes the dough easier to handle.

Add the Sourdough Starter

  • Incorporate bubbly, active starter into the dough by folding and pinching until fully combined. This begins fermentation. Cover and let it rest for about 15-20 minutes.

Add Salt (Bassinage Method)

  • Now, dissolve salt in a little water and gently mix it into the dough. The dough may feel loose at first, but it will strengthen with folds.

Stretch and Fold

  • Do 3–4 sets of stretch and folds over 2 hours, resting 30 minutes between sets. This builds gluten strength and structure.

Bulk Fermentation

  • Let the dough ferment at room temperature for 4–6 hours (or until risen ~50% and airy). Fermentation timing depends on your kitchen temperature.

Shape the Dough

  • Turn the dough onto a floured surface, gently fold and roll into a tight loaf, then place in a floured banneton seam-side up.

Proof (Cold Retard Optional)

  • Rest 30–60 minutes at room temperature, then refrigerate 8–12 hours. Cold proofing improves flavor and crust.

Bake & Cool

  • Preheat the oven to 500°F (260 oC) with a Dutch oven inside. Score dough, bake 20 minutes covered, then bring down the oven temperature to 450 OF ( 230 oC) 20–22 minutes uncovered. Cool for at least 2 hours before slicing.

Notes

  • If your dough feels too sticky, don’t add more flour right away—stick with it. Whole wheat absorbs water slowly.
  • To enhance softness, add a teaspoon of honey or olive oil.
  • If your dough isn’t rising, check if your sourdough starter is active enough. Always feed sourdough starter at least 4–6 hours before baking.
  • For a more open crumb, increase hydration slightly, but this works best with strong whole wheat flour.
  • A dense loaf can result from under-proofing or using cold ingredients—let your dough ferment until airy and puffy.
  • Always use a sharp blade to score the dough. A deep cut helps the bread rise better in the oven.

Nutrition

Calories: 85kcalCarbohydrates: 17.65gProtein: 3.14gFat: 0.83gSodium: 369mgFiber: 2.4g
Keyword 100 % whole wheat sourdough bread, rustic whole wheat bread recipe, sourdough whole wheat bread, sourodugh whole wheat bread recipe, whole wheat sourdough bread
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