Whole Wheat Sourdough Bread
Experience the wholesome flavor and artisan texture of homemade Whole Wheat Sourdough Bread, a recipe that combines rustic charm with nourishing ingredients. Crafted with a blend of whole wheat and all-purpose flours, this bread boasts a hearty, slightly tangy flavor that's perfect for a variety of meals. The long fermentation process, including an overnight cold proof, enhances both the taste and the bread's airy crumb structure, while the stretch-and-fold technique creates excellent gluten development for that perfect rise. Baked to crusty perfection in a Dutch oven, this sourdough loaf features a golden, crackling crust and a soft, flavorful interior. Ideal for beginners and seasoned bakers alike, this versatile bread pairs beautifully with everything from butter and jam to savory soups and stews. Whether you’re a sourdough enthusiast or exploring whole-grain baking, this recipe is a standout for its simplicity, timeless techniques, and irresistibly wholesome results.
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Ingredients
- 120 grams Active sourdough starter
- 450 grams Whole wheat flour
- 50 grams All-purpose flour
- 350 milliliters Water
- 10 grams Salt
Directions
Step 1
In a large bowl, mix the active sourdough starter with the water until the starter is dissolved and the mixture is slightly frothy.
Step 2
Add in the whole wheat flour and all-purpose flour to the starter mixture and stir with a spatula until just combined and no dry flour remains. Allow the dough to rest for 30 minutes. This process is called autolyse, which helps develop the gluten.
Step 3
After 30 minutes, sprinkle the salt over the dough. Using a pinching motion with your thumb and forefinger, incorporate the salt into the dough until it is well mixed.
Step 4
Perform three sets of stretch and fold with 30-minute intervals. To stretch and fold, grab a section of the dough, stretch it upwards, and fold it over itself. Turn the bowl slightly and repeat, doing this for about 6 to 8 folds each time or until the dough begins to hold its shape better.
Step 5
Cover the bowl with a damp towel and let the dough rise at room temperature (ideally around 21°C or 70°F) for 4 to 5 hours, or until it has almost doubled in size.
Step 6
After the first rise, gently turn the dough out onto a lightly floured surface. Shape the dough into a ball by folding the edges inward to the center, flipping it over, and using your hands to create tension at the surface by inching the dough against the work surface.
Step 7
Place the shaped dough, seam side up, into a lightly floured proofing basket or bowl lined with a towel. Cover and let the dough rest in the refrigerator for 12 hours or overnight for a cold proof, which enhances the flavor and structure.
Step 8
Preheat your oven to 240°C (465°F) with a Dutch oven inside for at least 30 minutes to ensure it's fully heated.
Step 9
Carefully transfer the dough onto a piece of parchment paper, transfer into the hot Dutch oven, and score the top of the loaf with a sharp knife or bread lame.
Step 10
Cover the Dutch oven with its lid and bake for 20 minutes. Then, remove the lid and continue to bake for an additional 25 minutes, or until the bread has a deep golden brown color and sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the oven and let it cool completely on a wire rack before slicing. Enjoy your homemade whole wheat sourdough bread!
Nutrition Facts
| Serving size | (985.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1768.3 |
| Total Fat 9.3g | 0% |
| Saturated Fat 1.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3968.5mg | 0% |
| Total Carbohydrate 376.4g | 0% |
| Dietary Fiber 57.3g | 0% |
| Total Sugars 2.4g | |
| Protein 66.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 187.9mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 1900.1mg | 0% |
Source of Calories