Whole Wheat Sourdough Bread Not Machine
Discover the art of baking with this Whole Wheat Sourdough Bread recipe, crafted entirely by hand—no bread machine required. Made with just four simple ingredients—whole wheat flour, water, salt, and an active sourdough starter—this hearty loaf is both wholesome and deeply flavorful. Featuring a long fermentation process, traditional stretch-and-fold techniques, and an overnight proof, this recipe yields a beautifully airy crumb and a crispy artisan crust. Ideal for beginners and seasoned bakers alike, this bread is perfect for everything from sandwiches to morning toast. With its rustic charm and nutritious profile, this homemade sourdough is a rewarding kitchen project that brings the timeless tradition of bread baking to your table.
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Ingredients
- 500 grams Whole wheat flour
- 100 grams Active sourdough starter
- 375 milliliters Water
- 10 grams Salt
- 1 tablespoon Olive oil (optional, for greasing)
Directions
Step 1
In a large mixing bowl, combine 500 grams of whole wheat flour and 375 milliliters of water. Mix until no dry flour remains to form a shaggy dough. Cover with a damp towel and let rest for 30 minutes to allow for autolyse.
Step 2
After resting, add 100 grams of active sourdough starter and 10 grams of salt to the dough. Mix thoroughly by hand, pinching and folding the dough, until the ingredients are well incorporated. This process should take about 2-3 minutes.
Step 3
Begin bulk fermentation. Over the next 3-4 hours, perform a series of stretch-and-folds every 30 minutes. To do this, grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl and repeat on all four sides. This strengthens the gluten in the dough.
Step 4
After the final stretch-and-fold, cover the bowl and let the dough rest at room temperature until it has visibly risen (approximately 50-75% in size). This can take 4-6 hours depending on the temperature of your kitchen.
Step 5
Lightly flour a clean surface and turn the dough out onto it. Shape the dough into a round or oval depending on the type of loaf you want. Place the shaped dough into a floured proofing basket or a bowl lined with a clean kitchen towel dusted with flour.
Step 6
Cover the dough with plastic wrap or a damp towel and proof it in the refrigerator overnight, for 8-12 hours.
Step 7
When ready to bake, preheat your oven to 475°F (245°C). Place a Dutch oven or baking stone inside the oven to heat up as well.
Step 8
Carefully transfer the proofed dough onto a piece of parchment paper. Using a sharp knife or scoring blade, make a few shallow slashes on the surface of the dough to allow for expansion.
Step 9
Carefully place the dough (still on the parchment paper) into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, cover it with the lid. Bake for 20 minutes.
Step 10
After 20 minutes, remove the lid from the Dutch oven (if using) and reduce the oven temperature to 450°F (230°C). Bake for another 20 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the oven and let cool completely on a wire rack before slicing. This allows the crumb to set properly.
Step 12
Enjoy your homemade whole wheat sourdough bread with butter, jam, or as part of your favorite sandwich!
Nutrition Facts
| Serving size | (1004.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1861.4 |
| Total Fat 23.3g | 0% |
| Saturated Fat 3.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3970.7mg | 0% |
| Total Carbohydrate 372.5g | 0% |
| Dietary Fiber 61.8g | 0% |
| Total Sugars 2.5g | |
| Protein 67.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 198.7mg | 0% |
| Iron 19.7mg | 0% |
| Potassium 2045mg | 0% |
Source of Calories