Sourdough Whole Wheat Bread
Transform your baking routine with this hearty and flavorful Sourdough Whole Wheat Bread recipe. Crafted with a blend of whole wheat and all-purpose flour, this bread delivers a perfect balance of nutty richness and airy texture. The active and bubbly sourdough starter provides robust natural leavening while enhancing the bread’s signature tangy flavor. With techniques like autolyse, stretch-and-folds, and an overnight cold proof, this recipe ensures exceptional gluten development and deep, complex flavors. Baked to perfection in a preheated Dutch oven, the result is a beautifully crusty exterior with a soft and tender crumb inside. Ideal for savory sandwiches or simply paired with your favorite spread, this artisanal bread is as satisfying to make as it is to eat. Perfect for sourdough enthusiasts or those looking to elevate their homemade bread game!
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Recipe Information
Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 450 grams Whole wheat flour
- 50 grams All-purpose flour
- 350 ml Water (lukewarm)
- 10 grams Salt
Instructions
In a large mixing bowl, combine 120 grams of active sourdough starter and 350 ml of lukewarm water. Stir to dissolve the starter completely in the water.
Add 450 grams of whole wheat flour and 50 grams of all-purpose flour to the bowl. Mix until a shaggy dough forms, ensuring there are no dry spots of flour. Cover the bowl with a damp cloth and let it rest for 30 minutes. This is the autolyse stage.
After the rest, sprinkle 10 grams of salt on top of the dough. Use your hands to fold and knead the dough until the salt is fully incorporated. This will take about 3-4 minutes.
Perform a series of stretch-and-folds: Gently stretch one side of the dough upward and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this 4 times in total. Cover the dough and let it rest for 30 minutes.
Repeat the stretch-and-fold process 3 more times, with 30-minute rests in between each session. This helps develop gluten and structure.
After the final stretch-and-fold, allow the dough to ferment at room temperature for 4-6 hours, or until it has doubled in size.
Lightly flour a work surface and turn the dough out onto it. Gently shape the dough into a round or oval loaf, depending on your baking vessel. Place the shaped dough seam-side up into a well-floured proofing basket or bowl.
Cover the dough and refrigerate it for 8-12 hours (overnight) for a cold proof. This enhances the flavor of the bread.
Preheat your oven to 250°C (480°F) and place a Dutch oven inside to heat for at least 30 minutes.
Carefully turn the cold dough onto a piece of parchment paper. Score the top of the loaf with a sharp knife or razor blade to allow it to expand during baking.
Transfer the dough, along with the parchment paper, into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
Remove the lid and lower the oven temperature to 220°C (430°F). Continue baking for another 20 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Carefully remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 2.5 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1924 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
