Whole Wheat Sourdough Bread
Craft the perfect loaf of **Whole Wheat Sourdough Bread** with this step-by-step recipe that combines rich, nutty flavors with the irresistible texture of artisanal bread. Made with a blend of whole wheat and all-purpose flour, an active sourdough starter, and a touch of salt, this bread delivers incredible structure and complexity—thanks to techniques like autolyse and stretch-and-fold. A long cold proof in the refrigerator enhances its tangy flavor while creating a beautifully airy crumb. Baked to perfection in a preheated Dutch oven for an ultra-crisp crust, this rustic loaf is a must for sourdough enthusiasts. Whether you enjoy it fresh with a smear of butter or as the base for your favorite sandwich, this whole wheat sourdough is as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 450 grams Whole wheat flour
- 50 grams All-purpose flour
- 350 milliliters Water
- 10 grams Salt
Instructions
In a large bowl, mix the active sourdough starter with the water until the starter is dissolved and the mixture is slightly frothy.
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.
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.
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.
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.
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.
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.
Preheat your oven to 240°C (465°F) with a Dutch oven inside for at least 30 minutes to ensure it's fully heated.
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.
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.
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
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3968 mg | 173% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 2.4 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1900 mg | 40% | |
*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.
