Simple Rustic Whole Wheat Sourdough Bread Recipe
This simple rustic whole wheat sourdough bread recipe requires simple ingredients that yield an abundance of flavor! Different from the common white flour, whole wheat berries are packed full of nutrition, that will nourish our bodies and keep us fuller longer. Combining wonderful whole grain with the benefits of sourdough baking makes this a perfect rustic bread we can only feel good about eating.
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Is whole wheat flour better than all-purpose flour?
Yes, whole wheat berries are considered healthier than all-purpose flour for several reasons:
- Whole wheat berries contain the entire grain—the bran, germ, and endosperm—making them more nutrient-dense. They are rich in vitamins B-1, B-3, and B-5, riboflavin and folate. They are also rich in minerals like iron, magnesium, and zinc.
- Whole wheat berries are higher in dietary fiber, which can aid in digestion. It also helps maintain blood sugar levels, and is said to support cardiovascular health. Since all purpose flour is refined it has had most of its fiber removed.
- Whole wheat berries contain antioxidants that can help combat oxidative stress and inflammation in the body. A lot of the antioxidants are lost in the refining process of all-purpose flour.
- Whole wheat berries generally have a lower glycemic index compared to white flours. This means they are slower to raise blood sugar levels.
Does whole wheat sourdough take longer to rise?
The extra bran and germ in whole wheat flour result in a denser dough structure. This increased density necessitates more time for the yeast and bacteria to fully interact, resulting in longer fermentation periods.
Does whole wheat sourdough need more water?
Whole wheat flour retains more water than white flour because of its bran and germ content. As a result, recipes with whole wheat flour typically require extra water to achieve the desired dough consistency.
Tips for the Best Whole Wheat Bread:
- You can knead the dough rather than performing stretch and folds, however, I find when I knead the dough, I tend to use a lot more flour to keep it from sticking to the cutting board. This will result in a denser bread, which we don’t really care for. If you are choosing to knead, then turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Try to refrain from using too much flour, so your bread doesn’t become a brick!
- The type of whole grain flour that I used in this recipe is Organic Soft White Wheat Berries. As stated above, whole wheat requires more water. I have found that the Hard Red Wheat Berries require a bit more water than Soft White Wheat Berries. There are so many factors that go into the amount of water needed for the perfect loaf. Where the wheat berries were grown along with the amount of water the berries hold on to, need to be considered. And how would you know that other than working with it? For best results, keep that in mind when choosing a whole wheat. It will take time to become accustomed to how the dough should feel. So be patient and keep trying! Eventually you will be able to tell whether or not you need more or less water just by glancing at it. Also, it is important to note how wet or dry your starter is, which can impact the overall amount of water needed for the dough.
- Wheat berries can be ground up in: a high powered food processor (such as Ninja), a blender (preferably a vitamix with a dry grains container), or a wheat mill (such as a Wondermill or NutriMill). If you are using a food processor or a blender, then make sure that you are pausing every so often to scrape down the sides so that all of the berries have been broken down into a powder consistency. Guests will have a hard time enjoying your bread if they are picking seeds out of their teeth!
- The honey can be substituted with maple syrup, which will also complement the nuttiness of the whole wheat and diversify the flavor.
PRO TIP
If the dough feels too wet and sticky, sprinkle in some extra flour. Since the ingredients are weighed, the consistency should be pretty consistent.
You will need to experiment with the dough to understand its texture, as stated above. Factors like your starter’s hydration, the weather, and the type of flour you choose will affect how much flour you need. Aim for a dough that strikes a balance: it shouldn’t be overly sticky, but it also shouldn’t be too dense when you do the stretch and folds later.
It is important to note that a whole wheat loaf will not burst open or get as fluffy as an all purpose sourdough bread. If that is the type of loaf you are craving then check out my Easy Same Day Sourdough Bread (Beginner’s Recipe).
Bakers Schedule
6-7:00 am – I feed my sourdough starter with flour and water.
11:00 pm – I combine all the ingredients for the whole wheat sourdough bread recipe in a bowl and let the mixture rest for 45 minutes.
11:45 pm – I perform three sets of stretch and folds on the dough with 30 minute increments.
1:15pm – After the last set of stretch and folds, I cover the bowl and allow the dough to bulk ferment for about 8 hours.
9:15 pm – I shape the dough, place it in a banneton that is covered and ferment it in the fridge overnight for about 12 hours.
9:15 am (the next morning) – I take the sourdough out of the fridge, score it, and then bake it in the oven for about 55 minutes.
10:10 am – I remove the whole wheat sourdough from the oven and allow it to cool for 1 hour.
11:10 am – I slice the bread and enjoy it with butter and homemade jam.
Tools You Might Need:
Tea Towel, plastic bag, or a homemade bowl cover
Banneton or bread proofing basket (DIY proofing basket)
Piece of parchment paper
Large bowl
Ingredients for Whole Wheat Sourdough Recipe
- 1/2 cup (about 100g) of Active sourdough starter
- 500 grams (5 cups) Organic Soft White Wheat Berries
- 325 grams (1 1/2 cups) filtered warm water
- 10 grams (2 teaspoons) salt
- 30 grams (1 Tablespoon + 1 teaspoon) honey
Whole Wheat Sourdough Bread Recipe
Mix Dough:
- In a large mixing bowl, combine the ground Organic Soft White Wheat Berries, water, salt, and honey. Mix until there are no dry bits left. Let this mixture rest for about 45 minutes.
Stretch and Fold and Develop Gluten:
- Once the 45 minutes is up, begin the stretch and fold technique by grabbing one end of the dough, stretching it out and folding it over itself. Then grab the opposite end, stretch and fold it onto itself. Finally, grab the sides and stretch and fold them. Do this a few more times. Allow the dough to rest for 30 minutes. Repeat the stretch and fold method for a total of 3 times with 30 minute intervals.
Bulk Fermentation:
- Place dough in a medium size bowl, cover it with a damp towel, plastic wrap, or a homemade bowl cover, and let it rise for the first rise in a warm place (ideally around 75°F or 24°C) for about 8 hours or until it has roughly doubled in size. The time it takes for your dough to double in size depends on the temperature of your environment and the activity level of your starter. Generally, a warmer room will result in a shorter fermentation time.
Shape the Dough:
- After bulk fermentation, you can choose to shape the dough into a round loaf in the bowl, or you can turn the dough out onto a lightly floured work surface, and gently shape it into a round loaf. Place it into a well-floured banneton basket or a DIY proofing basket.
Final Proof:
- Cover the shaped dough with a cloth or plastic wrap and let it proof for the final rise in the refrigerator overnight for a 12 hour fermentation time. This will give your bread a more developed flavor.
Score and Bake:
- Lightly score the top of the whole wheat dough with a sharp knife or razor blade. This helps the bread expand properly during baking.
- Preheat your oven to 425°F. Place the cold dough on a piece of parchment paper and into a Dutch oven with the lid on. Then, place it in the oven while it preheats.
- Bake for 55 minutes.
- After 55 minutes, remove the top of the dutch oven and allow the loaf to cook for an additional 5 minutes until the crust is a deep golden brown color.
Cool:
- Remove the bread from the oven and let it cool on a wire rack before slicing. Cooling is important to allow the crumb to set properly.
- Enjoy your homemade whole wheat sourdough bread! It should have a hearty, nutty flavor with a chewy, satisfying texture.
More Great Sourdough Recipes
Rosemary Garlic Sourdough Bread with Parmesan Cheese
The Best Cinnamon Raisin Sweet Sourdough Bread Recipe
Peanut Butter with Chocolate Sourdough Bread Recipe
Best Sourdough Bread Recipe with Almond and Raisins
Easy Sourdough Bread Recipe Without A Dutch Oven
Easy Italian Sourdough Flatbread Discard Recipe
Easy Same Day Sourdough Bread (Beginner’s Recipe)
Simple Rustic Whole Wheat Sourdough Bread Recipe
Equipment
- Bench scraper
- Tea Towel, plastic bag, or a homemade bowl cover
- Banneton or bread proofing basket
- Dutch oven
- Danish dough whisk
- Piece of parchment paper
- Large bowl
Ingredients
- 100 grams about 1/2 cup of active sourdough starter
- 500 grams 5 cups organic soft white wheat berries
- 325 grams 1 1/2 cups filtered warm water
- 10 grams 2 teaspoons salt
- 30 grams honey (1 Tablespoon + 1 teaspoon)
Instructions
Mix Dough:
- In a large mixing bowl, combine the ground Organic Soft White Wheat Berries, water, salt, and honey. Mix until there are no dry bits left. Let this mixture rest for about 45 minutes.
- Stretch and Fold and Develop Gluten:
- Once the 45 minutes is up, begin the stretch and fold technique by grabbing one end of the dough, stretching it out and folding it over itself. Then grab the opposite end, stretch and fold it onto itself. Finally, grab the sides and stretch and fold them. Do this a few more times. Allow the dough to rest for 30 minutes. Repeat the stretch and fold method for a total of 3 times with 30 minute intervals.
Bulk Fermentation:
- Place dough in a medium size bowl, cover it with a damp towel, plastic wrap, or a homemade bowl cover, and let it rise for the first rise in a warm place (ideally around 75°F or 24°C) for about 8 hours or until it has roughly doubled in size. The time it takes for your dough to double in size depends on the temperature of your environment and the activity level of your starter. Generally, a warmer room will result in a shorter fermentation time.
Shape the Dough:
- After bulk fermentation, you can choose to shape the dough into a round loaf in the bowl, or you can turn the dough out onto a lightly floured work surface, and gently shape it into a round loaf. Place it into a well-floured banneton basket or a DIY proofing basket.
Final Proof:
- Cover the shaped dough with a cloth or plastic wrap and let it proof for the final rise in the refrigerator overnight for a 12 hour fermentation time. This will give your bread a more developed flavor.
Score and Bake:
- Lightly score the top of the whole wheat dough with a sharp knife or razor blade. This helps the bread expand properly during baking.
- Preheat your oven to 425°F. Place the cold dough on a piece of parchment paper and into a Dutch oven with the lid on. Then, place it in the oven while it preheats.
- Bake for 55 minutes.
- After 55 minutes, remove the top of the dutch oven and allow the loaf to cook for an additional 5 minutes until the crust is a deep golden brown color.
Cool:
- Remove the bread from the oven and let it cool on a wire rack before slicing. Cooling is important to allow the crumb to set properly.
- Enjoy your homemade whole wheat sourdough bread! It should have a hearty, nutty flavor with a chewy, satisfying texture.
