Whole Wheat Sourdough Bread (Soft, 100% or 50% Whole Grain)

What Makes This Recipe Work

Whole wheat flour absorbs more water and its bran can cut gluten strands, so a longer autolyse and slightly higher hydration keep the dough extensible. The result is a hearty sourdough wheat bread with good oven spring and a soft, even crumb.

Ingredients for Whole Wheat Sourdough Bread (Soft, 100% or 50% Whole Grain)

• 1/2 cup (120 g) active sourdough starter, 100% hydration, fed 6 to 8 hours ahead
• 1 7/8 cups (450 g) water, room temperature, divided
• 2 1/2 cups (300 g) whole wheat flour
• 2 1/2 cups (300 g) bread flour
• 2 tsp (12 g) fine sea salt
• Optional: 1 tbsp (15 g) honey or maple syrup

How to Make Whole Wheat Sourdough Bread (Soft, 100% or 50% Whole Grain)

1. Mix the whole wheat flour, bread flour, and 1 3/4 cups (420 g) of the water in a bowl. Cover and rest 1 hour to autolyse, which softens the bran and hydrates the flour.
2. Add the starter and salt along with the remaining water as needed, then mix until no dry flour remains. The dough should feel soft and slightly sticky at about 71% hydration.
3. Bulk ferment 4 to 5 hours at room temperature, performing a set of stretch and folds every 30 to 45 minutes for the first 2 hours. Whole grain dough ferments faster, so watch for a 50 to 75% rise.
4. Shape the dough into a boule or batard on a lightly floured counter, building tension by folding the dough toward the center.
5. Place seam-side up in a floured banneton or bowl and cold proof in the fridge 12 hours, or 2 to 3 hours at room temperature.
6. Preheat the oven to 450F with a Dutch oven inside for at least 30 minutes. Turn the dough into the hot pot, score the top, and cover.
7. Bake covered 20 minutes, then uncover and bake 20 to 25 minutes more until the crust is deep brown and the interior reads 205F to 210F.
8. Cool on a rack at least 2 hours before slicing so the crumb finishes setting.

Tips for the Best Whole Wheat Sourdough Bread (Soft, 100% or 50% Whole Grain)

• Do not skip the autolyse; it is the single best way to make whole grains tender.
• Whole wheat doughs dry out as they sit, so keep the bowl covered during the bulk ferment.
• If you use freshly milled flour, decrease the water slightly, since fresh flour is already moist.

Variations and Substitutions

• For 100% whole grain, use 5 cups (600 g) whole wheat flour and increase the water to about 2 1/4 cups (510 g).
• Sourdough Dinner Rolls or Sourdough Sandwich Bread work with this blend if you prefer a softer, enriched bake.
• Add 1/2 cup (60 g) chopped walnuts or sunflower seeds for crunch.
• Swap 1 cup (120 g) of the whole wheat for rye flour for a deeper, more sour loaf.

How to Store and Reheat

• Store cut-side down on a board or in a paper bag up to 3 days; wrap tightly and freeze up to 3 months.
• Toast whole grain slices to bring back the crust and warm the crumb.

Whole Wheat Sourdough Bread (Soft, 100% or 50% Whole Grain) FAQ