Description
A simple, nourishing whole wheat sourdough bread recipe made with 100% whole wheat flour. It’s hearty, tangy, and rich with nutty flavor — a comforting loaf that honors tradition and wellness.
Ingredients
500 g whole wheat flour
100 g active sourdough starter (fed and bubbly)
380 g water (filtered or spring)
10 g sea salt
Instructions
1. Mix sourdough starter and water in a large bowl until combined.
2. Add whole wheat flour and salt; stir until a rough dough forms.
3. Cover and let rest for 1–2 hours (autolyse stage).
4. Perform 4–6 sets of stretch and folds over 2 hours to build gluten.
5. Cover and allow dough to bulk ferment until nearly doubled (4–8 hours depending on temperature).
6. Shape into a round or oval loaf and place in a floured banneton.
7. Refrigerate overnight (8–12 hours) for a cold ferment.
8. Preheat oven with Dutch oven inside at 450°F (230°C) for 45 minutes.
9. Score dough and bake covered for 30 minutes; uncover and bake 15 minutes more at 410°F (210°C).
10. Cool completely on a wire rack before slicing.
Notes
If using freshly milled flour, increase water slightly for proper hydration.
Use rice flour or semolina to prevent sticking in the banneton.
Store at room temperature in a linen bag for up to 3 days or freeze slices for longer freshness.
Bake directly from cold for the best oven spring and crust.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese-American
Nutrition
- Serving Size: 100 g
- Calories: 179
- Sugar: 2
- Sodium: 390
- Fat: 1.3
- Saturated Fat: 0.2
- Unsaturated Fat: 1.1
- Trans Fat: 0
- Carbohydrates: 37.9
- Fiber: 5.4
- Protein: 6.9
- Cholesterol: 0