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Hearty, whole wheat sourdough bread recipe

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Round loaf of hearty whole wheat bread freshly baked in a cast iron dutch oven in parchment paper.

This hearty, whole wheat sourdough bread recipe is perfect with a bowl of hot soup on a chilly autumn evening. My recipe for whole wheat sourdough does require some time, as does all sourdough, but is simple and straightforward in the ingredients and method.

While still a mix of all-purpose flour and whole wheat flour, this recipe is quite heavy on the whole wheat, making it a hearty whole wheat sourdough. You will use just 200 grams of all-purpose flour to 800 grams of whole wheat flour.

Things to note when using whole wheat for sourdough:

  • Whole wheat flour tends to absorb more water, making the sourdough denser than if using straight all-purpose flour or bread flour.
  • Since whole wheat creates a denser sourdough, there will not be as much rise as with straight all-purpose flour or bread flour.
  • Whole wheat tends to ferment faster than all-purpose flour or bread flour, which means it will require less time for fermentation. (I found the fermentation, or rising time, was cut in half.)

Ingredients needed for hearty, whole wheat sourdough bread:

  • 1 to 2 cups bubbly, active sourdough starter (around 125g or more)
  • 735g luke warm water
  • 200g all-purpose or bread flour
  • 800g whole wheat flour
  • 25g kosher salt

Notes about the ingredients:

  • The amount of starter doesn’t really matter as long as it’s nice and bubbly and active, which is crucial for a hearty whole wheat sourdough bread recipe.
  • No need to take the temp of the water. I use my wrist to judge the temp and if it’s the temp I would bathe a newborn baby in then I know it’s good.
  • Different salts have different saltiness. This recipe uses kosher salt, which is a coarser salt than regular table salt. 25g of table salt will be much saltier than 25g of kosher salt, so take that into consideration if using table salt.

Method for making hearty, whole wheat sourdough bread:

Jar of bubbly active sourdough starter.
Start with a bubbly, active sourdough starter that has been fed 12-24 hours ahead of time.
Pouring sourdough starter from a mason jar into a big white enamelware bowl on a kitchen scale.
Pour the starter into a large bowl. Use a kitchen scale set to grams to make sure you have at least 125g of starter. It’s ok if you are little under, it will still work. Being over is perfectly ok too. I prefer to use as much starter as I have.

Pouring water from a glass measuring cup into a large white enamelware bowl with sourdough starter.
Add the 735g of luke warm water to the starter.
Whisking water and sourdough starter together in a large white enamelware bowl.
Whisk the water and sourdough starter together until the starter is completely dissolved into the water.
Measuring all-purpose flower into sourdough starter and water in large white enamelware bowl.
Weigh the 200g all-purpose flour or bread flour into the bowl with the combined sourdough starter and water.
Measuring whole wheat flour into large white enamelware bowl with sourdough starter and water.
Weigh the 800g whole wheat flour into the bowl with the all-purpose flour and sourdough starter and water.
Measuring salt into large white enamelware bowl with flour and sourdough starter.
Add the 25g kosher salt.
Hearty whole wheat sourdough dough in a large white enamelware bowl.
Mix all together until well incorporated. I start with a wooden spoon to start bringing it all together then I move to using my hands.
Sourdough dough in a large enamelware white bowl covered with a damp white tea towel for fermentation.
Cover the dough with a damp kitchen towel and let rest for 1 hour.
Stretching and folding whole wheat sourdough dough.
After an hour start stretching and folding the dough...
Stretching and folding whole wheat sourdough dough in a large white enamelware bowl.
Grab a portion of the dough, gently pull up and fold over the rest of the dough. Turn the bowl and repeat. Do this 4 times, replace the damp kitchen towel and repeat every 15 minutes for an hour.
Hearty whole wheat sourdough dough in large white enamelware bowl.
The dough will become tighter after each stretch and fold. After the final stretch and fold cover with the damp kitchen towel and let rise until doubled in size.
Whole wheat sourdough dough, doubled in size after rising for four hours.
This can take anywhere from 4-12 hours depending on the temperature of your kitchen. I found it only took 4 hours for this dough to double in size.
Whole wheat sourdough dough on a floured wooden cutting board.
“Pour” the dough onto a very lightly floured surface.
Cutting sourdough dough with a pastry scraper.
Using a knife or pastry scraper cut the dough into four equal parts.
Whole wheat sourdough dough separated into four.
This makes four small loaves. If you would like to make two larger loaves then just cut the dough in half.
Shaping sourdough into a round loaf.
Gently form each section into a round ball. Be careful not to press the air out of the dough.
Putting a loaf of whole wheat sourdough dough into a kitchen towel lined bowl.
Place the dough into a kitchen towel lined bowl (or sourdough proofing basket if you have one). Pinch the dough together.
Putting plastic wrap over a bowl with a white kitchen towel and sourdough dough for proofing.
You can use plastic wrap or a shower cap to cover the bowl. Put the dough into the fridge to proof overnight. Don’t let it proof longer than 12 hours.

The next day (or after at least 8 hours of proofing in the fridge):

  • Make sure to preheat your oven to 475Ā° and place your dutch oven with lid in the oven to preheat as well.
Pink vintage pyrex bowl upside down with white kitchen towel on a wood cutting board.
The next morning (or after at least 8 hours of proofing in fridge) place a piece of parchment paper on your work surface, turn the dough out onto the parchment paper.
Dusting sourdough dough with flour on parchment paper.
Dust the dough with flour ( all-purpose works best for this).
Scoring a loaf of hearty whole wheat sourdough.
Using a sourdough scoring tool add some scores to the dough. This is where you get to be creative. You can find some really fun scoring ideas on Pinterest. Or you can keep it really simple and basic.
Scoring sourdough with a sourdough scoring tool.
There’s a dual purpose for scoring. While it makes the bread look pretty it also is essential for letting the steam escape in the baking process. If you don’t score the dough then it will “explode” in the baking process.
Scored sourdough dough on parchment paper in a black cast iron dutch oven.
Pull your preheated dutch oven out of the preheated oven. (I love using cast iron. I use a 6 quart cast iron dutch oven.) Using the parchment paper to pick up the dough and place in the hot dutch oven.
Putting lid on cast iron dutch oven.
Put the lid back on the dutch oven and place back in the oven for 20 minutes. After 20 minutes remove the lid, lower the oven temp to 450Ā° and bake for another 15 minutes.
Freshly baked, hearty whole wheat sourdough bread in a cast iron dutch oven.
Remove loaf from the dutch oven and let cool on a cooling rack. Enjoy!
Yield: 4 small loaves or 2 large loaves

Hearty, Whole Wheat Sourdough Bread

Round loaf of hearty whole wheat bread freshly baked in a cast iron dutch oven in parchment paper.

This hearty, whole wheat sourdough bread recipe is perfect with a bowl of hot soup on a chilly autumn evening.

Ingredients

  • 1 to 2 cups bubbly, active sourdough starter (around 125g or more)
  • 735g luke warm water
  • 200g all-purpose or bread flour
  • 800g whole wheat flour
  • 25g kosher salt

Instructions

    1. Start with a bubbly, active sourdough starter that has been fed 12-24 hours ahead of time. Pour the starter into a large bowl. Use a kitchen scale set to grams to make sure you have at least 125g of starter. It's ok if you are little under, it will still work. Being over is perfectly ok too. I prefer to use as much starter as I have.
    2. Add 735g of luke warm water to the starter. Whisk the water and sourdough starter together until the starter is completely dissolved into the water.
    3. Weigh the 200g all-purpose flour or bread flour into the bowl with the combined sourdough starter and water.
    4. Weigh the 800g whole wheat flour into the bowl with the all-purpose flour and sourdough starter and water.
    5. Add the 25g kosher salt.
    6. Mix all together until well incorporated. I start with a wooden spoon to start bringing it all together then I move to using my hands.
    7. Cover the dough with a damp kitchen towel and let rest for 1 hour.
    8. After an hour start stretching and folding the dough. Grab a portion of the dough, gently pull up and fold over the rest of the dough. Turn the bowl and repeat. Do this 4 times, replace the damp kitchen towel and repeat every 15 minutes for an hour. The dough will become tighter after each stretch and fold.
    9. After the final stretch and fold cover with the damp kitchen towel and let rise until doubled in size. This can take anywhere from 4-12 hours depending on the temperature of your kitchen. I found it only took 4 hours for this dough to double in size.
    10. "Pour" the risen dough onto a very lightly floured surface. Using a knife or pastry scraper cut the dough into four equal parts. (Or in half if making two large loaves.)
    11. Gently form each section into a round ball. Be careful not to press the air out of the dough.
    12. Place the dough into a kitchen towel lined bowl (or sourdough proofing basket if you have one). Pinch the dough together.
    13. You can use plastic wrap or a shower cap to cover the bowl. Put the dough into the fridge to proof overnight. Don't let it proof longer than 12 hours.

    The next day (or after at least 8 hours of proofing in the fridge):

  • Make sure to preheat your oven to 475° and place your dutch oven with lid in the oven to preheat as well.
  1. The next morning (or after at least 8 hours of proofing in fridge) place a piece of parchment paper on your work surface, turn the dough out onto the parchment paper.
  2. Dust the dough with flour ( all-purpose works best for this).
  3. Using a sourdough scoring tool add some scores to the dough. This is where you get to be creative. You can find some really fun scoring ideas on Pinterest. Or you can keep it really simple and basic.
  4. Pull your preheated dutch oven out of the preheated oven. (I love using cast iron. I use a 6 quart cast iron dutch oven.) Using the parchment paper to pick up the dough and place in the hot dutch oven.
  5. Put the lid back on the dutch oven and place back in the oven for 20 minutes. After 20 minutes remove the lid, lower the oven temp to 450° and bake for another 15 minutes.
  6. Remove loaf from the dutch oven and let cool on a cooling rack. Enjoy!

Notes

Things to note when using whole wheat for sourdough:

  • Whole wheat flour tends to absorb more water, making the sourdough denser than if using straight all-purpose flour or bread flour.
  • Since whole wheat creates a denser sourdough, there will not be as much rise as with straight all-purpose flour or bread flour.
  • Whole wheat tends to ferment faster than all-purpose flour or bread flour, which means it will require less time for fermentation. (I found the fermentation, or rising time, was cut in half.)

Notes about the ingredients:

  • The amount of starter doesn't really matter as long as it's nice and bubbly and active, which is crucial for a hearty whole wheat sourdough bread recipe.
  • No need to take the temp of the water. I use my wrist to judge the temp and if it's the temp I would bathe a newborn baby in then I know it's good.
  • Different salts have different saltiness. This recipe uses kosher salt, which is a coarser salt than regular table salt. 25g of table salt will be much saltier than 25g of kosher salt, so take that into consideration if using table salt.

© Annie
Category: Sourdough/Bread

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