Whole Wheat Sourdough Bread Recipe
Whole Wheat Sourdough Bread is a wholesome, flavorful alternative to traditional white bread, made using nutritious whole wheat flour and a natural sourdough starter. This recipe combines the tangy notes of fermentation with a hearty texture, resulting in a delicious loaf that's perfect for sandwiches or toasting. Enjoy the satisfying process of homemade bread-making!
Ingredients
For the Starter:
- 400 g whole wheat flour
- 400 g water room temperature
- 4 tablespoons active sourdough starter
For the Dough:
- 1600 g whole wheat flour
- 1200 g water room temperature
- 40 g salt
- 400 g whole wheat sourdough starter
Instructions
Prepare the Starter:
- In a bowl, mix 400g of whole wheat flour, 400g of water, and 4 tablespoons of active sourdough starter. Stir until well combined. Let it sit at room temperature for 8-12 hours, or until bubbly.
Make the Dough:
- In a large mixing bowl, combine 1600g of whole wheat flour and 1200g of water. Mix until no dry flour remains.
- Add 40g of salt and 400g of the prepared sourdough starter. Knead the mixture until smooth (about 10-15 minutes).
Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature for about 4-5 hours, or until it has doubled in size. Perform stretch and folds every hour for the first 3 hours.
Shape the Loaf:
- After bulk fermentation, gently remove the dough from the bowl and shape it into a round or oblong loaf. Let it rest for 30 minutes.
Final Proof:
- Place the shaped loaf in a proofing basket, seam side up, and cover. Let it proof for 2-3 hours at room temperature, or overnight in the refrigerator.
Preheat the Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
Bake:
- Carefully transfer the loaf to the hot Dutch oven, cover it, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
Cool:
- Let the bread cool on a wire rack for at least 1 hour before slicing.
Notes
For best results, use a mature sourdough starter that is at least a week old. If you’re new to sourdough, consider purchasing a starter from a local bakery or online.