Rustic Whole Wheat Sourdough Bread Recipe
This whole wheat sourdough bread recipe is your perfect starting point. With its nutty flavor and chewy texture, it’s not just bread—it’s an experience you’ll want to savor. The aroma that fills your kitchen while baking is simply irresistible.
Creating this bread requires minimal ingredients and a bit of patience, but the results are entirely worth it. Imagine slicing into a crusty loaf with a soft and airy crumb, perfect for sandwiches or simply enjoying with a smear of butter.
This recipe celebrates the art of sourdough baking, providing a wonderful balance of health and flavor. Whether you’re a seasoned baker or just starting, you’ll find this whole wheat sourdough bread both rewarding and delightful.
Why You’ll Love This Recipe
Nutty Flavor and Chewy Texture
Rustic whole wheat sourdough bread stands out with its rich, nutty flavor and chewy texture. The combination of whole wheat and all-purpose flour creates a perfect balance of taste and structure.
Gorgeous Presentation
The golden-brown crust, enhanced by a lovely scoring pattern, invites anyone to take a slice. Each loaf carries the warmth of home baking, making it a heartwarming addition to any meal.
Simple, Wholesome Ingredients
This bread requires only a handful of ingredients, making it as simple as it is satisfying. With an active sourdough starter and optional honey or sugar for sweetness, it’s a recipe that transforms basic pantry items into something extraordinary.
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup active sourdough starter
- 1 1/2 cups water (room temperature)
- 1 teaspoon salt
- 1 tablespoon honey or sugar (optional)
Prep and Cook Times
| Task | Time |
|---|---|
| Preparation | 30 minutes |
| Cooking | 50 minutes |
| Bulk Fermentation | 4-6 hours |
| Final Proof | 2-4 hours |
| Total Time | 6-8 hours |
Instructions
- Mix the Dough: In a large bowl, combine the whole wheat flour, all-purpose flour, and salt. In another bowl, mix the active sourdough starter, water, and honey (if using). Pour the wet ingredients into the dry ingredients and stir until no dry flour remains.
- Autolyse: Cover the dough and let it rest for 30 minutes. This step hydrates the flour and promotes gluten development.
- Knead: Knead the dough for 5-10 minutes until it becomes smooth and elastic. Alternatively, use the stretch-and-fold method by stretching and folding the dough every 30 minutes for 2 hours.
- Bulk Fermentation: Cover the bowl with a damp cloth and let it rise in a warm place for 4-6 hours, or until it has doubled in size.
- Shape: Gently turn the dough out onto a floured surface. Shape it into a round loaf and let it rest for 30 minutes.
- Final Proof: Place the shaped dough into a floured proofing basket or bowl. Cover and let it rise for another 2-4 hours, or until puffy.
- Preheat Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake: Transfer the dough to the preheated Dutch oven (score the top with a knife for a decorative touch). Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes, or until golden brown.
- Cool: Transfer the bread to a cooling rack and let it cool completely before slicing.
Tips for Success
- Use an Active Starter: Ensure your sourdough starter is bubbly and active before beginning the recipe. This ensures proper fermentation and rise.
- Hydrate the Dough: Don’t skip the autolyse step, as it’s crucial for achieving a soft crumb and good gluten structure.
- Preheat the Dutch Oven: Preheating helps create steam during the initial baking phase, resulting in a crispy crust.
- Scoring Techniques: Use a sharp knife or lame to score the dough before baking. This allows the bread to expand properly and adds a decorative touch.
Storage and Freezing
| Method | How To | Shelf Life |
| Room Temperature | Store in a bread bag or wrapped in a towel. | 2-3 days |
| Refrigeration | Wrap tightly in plastic or place in an airtight container. | Up to 1 week |
| Freezing | Slice and freeze in a freezer-safe bag. | Up to 3 months |
FAQs
How can I tell if my sourdough starter is ready?
Look for bubbles, a slightly tangy smell, and a doubling in size within 4-6 hours of feeding.
Can I make this bread without honey or sugar?
Yes! The honey or sugar is optional and adds a touch of sweetness, but the recipe works perfectly without it.
What if my dough doesn’t rise properly?
Check the temperature of your kitchen. Cooler environments may require longer fermentation times. Ensure your starter is active.
Nutrition Facts (Per Slice)
| Nutrient | Amount |
| Calories | 120kcal |
| Fat | 0.5g |
| Protein | 4g |
| Carbohydrates | 22g |
Baking whole wheat sourdough bread at home is a rewarding journey. Whether you’re a beginner or a seasoned baker, this recipe offers a delightful way to embrace the art of sourdough.
Share your results with friends and family, and enjoy every slice of your homemade masterpiece!
