100% Whole Wheat Sourdough Bread

How to Get the Best Rise from 100% Whole Wheat Sourdough Bread

Getting a good rise with 100% whole wheat sourdough bread can be trickier than with white flour, but it can be achieved with the right techniques.

Whole wheat flour includes the bran and germ, which are sharp and can cut through the gluten strands in the dough. Additionally, whole wheat flour absorbs more water than white flour, so you'll usually need to use a higher hydration to develop enough gluten.

Here are some tips to help you get the best rise from your whole wheat sourdough bread:

• Try higher hydration. Whole wheat flour absorbs more water so, starting with a higher hydration can help with gluten development.
• Don't skip autolyse. Mix the flour and water and let it sit for 1-2 hours before adding the starter and salt. This softens the bran and starts gluten development before fermentation begins, improving the rise.
• Knead thoroughly. Whole wheat sourdough requires more kneading than white flour to build a strong gluten network. You can do this by adding extra sets of stretch and folds during fermentation or by kneading vigorously with a stand mixer or by hand.
• Shorten the fermentation time. Whole wheat ferments faster due to higher nutrient content. Keep a close eye on the dough to avoid overproofing, which can lead to a denser loaf.

Ingredients & Substitutions

Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

• Whole Wheat Sourdough Starter- Feed your sourdough starter with 100% whole wheat flour 6-12 hours before you want to make your bread. The amount of time depends on the temperature of your kitchen. In a 70-75℉ kitchen, your starter should peak in about 6 hours.
• Whole Wheat Flour- Whole wheat flour includes the bran, germ, and endosperm of the wheat grain, giving it a nutty flavor and higher nutritional content. This recipe works with both freshly-milled flour and store-bought flour.
• Water- This recipe uses an 80% hydration dough, which is easy to work with since whole wheat flour absorbs more water than white flour. If you’re okay with handling stickier dough, you can add more water.
• Kosher Salt- Salt enhances the flavor of whole wheat sourdough bread. If using table salt, measure by weight or use half the amount by volume.

How to Make 100% Whole Wheat Sourdough Bread

Here is how to make sourdough bread using whole wheat flour.

Feed Sourdough Starter

• Feed your sourdough starter with whole wheat flour about 6-12 hours before starting your loaf.
• In a 75℉ kitchen, the starter should peak in about 6 hours.

Autolyse

• About 1-2 hours before your starter peaks, mix the whole wheat flour and warm water in a large mixing bowl.
• Cover and let sit for 1-2 hours to allow the flour to fully hydrate and the gluten to start developing.

Mix Dough

• Add your active sourdough starter and kosher salt to the bowl.
• Use your hands to thoroughly mix the dough for about 3-5 minutes until the starter and salt are fully incorporated.
• Cover and let the dough rest for 15 minutes.

Stretch and Folds

• Perform your first set of stretch and folds: pull one edge of the dough up and over itself, rotate the bowl 90 degrees, and repeat on all four edges.
• Gather the dough into a ball and flip it seam-side down in the bowl.
• Repeat this stretching and folding process every 15 minutes for a total of 8 rounds (or knead the dough on low in a stand mixer with a dough hook for about 15-20 minutes).

Bulk Fermentation

• Cover the dough and let it rise at room temperature until it doubles in size, about 2-4 hours in a 75℉ kitchen (longer if cooler).
• Whole wheat tends to ferment more quickly than white flour, so keep a close eye on it to prevent overproofing.

Pre-Shape

• Turn the dough out onto a lightly floured surface.
• Shape it into a rectangle and fold one long edge over the middle, then the other long edge over that.
• Tug both short edges up over the middle.
• Flip the dough seam side down and shape it into a tight ball.
• Cover and let it rest for 15 minutes.

Final Shape

• Flip the dough seam side up and repeat the shaping process, building more tension in the surface of the dough.
• Transfer the dough ball seam side up to a proofing basket, pinching to seal.
• Cover and refrigerate for 12-16 hours.

Score and Bake

• One hour before baking, preheat your oven to 450℉ with a lidded Dutch oven inside.
• Turn the dough out onto a piece of parchment paper or a bread sling and score as desired.
• Add two ice cubes to the Dutch oven just before baking to create steam.
• Carefully transfer the dough on the parchment paper or bread sling to the preheated Dutch oven.
• Cover and bake for 40 minutes with the lid on.
• Remove the lid and bake for an additional 5-10 minutes until the crust reaches your desired color.

Cool

• Remove the bread from the Dutch oven and cool on a wire rack for at least 2 hours before slicing and serving.

How to Store

Homemade whole wheat sourdough bread is best enjoyed within 24-48 hours of baking.

Uncut loaves stay fresh for up to 2 days at room temperature. Once sliced, store in an airtight container for 2 days, then freeze for up to 3 months.

Avoid refrigeration as it can cause the bread to become stale quickly.

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