100% Whole Wheat Sourdough Bread

5 from 1 vote

100% Whole Wheat Sourdough Bread

This 100% Whole Wheat Sourdough Bread has a tangy, nutty flavor and a hearty, dense, yet wonderfully soft texture. It’s a nutritious, high-fiber option perfect for toast, sandwiches, and more.

Course Bread

Cuisine American

Prep Time 1 1

Cook Time 45

Cool Time 2

Total Time 1 3 45

Servings slices

Calories 156kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

500 grams (4 cups + 3 tablespoons) whole wheat flour
400 grams (1 ½ cups + 2 ½ tablespoons) warm water 80-90℉
100 grams (½ cup) active sourdough starter fed with whole wheat flour
10 grams (2 ½ teaspoons) kosher salt
2 ice cubes for steam

Instructions

Feed your sourdough starter with whole wheat flour 6-12 hours before starting your loaf. In a 75℉ kitchen, the starter should peak in about 6 hours.
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.
500 grams (4 cups + 3 tablespoons) whole wheat flour, 400 grams (1 ½ cups + 2 ½ tablespoons) warm water
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.
100 grams (½ cup) active sourdough starter, 10 grams (2 ½ teaspoons) kosher salt
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).
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.
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.
Flip the dough seam side up and repeat the shaping process. Transfer the dough ball seam side up to a proofing basket, pinching to seal. Cover and refrigerate for 12-16 hours.
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.
Remove the bread from the Dutch oven and cool on a wire rack for at least 2 hours before slicing and serving.

Notes

Storage: Store bread at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

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