This whole grain sourdough bread has a nice tang to the flavor. The crust is crunchy without being hard, and the interior soft and airy with lots of nooks for melting butter.
Recipe originally published in 2019 and republished with updates in 2024.
Whole Grain Sourdough Bread Traditional Naturally Leavened Method.
This sourdough bread recipe is a slow-fermentation process that takes about two days from start to finish. If you’re looking for a faster option that can be completed in roughly half a day, check out my Rustic Sourdough Bread Quick Method recipe.
As two freshly baked sourdough loaves come out of the oven, the kitchen fills with a rich aroma that is both warm and inviting. The scent often carries subtle fruity notes created during fermentation, giving sourdough its distinctive character. Because aroma is highly personal, some people may notice a pleasant fruit-like fragrance, while others may find it more pronounced.
The unique flavor and aroma of sourdough bread come from the natural fermentation process driven by a sourdough starter. Unlike commercial yeast breads, sourdough relies on beneficial bacteria and wild yeast to create lift and structure. One of the primary bacteria involved is Lactobacillus sanfranciscensis, which helps produce carbon dioxide gas that naturally leavens the dough. During fermentation, lactic and acetic acids are also formed, creating the signature tangy flavor, complex aroma, and chewy texture that make sourdough bread so popular.
What You'll Learn:
Ingredients: Choosing the ideal whole grains for flavorful sourdough bread.
Starter: Building and maintaining a strong, active sourdough starter.
Fermentation: Learning how fermentation develops flavor and texture.
Kneading & Shaping: Mastering techniques for well-structured, consistent dough.
Baking: Expert tips for creating a golden crust and tender crumb.
Overview
Whole Grain Sourdough Bread combines the nutritional benefits of whole grains with the digestive advantages of traditional sourdough fermentation. This recipe teaches readers how to create naturally leavened bread using a two-day fermentation process that develops a rich tangy flavor, a crisp crust, and a soft, airy crumb. The fermentation process helps improve flavor, may enhance mineral absorption, and creates the signature texture sourdough lovers enjoy. By incorporating whole and ancient grains, this bread provides fiber, vitamins, minerals, and antioxidants that support overall health, gut health, heart health, and long-term wellness while delivering exceptional homemade flavor.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
SIS Tips - Simple is Smart Tip for Sourdough Breads
Tip 1: Use Dutch Ovens for Better Sourdough Results
If sourdough baking is going to be a regular part of your routine, consider investing in two Dutch Ovens. Baking your dough inside a preheated Dutch oven creates the ideal environment for steam retention, which helps produce excellent oven spring and a beautifully risen loaf. This method also develops the airy pockets and open crumb that sourdough enthusiasts love, while creating a golden, crisp crust with bakery-quality texture.
Tip 2: Choose Ancient Grains for Nutrition and Flavor
Ancient grains are varieties that have remained largely unchanged for hundreds of years. Unlike many modern grain hybrids, these grains retain their original characteristics and are valued for their rich nutrient profiles. Popular ancient grains include einkorn, spelt, emmer, millet, and quinoa.
In addition to adding depth of flavor to sourdough bread, ancient grains provide fiber, vitamins, minerals, and plant compounds that support overall health. Their high fiber content helps promote steady energy levels, while essential nutrients such as B vitamins and vitamin E contribute to normal brain function. Ancient grains also contain antioxidants that help protect cells from oxidative stress. Incorporating ancient grains into your sourdough recipes is a simple way to enhance both the nutritional value and flavor of every loaf.
Longevity Benefits of Eating Whole Grains
Whole grains support healthy aging and longevity because they provide a powerful combination of fiber, vitamins, minerals, and protective plant compounds. Regular consumption of whole grains is associated with a reduced risk of chronic conditions such as cardiovascular disease, type 2 diabetes, and certain types of cancer. Their naturally high fiber content promotes digestive health, supports weight management, and helps reduce inflammation throughout the body. Whole grains also contribute to better heart health, improved blood sugar control, and stronger overall wellness. Adding more whole grains to your daily meals is a simple, evidence-based way to support long-term health and increase your chances of living a longer, healthier life.
Why does Whole Grain Sourdough Needs A Vigorous, Fed Starter
Sourdough starter is typically kept in the refrigerator, where the wild yeast and beneficial bacteria become less active. When you’re ready to bake, bring the starter to room temperature and feed it with fresh flour and water. As the microorganisms become active again, they begin multiplying and fermenting the mixture. A strong, healthy starter filled with active yeast and bacteria is essential for creating a sourdough loaf with a light texture, airy crumb, and signature tangy flavor.
If you’d like to learn more about creating a starter from scratch or keeping one healthy over time, be sure to check out my guide on maintaining and feeding sourdough starter.
Storing The Sourdough Bread
Store your sourdough bread loosely covered at room temperature for up to 5 days to maintain freshness. For longer storage, freeze the entire loaf for up to 1 month and thaw as needed before serving.
Whole Grain Sourdough Bread
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 20 ounces ripe sourdough starter
- 3 cups organic unbleached bread flour
- 2 cups organic whole grain blend flour
- 2 ½ tsp sea salt
- 1¾ cups water
Instructions
Day One
FEED YOUR SOURDOUGH STARTER
- Take the sourdough starter out of the fridge and stir it down.
- When I feed my sourdough between bread-baking batches, I use 100g of flour, 100g of water, and 100g of starter. That gives me 300g of unfed starter. To the 300g of unfed starter, I add 300g of filtered water and 300g of organic bread flour.
- Mix well and let the mixture sit in a warm place 76 - 90 ℉, for 4-5 hours or until doubled in size. If it doesn’t double in size in 4-5 hours, you will have to refeed it again using the same amounts of starter, flour, and water.
- The ripe, fed starter will be the natural leavening for your two loaves of sourdough.
Make the dough for your whole grain sourdough bread
- Once the starter is fed and vigorous it’s time to make your bread. Put 300g of the fed starter back in your starter jar and put it in the refrigerator. You will need to feed it every 1 to 2 weeks to keep it healthy. For how to feed your starter.
- Combine the rest of the ripe starter (566g), water, all-purpose, and whole-grain flour in a large bowl and mix for about 2 minutes in a stand mixer with the dough hook. Add extra flour or water as needed to form a soft, tacky dough. On humid days, when my flour has extra moisture, I've added as much as half a cup of flour. Pro Tip: Click the metric button under "ingredients" and scale the flour instead of scooping it with a measuring cup. Your bread will have the perfect texture when you scale your ingredients. Let the dough rest 20 minutes.
- After the rest, add the salt and knead the dough until it is smooth and supple but still soft and slightly tacky. Once the dough is fully kneaded, put it back into your mixing bowl. Cover and let it rise for 45 minutes.
- After 45 minutes, put it in the refrigerator overnight. This is when the yeast autodigests the gluten and starches. This process makes the bread healthier for anyone with gluten sensitivity or on a low-carbohydrate diet.
Day Two
Shaping and Baking your whole-grain sourdough.
- Remove the dough from the fridge and let it warm to room temperature for 1-2 hours. Then, remove it from the bowl and do the first envelope fold. To do an envelope fold, stretch out the left side of the dough and fold it back in, then repeat with the right side. Finally, fold the bottom half of the dough up and the top half down (like an envelope). If you like bread with lots of big holes in it be careful to not degas or press out the pockets of gas that formed overnight while the dough was in the fridge. Let the dough rest for 20 minutes and do another envelope fold. Rest again for 20 minutes and do the final envelope fold. If you don’t know how to do the envelope folds, watch the video.After the final fold, cover and let the dough rest for 20 minutes.
- After the rest, divide the dough into two equal pieces. Shape each piece into a round loaf. Watch the video for tips on how to do this. Place the loaf seam side up in a lightly floured banneton or tea towel-lined mixing bowl. Cover and let rise for 3 and a half hours. The loaf should be light and puffy. The loaf should be just over the top of the banneton. Sometimes, if my starter was extra vigorous, the dough will be risen in less than the 3.5 hours. So keep an eye on it as you don't want to over-proof it.
- One hour before the 3 1/2 hours are up, place two Dutch ovens in your oven and preheat the oven to 500 degrees F. This gives your bread a very dark, crispy crust. If you prefer a softer, lighter crust, preheat the oven to 400°F. When the 3 1/2 hours are up, gently turn the loaves out of their bowls onto a piece of parchment. Slash a design into the top of each loaf. This helps the loaf rapidly expand without cracking. Watch the video to see how I remove the bread from the bannetons in a way that prevents it from deflating. I put the parchment over the banneton and a cookie sheet on top of the parchment. Then I flip the loaf of bread over so it ends up on top of the parchment-lined cookie sheet. Slash a design in the top of each loaf. This helps with the rapid expansion of the loaf in the oven. (It's called oven spring). Without the cuts, the crust will split and crack. Gently lower each loaf into one of the preheated Dutch ovens. Place the cover back on the Dutch oven and put the Dutch oven back into the 400 or the 500-degree oven. (see notes)
- Bake the loaves for 30 minutes at either 400 or 500 degrees. If your baking the loaves at 500 degress then reduce the oven temp to 400 degrees. Take the lids off of the Dutch Ovens and bake for 10 minutes more. Turn off the oven, Take the loaves out of the Dutch ovens and bake a final 10 - 15 minutes on the oven shelf. Taking the lid off the Dutch ovens and then removing the loaves from the Dutch ovens helps them get that extra crispy crust on them. Remove the loaves from the oven, cool and enjoy.
How to Bake your bread if you don't have a Dutch Oven.
- Place a large baking stone or oven steel in the oven and preheat the oven to 500 ℉. Make sure the stone or steel is large enough for both loaves. You may need to use two stones. Place an empty cast iron frying pan on the rack below the stone or steel. When the loaves are risen, turn them out onto parchment and slash a design into them. Slide the parchment directly onto the stone or steel in the oven. If you don’t have a stone or steel, turn the loaves out on a parchment-lined baking sheet. Pour 1 cup of boiling water into the cast iron frying pan. BE CAREFUL. The water creates steam that helps the loaf expand and give a nice oven spring. It also helps the crust get extra crispy. Turn the oven down to 400℉. Bake the bread for 35 to 45 minutes until it is crusty and golden. IF you have an instant-read thermometer the internal temp should be 208 -212℉.Remove you loaves from the oven, cool, and enjoy.
Video
Notes
Nutrition
FAQ
What makes whole grain sourdough bread different from regular sourdough bread?
Why does whole grain sourdough bread take two days to make?
Is whole grain sourdough bread good for digestive health?
What are the best grains to use in whole grain sourdough bread?
Why is a Dutch oven recommended for baking sourdough bread?
Can beginners successfully make whole grain sourdough bread?
Final Thoughts
Whole grain sourdough bread is one of the best ways to combine the nutritional benefits of whole grains with the digestive advantages of traditional sourdough fermentation. The whole grains provide fiber, vitamins, minerals, and plant compounds that support heart health, blood sugar balance, and gut health, while the slow fermentation process may improve digestibility and nutrient absorption. Studies and nutrition experts consistently recognize both whole-grain breads and sourdough as healthy choices, making whole grain sourdough an excellent option for those seeking the benefits of both.
