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.
The recipe takes 2 days to complete. If you want a quicker process (about a half-day), hop on over to my recipe for rustic sourdough bread—quick method.
I took two fresh, warm, crusty sourdough loaves from the oven. The aroma is fresh-baked bread with a hint of slightly overripe fruit. I know smells are hard to describe, and what is a lovely, somewhat overripe fruit smell to me may be a nasty, rotten smell to someone else. The unusual smell of the sourdough bread during baking is due to the starter. Leavening in sourdough bread is from the gas produced by the bacteria – Lactobacillus sanfranciscensis, named after the birthplace of sourdough, San Francisco. A byproduct of fermentation by the bacteria is gas production. Lactic and acetic acid production gives the bread a tangy flavor.
What You’ll Learn:
- Ingredients: The best whole grains for sourdough.
- Starter: How to create and maintain a healthy sourdough starter.
- Fermentation: Understanding the fermentation process.
- Kneading & Shaping: Techniques for perfect dough consistency.
- Baking: Tips for achieving a crispy crust and soft interior.
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:
If you plan to make sourdough bread regularly, invest in two Dutch Ovens if you don’t already have them. They are a game changer when making sourdough bread. When you bake the loaf in a preheated Dutch Oven, your bread will have that oven spring that creates all the nooks and crannies we love about sourdough bread. It also gives your loaf of bread this amazing crispy crust.
Tip 2:
Ancient grains are grains that have remained largely unchanged over the past several centuries. Today, most whole grains, except modern wheat, fall in this category. These grains are also superfoods, rich in nutrients and fiber.
Ancient grains are truly unique when it comes to boosting brain health! Not only are they incredibly delicious, but they also provide a wide range of nutrients that are essential for our brain’s well-being. These grains are packed with fiber, which helps regulate blood sugar levels and keeps our brains sharp and focused throughout the day. Additionally, ancient grains contain vitamins like E and B, which are crucial in maintaining a healthy brain. They are also rich in antioxidants, which protect our body’s cells from damage caused by free radicals. So, next time you reach for the ancient grains when you make a loaf of bread and know that you’re doing your brain a huge favor!
Longevity Benefits of Eating Whole Grains
Eating whole grains offers many longevity benefits due to their rich nutrient profile. Whole grains are packed with essential vitamins, minerals, fiber, and antioxidants, contributing to overall health and well-being. Regularly eating whole grains has been linked to a lower risk of chronic diseases such as heart disease, diabetes, and certain cancers. The high fiber content aids digestion, helps maintain a healthy weight, and reduces inflammation. Incorporating whole grains into your diet can improve your cardiovascular health, stabilize blood sugar levels, and enhance your body’s ability to fight off diseases, ultimately promoting a longer and healthier life.
Why does Whole Grain Sourdough Needs A Vigorous, Fed Starter
Sourdough starter is stored in the refrigerator, causing semi-dormant bacteria. When the starter is needed, wake up the bacteria with warmth and feeding of flour and water. Once awake, the bacteria start to do what bacteria do best: divide and produce more bacteria! A loaf of sourdough needs lots of healthy, gas-producing bacteria to make a light, airy, and tangy loaf.
For more information on making your own starter, or maintaining a sourdough starter, hop on over to my blog on How To Maintain and Feed sourdough.
Ingredients for Whole Grain Sourdough Bread
- Organic unbleached All-purpose flour: This is the flour you use for making sourdough bread.
- Organic Unbleached Bread Flour: This is the flour you feed your sourdough starter with. If you don’t have both flours you can feed your sourdough with the all-purpose flour.
- Mixture of Whole Grains Flour: Many brands are available. Try to find a mixture with 7 or 8 different grains. In this recipe I used a mixture of wheat, barley, rye, quinoa, amaranth, teff, and sorgum. I try to incorporate as many ancient grains as possible into my whole grain flour mixture.
- Water: filtered water is best.
- Salt: Use sea salt that doesn’t have iodine added.
Step by Step Instructions for Whole Grain Sourdough Bread
DAY 1
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 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.
Make 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.
- The rest of your starter will be the natural leavening for your two loaves of sourdough.
- Combine the starter, 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.
- 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 20 minutes.
- After 20 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 2
Shaping and Baking your Whole Grain Sourdough Bread.
- Remove the dough from the fridge and let it warm to room temperature for 1-2 hours. Then, remove it from the bowl and fold it into two envelopes. If you like bread with lots of big holes in it, let the dough rest for 20 minutes and do another two envelope folds before moving to the next step. If you don’t know how, watch the video on how to do the envelope folds.
- Cover and let the dough rest for 20 minutes. Then, divide 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.
- 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 like a softer, lighter crust, preheat the oven to 450 degrees.
- 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.
- 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 500-degree oven.
- Bake the loaves for 30 minutes at 500 degrees then reduce the oven temp to 400 degrees and bake for 10 minutes more. Take the loaves out of the Dutch ovens and bake a final 5 minutes on the oven shelf.
- Baking at 500 degrees gives the loaves a dark color and crispy crust. If you prefer a lighter colored loaf bake your loaves at 400 degrees and reduce the temperature to 350 degrees.
- Remove the loaves from the oven, cool and enjoy.
How to Bake your Sourdough if you don’t have a Dutch Oven:
- Place a baking stone or oven steel in the oven and preheat the oven to 500 degrees F. 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.
- Bake the bread for 35 to 40 minutes until it is crusty and golden. Remove it from the oven, cool, and enjoy.
Storing The Sourdough Bread
Store the bread loosely wrapped in plastic for up to 5 days at room temperature. Freeze the loaf for up to a month.
FAQ
What is the best flour for Sourdough starter?
When it comes to creating a sourdough starter, using the right flour is crucial. The best flour for a sourdough starter is typically one that is unbleached and minimally processed. Whole wheat or rye flour are often recommended as they have higher levels of natural yeasts and bacteria needed to ferment the starter. These flours also provide more nutrients for the microorganisms to feed on, promoting a healthy and active starter. However, it’s important to note that any type of flour can be used to create a sourdough starter, and different flours may produce variations in flavor and texture. Ultimately, the best flour for a sourdough starter depends on personal preference and desired outcome.
How do I get 200 grams of sourdough starter?
If you don’t have a sourdough starter you will need to get a starter from someone who makes sourdough and has a starter or make your own sourdough starter. Read my blog on how to make your own sourdough starter.
It is crucial to use a good-quality sourdough starter, as it enhances flavor and aids in gluten development. One way to obtain 200 grams of sourdough starter is to feed a smaller amount of starter with equal parts flour and water over several feedings until the desired weight is achieved. This ensures a healthy and active starter that will contribute to a successful whole-grain bread baking experience.
How long does real sourdough last?
Real sourdough bread, made with natural fermentation, has a longer shelf life than commercially processed bread. The unique process of making sourdough bread involves allowing the dough to ferment for an extended period, resulting in a more robust and tangy flavor. This fermentation process also preserves the bread for a longer duration. On average, real sourdough bread can last for up to five to seven days if stored properly. It is important to keep the bread in a cool and dry place, wrapped tightly to prevent it from drying out. However, it is worth noting that the texture and taste of the bread may change over time, becoming denser and less fresh. To fully enjoy the flavor and texture of real sourdough bread, I recommended you consume it within the first few days of baking.
Can Sourdough bread go bad?
Sourdough bread, like any other food, can indeed go bad. However, the unique nature of sourdough bread can prolong its shelf life compared to other types of bread. The natural fermentation process involved in making sourdough bread creates an acidic environment that helps inhibit the growth of harmful bacteria. As a result, sourdough bread tends to have a longer shelf life than commercially produced bread. However, this doesn’t mean that sourdough bread is immune to spoilage. Mold or other contaminants can develop if not stored properly or exposed to moisture. It is important to store sourdough bread in a cool and dry place to maintain its quality and prevent it from going bad.
For more delicious sourdough recipes check my Vegan Irish Stew With Dumplings. Dumplings are made from sourdough discard.
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 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 rest of your 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 starter, 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. 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 20 minutes.
- After 20 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 an 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 two envelope folds. To do an envelope fold 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, let the dough rest for 20 minutes and do another two envelope folds before moving to the next step. If you don’t know how, watch the video on how to do the envelope folds. Cover and let the dough rest for 20 minutes.
- Divide 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.
- 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 like a softer, lighter crust, preheat the oven to 450 degrees. 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. 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 500-degree oven. (see notes)
- Bake the loaves for 30 minutes at 500 degrees then reduce the oven temp to 400 degrees and bake for 10 minutes more. Take the loaves out of the Dutch ovens and bake a final 5 minutes on the oven shelf. Remove the loaves from the oven, cool and enjoy.
How to Bake your bread if you don't have a Dutch Oven.
- Place a baking stone or oven steel in the oven and preheat the oven to 500 degrees F. 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. Bake the bread for 35 to 40 minutes until it is crusty and golden. Remove it from the oven, cool, and enjoy.
