Search no more for the perfect 100% Whole Wheat Sourdough Bread using all freshly milled flour! This Artisan loaf is closest to the European bread we know as a boule, loaded with whole grains! 

whole wheat sourdough boule made with freshly milled flour (hard white)

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A sourdough starter is the best way to soak up the wholesome grains in bread-making.

Originally, I pre-soaked the whole wheat flour with water overnight and then used a small amount of starter the following day. I found that soaking it with more sourdough starter enabled a quick Artisan loaf that could be baked on the same day. 

Today, the perfect loaf is about health and nutrition, which is why my journey with bread mostly involves using sourdough combined with freshly milled flour. 

holding a homemade whole wheat sourdough boule

This Beginner’s Sourdough bread is lightly golden in color because of the light-colored grains I use (hard white wheat). For a hearty and robust sourdough boule, use hard red wheat. 

Freshly milled flour is the whole wheat kernels ground at home using a grain mill to make whole wheat flour. This milling method has become second nature and a big part of my bread baking.

Whole-grain breads are a staple at our farmhouse, and I’m pretty diligent about restocking my weekly sourdough breads using whole grains. Watch my Video here. My top Sourdough Breads are constantly repeated, including this Whole Wheat Sourdough Sandwich Bread Recipe and this Boule. 

sliced whole wheat sourdough boule

 

Whole Wheat Sourdough Bread Recipe:

Making a round loaf of crusty bread at home is easy. A sourdough boule is the perfect beginner’s loaf of bread because of its shortest list of ingredients and simple, hands-off method. It is one of the first breads I made as a homemade sourdough baker. 

To break it down into simple steps, all you need to do is buy the wheat, grind the kernels, wet the dough with a sourdough starter, and add the other ingredients. Do this over and over again, and you will probably memorize the recipe! 

It’s just swapping out the ingredients, like commercial yeast over wild yeast (starter), mixing versus folding, high-protein flour versus white flour. Any home baker can implement these simple methods, and before you know it, you’ll be a maker of bread like a pro! 

This whole wheat sourdough recipe is perfect for beginners and uses a handful of simple ingredients.

whole grain sourdough boule bread

Benefits of Sourdough: 

Sourdough is a natural leaven used to make bread at home. A sourdough starter culture is full of good bacteria and enzymes that break down the wheat flour, making it easier to digest and more nutritious. During fermentation, nutrients become more bio-available to the body. 

To begin, make sure your starter is fed with a mixture of flour and water to ensure it leavens properly. This is sometimes called the pre-ferment and can take anywhere from 4 to 12 hours. This wheat sourdough bread is a ‘no knead’ bread-making method. The proofing and rising time will take longer than a baker’s yeast loaf, so count on at least 5 hours of bulk fermentation. 

Wheat Varieties: 

I use hard white wheat grain, which is a happy medium between the high-gluten Hard Red Wheat and low-gluten varieties like soft white wheat or Spelt. Hard white wheat is also mild in flavor and makes a lightly colored loaf similar to bread made from white flour. Feel free to mix and match grains in small amounts, as you need the higher gluten percentage from hard wheat varieties to make a structured loaf.

A good rule of thumb is 1 part of any low-gluten grain to 3 parts of hard wheat, such as 1 cup of rye flour and 3 cups of hard white flour. 

Do you Need to Use Vital Wheat Gluten?

You can skip the small amount of vital wheat gluten in this sourdough whole-wheat bread. However, adding vital wheat gluten to the dough provides better structure. This allows the dough to bake into what looks and tastes like bread made from regular white flour. It calls for a small amount, which, in my opinion, is better than using cups of white flour. I recommend using a blend of hard red wheat to make up for the extra gluten if omitted. 

My Grain Mill and Why a High-Speed Grain Mill is Key:

 An electric grain mill grinder is powered by a fast-speed motor, creating fine-textured bread flour in seconds. As a passionate bread baker, I needed something compact that performed well day after day. I love and own the WonderMill grain mill.

Once the wheat is ground, it is milled into a very fine powder, which allows it to form fairly strong gluten bonds. For bread dough, a strong gluten network is critical for allowing the dough to stretch without ripping, so using fine flour is key and makes the best whole-grain sourdough bread! 

Tools That Work:

Sourdough bread baking requires minimal equipment and simple ingredients of wheat flour, salt, and water. You do not need fancy equipment.

Although I prefer to bake in a cast-iron Dutch oven pot for a crusty loaf, my mother bakes her Artisan loaves in an Aluminum pot with an oven-safe lid.

The aluminum is much lighter and creates the steam needed, and parchment paper works as a barrier to prevent the bread from cooking directly in the pot. I’m sure there are many hacks to create steam in your oven, so be creative. 

I’ve also learned that you do not need a banneton basket. In fact, after shaping, I store my loaf in a glass bowl on parchment paper. For longer fermentation be sure to dust the paper with rice flour so that it doesn’t stick to the paper, wheat flour tends to absorb it into the dough. 

I also love to keep my dough in Antique pottery. It adds a home-baking vibe when performing stretch and folds and looks pretty on the counter when the dough is bulk fermenting.  

Another essential tool in sourdough baking with whole grains is a kitchen scale. This ensures consistent results as whole wheat flour absorbs liquid differently. I use one from the dollar store. 

slices of whole wheat sourdough bread

For step-by-step photos, see my recipe card down below. 

How To Make a Whole Wheat Sourdough Boule:

  1. In a large bowl, combine the water, active sourdough starter (vital wheat gluten if using), and freshly milled wheat flour using your hands. The dough will be sticky but will be more workable after it sits and hydrates (this is called the Autolyse). 
  2. After 20 minutes, add the salt and mix the dough well with your hands. Cover and let it sit for 30 minutes to fully hydrate. The dough should have absorbed the liquid and be a little thicker in consistency. You do not want the dough to be too sticky or dense because the stretch and folds will be more challenging to perform later. I’ve also found that the weather outside can change the consistency of the dough; on a rainy day, I felt like I needed more flour. 
  3. Kneading the dough is not required for this Boule recipe, as the stretch and folds work out the gluten. Pull one side of the dough over the other side, turn the bowl, and repeat this process for the other two sides of the dough. Do a total of 3-4 stretch-and-folds.
  4. Bulk Ferment the dough covered in a bowl for at least 5 hours. It should have doubled in size, and this time can vary depending on how warm your room is. 
  5. Shape your dough by inverting it onto a silicone mat (this helps not to use excess flour). Pat into a rectangle and then fold the sides in like a letter. From the opposite side, start rolling the dough up and gently whirl the dough, forming a ball by pressing it against the surface. This tension helps shape the bread into a tight ball. 
  6. Place the bread on parchment paper dusted with rice flour and place it into a bowl about the size of the loaf so it doesn’t spread out and fall flat. Allow it to rest for up to one hour. 
  7. Preheat the oven to 450°F with the cast-iron dutch in it. 
  8. Place the loaf with the parchment paper into the cast-iron Dutch and cover with the lid. Bake for 35 minutes covered, then uncover and bake for 12 minutes. Allow the loaf to cool in the pot for 5 minutes, then remove onto a cooling rack to cool completely.   

My Baking Schedule As a Busy Mom: 

To bake whole wheat sourdough Artisan bread on the same day, I typically feed my starter early in the morning and mix the dough at noon. By evening, the bread is ready to be shaped and baked. To ensure successful results, it is key to use a very bubbly, active sourdough starter. Like proofing yeast, it is important to start with an active starter. 

If you are not ready to bake on the same day you make the dough, the beauty of cold fermentation is that you can shape it and refrigerate it overnight.

After shaping, place the loaf seam-up onto parchment paper dusted with rice flour and put it into a bowl similar in size to the loaf. Cover the bowl with plastic wrap and keep refrigerated for up to 36 hours. The more cold-fermented it is, the more sour and tangy it will taste. 

Then remove it from the fridge, invert it, rub the top with flour, and score the top. Place it back onto the parchment paper and bake. 

Storing Whole Wheat Sourdough Bread:

Sourdough wheat bread can be stored at room temperature for up to five days in a bread bag or Ziploc bag. Ideally, I will freeze the loaf after it cools on the same day I bake it so that it tastes fresh. Fermented whole-grain bread lasts longer than regular yeast bread, as the fermentation improves the keeping qualities. For this reason, sourdough products can keep fresh for a longer time than other breads. Storing sourdough bread in the fridge can dry out the bread.

Ways To Eat Leftover Whole Wheat Sourdough Bread:

  • Make bread crumbs or croutons from day-old sourdough bread. 
  • Leftover bread works excellently as a toast to scrambled eggs or as French toast bread. 
  • Open-faced sandwich melts are a good way to revive 2-day-old bread.  
  • Spread garlic butter over slices of sourdough bread and toast it in the oven as a side to serve to pasta. 
  • We enjoy hearty slices of Artisan bread with soup, spread with a horseradish spread.  

 

Q&A

Do You Need to Knead the Dough?

A Whole Wheat Sourdough Boule doesn’t require kneading in a mixer to work out the gluten. The gluten strands form from periodically stretching and folding the dough as it ferments. Using wheat flour that is high in gluten makes this method achievable. 

Can You Partially Bake and Freeze Sourdough Bread? 

Yes, this Whole Wheat sourdough loaf can be baked in half the time if you plan to finish it in the oven later. Par-bake the loaf, cool it completely, and freeze it in a Jumbo freezer bag. Remove from the freeze and fully thaw before baking again at a high temperature until golden brown. 

 

Tips For Making Whole Wheat Sourdough Bread:

  1. Make the milled flour right before beginning the dough to make sure all the vitamins from the flour are present. 
  2. Use warm water to get things going and fermenting quickly. 
  3. Use a razor blade or sharp knife when scoring; you don’t want to pull the dough with a dull knife. 
  4. Rice flour doesn’t absorb into the dough as wheat flour does. Run any white rice through a grain mill to make rice flour. It helps the loaf not stick to the paper. 
  5. If omitting the vital wheat gluten, use a combination of Hard white and red for better gluten structure. 
  6. Don’t over-ferment the dough. It is ideal to bake it for 7 hours from the time you mix it. If you are fermenting it overnight, place the dough in the fridge after 4 hours of bulk fermentation. 
  7. Baking at a high temperature and creating steam in your oven will make an ideal loaf with a blistered crust. Using a cast-iron dutch or baking stone helps achieve this texture. Also, a blistered crust is more complex after long-fermentation in the fridge. 
  8. If using bread flour to feed your starter, use unbleached, Unbromated flour, which contains more microorganisms than processed flour. 
  9. Try to use unchlorinated water for feeding cultures, as sourdough fermentation relies on the microorganisms in untreated drinking water. 
  10. Whole wheat flour, containing the bran, provides the greatest variety of organisms and minerals. 
  11. Always leave a little sourdough starter for your next batch of dough; older starters are more stable. 

Whole Wheat Sourdough Bread

Prep Time: 5 minutes
Cook Time: 47 minutes
Fermenting Time: 6 hours
Total Time: 6 hours 52 minutes
Servings: 14 slices
Author: Alyona Demyanchuk
Search no more for the perfect 100% Whole Wheat Sourdough Bread using all freshly milled flour! This Artisan loaf is closest to the European bread we know as a boule, loaded with whole grains! 

Equipment

  • 1 mixing bowl
  • 1 5-quart dutch-oven pot with a lid
  • 1 sheet of parchment paper

Ingredients

Ingredients:

  • 1 1/2 cups warm water (filtered and unchlorinated)
  • 1 1/4 cups active sourdough starter (258 grams)
  • 488 grams hard white wheat (freshly milled)
  • 2 Tbsp vital wheat gluten (optional* see notes)
  • 1 tsp salt

Instructions

Directions:

  • mix the whole wheat sourdough dough
    Combine the water, active starter, and freshly ground flour in a large bowl using your hands or a wooden spoon. Let it rest for 20 minutes.
  • Add the salt and mix well with your hands. Let it rest for 1 hour.
  • stretch and fold the dough
    Perform the first stretch and fold by pulling up one side of the dough over the top of the dough. Turn the bowl, and repeat this process for the other two sides of the dough. Do a total of 3-4 stretch-and-folds for the next hour.
  • bulk-fermentation of whole wheat sourdough bread
    Allow the dough to bulk ferment for 4-5 hours.
  • shaping the dough into a tight ball
    Transfer the dough onto a silicone mat or counter. Pat it into a rectangle shape and fold in the sides to make a letter. Then, on the opposite side, roll it up to form a ball and pinch together the seams. Whirl the dough into a ball.
  • scoring whole wheat sourdough bread
    Place the dough onto parchment paper lined with white bread or rice flour*. Rub the top with rice flour and score the top. Put the loaf with the paper into a bowl to rise for up to 1 hour.
  • whole wheat sourdough bread boule in a cast-iron Dutch pot
    Preheat the oven to 450°F with the cast-iron Dutch. Once preheated, place the loaf inside and cover. Bake for 35 minutes covered, then uncover and bake for 12 more minutes.

Notes

  • Feed your sourdough starter 4-12 hours before beginning. 
  • *Rice flour should be used if fermenting overnight in the fridge as it doesn't absorb into the dough like wheat flour. 

Nutrition per serving

Serving: 1sliceCalories: 130kcalCarbohydrates: 27gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 183mgPotassium: 131mgFiber: 4gSugar: 0.3gVitamin A: 3IUCalcium: 16mgIron: 1mg

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5 from 5 votes

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21 comments

    • Irina

    Overall I think it’s a decent recipe, my loaf turned out well. It looked flatter than white flour breads I have made before, with denser crumb, but it tastes great.
    I found the amount of salt too much, probably I would use 8 grams next time.
    Here are the notes from my bake, in case someone finds them helpful.
    1) I read online that the key difference in white and whole wheat flour is that the bran / wheat shell pieces cut the gluten strands in the dough when you are handling it and that’s the reason the whole wheat bakes are denser and have less of a rise. The way to mitigate this is to soak the flour (also called autolysis I believe). So I mixed all the water and flour in a bowl about 2 hours before adding the starter. Next time I’ll probably go with leaving it overnight. In this recipe, it’s mentioned as an optional step but I believe it should make a lot of difference.
    2) I added extra 20 g of water because I live in a dry climate and use store bought flour. The dough was very easy to work with and didn’t really stick, so maybe next time I’ll try to add even more water and compare.
    3) I think the timings will vary greatly based on the climate you live in. My starter doubles in size in just 4 hours and the bulk fermentation took about 8 hours. So, as usual with sourdough, use visual cues rather than timings.
    4) I tried to shape the loaf into a batard (elongated loaf) in one go, but I probably would try to do 2 rounds of shaping next time and maybe stick with a round shape instead.
    5) I did an overnight 12 hours proof in the fridge. Maybe 24 hours would have been better.
    6) I may not have preheated the Dutch oven long enough. I think next time I would go with 500 F for at least 30 minutes.
    7) I didn’t let the bread come to room temperature, as some sources claim putting cold bread into hot Dutch oven leads to a better spring, so one more thing to try.
    So, to summarize, I think it’s a great base recipe with a lot of ‘choose your own adventure’ possibilities.

    • Alanna

    When do you do the stretch and folds during the fermentation process? Does the timing matter?

      • Alyona Demyanchuk

      I usally do strecth and folds every 30 minutes in the begining then let it bulk rise.

    • Trevor

    I’m so glad I found this recipe. I’ve tried it a couple of times (and other recipes). I ended up increasing the recipe by 2.5, substituting in a little vital wheat gluten, and I decreased the cook temp to 450 and increased the time to 30 plus 5 (because of the larger size, and ended up with the most amazing loaf of sourdough I’ve ever had.

      • Trevor

      I made the larger size because I only have one of those huge dutch ovens.

    • Trevor

    When you do the overnight soak, do you mix the flour and water (if so how much) or just let the water seep into the flour?

      • Alyona Demyanchuk

      Hi, the overnight soak is usually just water and the flour. Then the rest of the ingredients get added the next morning.

        • Mike

        So then it’s basically an autolyse.

    • Anna Shmulevich

    The bread came out delicious! Soft and yummy! I did put in the fridge for a day. I like the little sour taste.😊
    Thank you so much for the easy and delicious recipe. I did use a store bought flour and it was just fine.

    • Debbie

    I love that this recipe has no oil or sugar. Any suggestions for making it into a sandwich loaf?

    • Eliana

    is there an option to let this rise in the refrigerator overnight?

      • Alyona Demyanchuk

      Yes, you could.

      • Sam

      Do you score it with a razor? Also if you leave in the fridge over night how long before you bake it dies it gave to be out

    • Brianna Larsen

    I just wanted to leave a note to say thank you! It has been near impossible to find a sour dough recipe specifically for freshly ground flour. This recipe works up so well AND it’s so much simpler than other sour dough recipes that make my eyes cross with excessive steps. Also, the flavor is amazing. I am going to try the half hard red and half hard white next time. I have been doing 100% hard red and it’s got a great depth of flavor.
    I havent tried soaking the flour, but I make sure the starter is very active and do an 8-9 hour bulk rise.
    Can’t thank you enough! This is my new favorite bread recipe.

      • Alyona Demyanchuk

      I’m so happy to hear your feedback, Brianna! Thank you for sharing this!

    • Rebecca

    Hi Alyona, I don’t have a scale to measure my flour and water- any chance you could share approximate cup measurements to use in this recipe for both store bought whole wheat flour and fresh ground wheat berries and water? Im excited to try this recipe! Rebecca

      • Alyona Demyanchuk

      I haven’t tried this with whole wheat flour from the store, but if you’re using freshly ground flour it would be around 6 2/3 cups flour, and 3 1/4 cup water.

        • Wendy

        Respectfully Alyona, this answer doesn’t really make sense because in the original recipe you say “To make whole wheat flour** I grind 1 cup of hard red wheat and 1 cup of hard white wheat berries to make 3 1/2 cups of freshly ground flour. Use a hard variety for high-protein flour.” So, enlight of this, I have a very hard time wrapping my mind around the double measurements! I’m going to make this with freshly ground whole wheat hard white wheat for the high protein level exactly as you have suggested at 3 1/2 cups to 1 1/4 cup water…we’ll see how it goes 🙂

          • Alyona Demyanchuk

          Hi Wendy, to make whole wheat flour you need to grind hard wheat berries, once they are ground the volume changes. If you are starting with ground flour then you would use 3.5 cups. Hopefully this makes sense.

    • Alex

    This bread is the best sourdough bread I have tried in years. I remember eating similar bread my mom used to make. Great taste and very nutritious! Thank you.

      • Alyona Demyanchuk

      Thank you, Alex! Glad you love it!

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