Sourdough whole wheat bread is a Wonderfully nutritious bread. Especially this Tartine Style bread. The long cold rise aids the fermentation of the dough and improves digestibility.
With our tips you will have great success with baking whole grain sourdough bread using either white or red wheat berries.
Even gluten sensitives can digest sourdough bread WAY more easily than commercial yeast raised breads. The fermenting process of sourdough actually helps to break down the gluten into more gut friendly food.
This healthy sourdough Bread can be made with 100 percent WHITE whole wheat flour OR red whole wheat.
The video shows you the techniques used in making the tartine style sourdough recipe and every step in order. BUT the video dough is NOT a whole wheat flour bread.
It’s all the same process for the sourdough bread whole wheat bread method. EXCEPT the slap and fold method which I describe further down this post.
And the results speak for themselves. This white whole wheat loaf is beautiful with a nice amount of rise, moist flavorful crumb and it’s extremely nutritious.
More Homemade Food Junkie Sourdough Bread Recipes you may enjoy:
We also have lots of sourdough discard recipes .
Working with White and Red Whole Wheat flours:
WHITE whole wheat flour:
- White whole wheat flour is a variety of 100 percent whole wheat. Just like any other whole wheat flour it is grown from wheat berries and made into whole wheat flour.
- White whole wheat flour is Planted, grown and milled WITHOUT extra steps or additives. No bleaching or mixing in other flours.
- It is exactly like brown (hard red winter wheat berries) whole wheat flour nutritionally.
- White is just a different color wheat and its EASIER to work with. (As a side note. Here’s an article on why you want to choose whole grains for your diet. We need that whole grain fiber!)
- The crumb of white whole wheat bread is dense compared to an all purpose bread flour but less dense than hard red berry whole wheat flours.
- White whole wheat flour makes baking with whole wheat flour easier. The crumb is about mid way between the lightness of all purpose bread flour and the heavier red winter wheat flours.
I use Montana Prairie Gold white whole wheat flour (OR mill my own flours) to lighten the whole wheat loaf and give it a softer, moister crumb than a heavier whole wheat such as winter red wheat will produce. The flavor is outstanding!
White Whole Wheat Flour is simply naturally lighter in texture making it easier to work with. And it’s full of the same nutrients Classic red wheat flour has. Happiness!
Hard Red Whole Wheat Flour:
Whole wheat flour made with hard red winter wheat berries is the most often used flour for whole wheat recipes. It is darker in color and creates a very dense loaf of bread.
However, Working with hard red winter berry whole wheat flour in a long rise sourdough bread is challenging because…
- The heavier whole wheat flours (like Winter wheat) are stickier than all purpose white bread flours.
- They don’t develop gluten easily or raise as well as 100 percent white whole wheat Sourdough bread. But they are still delicious.
- Your loaves will have a denser crumb and a stronger nuttier flavor.
To make the loaf you see below I ground my own whole wheat sourdough fresh milled flour using hard red wheat berries at the FINEST setting on my grain mill.
That helped create a lighter, more open texture.
It also makes a good whole wheat sourdough sandwich bread. Just cut the large slices in half to keep the sandwich size manageable. Or make this recipe in bread pans.
I have made several batches of this whole grain sourdough bread recipe. The various loaves you see pictured in this post are the results. They all turned out great.
Whole Wheat Sourdough Bread Recipe:
NOW we know why WHITE whole wheat flour is a good choice for the beginner artisan whole wheat bread baker.
Let’s get started learning the method for this bread recipe. It’s REALLY VERY EASY. It just takes some time.
TIP: Fresh milled flours offer the finest properties for baking. Whole wheat flours quickly go rancid. Use freshly milled flour for best results.
TO learn this RECIPE METHOD:
- START by watching the video to learn the techniques (except slap and fold which I discuss in the tips section)
- THEN read the printable recipe card.
- NOW read the tips you’ll find below. They are specific to this recipe. If you are still confused about something please feel free to ask us.
We are here to help you be a foodie success. Ask questions and reach out for help if you need it. We are here for you.
I Promise you will be delighted with yourself after mastering this recipe. Especially after you try a slice. It’s so good!
WILD YEAST STARTER
Wild yeast starters provide a much Better, Fuller, more Complex….AMAZING flavor and texture than commercial yeasts can. A good starter is crucial to your bread success.
Refer to this post on How To Make Wild Yeast Starter for more information and help.
- TIP: DO NOT begin your bread recipe until your active starter passes the float test.
- To float test your starter drop one teaspoonful of it into a cup of tepid water. It should float like a superstar!
- No lazy barely lifting off the bottom. It should bounce right up and retain it’s form.
- If you DO have an inactive or lazy starter? FEED it.
- Feed it now and check it in a few hours then RETEST. That may be all it needs.
Feeding your Starter:
The night before (OR at least several hours before you begin your recipe) Take your starter out of the fridge and feed it this way.
I usually use 100 grams for the amounts I feed for this recipe. In EQUAL amounts BY WEIGHT. Mix together in a medium sized bowl.
Let it sit at ROOM TEMPERATURE for several hours to overnight. It should pass the float test before using it for this recipe.
Using whole wheat flour will make the stretch and fold process (I show it to you in the video) a bit more difficult because the dough will be more resistant to stretching.
That is why I also used the slap and fold in this recipe to relax the dough and get the gluten forming.
SLAP AND FOLD technique:
This method WILL degass the dough somewhat which will give it the denser crumb you see pictured. But it’s a great way to develop gluten for a sandwich bread that you want a close crumb on anyway.
- Pick up your dough with one hand and let it hang in the air until it stretches a bit.
- NOW slap it on the counter. It should be a stretched out piece of sticky dough.
- Release it from your counter with the dough blade and fold it over.
- NOW Pick it back up by a different side and repeat until the dough has been counter slapped four times.
Tips for a lighter crumb:
Beware too much liquid with the heavier red winter wheat flours. Start with 200 grams of starter and see if that works best for you. If it’s too dry add the extra starter after you have mixed it at the autolyse stage.
- Stick to the gentler stretch and fold if you want a highly aerated loaf with lots of artisan like holes.
- If the gluten does not develop(the bread is still breaking after four stretch and folds when gently pulled apart).
- Add another stretch and fold until you get a stretchy dough. The extra stretch and fold (or two) will help the gluten develop.
To Score your dough before baking:
- When the oven and dutch oven are preheated remove your dough from the fridge.
- Set it on your parchment paper on the counter.
- Using a sharp lame or very sharp knife make deep grooves evenly around your boule.
- You can use any pattern you desire. The way you score the dough will determine its shape and lift to a large degree.
Proper scoring helps the bread attain it’s optimal bread rise. This will give you the best crumb. It takes practice.
- Measure your ingredients by WEIGHT. Flours especially need weight rather than volume measures for the most consistent results. I actually began measuring by weight when baking these breads.
- You will need a dutch oven or other HIGH HEAT (to 500 degrees) oven safe skillet with a lid. Chad Robertson prefers a cast iron skillet combo. I use my Le Creuset oval Dutch oven (gifted to me by my Lovely In laws).
- I am SO happy I bought this dough scraper set. They are VERY helpful working with high hydration doughs. The bowl scraper is genius. This is a sticky dough and the bowl scraper (when wet) slides that dough around like a dream.
- Bannetons are for the final long rise often done in the fridge. They come with handy cloth liners that fit to help keep the dough well formed. The finished bread has lovely ridges in it. If you remove the cloth liners and heavily flour the baskets your loaf will look very artisan.
- A lame knife for scoring your loaves. Also really helpful in releasing the dough to rise properly.
Your Printable Recipe card.
I suggest for this lengthy recipe you print out the recipe and refer back to it while reading the post tips.
Make your own delicious bakery quality artisan sourdough breads at home. This recipe is a good start for new sourdough bakers. It's a long process but an easy one. These breads are so worth it!
- 525 grams water-80 degree F. -NO chlorine , 2.22 Cups
- 250 grams Very active starter - make sure it floats , 1 1/4 Cup
- 20 grams Sea salt , 1 Tablespoon
- 700 grams WHITE whole wheat Flour, about 5 1/2 Cups
MAKE THE STARTER
- Make the STARTER AHEAD (This can take up to a week or more) AND DO NOT USE UNTIL IT IS ACTIVE ENOUGH TO FLOAT A TEASPOON ON A CUP OF WATER. Continue the recipe
- Leaven Float Test
MAKE THE DOUGH
- Pour the water into a large bowl.
- Add the ripe starter to the water and mix thoroughly with a whisk or by hand until the floating cloud of starter is mixed completely into the water
- Add the flour to the leavened water and mix with the dough bowl scraper or other spatula. At the end use wet hands to form a shaggy dough ball.
- Let it rest (autolyse stage) about an hour. This stage can be extended without worry up to four hours at 75 degrees F.
- After autolyse, add the salt to the bread dough. Use your hands to pinch and stretch the dough gently until the salt is mixed into the dough. (see video for my technique)
STRETCH AND FOLD (OR SLAP AND FOLD)
- Using your wet hands pull the dough from under the dough ball up and stretch it gently as you pull it over the dough ball top. Release. Repeat this process as you give the bowl quarter turns until the dough is stretched and pulled from each quarter of the bowl. (SEE video for a demo of this technique).
- Over the next 2 1/2 hours repeat the stretch and fold every 30 minutes. Whole wheat flour can be VERY resistant to this technique. If you prefer use the SLAP and FOLD technique.
- The dough should become an elastic resilient dough that passes the window pane test. BUT whole wheat flour may need more time in the stretch and fold(Or slap and fold) to build gluten sufficient to pass this test.
- Allow the dough to bulk rise IN THE BOWL at room temperature an hour or SO until it rises by 30 percent or so.
- Cover the bowl of dough with a plastic bag and set it in the fridge for 15 to 18 hours (Or overnight). It should continue to rise slowly so give it room in the bowl. Whole wheat flour will rise even more slowly than all purpose bread flours.
- Remove the dough from the fridge and let it sit on the counter in the bowl for two hours or until the dough reaches room temperature (or pretty close). The dough will soften and gently rise (a tiny bit) and relax as it warms.
DIVIDE AND BENCH REST THE DOUGH:
- On a clean unfloured counter pour out the dough into a large mass. Flour the top of the dough lightly but evenly.
- Divide the dough mass in half with your metal dough scraper.
- BEING CAREFUL NOT TO OVERWORK THE DOUGH-Form each half into a dough ball. The most efficient way to do this is to use the counter as your pivot point. Scrape in a circle around the dough (leave it unturned, flour side up). The unfloured counter will hold the dough center and create tension as you circle the dough with the scraper forming a ball. Repeat to form two dough balls. The DOUGH edge should be round and the dough ball should have some form and resilience to it.
- Let the dough balls rest for 30 minutes or so. They will spread out but should not fall off at the edge of the pancake. If they do, reform the loaves and bench rest them again to build the structure of the dough better.
FINAL SHAPE AND RISE:
- Gently slide the dough scraper under one of your dough balls and flip it over so it rests on the floured side.
- Now gently stretch and pull the dough over from the bottom to 1/3 up the loaf. Stretch and pull the dough from the sides to the dough middle. For the final stretch take the dough from the top of the ball and pull it all the way down to the bottom. Form a seam. Pinching the seam if necessary.
- Place the dough seam side up in your rice floured, cloth lined banneton or bowl.
- Rise in the fridge 2 to four hours until completely chilled. The loaves will not rise much at this point.
- Set a baking stone (if you have one) on your oven bottom rack. Set your dutch oven with it's lid on next rack up (lower third of oven). PREHEAT oven to 450 degrees F. for at least 30 minutes.
- Keep the formed loaf in your banneton in the fridge until you actually need to place it in your preheated dutch oven. Cold dough will aide the oven spring. (which means the loaves will rise better).
- Remove one banneton from the fridge. Place the dough in your preheated dutch oven. Do this by flipping the loaf into the dutch oven as gently as possible seam side down. OR:
- Alternate method: Place high heat safe parchment paper over the banneton. Turn the banneton upside down so the dough falls gently onto the parchment paper.
SCORING THE LOAF:
- FOR OPTIMAL RISE: Score the loaf with your lame knife or a razor blade or sharp scissors. Scoring helps the dough rise better if you score the loaf at least an inch deep. And use cross cuts (The pound sign works well)
- Now pick up the scored loaf with the edges of the parchment paper, if using, and gently and carefully place it into your VERY hot dutch oven.
- Put the lid on the dutch oven and return it covered to your preheated oven.
- Bake 30 minutes at 450 degrees.
- Now REMOVE the lid (and parchment paper if using). Steam should come out. Hopefully the bread is a light golden color with a nice rise and set crust. Bake an additional 10 minutes UNCOVERED or until the loaf thumps hollowly and the surface gets dark(Caramelized darker than you are used to maybe) and the scored areas look shiny. (To prevent over browning turn the parchment paper (or foil) upside down over the loaf as it finishes in the oven.)
- Remove the dutch oven. Place the finished loaf on a cooling rack. Do NOT cut it for at least an hour to set the crumb.
- Return the dutch oven (with it's lid on) to the oven at 450 degrees F and preheat for 15 minutes. Repeat the process with the remaining loaf.
- To tell if your bread is properly done. It should sound hollow when thumped. The crust should look shiny and Caramelized at the scored sections. Whole wheat loafs are dense. The crumb may be open or closed depending on how you handled it.
WATCH your dough as it goes through the stages of fermentation.
This dough can easily over ferment at high room (Or oven proofing) temperatures. If your dough gets slack, unworkable and won't form or rise it is probably over fermented. At this point I suggest you Make pizza with it instead of loaf bread .To avoid over fermentation keep the room temperature (or oven) at 80 degrees or less. Whatever flour you are using will influence this process. Learn to work with the dough you are creating.
This bread freezes VERY well.
After it is completely cooled double wrap it tightly with plastic wrap and set in the freezer. Defrost at room temperature wrapped or unwrapped. Slice and eat.
For best results store your sourdough bread loaves in a bread box
(I use my dutch oven with the lid slightly cocked). That beautiful crunchy Sourdough crust gets soft in an airtight container or plastic sack. Once cut just set the bread cut side down to protect the crumb. These loaves hold very well for at least three days. Freeze the other finished loaf if you can't eat it right away.
High Hydration dough tends TO STICK to the liner cloths and banneton ridges.
- Scrub rice flour (or cornmeal) into the cloth or banneton sides. Once the dough is in the banneton I add a bit more rice flour around the side of the loaf to keep it from sticking during the rise.
- IF your dough sticks a bit to the banneton cloth, use a sharp knife to pull it away and add some flour to the sticking spot. Now it should invert without too much trouble.
- For really tough sticks, cut the dough away from the cloth and repair it carefully by pressing the dough to reshape it before baking.
- Careful of burns if you are doing this in a hot pot.
- Don't despair. I have had some pretty mangled loaves come out of the oven beautifully!
Amount Per Serving Calories 112Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 389mgCarbohydrates 24gFiber 4gSugar 0gProtein 4g
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