If you love homemade whole wheat bread but don't want the fuss of kneading, try this no-knead rustic whole wheat sourdough bread recipe. It's easy to make, you can make it in one day and it's packed with whole wheat flavor (60% of flour used is whole wheat flour!). Enjoy the satisfaction of rustic, homemade sourdough bread with a crunchy crust but without the unnecessary extra work. No need for a stand mixer either!
My speedy same-day sourdough bread recipe is by far the most popular recipe on this blog, so naturally, I decided to make a whole wheat version you can make in one day with minimal effort!
I still wanted soft, delicious sourdough bread, so I mixed 60% whole wheat flour and 40% bread flour. The result? A beautiful rustic loaf with a tender inside, crusty outside, and a rich whole wheat taste, along with that hint of sourdough tang.
Jump to:
- Ingredients
- How To Make Whole Wheat Sourdough Bread
- Substitution Notes
- Tools You'll Need
- 💭Crucial Success Tip
- FAQ
- More Sourdough Recipes
- 📖Printable Recipe
- Rustic Whole Wheat Sourdough Bread
- Baking Schedule
- How to Store Sourdough Whole Wheat Bread
- Pin It For Later
- End Notes
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Ingredients
We're keeping things simple for this bread recipe. You'll just need five ingredients: an active starter, water (tap water works just fine, no need for filtered water), some salt (I prefer using sea salt), bread flour, and whole wheat flour. If you want to add some extra flair (and nutrition) to your artisan bread, take a look at the variation options below.
- active sourdough starter
You'll want an active starter for this recipe since we're on the clock to make this bread in one day.
- water
If you want your starter to activate faster, go ahead and use warm water. Just make sure it's lukewarm, not too hot, or it might harm wild yeast in your starter. If your tap water is safe to drink and doesn't have a lot of chloride, there's no need to use filtered water. And if you happen to have some leftover whey, you can use that instead of water to make your bread even softer!
- salt
Regular table salt is fine. Any salt is fine, really, as long as you add enough of it. Although it doesn't seem like we're adding a lot, salt is crucial for the fermentation process.
- whole wheat flour
I chose a robust whole grain flour for this recipe, but I adjusted the process to keep the bread soft and not too heavy. If you're using whole grain flour or any other type of flour that is very coarse, remember it absorbs more water, so you might need to adjust the water-to-flour ratio.
- bread flour
I added bread flour to this recipe along with the whole wheat flour because using only whole wheat flour can make the bread too heavy. Bread flour has more gluten, which helps give the bread a better texture and some elasticity and rise.
See recipe card for quantities. I included a baking schedule at the end, so you'll have an easier time calculating when to feed your starter and start the whole process.
How To Make Whole Wheat Sourdough Bread
When you initially combine the ingredients, the dough will first appear too dry and then too wet to handle. No need to worry at this point! After resting for 30 minutes, it will become slightly more workable, allowing you to do some stretch and folds. After a few of these, you'll have a dough that's elastic and stretchy but still sticks to the bowl.
In a large bowl, mix your water, starter, and salt. I like mixing those up first so the starter and the salt have a chance to disperse in the water.
Add both flours and mix well. I usually do this with a spoon and finish with my hands to break up all the flour. You'll end up with a shaggy dough.
Cover with something airtight (plastic wrap, aluminum foil, plastic bag, even a shower cap works!) and let the dough rest for 30 minutes. I find putting a plastic bag over top is the most practical.
After 30 minutes, it's time to do some stretch and folds. They'll help with gluten development, which is crucial for the bread's shape and texture.
Here's how: grab the dough's edge, stretch it upwards, and fold it over the other side. Turn your bowl 90 degrees and do this three more times. You want to do a total of 4 sets of stretch and folds. Cover the dough again and let it rest for 20 minutes, then do another set of stretch and folds.
For best results, repeat this process until you've completed 4 sets of stretch and folds, which should take about 1 hour. Keep the dough covered tightly between sets to prevent it from drying out!
Once you're done with the stretch and folds, cover the dough again (it should now look like a smooth ball) and let it do its first rise at room temperature for about 5 hours. It should nearly double in size during this time.
Once the bulk fermentation is done, move your dough to a floured surface. Now, it's time to shape your dough.
Here's how: take the two opposite ends of the bread dough and pinch them together on top. Do the same with the other two opposite ends.
Get your bread basket or banneton ready by lining it with a tea towel that has a light dusting of flour. Gently place your dough ball into the basket with the pinched side facing up. If your dough is a bit wobbly, you can use a bench scraper to help you.
Cover the dough again (I use the same plastic bag as before) and let it do its final rise for 2 hours at room temperature. About an hour in, you can turn your oven on to preheat it with your dutch oven inside.
Once your dough has puffed up a bit and your Dutch oven and oven are thoroughly preheated, get a piece of parchment paper ready. Carefully move your dough from the basket onto the parchment paper, turning it so the floured bottom becomes the top.
Use a razor blade or a sharp knife to make a moon-shaped cut on one side of the dough. You can play around with a few shallower cuts on the other side to make the pattern of choice.
Place your parchment paper with the dough inside a hot Dutch oven.
This step is optional, but it does create more bubbles on the crust: Pour a small amount of water between the parchment paper and the Dutch oven to create some steam, then promptly cover it to trap the steam inside.
Bake the bread in the oven at an oven temperature of 460°F (238°C) for 27 minutes. Remove the lid and continue baking for an extra 8 minutes at 440°F (227°C) to achieve a lovely golden brown color.
Keep in mind that baking time can vary, so adjust if needed.
Once out of the oven, transfer the bread to a cooling rack, cover it with a damp kitchen towel, and let it cool for at least an hour before slicing.
Hint: Use a HEAVY bowl for mixing the dough and doing stretch and folds. I love using this natural ceramic bowl from Amazon (also in the pictures above!). When I stretch the dough, no matter how dense it is, the bowl stays on the counter. And I can make big amounts of dough in it when I'm batch-baking sourdough bread.
Substitution Notes
Although water-to-flour ratios differ slightly when making bread with different kinds of flour, this recipe works if you substitute bread flour with all-purpose flour. The final result will most likely have less of an open crumb, but if you're fine with that, go ahead!
- A large mixing bowl
- bench scraper (optional)
- Parchment paper
- Dutch oven
I usethis beautiful red one from Lodge, which is available on Amazon. It's on sale half the time, so be sure to check it out if you're looking for one!
- Cooling rack
💭Crucial Success Tip
For best results, handle the dough with wet hands to prevent it from sticking to your hands when you handle the dough. It will still stick a bit (because we're dealing with medium to high-hydration dough, but wetting your hands really helps! Use this tip especially when doing the sets of stretch and folds. It is normal for the dough to be very sticky the first time you do stretch and folds.
FAQ
Does whole wheat flour work for sourdough?
Of course, based on my own experience, whole wheat flour can be a great choice for your sourdough bread. It adds a rich, hearty flavor that I really enjoy (but my 3-year-old does not!).
To make it work, I usually mix it with some white bread flour for balance. Keep in mind, though, that whole wheat flour can be thirstier, so I've learned the hard way to adjust the water a bit to get the right dough consistency.
Ultimately, sourdough baking is about finding what you like best. So don't hesitate to experiment with different flour combinations until you discover the perfect sourdough that suits your taste.
Why is my whole wheat sourdough not rising?
If your whole wheat sourdough isn't rising, there could be a few reasons. Here are some quick tips:
Gluten: Whole wheat flour has less gluten, so consider adding a bit of bread flour to help with structure.
Hydration: Whole wheat flour can be thirstier, so add a bit more water if needed.
Starter: Ensure your sourdough starter is strong and active.
Fermentation: Watch the fermentation time to avoid over-proofing. Read my post on how long to proof sourdough at room temperature if you want to learn more!
Patience: Sometimes, it just takes a bit longer to rise. Be patient!
Remember, it may take some trial and error to get it just right.
Why is my whole wheat sourdough bread dense?
If your whole wheat sourdough is heavy and dense, this is what I recommend you do. Start tweaking the recipe in this order and continue tweaking it until you reach the desired result. If the solution doesn't work, move on to the next one:
1. I do a few more stretch and folds.
2. I add a little extra water.
3. Let it rise longer.
4. Make sure your starter is strong.
5. Be gentle when shaping.
If nothing works, it could just be your flour. Using a lot of hearty whole-grain flour will (unfortunately) not produce the softest loaf. Try upping the ratio of flour in favor of bread flour/all-purpose flour
More Sourdough Recipes
Looking for other recipes like this? Try these:
- Artisan Cranberry Walnut Sourdough Bread Recipe
- 14 Breakfast Recipes With Sourdough Bread
- Perfect Cut-Out Sourdough Discard Sugar Cookies
- Double Chocolate Sourdough Bread With Chocolate Chips
📖Printable Recipe
Rustic Whole Wheat Sourdough Bread
Yield: 1 loaf
Prep Time: 1 hour
Cook Time: 35 minutes
Additional Time: 48 minutes
Total Time: 2 hours 23 minutes
If you love homemade whole wheat bread but don't want the fuss of kneading, try this no-knead rustic whole wheat sourdough bread recipe. It's easy to make, you can make it in one day and it's packed with whole wheat flavor (60% of flour used is whole wheat flour!). Enjoy the satisfaction of rustic, homemade sourdough bread with a crunchy crust but without the unnecessary extra work.
Ingredients
- 1 ⅛ cups (about 270 grams) water
- ½ cup + 1 tablespoon (about 120 grams) active sourdough starter
- 1 ¼ teaspoon (about 8 grams) salt
- 1 ¼ cups (about 160 grams) bread flour
- 1 ¾ cups (about 240 grams) whole wheat flour
Instructions
- In a large bowl, mix your water, starter, and salt. I like mixing those up first so the starter and the salt have a chance to disperse in the water.
- Add both flours and mix well. I usually do this with a spoon and finish with my hands to break up all the flour. You'll end up with a shaggy dough.
- Cover with something airtight (plastic wrap, aluminum foil, plastic bag, even a shower cap works!) and let the dough rest for 30 minutes. I find putting a plastic bag over top is the most practical.
- After 30 minutes, it's time to do some stretch and folds. They'll help with gluten development, which is crucial for the bread's shape and texture. Here's how: grab the dough's edge, stretch it upwards, and fold it over the other side. Turn your bowl 90 degrees and do this three more times. You want to do a total of 4 sets of stretch and folds. Cover the dough again and let it rest for 20 minutes, then do another set of stretch and folds.
- For best results, repeat this process until you've completed 4 sets of stretch and folds, which should take about 1 hour. Keep the dough covered tightly between sets to prevent it from drying out!
- Once you're done with the stretch and folds, cover the dough again (it should now look like a smooth ball) and let it do its first rise at room temperature for about 5 hours. It should nearly double in size during this time.
- Once the bulk fermentation is done, move your dough to a floured surface. Now, it's time to shape your dough. Here's how: take the two opposite ends of the bread dough and pinch them together on top. Do the same with the other two opposite ends.
- Get your bread basket or banneton ready by lining it with a tea towel that has a light dusting of flour. Gently place your dough ball into the basket with the pinched side facing up. If your dough is a bit wobbly, you can use a bench scraper to help you.
- Cover the dough again (I use the same plastic bag as before) and let it do its final rise for 2 hours at room temperature. About an hour in, you can turn your oven on to preheat it with your dutch oven inside.
- Once your dough has puffed up a bit and your Dutch oven and oven are thoroughly preheated, get a piece of parchment paper ready. Carefully move your dough from the basket onto the parchment paper, turning it so the floured bottom becomes the top.
- Use a razor blade or a sharp knife to make a moon-shaped cut on one side of the dough. You can play around with a few shallower cuts on the other side to make the pattern of choice.
- Place your parchment paper with the dough inside a hot Dutch oven.
- Bake the bread in the oven at an oven temperature of 460°F (238°C) for 27 minutes. Remove the lid and continue baking for an extra 8 minutes at 440°F (227°C) to achieve a lovely golden brown color.
- Once out of the oven, transfer the bread to a cooling rack, cover it with a damp kitchen towel, and let it cool for at least an hour before slicing.
Notes
Use a HEAVY bowl for mixing the dough and doing stretch and folds. That way, when you stretch the dough, the bowl will stay on the counter no matter how dense it is.
For best results, handle the dough with wet hands to prevent it from sticking to your hands when you handle the dough. It will still stick a bit (because we're dealing with medium to high-hydration dough, but wetting your hands really helps! Use this tip especially when doing the sets of stretch and folds. It is normal for the dough to be very sticky the first time you do stretch and folds.
Nutrition Information:
Yield: 30Serving Size: 1 slice
Amount Per Serving:Calories: 60Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 13gFiber: 1gSugar: 0gProtein: 2g
Did you make this recipe?
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Baking Schedule
- 8:00 AM - feed starter
- 01:00 PM - mix up the dough
- 01:30 PM - start stretch and folds
- 02:30 - 07:30 PM - bulk rise
- 07:30 - 09:30 PM - shaping and second rise
- 09:30 PM - bread goes in the oven
- 10:05 PM - bread comes out of the oven to cool down
How to Store Sourdough Whole Wheat Bread
Although sourdough bread can last up to a week at room temperature, it's best to eat it within the first three days. Best ways to store it:
- Wrap in Cloth or Paper: Wrap your cooled sourdough bread in a clean cloth or paper bag. This allows the bread to breathe slightly and helps maintain its crust's texture.
- Avoid Plastic Bags: Avoid storing sourdough bread in plastic bags, as they can trap moisture and make the crust soft. However, if you want to keep the crust softer for a longer time, you can use a plastic bag but leave it open or puncture a few holes in it.
- Bread Box: If you have a bread box, it can be an excellent option for storing your sourdough bread. A bread box provides a slightly humid environment that can help keep the bread's crust from becoming too hard.
After three days, consider freezing it. If it goes stale before you have a chance to eat or freeze it, you can always turn it into bread pudding, stuffing, breadcrumbs, etc.
Pin It For Later
End Notes
Feel free to comment down below if something did not go according to plan or if you tried to make this recipe and had problems following the recipe. I will try my best to get back to you. Or just leave your comment and tell me how it went. I love getting feedback from you!
HAPPY BAKING!👩🏻🍳
