Two loaves of bread sitting on a cooling rack.

My Easy Whole Grain Sourdough Bread

This hearty sourdough whole grain bread has become my favourite go-to loaf. I have developed it over a few years now and am happy to present my final product.
Two slices of bread on a cutting board.

I am more than excited to share this recipe with you. It is the first recipe I have developed and refined over the years. And in a way this bread has motivated me to start the Sourdough Guide website. I have baked variations of this bread many times, traded it for local honey and given many loaves away as gifts with enthusiastic results.

As with all of my recipes this one is perfect for beginner sourdough bakers. You will often find recipes that claim to be “No Knead bread”. This can be said about all breads that are fermented slowly. Rather than a lot of kneading you use time to bring everything together. You can read more about how this works in my post about sourdough science.

Crumb shot of bread

With 72% hydration, this bread is a low-hydration bread. This means that the crumb is fairly closed, so the air bubbles are smaller. The bread is perfect for sandwiches or eating it with soup.

In fact, I make one for my partner’s regular poetry group and she never brings any leftovers back 😉

I hope you enjoy baking and eating this bread as much as we do! Please let me know how it turned out in the comments!

Two slices of bread on a cutting board.

2023 House Bread

Sourdough Guide
This hearty sourdough whole grain bread has become my favourite go-to loaf. I have developed it over a few years now and am happy to present my final product.
5 from 3 votes
https://sourdough.guide
Prep Time 20 minutes
Cook Time 40 minutes
Fermentation Time 14 hours
Total Time 2 days
Type Bread
Hydration 72%
Loaves 1 loaf

Equipment

Ingredients
  

  • 60 grams Starter fed, bubbly active starter
  • 366 grams lukewarm water
  • 100 grams organic sprouted Spelt Flour
  • 150 grams organic Whole Wheat Four
  • 250 grams Bread Flour
  • 9 grams Salt
  • 25 grams Quinoa optional
  • 10 grams Flax Seed ground
  • 50 grams Walnut Pieces

Instructions
 

  • Mix the sourdough starter and the water in a large bowl.
  • Roughly mix the liquid and the flour. Do not add the salt yet.
    Cover with a damp kitchen towel and let rest for 30 minutes.
  • Now is a good time to feed your starter!
  • Add the salt and all the other ingredients and mix well. This stage is as close to kneading as it gets.
    If you think the dough is too dry, you can add some water now or wait a little.
  • Cover the bowl with a damp kitchen towel and place it in a warm location. After about one hour, stretch and pull the dough. Repeat twice more.
  • When the dough has about doubled in size you can shape it with your hands into a round shape.
    It mainly depends on room temperature and how active your starter as to how long it will take to get to this stage. The rule of thumb is about seven hours.
  • Place your bread into a banneton and cover it with a shower cap. Place it in the fridge for at least six hours. I usually leave it over night.
  • Heat your oven to 450 degrees Farenheit (200 C).
    Score the loaf with at least one large slash so it rises in a controlled matter.
    I like simple scoring. Place it in the heated Dutch oven and place two ice cubes beside it to create steam.
  • Bake for 20 minutes and then remove the lid.
  • Take the lid off and bake for another 20 minutes
  • Let your bread cool for at least two hours! The baking process continues.

Notes

If you don’t have a sourdough starter, I invite you to make your own, using my free step-by-step course.
We have a convection oven that works very well for baking bread in a Dutch oven. Depending on your oven, you may have to take the bread out of your vessel and bake it for another 10 minutes.
 
Keyword Bread, Sourdough, Whole wheat
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