Whole Wheat Sourdough Bread

Learn how to make Whole Wheat Sourdough Bread with a homemade starter. This guide covers mixing, shaping, baking, and storage tips.

Prep Time 20

Cook Time 30

Additional Time 2 30

Total Time 3 20

Servings servings

Combine all ingredients in the bowl of an electric stand mixer fitted with a dough hook.
1 cup sourdough starter, 1 ½ cups water, 1 package active dry yeast, 1 tablespoon granulated sugar or honey, 2 ½ teaspoons salt, 2 cups unbleached bread flour, 2 cups whole wheat flour
Knead on slow speed until a smooth dough forms (about 4-6 minutes). Alternately, combine all ingredients in a large bowl. Stir with a wooden spoon until the dough begins to come together. Turn out onto a floured surface and knead until a smooth dough forms (about 10 minutes).
Lightly oil a large bowl. Place the dough top side down in the bowl and turn it once to coat the top with oil. Let the dough rise for about 90 minutes, lightly covered, in a warm place until doubled in size.
Turn the dough out onto a board or countertop and divide it in half. Stretch each portion of dough into a rough rectangle. Starting at one short end, roll the dough into an oval loaf shape. Roll the shaped dough back-and-forth briefly on the board to create a smooth surface.
Place the two loaves on a parchment-lined or lightly oiled baking sheet. Cover and let rise again for about 1 hour.
Near the end of the rising time, preheat the oven to 425 degrees.
Dust the tops of the loaves with flour. Make one or two deep, diagonal slashes in each loaf using a very sharp knife or bread lame.
Bake for 25 to 35 minutes or until deeply golden brown.
Remove from the oven and cool on a rack for at least one hour before slicing.

For short-term (1-2 days) storage, keep the bread at room temperature in a bread box or wrapped in a clean kitchen towel. If you prefer plastic wrap or a resealable bag, leave a little room for air circulation to prevent moisture buildup. Refrigerating is not recommended.
May be frozen for up to 3 months – to freeze, wrap in plastic wrap followed by aluminum foil. Place in a zip-top bag.