Are you looking for a healthy and delicious bread recipe? Look no further than this 100% whole wheat sourdough bread recipe! Not only is this bread recipe easy to make, but it is also packed with flavor and nutrition. In this article, we will walk you through the steps of making this bread, from creating the sourdough starter to baking the final loaf.

Table of Contents

  1. Introduction
  2. What is Sourdough Bread?
  3. Why Choose Whole Wheat Flour?
  4. Health Benefits of Whole Wheat Sourdough Bread
  5. Making the Sourdough Starter
  6. Mixing the Dough
  7. Tips for Successful Whole Wheat Sourdough Bread Baking
  8. Variations and Additions to Whole Wheat Sourdough Bread
  9. Common Mistakes to Avoid When Making Whole Wheat Sourdough Bread
  10. Storing and Serving the Bread
  11. Whole Wheat Sourdough Bread vs. Commercial Bread
  12. Conclusion
  13. Frequently Asked Questions (FAQs)
  14. Conclusion
  15. Get Access Now


Whole wheat sourdough bread has gained popularity in recent years as people seek healthier and more natural alternatives to commercial bread. This article will explore the benefits of whole wheat sourdough bread, provide a step-by-step guide on how to make it at home, share useful tips for successful baking, suggest variations and additions, highlight common mistakes to avoid, discuss storage and freezing options, and compare it to commercial bread. So, let’s dive into the world of whole wheat sourdough bread and discover its wonderful flavors and health benefits.

What is Sourdough Bread?

Whole wheat sourdough bread is a type of bread made from whole wheat flour and leavened using a sourdough starter instead of commercial yeast. Sourdough starter is a mixture of flour and water that naturally ferments over time, creating a culture of wild yeasts and bacteria. This fermentation process imparts a unique tangy flavor to the bread and offers several health benefits.

Why Choose Whole Wheat Flour?

Whole wheat flour is made from the entire wheat kernel, including the bran, germ, and endosperm. This means that it contains more fiber, protein, vitamins, and minerals than white flour, which has been stripped of these nutrients during processing. Whole wheat flour also has a lower glycemic index, which means it causes a slower rise in blood sugar levels.

Health Benefits of Whole Wheat Sourdough Bread

  1. Rich in Nutrients: Whole wheat sourdough bread retains the nutritional value of whole wheat flour, providing essential vitamins, minerals, and dietary fiber.
  2. Easier Digestion: The fermentation process of sourdough bread breaks down complex carbohydrates and gluten, making it easier for some individuals to digest.
  3. Gut Health: The beneficial bacteria in sourdough starter help promote a healthy gut by aiding digestion and supporting the growth of beneficial gut flora.
  4. Lower Glycemic Index: Whole wheat sourdough bread has a lower glycemic index compared to commercial bread, resulting in slower digestion and better blood sugar control.

Making the Sourdough Starter

Before you can make sourdough bread, you need to create a sourdough starter. Here’s how to do it:


  • 1 cup whole wheat flour
  • 1 cup filtered water


  1. In a medium-sized bowl, mix together the whole wheat flour and filtered water until well combined.
  2. Cover the bowl with a clean towel or plastic wrap and let it sit at room temperature for 24 hours.
  3. After 24 hours, you should see some bubbles forming on the surface of the mixture. This means that the wild yeast and bacteria are starting to ferment the flour and water.
  4. Discard half of the mixture and add another 1/2 cup of whole wheat flour and 1/2 cup of filtered water to the bowl. Mix well and cover again.
  5. Repeat this process every 24 hours for 7 days, discarding half of the mixture and adding fresh flour and water each time. By the end of the week, your sourdough starter should be ready to use.

Mixing the Dough

Now that you have your sourdough starter, it’s time to make the bread dough. Here’s what you’ll need:


  • 3 cups whole wheat flour
  • 1 1/2 cups filtered water
  • 1 1/2 tsp salt
  • 1 cup sourdough starter


  1. In a large mixing bowl, combine the whole wheat flour, filtered water, and salt. Mix well
  2. Add the sourdough starter to the bowl and mix everything together until a shaggy dough forms.
  3. Once the dough comes together, cover the bowl with a clean towel or plastic wrap and let it rest for 30 minutes. This will allow the flour to fully hydrate and the gluten to develop.
  4. After the resting period, it’s time to knead the dough. Sprinkle a little flour on a clean surface and transfer the dough onto it. Begin kneading the dough by folding it over itself, then pushing it away with the heel of your hand. Repeat this motion for about 10 minutes until the dough becomes smooth and elastic.
  5. Place the kneaded dough back into the bowl and cover it again. Let it rise at room temperature for about 4-6 hours, or until it has doubled in size. The fermentation time may vary depending on the temperature and the activity of your sourdough starter.
  6. Once the dough has doubled in size, gently deflate it by pressing it down with your fingertips. Fold the dough over itself a few times to redistribute the yeast and gases.
  7. Shape the dough into a loaf by folding the edges toward the center, then rolling it up tightly from one end to the other. Place the shaped dough onto a floured surface or a proofing basket, seam side down.
  8. Cover the shaped dough with a clean towel and let it proof for another 2-4 hours, or until it has risen and feels airy to the touch.
  9. Preheat your oven to 450°F (230°C) and place a Dutch oven or a heavy oven-safe pot with a lid inside to heat up.
  10. Once the oven and the pot are preheated, carefully transfer the proofed dough into the hot pot. Score the top of the dough with a sharp knife to allow for expansion during baking.
  11. Put the lid on the pot and bake the bread covered for 20 minutes. This will create steam, which helps to develop a crispy crust.
  12. After 20 minutes, remove the lid and continue baking the bread for an additional 20-25 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
  13. Once the bread is baked, carefully remove it from the pot and place it on a wire rack to cool completely before slicing.

Tips for Successful Whole Wheat Sourdough Bread Baking

  1. Use a kitchen scale for precise measurements.
  2. Maintain a consistent feeding schedule for your sourdough starter.
  3. Adjust the hydration level of the dough based on flour type and desired texture.
  4. Give the dough enough time to ferment and rise properly.
  5. Use a Dutch oven or baking stone for better crust development.
  6. Experiment with different scoring patterns to create decorative designs.
  7. Allow the bread to cool completely before slicing to prevent a gummy texture.

Variations and Additions to Whole Wheat Sourdough Bread

  1. Seeds and Nuts: Add a crunchy texture and extra nutrition by incorporating flaxseeds, sunflower seeds, pumpkin seeds, or chopped nuts into the dough.
  2. Herbs and Spices: Infuse the bread with flavors by adding herbs like rosemary, thyme, or basil, or spices such as cinnamon, nutmeg, or cardamom.
  3. Dried Fruits: Enhance the sweetness and add bursts of flavor with dried fruits like cranberries, raisins, or chopped dates.

Common Mistakes to Avoid When Making Whole Wheat Sourdough Bread

  1. Not Maintaining a Healthy Starter: Neglecting to feed and care for your sourdough starter can result in weak or inactive fermentation.
  2. Using Insufficient Water: Whole wheat flour requires more hydration than white flour, so make sure your dough is adequately hydrated.
  3. Overproofing: Allowing the dough to rise for too long can lead to a flat and dense loaf.
  4. Inadequate Gluten Development: Proper kneading and folding techniques are essential for developing gluten, which gives structure to the bread.
  5. Skipping the Autolyse Step: Autolyse, which involves mixing flour and water and letting them rest, improves the dough’s extensibility and final texture.

Storing and Serving the Bread

To keep your whole wheat sourdough bread fresh, store it in a paper bag or a bread box at room temperature for up to 3-4 days. Avoid storing it in the refrigerator, as this can make the bread go stale faster. You can also freeze the bread for longer storage. Slice it before freezing and thaw individual slices as needed.

Serve the bread toasted or un-toasted with your favorite spreads, such as butter, jam, or avocado. The nutty flavor and chewy texture of the bread will make it a delightful addition to your meals and snacks.

Whole Wheat Sourdough Bread vs. Commercial Bread

Whole wheat sourdough bread differs from commercial bread in several ways:

  1. Ingredients: Whole wheat sourdough bread contains only natural ingredients like whole wheat flour, water, salt, and sourdough starter, while commercial bread often includes preservatives, additives, and refined flours.
  2. Digestibility: The fermentation process of sourdough bread breaks down gluten and complex carbohydrates, making it easier to digest for some individuals.
  3. Nutritional Value: Whole wheat sourdough bread retains more nutrients and dietary fiber compared to commercial bread, which may undergo extensive processing.
  4. Flavor and Texture: Sourdough bread offers a tangy and complex flavor profile with a chewy texture, whereas commercial bread tends to be milder and softer.


Whole wheat sourdough bread is a wholesome and delicious alternative to commercial bread. With its unique flavor, nutritional benefits, and the satisfaction of baking your own bread, it’s a great choice for those looking to incorporate healthier options into their diet. By following the step-by-step process, tips, and variations provided in this article, you can embark on a fulfilling baking journey and enjoy the goodness of whole wheat sourdough bread.

Frequently Asked Questions (FAQs)

1. Can I use all-purpose flour instead of whole wheat flour?

While whole wheat flour provides added nutrition, you can substitute all-purpose flour in this recipe. Keep in mind that the texture and flavor of the bread may differ slightly.

2. How long does it take to create a sourdough starter from scratch?

Creating a sourdough starter can take approximately 7 days. The fermentation process relies on the activity of wild yeast and bacteria, which can vary depending on the environment.

3. Can I use an active dry yeast instead of a sourdough starter?

Yes, you can use active dry yeast as an alternative. However, the flavor and texture of the bread will be different compared to using a sourdough starter.

Can I add additional ingredients to the bread dough?

Absolutely! Feel free to customize your whole wheat sourdough bread by adding ingredients like seeds, nuts, dried fruits, or herbs. These additions can add extra flavor and texture to your bread.

Why is it important to let the bread cool before slicing?

Allowing the bread to cool completely before slicing is crucial because it allows the internal moisture to redistribute, resulting in a better texture and easier slicing. Cutting into the bread while it’s still warm can make it gummy and affect its overall quality.

Can I use whole wheat sourdough starter for other bread recipes?

Absolutely! Whole wheat sourdough starter can be used as a base for various bread recipes. It adds a unique flavor and texture to different types of bread, including artisan loaves, baguettes, and sandwich bread. Experiment with different flours and ingredients to create your own signature bread using your whole wheat sourdough starter.

Can I make whole wheat sourdough bread without a bread machine?

Absolutely! Whole wheat sourdough bread is traditionally made without the use of a bread machine. The process involves hand-mixing the dough, kneading it, and allowing it to rise naturally. While a bread machine can be convenient for some types of bread, the art of making sourdough bread by hand allows you to connect with the dough and develop a deeper understanding of the fermentation process.

Is whole wheat sourdough bread gluten-free?

No, whole wheat sourdough bread is not gluten-free. It contains gluten, which is a protein found in wheat and other grains. However, the fermentation process in sourdough bread can partially break down gluten, making it more tolerable for some individuals with mild gluten sensitivities. If you have celiac disease or a severe gluten intolerance, it’s best to avoid whole wheat sourdough bread and opt for certified gluten-free alternatives.

Where can I find whole wheat flour and sourdough starter?

Whole wheat flour and sourdough starter can be found in most grocery stores, health food stores, or specialty baking stores. Look for whole wheat flour labeled as “whole grain” or “100% whole wheat” for the best nutritional value. Sourdough starter can be obtained by making your own using flour and water or by acquiring it from a friend, local bakery, or online sources that specialize in sourdough cultures.


Making your own 100% whole wheat sourdough bread from scratch is a rewarding and delicious experience. With its wholesome ingredients and natural fermentation process, this bread is not only healthier but also offers a delightful tangy flavor and a chewy texture. By following the steps outlined in this article, you can create a homemade loaf that will impress your family and friends.

So why wait? Get started on your sourdough bread-making journey today and enjoy the satisfaction of biting into a freshly baked, nutritious slice of whole wheat sourdough bread.

Get Access Now:

Now that you have all the information and steps to make your own 100% whole wheat sourdough bread, it’s time to roll up your sleeves and start baking. Enjoy the process, experiment with flavors, and savor the wholesome goodness of homemade bread. Happy baking!