There’s an undeniable magic to the aroma of freshly baked bread filling your home. It promises comfort, warmth, and wholesome goodness. This particular recipe for No-Knead Whole Wheat Sourdough Bread delivers all that and more. It’s a deliciously healthy option that brings the rustic charm and complex flavor of sourdough together with the robust nutrition of whole wheat, creating a loaf that’s perfect for your family’s table.
Forget the bland, store-bought loaves; this homemade whole wheat sourdough is exceptionally soft, wonderfully chewy, and boasts a unique tangy note that makes it ideal for sandwiches, toast, or simply enjoyed with a smear of butter. Crafted with whole wheat flour, it offers enhanced nutritional benefits, making it a smarter, healthier alternative to traditional white sandwich bread. The best part? It’s a no-knead recipe, meaning minimal effort for maximum reward, allowing even novice bakers to achieve a professional-quality loaf.
Why Choose Our Whole Wheat Sourdough Bread?
You’ve likely landed on this page because you appreciate wholesome bread and are intrigued by the prospect of baking it with sourdough. You’ll be delighted to know that this foolproof recipe combines two of my favorite baking powerhouses: whole wheat and sourdough, creating a loaf that’s not only incredibly flavorful but also packed with health benefits.
The Goodness of Whole Wheat
Whole wheat flour is a nutritional superstar, boasting significantly higher levels of fiber, vitamins, and minerals compared to refined white flour. It’s a fantastic source of whole grains, which are essential for a balanced diet and promoting digestive health. While some whole wheat breads can be overly dense, this recipe, especially when using high-quality flour like King Arthur, yields a loaf that’s perfectly balanced. It offers a satisfying chew and a rich, nutty flavor that complements the sourdough tang beautifully, making every slice a delightful experience. Its robust texture also means it holds up exceptionally well, whether it’s loaded with your favorite sandwich fillings or toasted to perfection.
The Magic of Sourdough Fermentation
What’s not to adore about sourdough? Beyond its distinctive tangy flavor, sourdough bread offers a wonderfully light and airy crumb with a delightful chew, all achieved without the need for commercial yeast or eggs. The natural fermentation process breaks down complex carbohydrates and gluten, making the bread easier to digest for many people and potentially enhancing nutrient availability. It’s a vegan bread that goes beyond standard white bread flour in terms of healthfulness, providing a truly artisanal experience from your own kitchen.
Effortless Baking with a No-Knead Approach
This recipe is designed to be accessible, embracing a “no-knead” philosophy that simplifies the bread-making process. By allowing time and your active sourdough starter to do most of the work, you can achieve a fantastic loaf with minimal hands-on effort. This makes it perfect for busy individuals or those new to sourdough baking. The preparation is mostly hands-off, requiring just a bit of patience as the dough develops its incredible flavor and texture overnight.
Versatility for Every Meal
Once you try this homemade whole wheat sourdough, you’ll want it for every meal. Its balanced flavor and tender texture make it incredibly versatile. It’s not just for sandwiches; think gourmet toast, a hearty accompaniment to soups, or even the base for homemade croutons. The possibilities are endless, and the satisfaction of knowing you baked it yourself is immeasurable.
Embrace the wonderful world of sourdough! Don’t forget to explore our other fantastic sourdough recipes, including classic sourdough sandwich bread, rustic Dutch oven sourdough bread, delightful sourdough starter discard pancakes, and our best sourdough pizza crust.
Essential Ingredients for Your Sourdough Journey
Each ingredient plays a crucial role in achieving the perfect loaf. Here’s a closer look at what you’ll need and why:
- Active Sourdough Starter: The heart of your sourdough bread. It should be fed 12-24 hours before you begin the recipe. An “active” starter is one that is mature (at least a week old) and consistently doubles in size within 4-6 hours of being fed. While it doesn’t need to be at its absolute peak activity when you mix the dough, a healthy, vigorous starter is key for a good rise and flavor.
- Whole Wheat Bread Flour: This provides the distinctive flavor, texture, and nutritional value of our bread. I highly recommend King Arthur flour for its consistent quality, which helps produce a tender and soft crumb perfect for sandwiches. If you wish to adjust the whole wheat content, you can substitute some of it with all-purpose flour or use entirely bread flour for a lighter loaf.
- Sugar: Granulated cane sugar is used to provide a touch of sweetness and help activate the starter, contributing to a better rise and a more balanced flavor profile. You can also use other sweeteners like coconut sugar. For an even sweeter loaf, feel free to increase the sugar to 2 tablespoons, or brush the top with a mixture of 1 tablespoon of honey and 1/4 teaspoon of water before baking for a lovely golden crust and subtle sweetness.
- Oil: We use extra virgin olive oil for its mild flavor and to add richness and moisture to the dough, contributing to a softer texture and extended freshness. Neutral-flavored oils like sunflower oil or melted butter are also excellent alternatives.
- Salt: More than just a flavor enhancer, salt is vital for bread structure. It helps strengthen the gluten network in the flour, which is crucial for the dough’s elasticity and ability to trap gas, ultimately leading to a well-risen loaf. Don’t skip or reduce the salt unless specifically advised, as it significantly impacts the final texture and fermentation process.
If you’re still working on developing an active sourdough starter or prefer a different type of bread, explore our recipes for 100% whole wheat bread and easy classic sandwich bread.
Creative Variations to Elevate Your Loaf
While this whole wheat sourdough bread is fantastic on its own, it also serves as a wonderful canvas for culinary creativity. Here are a few ideas to customize your loaf:
- Herbaceous & Savory: Infuse your bread with aromatic herbs and spices. Add 1 teaspoon of dried oregano, rosemary, or thyme to the dough during the initial mixing stage. For a more savory kick, mix in 1/4 teaspoon of garlic powder, onion powder, or a pinch of black pepper. These additions make a fantastic accompaniment to savory meals or cheese boards.
- Sweet & Textural: For a bread with added flavor and a delightful texture, consider incorporating up to 1/2 cup of your favorite mix-ins when shaping the dough. Raisins or dried cranberries add a touch of sweetness, while chopped nuts (like walnuts or pecans) or seeds (such as sunflower or pumpkin seeds) provide a satisfying crunch and extra nutrients. Gently fold them into the dough before rolling it into a log.
Tools You’ll Need for Baking Success
Baking homemade bread doesn’t require a professional kitchen, but having the right tools can make the process smoother and more enjoyable:
- Bread Pan (Loaf Pan): Essential for shaping your bread into a classic loaf. A standard 9×5 inch pan is ideal for this recipe.
- Large Mixing Bowl: You’ll need a spacious bowl to comfortably mix your dough and allow it ample room to rise overnight.
- Spoon or Dough Whisk: A sturdy wooden spoon or a specialized dough whisk will make mixing the thick, shaggy dough much easier and more efficient.
- Food Scale (Optional but Recommended): For the most accurate and consistent results, especially in sourdough baking, a food scale is invaluable for measuring ingredients by weight (grams). This minimizes variations due to differences in flour compaction or measuring techniques.
Step-by-Step Guide: Crafting Your Whole Wheat Sourdough Bread
Creating this delicious bread is a rewarding process. Follow these detailed steps to ensure a perfect loaf every time:
Preparing the Dough (Mixing & Initial Rest)
Begin by adding your active sourdough starter to a large mixing bowl. Pour in the warm water and sugar, stirring gently until the sugar is completely dissolved. This helps activate the starter and evenly distribute the sweetness. Next, incorporate both the bread flour and whole wheat flour, along with the oil and salt. Using a sturdy dough whisk or a wooden spoon, mix until the ingredients are just combined and form a thick, shaggy dough. At this stage, the dough will be somewhat rough and uneven. Lightly flour your hands and finish mixing the dough by hand, ensuring all the flour is fully absorbed and a cohesive mass forms. Cover the bowl with a clean, damp kitchen towel and let the dough rest for 45 minutes. This initial rest, known as autolyse or rest period, allows the flour to fully hydrate and gluten development to begin, making the dough easier to work with.
Building Strength (Stretch and Fold)
After the initial rest, gently coax the dough from the bowl. This step involves a simple yet effective technique called “stretch and fold” that develops the gluten without intensive kneading. To perform a stretch and fold, grab a section of the dough, stretch it upwards about 4 inches, then fold it down into the center of the dough. Rotate the bowl a quarter turn and repeat this process until you’ve completed a full circle (4-6 stretches and folds). This action helps build strength and elasticity in the dough. Return the dough to the bowl, cover it again with the damp towel.
The Overnight Rise (Bulk Fermentation)
This is where the magic truly happens. Allow the dough to rest and rise at room temperature for approximately 8-10 hours, or overnight, until it has visibly doubled in size. The duration of this bulk fermentation will depend heavily on your room temperature and the activity of your starter. A warmer environment will accelerate the rise, while a cooler one will slow it down. It’s crucial not to refrigerate the dough during this primary rise, as our recipe relies on a continuous room-temperature fermentation for optimal flavor and rise. If your dough doesn’t seem to be rising sufficiently, ensure your room isn’t too cold (ideally between 70-75°F / 21-24°C) and that your starter was indeed active.
Shaping Your Loaf
The next morning, lightly flour your countertop. Gently remove the risen dough from the bowl, taking care not to deflate it too much. Stretch it gently into a rectangular shape. Use your fingertips to lightly dimple the dough, helping to release any large pockets of air. This process is important for a more even crumb structure. Roll the dough tightly into a log shape, then cover it and let it rest for another 15 minutes. This brief rest helps the gluten relax, making the dough easier to handle for final shaping. While it rests, prepare your loaf pan by spraying it with cooking spray or lining it with parchment paper for easy release.
For the final shaping, gently pull the dough log towards you along the countertop for 5-8 inches, creating tension on the surface. This tightens the loaf and helps create a strong crust and even rise. Carefully place the shaped dough into your prepared loaf pan, seam side down. This ensures a smooth top surface for your finished bread.
For the perfect sourdough whole wheat loaf, precise proofing is key. After shaping, cover the loaf pan and let the dough rise for another 1-2 hours at room temperature. This is the final proof. To test if it’s ready to bake, gently press the corner edge of the dough about 1/2 inch deep with a floured finger. If the indentation slowly springs back but doesn’t completely disappear, your dough is perfectly proofed and ready for the oven. If it springs back too quickly, it needs more time. If it collapses, it might be over-proofed.
Baking to Golden Perfection
Preheat your oven to 375°F (190°C). Place the bread in the center of the preheated oven and bake for approximately 40 minutes. The top of the loaf should turn a beautiful golden brown, indicating it’s thoroughly baked. To confirm doneness, you can also check the internal temperature, which should be around 200-210°F (93-99°C).
Once baked, remove the bread from the oven. After about 10 minutes, carefully tilt the pan to release the bread onto a wire cooling rack. This crucial cooling period allows the internal structure of the bread to set and prevents it from becoming gummy or deflating. Resist the temptation to cut into it immediately! Allow the loaf to cool for at least 1 hour (preferably longer) before slicing. Patience here will be rewarded with a perfectly textured, delicious slice of homemade whole wheat sourdough bread.
Serving Suggestions: Enjoying Your Homemade Masterpiece
This whole wheat sourdough bread is incredibly versatile and shines in many forms. It’s delicious simply served plain, allowing its nuanced flavors to take center stage. For a comforting breakfast, toast slices and top with avocado, eggs, or your favorite jam. Its robust structure makes it the ultimate foundation for hearty sandwiches piled high with fillings like turkey and provolone, or classic grilled cheese with a gourmet twist. Don’t limit it to just sandwiches; it’s also excellent for making delightful sourdough French toast or as a side with your favorite comforting meals. It’s perfect for dipping into rich soups, such as our savory cheeseburger soup or a warming bowl of easy stovetop chili. Every bite is a testament to the joy of homemade bread.
Frequently Asked Questions (FAQs) about Whole Wheat Sourdough
Absolutely! This bread is made with whole wheat flour, which is a complete whole grain and an excellent source of dietary fiber, promoting digestive health and helping to regulate blood sugar levels. Furthermore, sourdough bread, thanks to its fermentation process, contains lactic acid bacteria that have been linked to improved gut health and enhanced nutrient absorption. It’s a truly wholesome choice for your diet.
Using whole wheat flour introduces more bran and germ into the dough compared to white flour. This can make the dough a little stiffer and less elastic, sometimes requiring slightly more water for proper hydration. Whole wheat also tends to make the dough ferment a bit faster, but paradoxically, the overall rise can take longer or be slightly less dramatic than with white flour due to the heavier bran inhibiting gluten development. The end result is typically a slightly denser loaf with a richer, nutty flavor and a darker crumb.
Yes, you absolutely can! Many bakers prefer to use whole wheat flour, or a mix of whole wheat and rye, to create and maintain their sourdough starter. The natural yeast and bacteria thrive on the extra nutrients found in whole grain flours, often leading to a more vigorous and active starter. The process for creating a whole wheat sourdough starter is largely the same as with all-purpose flour. You can find detailed instructions in my homemade sourdough starter post, which even features a whole wheat flour option.
Several factors can affect dough rise. First, ensure your sourdough starter is truly active and vigorous before you begin. A weak starter will lead to a sluggish rise. Second, check your room temperature; sourdough ferments best between 70-78°F (21-26°C). If your kitchen is too cold, the rise will be significantly slower. You can try placing the dough in a warmer spot, like an oven with just the light on (not the heat!), or near a gentle heat source. Lastly, make sure your flour isn’t expired, and you’ve accurately measured all ingredients, especially salt, which can inhibit yeast activity if too much is used.
To maintain its freshness, store the completely cooled loaf in a plastic bag or an airtight container at room temperature for up to 5 days. For longer storage, this bread freezes beautifully! Wrap the loaf tightly in plastic wrap, then place it in an airtight freezer bag or container. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the loaf at room temperature, then slice and perhaps lightly toast for a freshly baked taste. For more comprehensive tips on preserving your sourdough, check out our in-depth guide on how to store fresh sourdough bread.
Discover More Delicious Baked Goods
If you’ve enjoyed baking this whole wheat sourdough, you’ll love exploring other easy and satisfying recipes from our collection:
- Easy Chicken Pot Pie Bisquick
- Baked Camembert
If you tried this whole wheat sourdough bread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Your feedback helps other bakers!
Whole Wheat Sourdough Bread (No-Knead)
By Renae Gerhardstein
Learn how to make a slightly tangy, perfectly sweet, and fluffy loaf! This whole wheat sourdough bread recipe has everything you need to bake a wholesome, delicious, and easy loaf at home.
Pin Recipe
Equipment
- Bread pan
- Dough whisk or large spoon
- Large bowl
- Food scale (optional)
Ingredients
- ⅓ cup (65 grams) active sourdough starter (discard or fed 12-24 hours prior)
- 1⅓ cups (300 grams) warm filtered water (95º to 100º F)
- ¼ cup (56 grams) granulated cane sugar
- 2½ – 3 cups (300-360 grams) bread flour (King Arthur flour recommended)
- 1 cup (150 grams) whole wheat flour (white whole wheat preferred)
- 1½ Tbsp (15 grams) extra-virgin olive oil
- 2 tsp (9 grams) sea salt
Instructions
- Add the sourdough starter to a large bowl. Mix in the warm water and sugar, stirring until dissolved. Add the bread flour, whole wheat flour, olive oil, and sea salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms and all flour is absorbed. Flour your hands and finish mixing the dough by hand until cohesive. Cover with a clean, damp kitchen towel and let the dough rest for 45 minutes.
- Gently remove the dough from the bowl. Perform stretch and folds by stretching a section of the dough upwards about 4 inches, then folding it down into the middle. Rotate the dough 1/4 turn and repeat until you’ve completed a full circle. Return the dough to the bowl, cover with a damp towel, and let rise at room temperature overnight (at least 8-10 hours) until doubled in size.
- In the morning, lightly flour your countertop. Remove the dough from the bowl, gently stretching it into a rectangular shape. Use your fingers to dimple the dough to release air. Roll the dough up into a log shape. Cover and let the dough rest for 15 minutes to relax the gluten.
- Spray a bread pan with cooking spray or line with parchment paper. Tighten the dough log by gently pulling it towards you along the countertop for 5-8 inches to create surface tension. Place the shaped dough in your loaf pan, seam side down. Cover and let it rise for 1-2 hours, until the dough has doubled in size. To check for readiness, gently press the corner edge of the dough about 1/2 inch deep; if the indentation slowly remains, it’s ready to bake.
- Preheat your oven to 375ºF (190°C). Bake the sandwich bread in the center of the oven for 40 minutes. The top of the loaf should be golden brown. After 10 minutes out of the oven, tilt the pan to carefully remove the bread onto a cooling rack. It is crucial to wait at least 1 hour (or more) before cutting to prevent the loaf from deflating and ensure the crumb sets properly.
Notes
This recipe is designed for a discard or unfed sourdough starter, meaning one that was fed 12-24 hours before starting the recipe. We are not using a starter that’s at its peak activity when mixing the dough. A 100% hydration sourdough starter (equal parts flour and water by weight) works best for this recipe.
Do not refrigerate the dough! Our recipe does not use a refrigerated rise. If the dough gets too cold during the bulk fermentation, the fermented yeast will not rise properly overnight.
Overnight Rising Guidelines:
Rising times will vary according to your room temperature and humidity:
- 80ºF (27°C) : about 4-5 hours
- 75ºF (24°C) : about 6-7 hours
- 70ºF (21°C) : about 8-9 hours
- For temperatures under 70ºF, it can take up to 12 hours or more for the dough to double in size.
For more detailed tips on managing your dough’s rise, check out our guide on proofing sourdough to achieve that perfect texture.
Let the bread cool for at least one hour before cutting to prevent it from deflating and to ensure a good crumb texture.
Recipe Variations:
- Add dried herbs or spices to the dough before baking. We recommend 1 teaspoon of dried oregano, rosemary, or thyme. Alternatively, mix in 1/4 teaspoon of garlic powder, onion powder, or black pepper for a savory twist.
- For added flavor and texture, incorporate up to 1/2 cup of raisins, dried cranberries, chopped nuts, or seeds when rolling up the dough during the shaping stage.
Storing Instructions:
- Store the cooled loaf in a plastic bag or an airtight container at room temperature for up to 5 days.
- This bread is also excellent for freezing! Place it in an airtight freezer bag and store it in the freezer for up to 3 months.
- Thaw the loaf at room temperature, then slice and enjoy.
- For comprehensive details on extending the life of your bread, refer to our in-depth guide on how to store fresh sourdough bread.
Nutrition
This post, originally published in November 2022, was updated with new information in February 2023.