Whole Wheat Sourdough Bread

This is the real-deal 100% Whole Wheat Sourdough Bread. Made with freshly milled or store-bought whole wheat flour, this recipe is all about rich flavor and whole grain goodness. Thanks to the autolyse process, the texture is anything but dry—this is not your average sawdust loaf. It’s 100% sourdough, 100% whole wheat, and 100% worth it.

If you’ve been wanting to dive into baking with whole wheat, you’ll love the flavor and texture of a well-made whole wheat loaf. There’s definitely a learning curve, so if you’re brand new, I recommend starting with my half whole wheat sourdough or my sourdough spelt bread—and then adding more whole grains as you build confidence.

Why You’ll Love 100% Whole Wheat Sourdough Bread

• Whole Grain Nutrients – You’ll love the whole grain nutrients in this 100% whole wheat recipe. It is similar to my Half Whole Wheat Sourdough Artisan Bread, but with even more whole grain goodness!
• Great Flavor – This artisan loaf has great whole wheat flavor. If you’re looking for even more whole wheat flavor, check out my Guide to Baking With Whole Wheat Flour.
• Crisp Crust and Soft Middle – Just like my Honey Whole Wheat Sourdough, this artisan loaf has the perfect texture.
• Perfect for Soups, Toast and Sandwiches – This loaf is perfect for dipping a hearty chunk in a soup or toasting up for a sandwich, just like my favorite Whole Wheat Sourdough Sandwich Bread.

This whole wheat sourdough recipe is based on my Classic Sourdough Bread recipe. If you are new to sourdough baking, use my Free Sourdough Guides, and remember, it is a learning curve. I recommend starting with my Beginner Sourdough Bread Recipe. Then master the classic sourdough recipe, and then start adding whole wheat flour to your bakes. It will make the process smoother and easier as you learn.

Important Ingredients

• Whole Wheat Flour – In this recipe I use a freshly milled HARD whole wheat flour. I like a combination of hard white wheat and hard red wheat, or you can choose only one of them. Both are high in protein (13-14%) and are milled using a grain mill (I have the Harvest Grain Mill). You can also use aged, whole wheat flour from the grocery store. Keep in mind that whatever flour you choose, the loaf will have that flavor, so choose a wheat that has a flavor you enjoy.
• Sourdough Starter – Use an active/ripe sourdough starter (doubled in size/bubbly/mild sour aroma) to mix the levain. I use my regular sourdough starter to mix this levain. If you maintain a whole wheat starter, you can use that too.

See the recipe card for full information on ingredients and quantities

Using Whole Wheat with Sourdough

It’s no secret that baking with whole wheat flour is a whole different ball game compared to using bread flour or all-purpose flour. Whole wheat flour contains the entire wheat berry—the bran, germ, and endosperm—which is what makes it so nutritious. But those same components also impact how your bread bakes.

The bran and germ can actually cut through developing gluten strands during mixing and fermentation. This means your loaf might not rise quite as high or turn out as light and airy as one made with refined flour—but don’t worry, it’ll still be full of flavor and absolutely delicious.

In my guide to baking with whole wheat flour, I’ll walk you through everything you need to know to get the best results.

Freshly Milled vs. Aged Flour

Both freshly milled and aged whole wheat flours can make excellent bread! I personally love the rich, nutty flavor of freshly milled flour. I often grind my own using a grain mill and whole wheat berries—it’s a small extra step that makes a big difference in both taste and nutrition.

• Grain Mill –> I love and use Nutrimill’s Grain Mills
• Whole Grain –> Some of my favorite places to purchase whole grain: Grand Teton Ancient Grains, Janie’s Mill, Palouse Grain
• Grocery Store Whole Wheat Flour: If you’re buying whole wheat flour from the grocery store, look for one that’s connected to a reputable mill for the best flavor and performance. Bob’s Red Mill hard whole wheat (white will have a more mild flavor), a King Arthur hard whole wheat or a trusted local brand if you have access to one.

Fermentation Moves Faster

This recipe uses 100% whole wheat flour, which speeds up fermentation compared to a traditional sourdough made with refined flour. That’s because the bran introduces more enzymes and nutrients into the dough, causing the sourdough starter to work faster.

Want to slow it down?

• Ferment at a cooler room temperature
• Use less starter in your dough

This gives you a bit more control over the process, especially if you’re planning an overnight refrigeration.

Whole Wheat Flour Absorbs More Water

Whole wheat flour is thirstier than all-purpose or bread flour because of the bran content. It needs a lot of water and as a result is a high hydration dough. As you mix your dough, pay attention to how it feels. If it’s too stiff or dry, don’t be afraid to add a splash of water until the texture softens up. This extra hydration will keep the dough easy to work with and ferment properly.

Sourdough Baker’s Timeline

Day 1
7:00 AM – 4:00 PM	Mix levain. Cover and let ferment at 78-80℉ for about 8-10 hours until peaked, bubbly and active.
3:00 PM	Autolyse Dough (see recipe notes on type of flour)
4:00 PM	Mix Dough
4:30 PM	Stretch and Fold #1
5:00 PM	Stretch and Fold #2
5:30 PM	Stretch and Fold #3
6:00 PM	Stretch and Fold #4
6:00 PM – 7:30 PM	Bulk Ferment 1.5 hours at 78℉
7:30 PM	Pre-shape
8:00 PM	Shape and begin cold fermentation
Day 2
10:00 AM	Score and Bake

Keep in Mind: If your dough and levain are colder than these temperatures, the dough will take longer to rise. If they are warmer, the dough will ferment/rise faster.

How to Maintain Sourdough Temperature: If you are having issues keeping your dough or starter warm enough for it to activate, try a bread-proofing mat, bread proofer or use some of the ideas in my guide on how temperature affects sourdough. You can also increase the amount of starter in your dough to help with colder temperatures. For warmer ambient temperatures, use cold water, your refrigerator and less starter in your dough.

How to Make Whole Wheat Sourdough Bread

Mix the Levain

Step 1: Mix the Levain. Combine active sourdough starter with whole wheat flour and water (Image 1). Let rest until doubled in size, bubbly and active (Image 2). This process will move faster than starter mixed with all-purpose flour.

Note: Alternatively, you can use active, ripe sourdough starter instead of mixing a whole wheat levain for this recipe.

Autolyse the Dough

Step 2: Autolyse the Dough. Mill your grain (if using freshly milled flour) (Image 3). Mix together the flour and water in a large bowl. It will come together in chunks (Image 4) and eventually form a rough ball (Image 5). You will notice that if you pull up on the dough it will break apart very easily (Image 5). Cover the dough and let it rest for at least 1 hour or up to 3-4 hours until your levain is ready. During this time the gluten will develop and the dough begin to strengthen – notice the difference that a few hours of an autolyse can make in your dough structure (Image 6).

Autolyse is a simple step where you mix just the flour and water, then let the dough rest. This resting period softens the bran and germ, making for a softer loaf and helping build strength in the dough. For freshly milled flour, I usually keep the autolyse to 3–4 hours max—any longer and it has the potential to get overly sticky. If you’re using aged flour (from a store or local mill), you can experiment with longer autolyse times to see what works best for your dough.

Bulk Fermentation: Mix Dough, Stretch and Fold, Rest

Step 3: Mix the Dough. Add the ripe levain, salt, and reserved water on top of the autolysed dough (Image 7) and pinch chunks together (Image 8) until fully incorporated (Image 9).

Salt slows down and tempers fermentation by causing the gluten strands to contract, which is necessary for dough development, which is why we leave it out during the initial mixing stage.

Step 4: Stretch & Folds. Over several hours, perform a series of “stretch and folds” by pulling the dough up and over the top of the dough (Image 10). Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn with stretching and folding the dough (Image 11). Cover and set aside for 30 minutes. Repeat every 30 minutes a total of 3-4 times.

Step 5: Rest. After the 2 hours of stretch and folds, let the dough rest in a warm 78-80°F place until puffed up and risen about 30-40%, about 1 1/2 hours at 78ºF (Image 12).

What about Coil Folds? You can use coil folds and even lamination with this sourdough bread recipe. I tend to use coil folds for higher-hydration doughs like my sourdough focaccia bread or large batches of dough where a coil fold is easier to perform than a stretch and fold.

Shaping The Dough

Step 6: Pre-Shaping. Pre-shape the dough by using a bench scraper to shape the dough into a circle until you have a round ball of dough (Image 13). Let the dough rest on the counter for 30 minutes uncovered (Image 14).

Step 7: Shape the Dough. Stretch your dough into a rectangular shape and begin rolling it up (Images 15 & 16). Tuck the sides of the dough in as you roll, making sure you have a tight roll as you fold the dough in on itself (Images 17, 18, 19, & 20). Place shaped dough in a prepared banneton basket and pinch the seam closed (Images 21 & 22).

If dough is fermenting too quickly – skip the pre-shaping and shape the dough right away. This recipe ferments faster than a recipe made with bread flour due to the whole wheat flour in the dough. Watch your dough. If you notice it getting overly sticky, rising too quickly or at a high temperature, you may want to skip the pre-shaping and move straight to shaping to get the dough in the refrigerator and cooled down.

Cold Ferment and Proofing

Step 8: Cold Proof. Once the dough has been shaped and stitched (if desired) (Image 23), cover the dough and stick it in refrigerator overnight or for up to 14 hours (Image 24 is after cold proof).

Skip the Cold Proof: With a whole wheat loaf you may struggle a bit with getting the timing down – it ferments much quicker than a loaf made with a white flour. Instead of cold proofing, you can let the loaf rise for a few hours and then bake it right away. Alternatively, stick the loaf in a loaf pan, let it rise a bit and then bake.

Score and Bake the Loaf

Step 9: Pre-heat Dutch Oven. Place a Dutch Oven into the oven and preheat to 500ºF.

Step 10: Score Loaf. While the Dutch Oven preheats, turn the loaf out onto parchment paper, seam-side down. Cover lightly with flour or rice flour (Images 25 & 26). Score the bread with a bread lame or razor blade prior to baking (Images 27 & 28).

Step 11: Bake the Loaf. Carefully place scored loaf into Dutch oven. Lower the temperature to 450°F and bake for 25 minutes. Once 25 minutes are up, take the top off the Dutch oven and continue baking for 20 minutes until the bread is fully baked (Images 29 & 30).

If you would prefer to bake your sourdough bread in a loaf pan, follow the same shaping method and place the dough in a loaf pan instead.

How to Store Leftovers

After the loaf has cooled completely, slice it and freeze the slices for a month or two. When you want a piece of bread, toast it or let it thaw and warm up just a bit before eating.

Whole Wheat Sourdough Recipes

Molasses Sourdough Brown Bread

Sourdough Blondies

Sourdough Discard Brown Bread Recipe

Half Whole Wheat Sourdough Artisan Bread

If you tried this 100% Whole Wheat Sourdough Bread or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!