If you’ve been wanting to bake a whole wheat sourdough bread that is soft, moist, and full of wholesome flavor, this recipe is your perfect starting point. Many bakers shy away from using only whole wheat flour, worried the loaf will turn out dense or dry. But with the right method and a bit of patience, you can create a bread that is tender, flavorful, and satisfying. Without losing the heartiness of whole grains.
Simply replacing white flour with whole wheat flour won’t give you the same outcome. Without a few adjustments, you’ll likely end up with a dense, dry loaf of bread.
Growing up, the whole wheat bread in our kitchen was often dry and crumbly, and I longed for the soft, springy loaves my friends enjoyed for sandwiches at school. I wish I had discovered this recipe back then! Now, you can enjoy a loaf that is both nutritious and indulgent, perfect for breakfast, lunch, or any meal.
Sourdough Bread in Half a Day
Whole wheat sourdough bread has a reputation for being tricky, but it doesn’t have to be. With simple ingredients and a few tried-and-true techniques, you can bake a loaf that’s tender, springy, and deeply satisfying. This recipe shows that you don’t need white flour to achieve a moist crumb and beautiful rise. Just patience, an active sourdough starter, and a warm spot in your kitchen.
Make this in a hot Dutch oven or a loaf pan lined with parchment paper, this recipe is flexible, reliable, and approachable for home bakers.
Soft and Moist 100% Whole Wheat Sourdough Bread Recipe
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Equipment
Ingredients
- 227 grams Active Sourdough Starter 1 Cup
- 255 grams Water lukewarm, 1 Cup plus 2 tablespoons
- 340 grams Whole Wheat Flour 3 Cups
- 6 grams Table salt 1 Teaspoon
- 1 Teaspoon Instant Yeast
- 25 grams Vegetable Oil 2 Tablespoons
Instructions
- In a large bowl, combine the active sourdough starter, lukewarm water, whole wheat flour, salt, instant yeast, and vegetable oil. Using a dough whisk or wooden spoon, mix until a sticky dough forms and all the flour is hydrated. It should look like a shaggy dough at this point.227 grams Active Sourdough Starter, 255 grams Water, 340 grams Whole Wheat Flour, 6 grams Table salt, 1 Teaspoon Instant Yeast, 25 grams Vegetable Oil
- Cover the bowl with a clean towel or plastic wrap and let the dough rest for 20 minutes. Then transfer it to a lightly floured work surface and knead for 8–10 minutes until smooth and elastic. For stand mixer users, transfer to a mixing bowl and knead using the dough hook on medium-low for 6–7 minutes.
- Place the dough in a lightly greased bowl, cover, and let it rest in a warm spot for 1–1 ½ hours, until almost doubled in size.
- Turn the dough onto a lightly floured surface, fold it gently a few times, and shape into a round loaf or log, depending on your pan. Place in a Dutch oven or a greased 9” x 5” loaf pan.
- Second rise. Cover again and let rise for 1 hour until the dough is puffy and crowned about 1” above the rim of the pan.
- Preheat to 350°F. If using a Dutch oven, place it in the oven while it preheats.
- Score and bake. Use a sharp knife or razor blade to make a long slash across the top of the dough. Bake for 40–45 minutes, until golden brown and the internal temperature reaches 205°F.
- Cool before slicing. Remove the loaf, let it sit in the pan for 5 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
Tips for Best Results
- Weigh your flour, or spoon and level if using cups.
- Use piece of parchment paper for easy removal.
- Ensure your active starter is bubbly and fed 4–12 hours before baking.
- In cooler kitchens, create a warm spot by briefly turning the oven on low, then off.
- Check internal temperature for best results (205–210°F).
- A hot Dutch oven yields a crisp crust; a loaf pan gives a softer crust.
- Don’t skip dough rests and gentle stretch-and-folds.
Bread Machine Tips
- Whole wheat flour absorbs more water. Add extra lukewarm water if needed.
- The bread machine completes a full dough cycle, so watch for faster rising.
- After the dough cycle, gently shape into a round loaf or log.
Nutrition
Ingredient Notes
- Whole wheat flour. Stone-milled or freshly milled adds extra flavor.
- Vegetable oil. Keeps the bread soft; olive or coconut oil are great alternatives.
- Instant yeast. Ensures a reliable rise, especially for first-time bakers.
Variations
One of the joys of making your own whole wheat sourdough bread is how easy it is to customize. Once you’ve mastered the basic recipe, try mixing in extras to suit your taste or the season. A few ideas:
- Fresh or dried herbs. Rosemary, thyme, oregano, or even basil can give your loaf a savory aroma and make it perfect for pairing with soups or pasta dishes. Add 2–3 tablespoons of chopped fresh herbs (or 1 tablespoon dried) to the dough during mixing.
- Cheese. Sharp cheddar, parmesan, or asiago baked right into the bread adds richness and creates little pockets of melted flavor. Fold in about ½ to 1 cup of shredded cheese after the first rise.
- Nuts and Seeds. Walnuts, pecans, sunflower seeds, or pumpkin seeds not only add crunch but also extra nutrition. Toast them lightly before adding for even more flavor.
- Dried Fruit. Raisins, cranberries, chopped dates, or apricots turn this loaf into a slightly sweet bread that’s wonderful for breakfast toast or with a pat of butter. About ½ cup is usually just right.
- Garlic or Onion. Roasted garlic cloves or sautéed onions folded into the dough create a rustic loaf that pairs beautifully with savory meals.
- Hearty Grains. If you have cooked wheat berries, quinoa, or oats, mix in ½ cup for extra chew and whole grain goodness.
These add-ins are a great way to keep homemade bread exciting, and they also make your loaves special for sharing with family and friends.
Storage and Freezing
- Short-term. Cool completely, store in a plastic bag or tea towel at room temperature for 2–3 days.
- Long-term. Slice and freeze in an airtight container for up to 3 months. Toast directly from frozen or thaw at room temperature.
Serving Suggestions
- Make sandwiches or breakfast toast.
- Great for French toast, avocado toast, or eggs Benedict.
- Pairs beautifully with soups and stews.
- Toast and serve with olive oil, nut butter, or jam.
Final Thoughts
Baking your own whole wheat sourdough bread is incredibly rewarding. Even first-time bakers can enjoy a loaf that is soft, moist, and packed with the rich flavor of whole grains. Slice it for sandwiches, toast it for breakfast, or share it fresh from the oven with friends and family. This loaf is sure to become a homestead favorite.
If you like sourdough recipes, we have a few more to inspire your next baking project.
My family loved this!