Soft and Moist 100% Whole Wheat Sourdough Bread Recipe

5 from 1 vote

Soft and Moist 100% Whole Wheat Sourdough Bread Recipe

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.

Prep Time20

Cook Time40

rising time2 30

Total Time3 30

Course: bread

Cuisine: American

Keyword: bakery recipe, bread recipe, fermentation recipe, sourdough discard recipe, sourdough recipe, whole wheat starter bread

Servings: slices, 1 loaf

Calories: 135kcal

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Equipment

Dutch Oven

Mixing Bowls

Kitchen Scale

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