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21.4-3 51.6-.9 71.2C65.4 450.9 0 361.1 0 256 0 119 111 8 248 8s248 111 248 248z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-facebook\" viewbox=\"0 0 448 512\"><title>facebook<\/title> <desc>facebook icon<\/desc><path fill=\"currentColor\" d=\"M400 32H48A48 48 0 0 0 0 80v352a48 48 0 0 0 48 48h137.25V327.69h-63V256h63v-54.64c0-62.15 37-96.48 93.67-96.48 27.14 0 55.52 4.84 55.52 4.84v61h-31.27c-30.81 0-40.42 19.12-40.42 38.73V256h68.78l-11 71.69h-57.78V480H400a48 48 0 0 0 48-48V80a48 48 0 0 0-48-48z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-print\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>print<\/title> <desc>print icon<\/desc><path d=\"M19 8H5c-1.66 0-3 1.34-3 3v6h4v4h12v-4h4v-6c0-1.66-1.34-3-3-3zm-3 11H8v-5h8v5zm3-7c-.55 0-1-.45-1-1s.45-1 1-1 1 .45 1 1-.45 1-1 1zm-1-9H6v4h12V3z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-squares\" width=\"24\" height=\"24\" viewbox=\"0 0 24 24\"><title>squares<\/title> <desc>squares icon<\/desc><path d=\"M22 9V7h-2V5c0-1.1-.9-2-2-2H4c-1.1 0-2 .9-2 2v14c0 1.1.9 2 2 2h14c1.1 0 2-.9 2-2v-2h2v-2h-2v-2h2v-2h-2V9h2zm-4 10H4V5h14v14zM6 13h5v4H6zm6-6h4v3h-4zM6 7h5v5H6zm6 4h4v6h-4z\" fill=\"currentColor\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-regular\" viewbox=\"0 0 512 512\"><title>heart<\/title> <desc>heart icon<\/desc><path fill=\"currentColor\" d=\"M458.4 64.3C400.6 15.7 311.3 23 256 79.3 200.7 23 111.4 15.6 53.6 64.3-21.6 127.6-10.6 230.8 43 285.5l175.4 178.7c10 10.2 23.4 15.9 37.6 15.9 14.3 0 27.6-5.6 37.6-15.8L469 285.6c53.5-54.7 64.7-157.9-10.6-221.3zm-23.6 187.5L259.4 430.5c-2.4 2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"\/><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewbox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"\/><\/symbol><\/defs><\/svg>\t<\/p>\n<div class=\"tasty-recipes-image\">\n\t\t<img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"405\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/whole-wheat-sourdough-bread-768x432.jpg\" class=\"attachment-medium_large size-medium_large\" alt=\"The ultimate guide to whole wheat sourdough bread: from starter to loaf\" data-pin-nopin=\"true\" style=\"width:100%;height:56.25%;max-width:1920px\" title=\"The Ultimate Guide To Whole Wheat Sourdough Bread: From Starter To Loaf 94\"\/>\t<\/div>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-ingredients\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li><span data-amount=\"200\" data-unit=\"g\">200 g<\/span> whole grain wheat flour + <span data-amount=\"200\" data-unit=\"g\">200 g<\/span> water for sourdough starter<\/li>\n<li><span data-amount=\"130\" data-unit=\"g\">130 g<\/span> whole grain wheat flour<\/li>\n<li><span data-amount=\"170\">170<\/span> white wheat flour<\/li>\n<li><span data-amount=\"120\" data-unit=\"g\">120 g<\/span> water<\/li>\n<li><span data-amount=\"10\" data-unit=\"g\">10 g<\/span> fine sea salt<\/li>\n<li><span data-amount=\"10\">10<\/span> ice cubes for creating steam during baking<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS-->\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-instructions\">\n<div data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li id=\"instruction-step-1\">In the evening, mix 200 g of whole grain wheat flour with 200 g of water and 1 heaping tablespoon of (active) rye sourdough starter. Cover and let it ferment overnight until bubbly and doubled in volume.<\/li>\n<li id=\"instruction-step-2\">In the morning, your starter should be active and risen.<\/li>\n<li id=\"instruction-step-3\">Next, prepare the dough. In a large bowl mix together all of the above well risen starter (400 g), 120 g of water, and 300 g of flour. Mix until all ingredients come together. Cover the bowl with a cloth and let it sit for 10 minutes.<\/li>\n<li id=\"instruction-step-4\">In the meantime, prepare your rising basket. Make sure your basket is well floured so the dough will not stick to it when taking it out. I like to line my rising basket with a kitchen cloth.<\/li>\n<li id=\"instruction-step-5\">After 10 minutes, add 10 g of salt and knead the dough for 8 minutes until smooth.<\/li>\n<li id=\"instruction-step-6\">Shape the loaf. Stretch the dough a little bit and then fold the upper third of the dough over the middle. Turn the dough for 180\u00b0 and repeat. Then, fold the upper half over the lower half and pinch well. You can see the shaping part in the video from the previous post. Transfer the dough to a rising basket and sprinkle some flour over the dough as well.<\/li>\n<li id=\"instruction-step-7\">To rise the loaf, you have several options: you can rise it just at the room temperature (it will probably take two hours, depending on the temperature of you kitchen), you can first rise it at the room temperature and then put it in a fridge or you can rise it in a fridge only. I left my loaf for two hours in a fridge and two more hours at the room temperature.\u00a0 Your dough is ready when it passes the poking test and the indent doesn\u2019t spring back quickly.<\/li>\n<li id=\"instruction-step-8\">Since my Dutch oven is too small, I used my baking stone to bake this whole grain wheat loaf. At least 30 minutes before baking preheat your oven to the maximum temperature of your oven along with a baking stone and a baking pan, which you put under the baking stone on a lower rack.<\/li>\n<li id=\"instruction-step-9\">When ready, take the loaf out of the rising basket and transfer it to the baking stone. I use my pizza peel for this. Throw 10 ice cubes on a baking pan, close the door and lower the temperature to 235\u00b0C\/455\u00b0F. Leave the loaf to bake for 35-40 minutes or until nicely brown. If necessary, turn the loaf for couple of times to brown it evenly.<\/li>\n<li id=\"instruction-step-10\">Cool on a cooling rack before cutting.<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-notes\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ul>\n<li>You could also use unfed sourdough starter directly from the fridge, it will work as well.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\">Author:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Natasha Krajnc<\/span><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Prep Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">12 hrs 40 mins<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-clock\"\/><\/svg>Cook Time:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">40 mins<\/span><\/li>\n<li class=\"category\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewbox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use xlink:href=\"#tasty-recipes-icon-folder\"\/><\/svg>Category:<\/span> <span data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li>\n<\/ul><\/div>\n<\/div>\n<\/div>\n<p>There is something special about the whole grain flour. About the bran in it. It seems the entire grain\u2019s story sneaks to the light, if there is just a pair of ears to hear it. The story is about sunbathing, bending in the wind, resistance, and growth. About ups and downs. About the time needed to mature. Today I will tell you that story, while showing you how to make the perfect whole wheat sourdough bread.<\/p>\n<h2 class=\"wp-block-heading\" id=\"what-is-whole-wheat-sourdough-bread\">What is Whole Wheat Sourdough Bread?<\/h2>\n<p>Whole wheat sourdough bread is made from whole wheat flour and a live sourdough culture. Whole wheat sourdough has a rich, nutty, slightly sour taste and aroma. The hearty slices are chewy with a rustic appearance that comes from the bran flecks visible throughout.<\/p>\n<h3 class=\"wp-block-heading\" id=\"sourdough-vs-whole-wheat-sourdough\">Sourdough vs Whole Wheat Sourdough<\/h3>\n<p>While regular sourdough and whole wheat sourdough share the same rising method, they differ in ingredients, texture, taste and nutrition. <\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Taste: <\/strong>The most noticeable distinction lies in flavor. Traditional sourdough has a prevalent sour tang and slight sweetness. Whole wheat sourdough still carries that signature sourdough zing but has rich, nutty notes from the whole wheat. The bran and germ provide a more complex, earthy quality. Which tastes better comes down to personal opinion.<\/li>\n<li><strong>Health Benefits: <\/strong>When it comes to nutrition, whole wheat sourdough wins due to more fiber, protein, vitamins and minerals. Whole wheat loaves also tend to have a lower glycemic index, keeping blood sugar stable.<\/li>\n<li><strong>Trickier to Work With:<\/strong> Dealing with whole wheat flour can prove more challenging since it\u2019s more absorbent. Bran also cuts through gluten strands, resulting in denser loaves that don\u2019t rise as high. Gentler handling is key. Allow for longer fermentation times to develop flavor and structure. While not as pillowy, the chewy crumb and nutty essence make whole wheat sourdough well worth the effort.<\/li>\n<\/ul>\n<h2 class=\"wp-block-heading\" id=\"what-to-know-before-making-whole-wheat-sourdough-bread\">What to Know Before Making Whole Wheat Sourdough Bread<\/h2>\n<p>Ultimately, with the right mindset and materials, nothing should hold you back from baking picture-perfect whole wheat sourdough. These are things to take note of so you can be prepared.<\/p>\n<h3 class=\"wp-block-heading\" id=\"choosing-the-best-whole-wheat-flour\">Choosing the Best Whole Wheat Flour<\/h3>\n<p>Not all whole wheat flours bake the same, so use one specifically formulated for bread. <\/p>\n<p>Hard whole wheat flours with 12-14% protein content yield the most satisfyingly chewy sourdough. They derive from hard wheat varieties that give stronger gluten development. Steer clear of coarse \u201cwheat grind\u201d flours suited for muffins over loaves. All-purpose flour lacks nutrients, so only use judiciously for adjustment.<\/p>\n<h3 class=\"wp-block-heading\" id=\"getting-the-hydration-right\">Getting the Hydration Right<\/h3>\n<p>Hydration refers to the water content of the dough, measured by weight as a percentage of the flour. Whole wheat flours need more hydration \u2013 often 80% or higher. Enough moisture allows the bran to soften so loaves rise properly and form that nice holey structure. But too much water makes dough sticky and unwieldy. Start with 80% hydration and adjust from there.<\/p>\n<h3 class=\"wp-block-heading\" id=\"musthave-baking-tools\">Must-Have Baking Tools<\/h3>\n<p>A kitchen scale that measures in grams helps with precision. Invest in a stand mixer or heavy-duty hand mixer to vigorously knead dense doughs. Use an instant-read thermometer to monitor water temperature and test for doneness. Proofing baskets give loaves a professional look. And Dutch ovens create the perfect steamy environment for oven spring.<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"478\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/a-whole-grain-wheat-sourdough-loaf-edited-720x478-1.webp\" alt=\"Whole wheat sourdough bread recipe\" class=\"wp-image-8658\" title=\"The Ultimate Guide To Whole Wheat Sourdough Bread: From Starter To Loaf 95\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/a-whole-grain-wheat-sourdough-loaf-edited-720x478-1.webp 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/a-whole-grain-wheat-sourdough-loaf-edited-720x478-1-420x279.webp 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/a-whole-grain-wheat-sourdough-loaf-edited-720x478-1-150x100.webp 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2023\/01\/a-whole-grain-wheat-sourdough-loaf-edited-720x478-1-380x252.webp 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"whole-wheat-sourdough-bread-recipe\">Whole Wheat Sourdough Bread Recipe<\/h2>\n<h3 class=\"wp-block-heading\" id=\"ingredients-for-the-whole-wheat-sourdough-bread\">Ingredients for the Whole Wheat Sourdough Bread<\/h3>\n<p><em>Yields<\/em>: this whole wheat sourdough recipe makes 1 big loaf<\/p>\n<ul class=\"wp-block-list\">\n<li>200 g whole grain wheat flour + 200 g water for sourdough starter<\/li>\n<li>130 g whole grain wheat flour<\/li>\n<li>170 white wheat flour<\/li>\n<li>120 g water<\/li>\n<li>10 g fine sea salt<\/li>\n<li>10 ice cubes for creating steam during baking<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\" id=\"how-to-make-the-perfect-whole-wheat-sourdough\">How to Make the Perfect Whole Wheat Sourdough<\/h3>\n<ul class=\"wp-block-list\">\n<li>In the evening, mix 200 g of whole grain wheat flour with 200 g of water and 1 heaping tablespoon of (active*) rye sourdough starter. Cover and let it ferment overnight until bubbly and doubled in volume. (*you could also use unfed sourdough starter directly from the fridge, it will work as well.)<\/li>\n<li>In the morning, your starter should be active and risen.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-720x525.jpg\" alt=\"Whole wheat sourdough bread recipe\" class=\"wp-image-303\" title=\"The Ultimate Guide To Whole Wheat Sourdough Bread: From Starter To Loaf 96\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-720x525.jpg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-420x306.jpg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-768x560.jpg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-840x612.jpg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-1536x1120.jpg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-2048x1493.jpg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-1568x1143.jpg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-150x109.jpg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2015\/04\/whole-wheat-sourdough-starter-380x277.jpg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Next, prepare the dough. In a large bowl mix together all of the above well risen starter (400 g), 120 g of water, and 300 g of flour. Mix until all ingredients come together. Cover the bowl with a cloth and let it sit for 10 minutes.<\/li>\n<li>In the meantime, prepare your rising basket. Make sure your basket is well floured so the dough will not stick to it when taking it out. I like to line my rising basket with a kitchen cloth.<\/li>\n<li>After 10 minutes, add 10 g of salt and knead the dough for 8 minutes until smooth.<\/li>\n<li>Shape the loaf. Stretch the dough a little bit and then fold the upper third of the dough over the middle. Turn the dough for 180\u00b0 and repeat. Then, fold the upper half over the lower half and pinch well. You can see the shaping part in the video from the previous post. Transfer the dough to a rising basket and sprinkle some flour over the dough as well. (check out my video below to demonstrate)<\/li>\n<li>To rise the loaf, you have several options: you can rise it just at the room temperature (it will probably take 2 hours of dough rest, depending on the temperature of you kitchen), you can first rise it at the room temperature and then put it in a fridge or you can rise it in a fridge only. I left my loaf for two hours in a fridge and two more hours at the room temperature.\u00a0Your bread dough is ready when it passes the poking test and the indent doesn\u2019t spring back quickly.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-1-720x525.jpeg\" alt=\"Whole wheat sourdough bread recipe\" class=\"wp-image-4256\" title=\"The Ultimate Guide To Whole Wheat Sourdough Bread: From Starter To Loaf 97\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-1-720x525.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-1-420x306.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-1-768x560.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-1-840x612.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-1-1536x1120.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-1-2048x1493.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-1-1568x1143.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-1-150x109.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-1-380x277.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<ul class=\"wp-block-list\">\n<li>Since my <strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/best-dutch-oven-for-sourdough-bread\/\" data-type=\"post\" data-id=\"1331\">Dutch oven<\/a><\/strong> is too small, I used my baking stone to bake this whole grain wheat loaf. At least 30 minutes before baking preheat your oven to the maximum temperature of your oven along with a baking stone and a baking pan, which you put under the baking stone on a lower rack.<\/li>\n<li>When ready, take the loaf out of the <a href=\"https:\/\/www.mydailysourdoughbread.com\/proofing-basket-alternatives\/\" data-type=\"post\" data-id=\"3666\"><strong>rising basket<\/strong><\/a> and transfer it to the baking stone. I use my pizza peel for this. Throw 10 ice cubes on a baking pan, close the door and lower the temperature to 235\u00b0C\/455\u00b0F. Leave the wheat loaf to bake for 35-40 minutes or until nicely brown. If necessary, turn the loaf for couple of times to brown it evenly.<\/li>\n<li>Cool on a cooling rack before cutting.<\/li>\n<\/ul>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"525\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-2-720x525.jpeg\" alt=\"Whole wheat sourdough bread recipe\" class=\"wp-image-4257\" title=\"The Ultimate Guide To Whole Wheat Sourdough Bread: From Starter To Loaf 98\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-2-720x525.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-2-420x306.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-2-768x560.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-2-840x612.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-2-1536x1120.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-2-2048x1493.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-2-1568x1143.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-2-150x109.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-2-380x277.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><figcaption class=\"wp-element-caption\">What a perfect loaf!<\/figcaption><\/figure>\n<\/div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"478\" src=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/whole-grain-wheat-sourdough-loaf-720x478.jpeg\" alt=\"Whole wheat sourdough bread recipe\" class=\"wp-image-4259\" title=\"The Ultimate Guide To Whole Wheat Sourdough Bread: From Starter To Loaf 99\" srcset=\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/whole-grain-wheat-sourdough-loaf-720x478.jpeg 720w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/whole-grain-wheat-sourdough-loaf-420x279.jpeg 420w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/whole-grain-wheat-sourdough-loaf-768x510.jpeg 768w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/whole-grain-wheat-sourdough-loaf-840x558.jpeg 840w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/whole-grain-wheat-sourdough-loaf-1536x1020.jpeg 1536w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/whole-grain-wheat-sourdough-loaf-2048x1360.jpeg 2048w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/whole-grain-wheat-sourdough-loaf-1568x1041.jpeg 1568w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/whole-grain-wheat-sourdough-loaf-150x100.jpeg 150w, https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/whole-grain-wheat-sourdough-loaf-380x252.jpeg 380w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\"\/><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"tips-for-whole-wheat-sourdough-bread-recipe\">Tips for Whole Wheat Sourdough Bread Recipe<\/h2>\n<p>I like to bake whole grain wheat loaf during the week, when I spent most of the day at work and in the afternoons you can find me everywhere else but in the kitchen. But I bake my bread anyway, I can\u2019t help myself. <\/p>\n<p>I prepare larger quantities of starter in the morning, knead the dough when I come back from work and let it rise in the fridge or at the room temperature, depending on how hungry I am. <\/p>\n<p>In both cases, it rises quite fast because there is much more sourdough starter in the bread than usually.<\/p>\n<p>In this recipe wrote the instructions for how to prepare the bread if you start in the evening.<\/p>\n<h2 class=\"wp-block-heading\" id=\"troubleshooting-and-solutions\">Troubleshooting and Solutions<\/h2>\n<p>With a bit of experimentation and adjusting, your whole wheat sourdough is sure to be flawless. Troubleshooting is all part of the journey to artisan loaf mastery!<\/p>\n<h3 class=\"wp-block-heading\" id=\"dense-or-heavy-bread\">Dense or Heavy Bread<\/h3>\n<p>If your sourdough turns out as dense bricks rather than airy loaves, lack of gluten development is likely the culprit. Whole wheat flour has less gluten than white flour. <\/p>\n<p>Next time, try adding vital wheat gluten and kneading vigorously for at least 10 minutes to reinforce the structure. Allowing for a longer bulk fermentation time also helps the dough become more extensible.<\/p>\n<h3 class=\"wp-block-heading\" id=\"poor-rise-or-no-oven-spring\">Poor Rise or No Oven Spring<\/h3>\n<p>Sometimes whole wheat doughs struggle to double in size or get that last rise in the oven. This happens when yeast activity is low. <\/p>\n<p>Using an active starter and proofing in a warm area speeds fermentation. If your kitchen is cold, put the covered dough near a heating vent or appliance for better rise. Failing that, just bake smaller boules.<\/p>\n<h3 class=\"wp-block-heading\" id=\"burnt-bottom-crust\">Burnt Bottom Crust<\/h3>\n<p>Overly browned or burnt bottom crusts result from too much direct heat. <\/p>\n<p>When baking in a Dutch oven, ensure it\u2019s well preheated before loading dough for more even heating. If using a baking stone, add a layer of parchment paper between it and the loaf. Also lower the temperature 25\u00b0F once bread is loaded to prevent scorching.<\/p>\n<h2 class=\"wp-block-heading\" id=\"how-to-store-whole-wheat-sourdough-bread\">How to Store Whole Wheat Sourdough Bread<\/h2>\n<p>Use a serrated bread knife to neatly slice the loaf without tearing the tender interior. Cut thicker slices for heartier sandwiches or thinner for toast and appetizers. Wrap individual slices in parchment paper to grab and go for packed lunches or on-the-run breakfasts. Freezing pre-cut slices makes it easy to take out just what you need.<\/p>\n<h3 class=\"wp-block-heading\" id=\"store-in-breathable-containers\">Store in Breathable Containers<\/h3>\n<p>Keep cut sourdough in a paper bag or bread box rather than wrapping in plastic or foil which causes sogginess. The paper allows moisture to escape while keeping the crust crisp. An airtight plastic container works for unmanned loaves, just avoid overpacking slices so air can still circulate. Store on the countertop for 2-3 days and freeze for longer duration.<\/p>\n<h2 class=\"wp-block-heading\" id=\"what-to-serve-with-whole-wheat-sourdough\">What to Serve with Whole Wheat Sourdough<\/h2>\n<p>Beyond just enjoying whole wheat sourdough plain, its nutty, tangy flavor profile pairs wonderfully with sweet and savory foods. Let creative cravings and ingredient inspiration guide you on tasty culinary adventures.<\/p>\n<h3 class=\"wp-block-heading\" id=\"breakfast-possibilities\">Breakfast Possibilities<\/h3>\n<p>For breakfast, whole wheat toast shines when topped with smashed avocado, poached eggs, and chili flakes for a satisfying savory start. Another winning combo is peanut or almond butter with banana slices and cinnamon. <\/p>\n<p>For something sweeter, use thick slices as bases for lemon curd, ricotta and berry compotes. Toasted with butter and drizzled honey also makes mornings magical.<\/p>\n<h3 class=\"wp-block-heading\" id=\"lunchtime-creations\">Lunchtime Creations<\/h3>\n<p>Build hearty sandwiches on whole wheat sourdough with fillings like hummus, veggies and sprouts or chicken salad loaded with celery, pecans and mayo. <\/p>\n<p><strong><a href=\"https:\/\/www.mydailysourdoughbread.com\/sourdough-grilled-cheese\/\" data-type=\"post\" data-id=\"4287\">Sourdough grilled cheeses<\/a><\/strong> ooze beautifully when the bread gets nicely toasty. Tomato soup is also a classic pairing \u2013 just dunk crusty corner chunks directly into the steaming bowl.<\/p>\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<iframe loading=\"lazy\" title=\"Rich and Creamy Tomato Soup Recipe | SO Easy!\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/szjZ3vqwyXE?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/p>\n<\/figure>\n<h3 class=\"wp-block-heading\" id=\"dinner-companions\">Dinner Companions<\/h3>\n<p>Pre-dinner bread baskets filled with whole wheat sourdough, butter and <a href=\"https:\/\/www.bonappetit.com\/recipe\/garlic-confit-2\" target=\"_blank\" data-type=\"link\" data-id=\"https:\/\/www.bonappetit.com\/recipe\/garlic-confit-2\" rel=\"noreferrer noopener\">garlic confit<\/a> get appetites ready for hearty mains like pot roast, beef stew or mushroom risotto. Use thick slices to wipe up the last savory sauces on the plate. <\/p>\n<p>Chunky vegetable soups and garden salads also benefit from whole wheat croutons for bite and texture contrast. These recipes on my blog for yummy soups will definitely make this wheat sourdough bread extra good:<\/p>\n<h3 class=\"wp-block-heading\" id=\"other-sourdough-flavors\">Other Sourdough Flavors<\/h3>\n<p>You can try incorporating other flavors into this recipe, such as:<\/p>\n<h2 class=\"wp-block-heading\" id=\"whole-wheat-wonders-crafting-the-perfect-loaf\">Whole Wheat Wonders: Crafting the Perfect Loaf<\/h2>\n<p>Baking sourdough is so rewarding. With dedication to the process, a discerning palate and some trial and error, you will be rewarded with loaves bursting with nutrient-dense nourishment and irresistible taste.<\/p>\n<p>This whole wheat bread loaf is very delicious, it has nutty flavor and has really soft crumb. The aroma of home-baked whole wheat sourdough wafting from your kitchen is simple yet profound joy.<\/p>\n<p>Smile knowing that with each bite of this bread, you created something wonderful using your own hands. Keep embracing the pleasures of home baking \u2013 your friends and family will relish the fruits of your labor too!<\/p>\n<p>I obviously love sourdough baking. Here are more sourdough bread recipes featuring grains:<\/p>\n<p>Let me know me how this wheat bread worked for you \ud83d\ude42<\/p>\n<h2 class=\"wp-block-heading\" id=\"faqs\">FAQs<\/h2>\n<div id=\"rank-math-faq\" class=\"rank-math-block\">\n<div class=\"rank-math-list \">\n<div id=\"faq-question-1702919149788\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is whole wheat sourdough bread healthy?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Yes, whole wheat sourdough bread is generally considered healthy. However, as with any food, moderation and individual dietary needs should be considered.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678445418129\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is whole wheat good for sourdough?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Whole wheat flour is a<strong> great option for making sourdough bread<\/strong>, providing both nutritional benefits and delicious flavor. Whole wheat flour is made from the entire wheat kernel, including the bran and germ, which contain fiber, vitamins, and minerals. This makes whole wheat flour a more nutritious option than refined white flour. Whole wheat flour can also provide a nutty, slightly sweet flavor to sourdough bread, and it can help create a denser, more rustic texture. <\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678445498014\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">How does whole wheat flour affect sourdough?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Using whole wheat flour in sourdough bread can <strong>provide both nutritional benefits and unique flavor and texture<\/strong>. It\u2019s important to keep in mind that using whole wheat flour can require some adjustments to the recipe and process, and it may result in a slightly different final product than bread made with white flour.<\/p>\n<\/div>\n<\/div>\n<div id=\"faq-question-1678445516919\" class=\"rank-math-list-item\">\n<h3 class=\"rank-math-question \">Is whole wheat sourdough healthier than white sourdough?<\/h3>\n<div class=\"rank-math-answer \">\n<p>Whole wheat sourdough is a <strong>healthier option than white sourdough<\/strong> due to its higher nutrient content, <a href=\"https:\/\/glycemic-index.net\/whole-grain-wheat\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">lower glycemic index<\/a>, and other <a href=\"https:\/\/healthyeating.sfgate.com\/healthy-wholewheat-flour-vs-white-3305.html\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">health benefits<\/a>. However, it\u2019s important to note that both types of sourdough can be part of a healthy diet when consumed in moderation.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Baking whole wheat sourdough bread is both a nourishing and gratifying endeavor. Unlock the secrets to perfecting this wholesome, flavor-rich bread, transforming your baking experience and enriching your culinary options! Table of Contents Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart […]<\/p>\n","protected":false},"author":1,"featured_media":223246,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[14675,2059,30191,16673,2526,2541,6848],"dealstore":[],"offerexpiration":[],"class_list":["post-223245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-bread","tag-guide","tag-loaf","tag-sourdough","tag-starter","tag-ultimate","tag-wheat"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>The Ultimate Guide to Whole Wheat Sourdough Bread: From Starter to Loaf - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/som2nynetwork.com\/?p=223245\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Ultimate Guide to Whole Wheat Sourdough Bread: From Starter to Loaf - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Baking whole wheat sourdough bread is both a nourishing and gratifying endeavor. Unlock the secrets to perfecting this wholesome, flavor-rich bread, transforming your baking experience and enriching your culinary options! 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![\"Whole](\"https:\/\/www.mydailysourdoughbread.com\/wp-content\/uploads\/2022\/10\/image-720x478.jpeg\" "\\"The")
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