Whole Wheat Sourdough Bread

Name: Whole Wheat Sourdough Bread (No-Knead)
Prep time: 60 min
Cook time: 45 min
Total time: 825 min
Ingredients: 1/3 cup (65 grams) sourdough starter, bubbly and active; 1⅓ cups (300 grams) warm water, filtered ((95º to 100º F)); 1/4 cup (56 grams) granulated cane sugar; 2½ - 3 cups (300-360 grams) bread flour ((I use King Arthur flour)); 1 cup (150 grams) whole wheat flour ((I prefer white whole wheat)); 1½ Tbsp (15 grams) extra-virgin olive oil; 2 tsp (9 grams) sea salt

This Whole Wheat Sourdough Bread is an easy recipe that is a delicious and healthy option for your family.

slice whole wheat sourdough bread on top of a wooden board and a bread knife at the side.

There’s nothing quite like the smell of fresh bread coming out of the oven. And this sourdough bread with whole wheat flour recipe is definitely a winner in my book.

It’s super soft and perfect for sandwiches. Plus, it’s made with whole wheat flour, making it a little healthier than regular classic white sandwich bread.

The Best Sourdough Whole Wheat Bread

I’m sure you came to this post because you love whole wheat bread and are curious if you can make one using sourdough.

You’ll be glad because let me tell you that this foolproof recipe features two of my favorite baking stars: whole wheat and sourdough.

Whole wheat flour is packed with fiber and minerals and is considered a healthy whole grain. It also happens to be delicious!

The loaf made with King Arthur Flour whole wheat is slightly dense (compared to all-purpose flour bread), so you get a lot of flavors and a lovely texture throughout the loaf.

Just like our sourdough sandwich bread recipe, they’re also easier to slice and hold up super well when loaded with all kinds of sandwich goodies.

a white plate with sliced whole wheat sourdough bread with a filling.

And what’s not to love about sourdough? It’s got that signature tangy flavor and is delightfully fluffy and lightly chewy – with no eggs or yeast needed!

Also, this vegan bread with whole wheat flour is healthier than standard white bread flour.

So skip the bagged bread at the store and make this recipe. I am sure you’ll fall in love with the relaxing baking process just as much as the family will love sandwiches made with thick slices of homemade bread!

Love sourdough recipes? Try our Sourdough Sandwich Bread, Dutch Oven Sourdough Bread, Sourdough Pancakes, and Sourdough Pizza Crust.

Ingredient Notes and Substitutions

Sourdough starter – use an active and bubbly starter.
Whole wheat bread flour – I like to use King Arthur flour to make the most tender and soft bread for sandwiches.

If you want to make this recipe without whole wheat flour, you can use all bread flour. Or try using a mixture of all-purpose flour and whole wheat flour.
Sugar – granulated cane sugar or your preferred sweetener, like coconut sugar. For a sweeter bread loaf, increase the sugar to 2 tablespoons. Or, brush the top of the loaf with a mixture of 1 tablespoon of honey and 1/4 teaspoon of water before baking.
Oil – We used extra virgin olive oil but you can use other neutral-flavored oil, like sunflower oil or melted butter.
Salt – does more than just flavor the bread, It helps strengthens the gluten strands in the flour, helping the dough to rise.

Ingredients for making whole wheat sourdough bread placed in bowl and measuring cups along with a digital scale, dough whisk, and a bottle of olive oil.

Recipe Variations

Add dried herbs or spices to the dough before baking. I recommend 1 teaspoon of dried oregano, rosemary, or thyme. Or mix in 1/4 teaspoon of garlic powder, onion powder, or black pepper.
For added flavor and texture to the bread, add up to 1/2 cup of raisins, dried cranberries, chopped nuts, or seeds when rolling up the dough.

Equipment Needed

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Mixing Bowl Set (Glass)

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Dough Whisk

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How to make whole Wheat Sourdough Bread

Mix the ingredients. Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved.

Then add the flour, whole wheat flour, oil, and salt. Stir with a dough whisk or wooden spoon until it becomes thick and shaggy.

Knead the dough. After you have mixed the dough, flour your hands and finish kneading it by hand. Kneading helps mix the ingredients together and makes the dough more elastic.

Cover the dough with a clean, damp kitchen towel and let rest for 45 minutes.

dough ball on a clear bowl with a damp towel on it ready to rise.

Stretch and fold the dough by stretching 4 inches, then pushing it down the middle and turning 1/4 until you make a circle.

Let them rise. Put the dough back in the bowl, cover the bowl with a damp towel, and let the dough rest and rise at room temperature for about 8-10 hours until it doubles in size.

In the morning, lightly flour your countertop. Remove the dough from the bowl and gently stretch it into a rectangular shape. Use your fingers to push down on the dough and release the air from it.

Shape the dough. Roll the dough into a log shape. Then, cover it and let it rest for 15 minutes.

Spray a loaf pan with cooking spray or line it with parchment paper. Gently pull the dough log towards you along the countertop for 5-8″. Place it in your loaf pan, seam side down.

Cover the dough and let it rise for 1-2 hours. When it has doubled in size, press the corner edge of the dough. If there is an indentation, it is ready to bake.

whole wheat sourdough bread in a bread pan ready for baking.

Bake the bread. Preheat your oven to 375º. Put the bread in the oven and bake for 40 minutes. The top of the loaf will be golden brown when it is done.

Ready to serve. After 10 minutes, tilt the pan to remove the bread. Let it cool on a cooling rack. Do not cut it for at least 1 hour (to prevent the loaf from deflating).

baked whole wheat sourdough bread in a bread pan on top of a wooden board.

How to Serve Whole Wheat Sourdough Bread

This bread with whole wheat flour is delicious, served plain, toasted, or with your favorite sandwich toppings. It’s also great for making French toast or grilled cheese sandwiches.

They are also perfect to be dipped in our recipes like Instant Pot Beef Stew, Cheeseburger Soup, or Chili.

sliced whole wheat sourdough bread with a filling on it.

How to Store

Store the cooled loaf in a plastic bag and keep it at room temperature for up to 5 days.

This bread is also great to freeze! Place in an airtight bag and store in the freezer for up to 3 months. Thaw the loaf at room temperature, then slice and enjoy.

Check out our in-depth guide on how to store sourdough bread to learn more!

Frequently Asked Questions

Is whole wheat sourdough bread good for you?

This bread is made with whole wheat flour, which is a whole grain and good source of fiber. Another benefit of sourdough bread is that it contains lactic acid, which has been shown to have some health benefits like improving gut health.

How does whole wheat affect sourdough?

Using whole wheat flour can make dough a littke more difficult to work with and takes longer to rise. Also, using 100% whole wheat flour will give the bread a slightly denser texture.

Can you use whole wheat for sourdough starter?

Yes, you can use whole wheat flour to make a sourdough starter. The process is the same as if you were using all-purpose flour. In my homemade sourdough starter post, one of the starters I make uses whole wheat flour.