Whole Wheat Sourdough Bread (No-Knead)
Learn how to make a slightly tangy, perfectly sweet, and fluffy loaf! This whole wheat sourdough bread recipe has everything you need.
Servings: 16 slices
Calories: 190kcal
Equipment
- Bread pans
- dough whisk
- large bowl
- Food scale (optional)
Ingredients
- ⅓ cup (65 grams) sourdough starter discard or fed 12-24 hours prior *see notes below
- 1⅓ cups (300 grams) warm water, filtered 95º to 100º F
- ¼ 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
Instructions
- Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add the bread flour and whole wheat flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 45 minutes.
- Coax the dough from the bowl and stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle. Return the dough to the bowl, cover with a damp towel, and let rise at room temperature overnight (at least 8-10 hours) until double in size.
- In the morning, lightly flour your countertop. Remove the dough from the bowl, gently stretching it into a rectangle, then use your fingers to dimple the dough to release the air from the dough. Roll the dough up, into a log shape. Cover and let the dough rest for 15 minutes.
- Spray bread pan with cooking spray. Tighten the dough log by gently pulling it towards you along the counter top for 5-8". Place it in your loaf pan, seam side down. Cover and let rise for 1-2 hours, until dough has doubled in size. Press the corner edge of the dough in 1/2" and if the indentation remains, it's ready to bake.
- Preheat your oven to 375º. Bake sandwich bread in the center of the oven for 40 minutes. The top of the loaf should be golden in color. After 10 minutes, tilt the pan to remove the bread to cool on a cooling rack. Wait at least 1 hour before cutting (to prevent the loaf from deflating).
Notes
This recipe uses a discard or unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that's at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.
Do not refrigerate the dough! Our recipe does not use a refrigerated rise. If it gets too cold, the fermented yeast will not rise overnight.
Overnight rising guidelines
Rising times will vary according to your room temperature and humidity:
80ºF about 4-5 hour
75ºF about 6-7 hours
70ºF about 8-9 hours
For temperatures under 70ºF it can take up to 12 hours or more
Let cool for at least one hour before cutting.
How to Store Sourdough Bread:
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 fresh sourdough bread to learn more!
Nutrition
Serving: 1slice | Calories: 190kcal | Carbohydrates: 37g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 240mg | Potassium: 64mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Calcium: 8mg | Iron: 1mg