Whole Wheat Sourdough Bread (No-Knead)

a square photo of a slice whole wheat sourdough sandwich bread on top of a wooden board.

4.96 from 24 votes

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.

Prep Time1

Cook Time45

Combined rises are approx. 12 hours12

Total Time13 45

Course: Bread

Cuisine: American

Servings: slices

Calories: 190kcal

Author: Renae Gerhardstein

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

Check out our tips on proofing sourdough to get that perfect texture.

Let cool for at least one hour before cutting.

Recipe FAQs:

Is this whole wheat sourdough sandwich bread recipe 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.

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.

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