Discover the process of baking whole wheat sourdough bread that is truly soft and moist. Many bakers avoid using all whole wheat flour, worried it won’t result in a fluffy, moist interior. However, with the proper technique, you can make bread that is just as tender as bread made with white flour. It’s simply more robust and fulfilling.
When I was a child, the whole wheat bread in our home was consistently dry and crumbly, whereas my classmates had soft, airy white bread for their sandwiches. If only my mom had come across this recipe back then, our lunches would have been completely different.
Soft and Springy Crumb
This bread recipe serves as an excellent foundation for those interested in experimenting with whole grain flour. By allowing the dough to rest, maintaining it at room temperature in a warm area, and strengthening its structure through regular stretch and fold sessions, you can create a loaf that remains moist while developing a strong texture. The outcome is a bread with a soft, elastic crumb, a deep nutty taste, and the traditional sourdough flavor.
Since whole wheat contains more protein, you’ll enjoy ample texture and chewiness, along with the nutritional benefits of wheat berries incorporated into your bread.
Whether you prepare it in a hot Dutch oven or choose a loaf pan lined with parchment paper, this recipe offers versatility and consistency. For the home baker looking to go beyond lighter breads and try an authentic whole wheat sourdough, this recipe is a wonderful choice to try right now.
Whole Wheat Sourdough Loaf That is Tender and Humid
Equipment
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Meatloaf Pan
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Dutch Oven
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Country Bowls
Ingredients
- 227 grams Active Sourdough Starter 1 Cup
- 255 grams Water mild, 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
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Combine the dough. In a spacious bowl, mix together the active sourdough starter, warm water, whole wheat flour, salt, instant yeast, and vegetable oil. Stir with a dough whisk or wooden spoon until a sticky dough is formed and all the flour is fully moistened.227 grams of Active Sourdough Starter,255 grams Water, 340 grams Whole Wheat Flour,6 grams Table salt, 1 Teaspoon Instant Yeast, 25 grams Vegetable Oil
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Mix and let sit. Place a clean towel or plastic wrap over the bowl and allow the dough to rest for 20 minutes. After that, move the dough to a surface dusted with flour and knead for approximately 8–10 minutes, until it becomes smoother and more elastic. (Alternatively, you can use the dough hook attachment on a stand mixer at a medium-low setting for 6–7 minutes.)
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Put the dough in a bowl that has been lightly oiled, cover it with plastic wrap or a dishcloth, and allow it to rest for 1 to 1 ½ hours in a warm area. This is the first fermentation, which continues until the dough is nearly doubled in size.
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Knead the dough. Once it has risen, transfer it to a surface lightly dusted with flour. Gently fold the dough several times on a lightly floured area. Next, form it into a round loaf or a log, based on whether you’re using a Dutch oven or a 9″ x 5″ loaf pan that has been lightly oiled.
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Second rise. Cover once more and allow the dough to rise for an additional hour. Let it rise until it extends 1 inch above the edge of the pan. The dough should appear swollen and feel light when gently touched on top.
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Heat the oven. As the dough finishes rising, set your oven to 350°F. If you’re baking in a Dutch oven, put it in the oven while it’s preheating to ensure it becomes thoroughly hot.
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Place and bake. When the dough is prepared, use a sharp knife or razor blade to cut a long slit across the top of the dough. This aids in oven spring and creates the traditional artisan appearance. Bake for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer placed in the center reads an internal temperature of 205°F.
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Cool the bread before cutting. Take it out of the oven and let it rest in the pan for five minutes. After that, move the baked loaf to a wire rack and let it cool entirely before slicing. Allowing it to cool ensures the interior sets properly and results in cleaner slices.
Notes
Tips for Best Results
- Weigh your flour; alternatively, measure it by carefully scooping it into a cup and then removing any extra.
- Cover the pan with a sheet of parchment paper to facilitate easy removal.
- Make sure your active sourdough starter is full of bubbles and has been fed 4 to 12 hours prior to using it.
- To achieve a cooler kitchen environment, make a warm area by quickly activating the oven at its minimum heat level, then switching it off prior to putting the dough in.
- Use a digital thermometer to check the internal temperature; target 205–210°F to confirm the bread is completely cooked.
- A warm Dutch oven produces a stunning crust and excellent oven spring, while a loaf pan results in a softer crust.
- Don’t overlook the resting time and careful stretch-and-fold steps for whole wheat dough. These techniques help create a lighter, softer bread.
- Whole grain breads tend to brown faster. If the exterior is becoming too dark, gently place foil over the top for the final 10 minutes of baking.
Advice for Individuals Using a Bread Maker
- Hydration matters.Whole wheat flour requires more moisture than white flour, so you might need to incorporate an additional tablespoon or two of warm water if the dough seems too firm. The objective is to achieve a dough that is slightly sticky yet still easy to handle.
- Shorter first rise.Since the bread machine completes a full dough cycle, your dough might rise faster than when done manually. Monitor it closely to prevent over-proofing.
- Gentle shaping.After the dough has finished cycling, carefully form itinto a rounded loaf or log. Do not squeeze out all the air. This aids in keeping a soft, fluffy texture.
- Second rise in pan.Allow the formed dough to rise in a loaf pan or Dutch oven until it reaches approximately 1 inch above the edge of the container. This helps achieve proper oven spring and results in a light, airy texture.
Nutrition
Ingredient Notes
- Whole wheat flour:Flour that is stone-ground or freshly ground offers additional richness and taste.
- Vegetable oil:Maintains the bread’s softness and increases its longevity;olive oil or coconut oil are great variations.
- Instant yeast:Guarantees a dependable increase, particularly if it’s yoursfirst timebaking using sourdough or if you arestarter is young.
Storage and Freezing Tips
- Short-term storage.Let the bread cool completely, then place it in a plastic bag or wrap it in a dish towel and keep it at room temperature for 2 to 3 days.
- Long-term storage. Cut the bread and store it in a sealed container or freezer bag for up to three months. You can toast the slices straight from the freezer, or allow them to defrost at room temperature.
Serving Suggestions
- Prepare robust sandwiches using your preferred ingredients.
- Use portions for French toast, avocado toast, or eggs Benedict.
- Serve with soups or stews. Whole wheat bread maintains its structure well.
- Toast and apply olive oil, peanut butter, or jelly for a basic snack.
Optional Variations
- Include wheat berries or seeds to add texture and enhance nutritional value.
- Add herbs, garlic, or sun-dried tomatoes for a more savory flavor.
Whole Wheat Sourdough Bread Instructions
Baking your own loaf of bread can be a deeply satisfying activity, and with this recipe, even those new to baking can create a loaf that’s tender, juicy, and packed with natural flavor. Whether you cut it for sandwiches, toast it for morning meals, or serve it warm from the oven to loved ones, this bread is sure to become a cherished way to savor the taste and health benefits of whole grains.
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