Crave The Good

Whole Wheat Sourdough Bread

Allyson Letal

Savor the rich, complex flavors of this whole wheat sourdough bread recipe, carefully created using 100% whole wheat flour, robust bread flour, natural raw honey, and a lively sourdough starter. This recipe employs a long fermentation process, resulting in a tender, delicious whole wheat sourdough loaf.

Build The Dough:


Combine water with honey and stir to combine before adding bread and whole wheat flours. Stir until completely combined.   Set aside to autolyse. 

Add The Starter


Dimple the dough and add salt and starter. Perform stretch and folds to incorporate the starter. Cover and set aside.

Stretch + Folds


Over the next 3 hours, perform 3 sets of stretch and folds. Before covering an setting aside to complete the bulk ferment.  

Shape The Loaf


Fold the loaf alternating sides  as though you were lacing, then roll into a batard shape.

Transfer To Banneton


Prove the sourdough loaf in the banneton for 2-3 hours before baking or covering and placing in fridge to cold retard for up to 3 days.

Bake The Loaf


Preheat oven and dutch oven to 450f. Bake loaf in preheated dutch oven for 30 minutes covered, and 10 -15 uncovered.

Bread bun

Allyson Letal

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