Best Sourdough Wheat Bread Recipes

HONEY WHEAT SOURDOUGH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, honey, molasses, Sourdough Starter, wheat germ, sugar, baking soda, salt, whole wheat flour and 2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Brush with oil. Bake at 375° until browned, 25-30 minutes. Remove from pans to wire racks to cool.

SOURDOUGH WHEAT BREAD

Steps:

• Add ingredients in order suggested by your manufacturer. Select whole wheat setting.

SPROUTED WHEAT SOURDOUGH BREAD

Steps:

• Mix all of the ingredients together until everything is incorporated. Sprouted flour has a lot of enzymatic activity, so a long autolyse is not advised, but mixing the flour and water first and letting it sit for 20-30 minutes is okay.
• After mixing, cover your dough and let it rest for about 15 minutes, then hand-mix it Rubaud style for a minute or two, to boost the gluten development.
• For the next few hours, perform four rounds of coil folding of the dough (see video), roughly every 30 minutes.
• When the dough has close to doubled, and has bubbles on the surface (see gallery), scrape it out of your bowl onto a floured countertop and preshape it into a boule.
• Cover the dough with an upside-down bowl, plastic wrap or damp towel, and let it rest about 30 minutes.
• The second video in this recipe blog depicts the shaping technique described below. Sprinkle the top of the rested dough with flour and flip it over. Gently stretch it outward in all directions, then fold the top of the dough about 1/3 down. Now fold the sides inward one at a time. Cinch/fold the tube that is forming down again. Fold the sides inward again. Finally roll the tube onto any remaining dough and adjust to have the seam in complete contact with your countertop.
• Using your bench knife, pull the dough tube toward you while gently tugging the sides outward. Your final tube should be about 12 inches long.
• Place the dough in your floured proofing basket seam-side up, cover it, and let it proof at room temperature 30-90 minutes or in the refrigerator for 10-12 hours.
• Begin preheating the oven and oblong clay baker to 500F 30 minutes before baking.
• Flip the dough into the hot baker and score the top. I wanted to do an intricate score, so I flipped the dough onto parchment paper, brushed off the excess flour, scored the dough, and lifted the paper/dough into the base of the baker.
• Cover the baker and bake at:
• 500F for 20 minutes, cover on
• 450F for 7 minutes, cover on
• 450F for 7+ minutes, cover off
• Final internal temperature of the bread should be around 205F.

SOURDOUGH WHOLE WHEAT BREAD

Steps:

• Measure the culture into bread machine pan.
• Add remaining ingredients, with flour being last.
• Set machine for dough cycle and start.
• At end of cycle, remove dough from machine and shape into desired loaf.
• Cover and let rise in warm place until doubled--this can take as little as 1 hour or several hours, depending on what type of starter you use and how active it is.
• Top of loaf can be slashed at this stage, if desired.
• Uncover and bake at 375 degrees for 30 to 40 minutes, or until done.
• Remove from baking pan and cool on wire rack.
• NOTE: I don't let my dough rise in the dough cycle; I just remove it after the kneading is completed and shape my loaf, then let loaf rise.

HONEY WHEAT SOURDOUGH BREAD WITH QUINOA

Steps:

• Bring 1 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Whisk sourdough starter, milk, honey, olive oil, yeast, and salt together in a large bowl. Add cooked quinoa and mix until incorporated. Add flour, 1 cup at a time, mixing after each addition to form long strands of gluten.
• Knead dough for 10 minutes, adding more flour as needed to make dough workable. Set bowl on the counter, cover with a cloth, and let rise until doubled in size, 2 to 4 hours.
• Punch dough down, shape into 2 loaves, and place into well greased and floured baking pans. Wet tops of loaves slightly and press oats into the surface. Cover with a cloth and let rise in a warm place until doubled in size, 2 to 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until loaves sound hollow when you tap on the surface, 30 to 35 minutes. Remove from the oven and let sit in pans for 5 to 10 minutes before removing to a wire rack to cool completely.

CRACKED WHEAT SOURDOUGH BREAD

Steps:

• In a medium bowl, place cracked wheat and pour hot water over wheat. Add melted butter, molasses, honey, nonfat milk. flax, and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter. With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary. When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft free spot and let rise until doubled in bulk, about 1 1/2 hours. Punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour. When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well greased 9X5 inch loaf pans or form into two round loaves on baking sheet and let rise again until doubled in bulk, about 1 hour. Brush tops with an egg wash made by whisking one tablespoon water into one whole egg until well blended. Bake in preheated 375 degree oven for 30 minutes. After 15 minutes, rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom or internal temperature of 190 degrees. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.

CRACKED WHEAT SOURDOUGH BREAD

Steps:

• In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter.
• With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary.
• When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour.
• When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended.
• Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.

CRACKED WHEAT SOURDOUGH BREAD

Steps:

• In a medium bowl place the cracked wheat and pour the hot water over it, let sit.
• In your mixer place margarine, milk, salt, egg, molasses, honey, flax seeds, and sunflower seeds. Pour in wheat mixture when it reaches lukewarm temperature.
• Pour in starter and mix well.
• Starting with wheat flour mix in flour one cup at a time. Mixing well after each addition. You may only need 3-1/2 cups of the white flour.
• Mix for about 10 minutes to allow the wheat flour to develop.
• Transfer to a well greased bowl and let rise 1-1/2 hours.
• Punch down, let rise 1 hours.
• Divide into three loaves and let rise till doubled.
• Bake at 350 for about 40-45 minutes, tops will be brown.
• Thump bottoms of loaves and if they sound hollow they are done.
• Place on racks to cool.

GLUTEN FREE FARMHOUSE SOURDOUGH "WHOLE WHEAT" BREAD

Steps:

• To make teff starter: combine equal amounts of teff flour and distilled or bottled water in a large bowl, stir well, cover with a dishtowel and sit in a warmish spot. Teff should bubble slightly right away. If it doesn't you can add a tiny bit of yeast. Be sure not to use tap water as the chlorine in most tap waters will kill off the yeast. I often start with 1/2 cup of teff. Feed once or twice a day, stirring with a clean fork and recovering just like a sourdough starter. You can use this to make injera. The longer you let it ferment the more sour it gets-just like sourdough starters. It should be slightly bubbly and sour smelling. Separation is normal. Just stir together before using.
• Combine oat flour, gluten free flour, dry teff, salt, and arrowroot powder in a large mixing bowl.
• In a large measuring cup or mixing bowl, combine water, teff starter, yeast, sugar, oil, psyllium husks, and ground chia. Stir well to combine and let sit 2-3 minutes.
• Whisk wet ingredients again and then pour into dry ingredients. Mix together with a large mixing spoon until combined.
• Optional: turn out on a floured surface and knead, adding oat flour as needed until dough holds together and isn't too sticky. I don't usually knead.
• Place dough in a large oiled bowl or onto parchment paper. Roughly shape into a loaf form. Cover with a damp towel and let rise in a warm place for 30-40 minutes.
• Preheat oven to 400°F.
• Once bread has risen, move to baking sheet and cut a shallow tic-tac-toe patter into the top. Optional-scatter poppy and sesame seeds on top.
• Bake at 400 for about 40 minutes. Let cool completely before cutting into it.

SOURDOUGH HONEY WHOLE WHEAT BREAD

Steps:

• Dissolve yeast in 1 cup warm water.
• Mix yeast, starter, honey, salt and shortening with 3 cups flour.
• Add more flour as needed to make a stiff dough.
• Knead 150 strokes on a floured surface and place in a greased bowl.
• Cover and let rise 1 to 1 1/2 hours until doubled in size.
• Punch down, let double again.
• Punch down and roll into tight loaf.
• Grease and place in bread pan.
• Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped.

EASY WHEAT SOURDOUGH BREAD (ABM)

Steps:

• FOR THE SPONGE. (This will make the proofed sourdough starter.).
• 1 cup starter, 3/4 cup water & 2 cups flour.
• Mix the starter with the flour & water.
• Set aside and let sit 4-8 hours or overnight in the refrigerator.
• Let proceed till it expands 3 times it's original size.
• FOR THE DOUGH.
• Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
• Let the bread machine mix, kneed and do the first rise.
• Remove at beep to lightly floured surface.
• Divide dough into 2 equal portions.
• Pat each dough portion out into a flat circle.
• Gently stretch and fold the left side over the middle, then the right over the middle.
• Like folding a letter.
• Shape, always keeping the folded side on the bottom.
• Spray pan with pam & then place shaped dough into pans.
• Spray the tops and cover with plastic wrap.
• Refrigerate over night.
• Take out in the morning and let them finish rising at room temperature.
• They should be light.
• Don't rush the rising or your bread will be dense.
• Bake at 350 until done, about 30 minutes.
• If your bread is browning too fast, tent with aluminum foil.
• The bread is done when internal temperature reaches 210.

WHOLE WHEAT SOURDOUGH BREAD

Steps:

• Combine all of the ingredients, mixing until a shaggy dough forms.
• Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
• Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
• Gently fold the dough over a few times on a lightly floured work surface.
• FOR SANDWICH STYLE LOAF:.
• Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
• Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
• Towards the end of the rising time, preheat the oven to 350°F.
• Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
• Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
• FOR ARTISAN STYLE LOAF:.
• Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
• After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
• Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
• Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
• 16. Enjoy.

BETH'S 100% WHOLE WHEAT SOURDOUGH BREAD

Steps:

• The afternoon before you want bread, feed your starter 1 cup distilled water and 1 cup flour (not included in recipe ingredients).
• That evening, when it is all bubbly and active, combine the first 4 ingredients in a large bowl, cover loosely, and allow to get bubbly like a fed starter does but not at it's peak yet (about 5 hours). This is essentially a sponge.
• That evening, add remaining ingredients.
• Knead until the gluten is developed and it passes the windowpane test (when a golf sized ball of it is worked and stretched thin, you can see light through it and it doesn't rip), about 6-8 min in a Kitchen Aid.
• Divide into 2 loaves and shape, placing them into 8.5 x 4.5 greased bread pans (they will be smallish loaves). It would probably make 1 very large loaf in a 9 x 5 pan.
• Cover loosely with oiled plastic wrap.
• Allow to rise until doubled (not very tall, just doubled). This went much faster than I anticipated (6-7 hours). If you have a fast rising starter, I would suggest placing the unrisen loaves in the fridge or a cool place to slow it down a little. This will also develop a more sour flavor.
• Bake at 350 for 30-40 minute.
• Remove from pans immediately and cool on a wire rack.

WHOLE WHEAT SOURDOUGH HOKKAIDO MILK BREAD

Steps:

• Sweet Stiff Levain
• Mix the levain ingredients in a jar or straight-walled container with space for at least 300% growth.
• Press the starter down with your knuckles or a spatula to create a uniform surface and to push out air.
• Let the levain ripen and rise. At a temperature of 76-78°F, it typically takes up to 10-12 hours for this sweet stiff levain to peak. For my starter, I see 3-3.5 times increase in size at peak. The levain will smell sweet with only a mild tang.
• Tangzhong
• In a sauce pan set to medium heat, stir the milk and flour from the tangzhong ingredient list until blended. Cook for several minutes until it thickens, stirring regularly with a spoon or heat-resistant spatula. Let cool in the pan or, for faster results, in a new bowl. The tangzhong should reach 65°C (149°F) but I don't find I need to measure the temperature because I can see when it gelatinizes. You can prepare this the night before and refrigerate it. Ensure it's covered to prevent it from drying out.
• Final Dough Mixing and Bulk Fermentation
• In the bowl of a stand mixer, add the milk (consider holding back 10g of milk if this is the first time you're making this bread or if you skip the vital wheat gluten), egg, tangzhong, salt, sugar, diastatic malt powder and levain.
• Mix with a spatula for a few seconds and also break up the levain into many smaller pieces. Next add the flour and vital wheat gluten. I like to use my spatula to mix until there aren't any dry areas.
• Allow the flour to hydrate (fermentolyse) for 20-30 minutes.
• Mix on low speed and then medium speed until you see moderate gluten development, which may take 5-10 mins.
• Lower the mixer speed to avoid splashing, and then drizzle in the melted butter a little at a time, or alternatively add room temperature butter one pat at a time. The dough may come apart; be patient and continue to mix until it comes together before adding in more butter.
• Once all the butter has been incorporated, increase the mixer speed gradually to medium. Mix at medium until the gluten is well developed, approximately 10 mins. You can rest the dough intermittently during this time if your stand mixer heats up. You should be able to pull a windowpane but it won't be quite as thin as a white-flour windowpane because of the presence of bran in the whole wheat flour.
• This is a good time to add inclusions such as my favorite, black sesame seeds. At this point they don't interfere with the gluten development. If you add inclusions, mix until they are incorporated in the dough.
• On the counter, shape the dough into a tight ball. Place it in a bowl, cover and ferment for 2.5 to 3.5 hours at 82°F. There may be some rise visible at this stage, but don't expect the dough to inflate a lot or double in size.
• At the end of the bulk fermentation, you can immediately proceed to shaping or refrigerate the dough for about 1.5 hours to make it easier to shape. You can also retard the dough overnight, however, you may find that this increases the sourness of your bread. Keep in mind that the final proof will take longer if you chill your dough.
• Shaping and Final Proof
• Prepare your pan by greasing it or lining it with parchment paper.
• Lightly flour the top of the dough. Scrape the dough out onto a clean work surface and divide it into four pieces. I like to weigh them to have equal sized lobes.
• Shape the pieces into tight balls and allow them to rest for 5 minutes.
• Using a rolling pin, roll out each ball into a square and then letter fold it. Turn it 90 degrees and roll again to about 8" long. Letter fold again from the long sides so you have a long narrow dough. Then using a rolling pin, roll flatter, keeping the dough relatively narrow. Next roll up each long piece of dough into a tube with some tension.
• The extra letter fold makes the final rolls shorter and fatter so when they are placed in the pan, they don't touch the sides of the pan. This way the swirled ends can expand unimpeded during final proof and remain visible in the final baked bread. This shaping style is for an appearance preference and optional.
• Arrange the rolls of dough inside your lined pan, alternating the direction of the swirls. This placement allows for greater rise during proofing and baking.
• Cover and let the dough proof for 6-8 hours at a warm temperature. I proof at 82°F. You will need longer than 6-8 hours if you chilled your dough for shaping. I proof until the top of the dough comes to within 1 cm of the top edge of the pan.
• Baking
• Brush the dough with the egg-milk wash and begin preheating the oven to 350°F. Just prior to baking, brush with the egg-milk wash again.
• Bake the loaf for 50 minutes or until the internal temperature is at least 190°F, rotating as needed to get even browning. Shield your loaf if it gets brown too early in the baking process.
• After 50 minutes, lower the oven temperature to 325°F and remove the bread from the pan. Bake an additional 10 minutes with the loaf directly on the oven rack.
• When baking is complete, you can brush the top of the loaf with butter while the bread is still hot to keep the top crust soft.
• Let the bread cool about two hours before slicing. Store it wrapped in plastic or beeswax wrap. This bread can last over a week without staling.

KHORASAN WHEAT SOURDOUGH BREAD

Steps:

• See the photo gallery and video below the recipe for target dough consistency and expansion.
• Starter Build, Mixing, and Bulk Fermentation
• The night before or early in the morning, build your 100g sourdough starter. For a night-before feed, use 10g sourdough starter with 45g water and 45g flour. For an early morning feed, use 30g starter with 35g water and 35g flour. Allow the starter to ripen until it is at least double in size.
• Mix the dough ingredients together in a large bowl and cover.
• After a 20-30 minute rest, stretch and fold the dough with damp fingertips (see video below). Cover, let the dough rest another 20-30 minutes, and repeat the stretching and folding. Cover and rest 20-30 minutes again, and then do a third round of stretching and folding.
• Let the dough bulk ferment until it has almost doubled in size. At warm temps (high 70s) my dough needed about 5 hours. Colder dough will need more time.
• Shaping and Final Proof
• Flour your work surface and scrape your dough out of the bowl. Pre-shape it into a ball, invert your bowl to cover it, and let it rest about 20 minutes. I decided to pre-shape this dough to strengthen the gluten a bit more.
• Shape the dough into a boule, batard, or oblong loaf to suit your proofing basket and baking vessel.
• Place the dough in your proofing basket seam-side up, cover, and let the dough rise again for about 30 minutes at room temperature and then refrigerate it overnight (8-16 hours). You can also leave the dough at room temperature for longer (1-2 hours) and bake it without the refrigeration stage.
• Baking
• Preheat your oven and baking vessel at 500F for 30 minutes.
• Flip the dough out of the proofing basket and onto a sheet of parchment paper or onto the base of your hot baking vessel. Score the dough, then cover and return the vessel to the oven.
• If your baking vessel is a ceramic cloche, bake at:
• 500°F for 20 minutes, lid on
• 450°F for 7 minutes, lid on
• 450°F for 10 minutes, lid off
• If your baking vessel is cast iron, lower the oven temperature 5 minutes earlier and at that time, also place a baking sheet under the cast iron on the same shelf.
• When baking is complete, the bread should have an internal temperature of at least 205F and it should sound hollow when you knock on the bottom of the loaf.

WHOLE WHEAT SOURDOUGH BREAD (NOT MACHINE)

Steps:

• Place warm water, sourdough starter, molassas, honey, yeast, salt, and oil in a large mixer with standard blade. Blend well.
• Add one cup of each whole wheat flour, bread flour, and gluten. Blend for 3-5 minutes.
• Add last cup of bread flour, one cup of whole wheat flour, and flax seed if desired. Mix for 3-5 minutes to working up the gluten. Change blades to dough hook.
• With the mixer on the lowest speed work in the remaining flour, scaping the sides of the bowl to the center. You may use all the flour or not depending on the humidity and the flour being used.
• When the dough is beginning to form a soft ball and comes away from the mixer move it to a lightly floured surface.
• Knead a few minutes until a soft dough is formed and it springs back when poked. The dough should have the baby bottom feel.
• Put the dough in a lightly oiled large bowl, I use a cooking spray. Put a linen over the bowl and set it in a warm location. Set the timer for one hour.
• Check the dough at the one hour mark, the dough should have doubled in bulk. Once it has doubled remove it to a dry counter top. Divide it into two to three sections, making 3 loaves.
• Press each section out into a rectangle aprox 1/2" thick, do not use a rolling pin just hands and aproximates. Roll the dough as if rolling a jelly roll, forming a log.
• Place each section into a sprayed loaf pan.
• Put the loaves in a warm place and cover them with a linen. Let them double in bulk, aprox 1 hour.
• Turn the oven on and brush the tops with the beaten egg. Bake at 350 for 35 minutes or until you have a nice golden brown loaf.
• It slices better if cooled but it is heaven straight out of the oven.

WHOLE GRAIN WHEAT SOURDOUGH BREAD

Steps:

• 1. Measure using a digital scale. Levain ingredients: Sourdough starter, Bread Flour, and water....Let rest for 6 hours....
• 2. 2 hours BEFORE the levain is ready, use a dough hook and mix on low 546 g. bread flour, 154 g whole wheat flour and 550 g. water. Mix until well incorporated and use a spatula to make sure. Rest in a covered bowl 2 hours.
• 3. Add Levain and sea salt to the Flour/water mix, mix on speed 2-3 for 2 minutes. Use a spatula to stir down.
• 4. Use a water bottle to spritz the counter down with a light dust of water. Dump out the dough and fold over several times with a plane to make a ball. Cut in half.
• 5. Put each ball in an 8 x 8 glass pan. Rest, covered for 45 minutes.
• 6. Coil folds: For the next 5 hours, every hour, use lightly wet hands to lift and fold the dough over itself. Start in the middle of the dough and lift up until the dough comes up off the dish. Fold. You are creating air pockets here and are redistributing the dough. Turn the dish and do this again 2 more times.
• 7. Use brown rice flour to dust a bannaton well. Flour the countertop really well. Flip out one of the loaves and shape the dough to your banneton. Proof dough, covered in the bannetons in the fridge overnight.
• 8. The next morning: Preheat the oven to 475F 1 hour with the cast iron Dutch oven inside---nice and hot. Flip dough from banneton onto parchment paper. Score using a lame. Bake covered for 20 minutes. (while dough is in oven, put empty bannetons at the back of the top of the stove to dry)
• 9. After 20 minutes, turn the heat down to 450 take bread out of the Dutch oven and place on the rack to continue baking for another 20-25 minutes. Let cool for 2 hours before slicing.