How to Make Yummy Whole Wheat Sourdough Bread (It’s Easier Than You Think!)

Have you ever tasted real sourdough bread? It’s amazing! It has this cool, tangy taste, a crunchy outside, and a soft, chewy inside. And guess what? You can make it at home, and it’s not even that hard!

This whole wheat sourdough bread recipe is super special because it uses whole wheat flour, which is really healthy for you. Regular sourdough is already awesome, but when you add whole wheat flour, you get extra vitamins, fiber, and good stuff that helps your body grow strong. Plus, it tastes a little nutty and hearty – kind of like nature decided to make the perfect bread!

Now, I’m not going to lie – making this whole wheat sourdough bread recipe does take time. But here’s the cool part: most of that time, you’re not actually doing anything! The dough is just sitting there, doing its own thing and getting yummy. The actual work you have to do? Only about 30 minutes total. That’s less time than it takes to watch a TV show!

Whether you want to make the best toast ever for breakfast, pack awesome sandwiches for lunch, or have warm bread with dinner, this whole wheat sourdough bread recipe is going to make everyone in your family super happy. Ready to become a bread-making superstar? Let’s do this!

Related Recipe: Simplest Rustic Whole Wheat Bread Recipe

What You Need to Know About This Recipe

Recipe Name: Rustic Whole Wheat Sourdough Bread

What it is: Super tangy, chewy bread made with healthy whole wheat flour. It has a crunchy crust and soft inside!

• Time to get stuff ready: 30 minutes of actual work
• Waiting time: 12-18 hours (but you’re not doing anything during this time!)
• Baking time: 40-45 minutes
• Total time: About 13-19 hours (sounds like a lot, but most of it is just waiting!)
• How many slices do you get: 12-14 big slices
• Calories in each slice: About 165

Picture idea: Take a photo of your beautiful bread with its golden-brown crust and cool score marks on top. Also take a picture of the inside when you cut it open to show how fluffy and airy it is!

Related Recipe: Honey Wheat Bread Recipe

What You Need (The Ingredients!)

For the Starter Feed (Night Before)

• 50g sourdough starter (this is like a pet that helps bread rise!)
• 50g whole wheat flour
• 50g water (room temperature)

For the Bread Dough

• 400g whole wheat flour (that’s about 3⅓ cups)
• 100g bread flour (about ¾ cup – this helps make it fluffy)
• 350g water, a little warm (about 1½ cups)
• 10g salt (about 2 teaspoons)
• All of the starter you fed (about 150g)

Optional Extras (To Make It Even Cooler!)

• 2 tablespoons seeds (like sunflower or sesame seeds)
• 1 tablespoon honey (makes it a tiny bit sweet)

Important Note: Sourdough bakers like to weigh stuff instead of measuring with cups because it’s more exact. If you don’t have a kitchen scale, that’s okay – just use measuring cups! But if you can, ask a grown-up to help you get a scale. They’re really helpful for this whole wheat sourdough bread recipe!

Related Recipe: Best Whole Wheat Bread Machine Recipe

How to Make Your Whole Wheat Sourdough Bread (Step by Step!)

Part 1: Feeding Your Starter (The Night Before)

Step 1: Wake up your sourdough starter. The night before you want to bake (or 8-12 hours before), mix 50g of your sourdough starter with 50g whole wheat flour and 50g water in a clean jar. Think of it like feeding a tiny pet! This creates the “leaven” for your whole wheat sourdough bread recipe.

Step 2: Let it grow overnight. Cover the jar with a cloth or put a lid on loosely (it needs to breathe!). Leave it on the counter overnight. When you wake up, it should look bubbly, smell a little sour (in a good way!), and be about twice as big as when you started.

Step 3: The float tes.t Here’s a cool trick! Drop a tiny spoonful of your starter into a glass of water. If it floats like a little boat, it’s ready to use in your whole wheat sourdough bread recipe! If it sinks, give it another hour or two.

Related Guide: Authentic Rougamo Bread Recipe

Part 2: Making the Dough (Morning Time!)

Step 4: Mix everything together. In a big bowl, pour in 350g of lukewarm water (it should feel like a warm bath on your finger). Add all of your bubbly starter and stir it around until it’s mostly mixed in. Now, dump in 400g whole wheat flour and 100g bread flour. Use your hands or a big spoon to mix everything until you can’t see any dry flour. The dough will look messy and shaggy – that’s exactly what you want!

Step 5: Let it rest (This is called “autolyse” – sounds fancy, right?) Cover your bowl with a damp towel. Now go do something fun for 30-60 minutes! This rest time helps the flour soak up the water and makes your whole wheat sourdough bread recipe easier to work with.

Step 6: Add the salt. Sprinkle 10g of salt all over the dough. Wet your hands (so the dough doesn’t stick) and squeeze the salt into the dough by pinching and folding it for about 2-3 minutes. At first, it’ll feel slippery and weird, but then it’ll come together nicely.

Part 3: The Rising Time (Bulk Fermentation)

Step 7: Do the stretch and fold thin.g Over the next 3-4 hours, you’re going to do something called “stretch and fold” four times (once every 30-45 minutes). Don’t worry, it’s super easy! Here’s how:

• Wet your hands
• Grab one side of the dough
• Stretch it up like you’re pulling taffy
• Fold it over the top of the dough
• Turn the bowl a little bit and do it again
• Do this 4 times total (one for each side of the bowl)

This makes your whole wheat sourdough bread recipe strong and helps it rise tall!

Step 8: Watch it grow! After you’re done with all your stretch and folds, just let the dough sit at room temperature. It should get about twice as big and look puffy with little bubbles on top. This usually takes 4-6 hours total. If your kitchen is warm, it’ll be faster. If it’s cold, it might take longer. That’s totally normal!

Part 4: Shaping Your Bread

Step 9: Pre-shape it. Sprinkle a little flour on your counter. Gently dump your dough out onto the counter. Fold the edges toward the middle to make it kind of like a ball. Let it rest there for 20-30 minutes. This is called a “bench rest” – like the dough is taking a little break!

Step 10: Final shaping (The fun part!) Flip your dough over so the smooth side is on the bottom. Now fold it into thirds like you’re folding a letter. Then roll it up from bottom to top, kind of like making a sleeping bag roll! Pinch the seam closed. This creates tension that helps your whole wheat sourdough bread recipe rise up nice and tall!

Step 11: Put it in a special basket or bowl If you have a banneton (that’s a fancy bread-rising basket), put your dough in it seam-side up. If you don’t have one, just use a regular bowl lined with a kitchen towel that you’ve sprinkled with flour. Cover it with plastic wrap or a damp towel.

Step 12: Bedtime for your bread! Put your shaped dough in the refrigerator overnight (or for 8-18 hours). This is super important for your whole wheat sourdough bread recipe! It makes the bread taste even better and makes it easier to cut those cool designs on top later.

Part 5: Baking Time! (The Most Exciting Part!)

Step 13: Heat up your oven like crazy. Put a Dutch oven (that’s a big pot with a lid) inside your oven. Heat it to 450°F (230°C) for 45-60 minutes. It needs to be SUPER hot! Ask a grown-up to help with this part because it gets really, really hot.

Step 14: Score your bread (Make cool designs!) Carefully take your cold dough out of the fridge. Flip it onto a piece of parchment paper (that’s the special paper that doesn’t stick). Now for the coolest part – use a really sharp knife to make 1-2 cuts on top, about ¼ inch deep. You can make an X, a line, or any pattern you want! This lets steam escape and creates beautiful patterns on your whole wheat sourdough bread recipe.

Step 15: Bake it with the lid on. Have a grown-up carefully take out the super-hot Dutch oven. Use the parchment paper to lift your dough and lower it into the pot (be careful – it’s HOT!). Put the lid on and bake for 30 minutes.

Step 16: Finish baking with the lid off. After 30 minutes, take the lid off (carefully!) and bake for another 10-15 minutes until the crust is deep golden brown and looks beautiful!

Step 17: The hardest part – WAITING! Take your bread out and put it on a cooling rack. Now comes the hardest part of this whole wheat sourdough bread recipe – you have to wait at least 1 HOUR before cutting into it! I know, I know, it smells amazing and you want to eat it NOW. But if you cut it too soon, it’ll be gummy inside. The bread is still “cooking” as it cools. Trust me, it’s worth the wait!

Cool Tricks to Make Your Bread Even Better

Why is temperature important? If your kitchen is warm (like in summer), your dough will rise faster – maybe in 3-4 hours. If your kitchen is cold (like in winter), it might take 6-8 hours. Don’t just watch the clock – watch your dough! It’s ready when it looks bigger and puffy.

Whole wheat flour is different. Whole wheat flour is like a sponge – it soaks up more water than white flour. If your dough feels too thick and hard, add a little more water next time (about 2 tablespoons more). Also, whole wheat flour tastes better when it’s fresh. Ask a grown-up to store it in the freezer to keep it fresh longer!

Your starter is like a pet. Your sourdough starter needs to be healthy and happy to make good bread! It should smell pleasantly sour and yeasty – kind of like beer or vinegar, but in a good way. If it smells like nail polish remover, it needs to be fed more often. Always use it when it’s bubbly and has doubled in size. And keep a backup starter in the fridge, just in case!

Don’t skip the fridge part! Putting your shaped dough in the fridge overnight makes this whole wheat sourdough bread recipe way easier! It makes the flavor better, makes it easier to score those cool patterns, and you can bake it whenever you want the next day.

If something goes wrong

• Is bread too hard and dense? Your starter might not have been bubbly enough, or you didn’t let it rise long enough
• Bread looks flat? You might have let it rise too long (over-proofed), or you didn’t shape it tightly enough
• Inside is gummy and sticky? You cut into it too soon – be more patient next time!

Fun Ways to Change Your Whole Wheat Sourdough Bread Recipe

Seeded Bread: Add ¼ cup of mixed seeds (sunflower, pumpkin, flax, sesame – whatever you like!) during your last stretch and fold. You can even roll the outside of your shaped dough in seeds for extra crunch!

Sweet Honey Bread: Mix in 2 tablespoons of honey with the water when you’re making the dough. This makes your whole wheat sourdough bread recipe a little bit sweet and extra soft.

Cinnamon Raisin Bread: Add 1 tablespoon of cinnamon and ¾ cup of raisins during your last stretch and fold. It’s like dessert bread! Perfect for toast or French toast!

Garlic Herb Bread: Mix in 2 tablespoons of dried herbs (like rosemary, thyme, or oregano) and 1 teaspoon of garlic powder. This is so good with olive oil for dipping!

Half and Half Bread: Use 250g whole wheat flour and 250g bread flour for lighter, fluffier bread. Great if you’re just starting to try whole wheat!

Olive and Cheese Bread: Fold in ½ cup of chopped olives and ½ cup of cubed cheese during your last stretch and fold. Super savory and yummy!

How to Keep Your Bread Fresh

Keeping it on the counter: Once your whole wheat sourdough bread recipe is completely cool, store it in a bread box or paper bag. Don’t use plastic bags – they make the crust get soft and chewy instead of crispy! The bread stays good for 3-4 days. A cool trick: put the cut side face down on a cutting board to keep it extra fresh.

Freezing it for later: Sourdough freezes amazingly well! Cut the whole loaf into slices before you freeze it (this makes it super easy to grab just one or two slices later). Wrap it really tightly in plastic wrap, then put it in a freezer bag. It stays good in the freezer for 3 months! When you want some, just pop a frozen slice in the toaster – it’s perfect!

Making old bread taste fresh again: If your bread gets a little old and hard, sprinkle a tiny bit of water on the crust and have a grown-up warm it in a 350°F oven for 10 minutes. It’ll taste like you just baked it!

Don’t throw away old bread! Stale sourdough is perfect for making croutons (those crunchy things you put on salad), breadcrumbs, or even bread pudding. Sourdough makes the BEST croutons!

What’s In Your Bread? (The Healthy Stuff)

Each slice from this whole wheat sourdough bread recipe has:

• Calories: 165 (that’s energy for your body)
• Fat: 1g (just a tiny bit)
• Carbs: 34g (gives you energy to run and play)
• Fiber: 5g (super good for your tummy)
• Protein: 6g (helps your muscles grow strong)

Whole wheat sourdough is naturally really healthy – it’s low in fat, high in fiber, and easier for your body to digest than regular bread!

Did You Make This Bread?

That’s so awesome! I really, really want to know how it turned out! Did it work on your first try? Did your family love it? What did you put on your bread?

Please tell me all about your whole wheat sourdough bread recipe adventure in the comments! And if you loved it, give it 5 stars ⭐⭐⭐⭐⭐!

Share this whole wheat sourdough bread recipe with your friends and family so they can try making bread too! Maybe you could even have a bread-making party – that would be so much fun!

Happy baking!

Questions Kids Ask About Whole Wheat Sourdough

How is whole wheat sourdough different from regular sourdough?

Whole wheat sourdough uses whole wheat flour instead of just white flour. This means you get more fiber (that’s the stuff that keeps your tummy happy), vitamins, and minerals. The whole wheat also gives it a nuttier, heartier taste – kind of like eating something straight from nature! Plus, the way sourdough is made actually helps your body absorb all those good nutrients better.

Can I make this whole wheat sourdough bread recipe if I’ve never baked bread before?

Absolutely! Yes, sourdough takes time, but the actual work is pretty easy. The most important things are having a healthy, bubbly starter and being patient. Your first loaf might not look perfect, but I bet it’ll still taste amazing! Each time you make this whole wheat sourdough bread recipe, you’ll get better at knowing when the dough is ready.

Why does my bread come out heavy and dense instead of fluffy?

Dense whole wheat sourdough usually happens for a few reasons: your starter wasn’t bubbly and active enough, you didn’t let it rise long enough, you used too much whole wheat flour without enough water, or you let it rise too long (over-proofed). Try using a mix of 80% whole wheat flour and 20% bread flour, and make sure your starter passes the float test before using it!

How long does it really take to make this whole wheat sourdough bread recipe?

The total time is 13-19 hours, but DON’T PANIC! Most of that is just waiting time where you’re not doing anything. Here’s what you actually do: feed your starter (5 minutes), mix the dough (10 minutes), do 4 stretch and folds (about 2 minutes each time), shape it (10 minutes), let it sit in the fridge overnight, and bake it (45 minutes). The actual hands-on time is only about 30-40 minutes total! The rest of the time, you’re just letting the dough do its thing.

Do I really need that Dutch oven pot thing?

A Dutch oven is really helpful because it traps steam inside, which helps make that awesome crispy crust. But if you don’t have one, you can still make this whole wheat sourdough bread recipe! Just bake it on a regular baking sheet or pizza stone. Have a grown-up put a pan of water on the bottom shelf of the oven to create steam, and cover your loaf with a big metal bowl for the first 20 minutes.

Can I use ONLY whole wheat flour with no white flour?

Yes, you can! But your bread will be denser and won’t rise as tall because whole wheat flour doesn’t have as much gluten (that’s the stuff that makes bread stretchy and fluffy). If you want to make 100% whole wheat sourdough, add about 50g more water (because whole wheat soaks up more water), and be extra gentle when you’re shaping it. You can also add 1-2 tablespoons of vital wheat gluten to help it rise better.