Rustic Whole Grain Sourdough Bread Recipe: Healthy, Hearty & Homemade

I remember my first crack at whole grain sourdough bread like it was yesterday. It was a chilly Sunday here in Santa Rosa. I had the windows cracked just enough for that fresh forest air, and the scent of warm, tangy dough started drifting through the house. My daughter peeked into the kitchen and asked, “Mom, are we baking bread for the neighbors too?” That was the moment I knew this recipe was one I’d keep coming back to. Now, this whole grain sourdough isn’t just a bake—it’s a memory maker. Packed with flavor, fiber, and feel good vibes, it’s my go to loaf for everything from avocado toast to hearty sandwiches.

What Makes Whole Grain Sourdough Bread So Special?

Why Whole Grain Sourdough Bread Is Worth Baking ?

Whole grain sourdough bread is more than just rustic good looks and a chewy crumb. It uses whole wheat and spelt flours with a wild yeast starter for better flavor and improved nutrition. Each slice offers complex, tangy depth and a bite that just feels satisfying.

Thanks to slow fermentation, the bread supports digestion by breaking down gluten and phytic acid, boosting the body’s absorption of key minerals like zinc and magnesium. And the natural fiber in whole grains promotes gut health. It’s a loaf with benefits.

Sourdough also fits seamlessly into many diets. It has a lower glycemic index than conventional bread and tends to be better tolerated by people with mild gluten sensitivities.

Looking to branch out? Try these site favorite sourdough spinoffs:

• Sourdough Croissants
• Sourdough Buns
• Sourdough Croissant Bread

Each recipe uses sourdough magic in a totally different way.

🌟 Quick Tip: Whole grain flours absorb more water. Start low with hydration and build confidence as you go.

Rustic Whole Grain Sourdough Bread Recipe: Healthy, Hearty & Homemade

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• Author: Bethany Delish
• Total Time: 22 hours 55 minutes
• Yield: 12 Slices 1x

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Description

This rustic whole grain sourdough bread is packed with flavor. The recipe consists of three simple ingredients: flour, water, and salt. While the ingredients are simple, the process might take a few tries to get exactly right. BUT, it’s worth it, and I’m here to guide you through the whole process.

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Ingredients

Scale 1x2x3x

Levain

• 15 g active sourdough starter 50%. fed 10-12 hours prior
• 30 g water 100%. at 77°F-80°F/25°C-27°C
• 15 g all-purpose flour 50%
• 15 g whole wheat flour 50%

Main Dough

• 150 g whole wheat flour 43%
• 100 g whole grain spelt flour 29%
• 100 g bread flour 29%
• 270–300 g water 77%-86%. at 77°F-80°F/25°C-27°C
• 70 g levain 20%
• 7 g sea salt 2%

Other

• rice flour or whole wheat flour for dusting the banneton

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Instructions

Levain

• Add all the ingredients to a small bowl and stir to combine. Place the levain in a warm spot, preferably around 78°F/26°C for 5 hours or until it has doubled/tripled in size.

Main Dough

1. Four hours after you prepared the levain: Add flours and water to a large mixing bowl and mix until combined. How much water you will need depends on your flour and experience handling high hydration doughs. My recommendation is to start low with 270 grams of water and add more if needed. Cover the bowl and rest/autolyse for 1 hour until the levain is ready.
2. Measure out 70 grams of levain and add it to the bowl of autolysed dough. Mix with your hands for 3-4 minutes. The mixing technique is demonstrated in the recipe video above. Cover your bowl and rest for 30 minutes.
3. Add the salt and continue mixing for another 3-4 minutes until the dough has a smooth surface. It will still be quite sticky because of the high percentage of whole grains in the dough. Transfer the dough to a glass baking pan for easier handling later on. Cover the pan and proof at 75°F/24°C for 1 hour.
4. After 1 hour, you want to perform the first coil fold. With wet hands, slide both hands under the dough in the center until your fingertips touch. Slowly lift the dough up and towards you until the dough lets go of the bowl. Fold the dough underneath itself by lowering your hands. Turn the bowl 180° and do the other side. Turn the bowl 90° and repeat (basically folding all four sides).
5. Repeat the folding every hour for the first 3-4 hours of proofing. Leave the dough untouched for the remaining hour(s). Total coil folds: 3-4. Total proofing time (calculated from adding the levain): 5-6 hours at 75°F/24°C.

Shape

1. Prepare an 8 or 10-inch oval banneton by dusting it with rice flour.
2. Transfer the dough onto a lightly floured work surface.
3. With the help of a bench scraper, fold in the doughs right side, then the left side, and roll it down towards you.
4. Gently flip the dough over and lift it into the prepared banneton, seam side up. Cover, and transfer it to the fridge to cold-proof overnight (10-18 hours).

Bake

1. Place your Bread Pan or large Dutch oven in the oven. Preheat for 45-60 minutes at 500°F/260°C.
2. Carefully remove the preheated Bread Pan from the oven. Tip the bread into the pan, seam side down.
3. Use a lame or razor blade to score the surface of the bread. Try scoring at a slight angle to give the bread the distinctive “ear.” Put the lid back on and bake for 20 minutes.
4. After 20 minutes, you can remove the lid, turn down the heat to 430°F/220°C and bake for another 15-25 minutes until the bread has a deep golden crust. Bake it dark for the most delicious crust ever.
5. Transfer to a wire rack and cool for at least one hour before slicing.

• Prep Time: 15 minutes
• Proofing Time: 22 hours
• Cook Time: 40 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Slice
• Calories: 110 kcal
• Fat: 0.64 g
• Carbohydrates: 23 g
• Fiber: 2.4g
• Protein: 4 g

Ingredients, Tools & Prep Time

To make whole grain sourdough bread, you only need a few pantry staples and some patience.

🧾 Ingredients

Levain:

• 15g active sourdough starter (fed 10–12 hours before)
• 30g water (77–80°F)
• 15g all-purpose flour
• 15g whole wheat flour

Main Dough:

• 150g whole wheat flour
• 100g whole spelt flour
• 100g bread flour
• 270–300g water (start at 270g and adjust)
• 70g levain
• 7g sea salt

Other:

• Rice flour or whole wheat flour for dusting

🥣 Want to expand your sourdough lineup? Don’t miss our Sourdough Buns—perfect for sliders or breakfast sandwiches.

🛠 Equipment Checklist

• Digital kitchen scale (accuracy is key)
• Mixing bowls (preferably glass)
• Brod & Taylor proofer (optional but helpful)
• Bench knife
• Oval banneton (8″–10″)
• Lame or razor blade
• Challenger Bread Pan or Dutch oven

Step-by-Step Baking Instructions

Let’s make your first whole grain sourdough bread loaf a total win.

1. Build the Levain
In a small bowl, stir together your starter, flour, and water until everything is well combined. Let it rest in a warm spot (around 78°F) for about 5 hours, or until it visibly doubles in size. A well-developed levain brings depth of flavor and better rise, especially in whole grain sourdough bread.

2. Autolyse
Mix flours and 270g of water until fully incorporated. Let the dough rest, covered, for 1 hour. This simple step hydrates the flour and initiates gluten development, crucial when working with whole grains.

3. Add Levain
Add 70g of your bubbly levain to the dough. Gently mix with your hands for 3–4 minutes. Rest for 30 minutes. You’ll start to notice a subtle elasticity forming, this is a good sign.

4. Add Salt
Mix in the salt and knead gently. You’ll feel the dough smooth out and strengthen. Transfer it to a clear glass container so you can track its rise. Proof at 75°F for 1 hour.

5. Bulk Fermentation & Coil Folds
For the next 3 to 4 hours, return to the dough every hour to gently perform a set of coil folds.

• Slide hands under the dough.
• Lift gently and fold over itself.
• Turn and repeat on all four sides.

These folds help build structure without deflating the dough. After the final fold, rest the dough another hour. The total fermentation time for this whole grain sourdough bread should be about 5–6 hours, depending on room temperature.

6. Shape
Dust your banneton with rice flour. Carefully turn the dough out onto a surface dusted with just a touch of flour. Fold it inward and roll toward you into a tight oval. Flip into the banneton, seam side up. Cover and refrigerate overnight for 10–18 hours. The cold retard enhances the flavor and makes the dough easier to score.

7. Bake
Heat your oven, with the Dutch oven inside to 500°F, and let it preheat for 45 to 60 minutes. Carefully flip your dough into the hot pan, seam side down. Score with a lame for oven spring and aesthetics.

Bake:

• Covered: 20 minutes
• Uncovered: 15–25 minutes at 430°F

Let the baked whole grain sourdough bread rest on a wire rack for at least an hour before cutting into it. This wait is worth it—cutting too soon can ruin the structure of your perfect crumb.

Whole grain sourdough bread offers more flavor, more texture, and more nutrition. It’s naturally fermented, easier to digest, and delivers a satisfyingly chewy crust with a nutty, hearty crumb. Once you master this recipe, it’ll become a staple in your baking routine.more benefits than any store bought option. Try it once, and you’ll never look back.

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