Sourdough bread is a time-honoured tradition that brings together the perfect combination of tangy flavour and chewy texture. This 50% whole wheat sourdough loaf balances whole wheat’s hearty, nutty taste with the lighter, airy crumb of white flour. The result is a nutritious and delicious bread, perfect for sandwiches, toast, or enjoyed with a spread of butter.

See our Delicious Classic 50/50 Sourdough Bread Recipe

The fermentation process in sourdough adds depth to the flavour and makes the bread easier to digest. This recipe requires patience, as the dough needs time to ferment and develop. However, the hands-on time is minimal, and the reward of homemade sourdough bread is well worth the wait. Whether you’re a seasoned baker or new to sourdough, this recipe will guide you through each step to achieve a perfect loaf.

50% Whole Wheat Sourdough Recipe

Recipe by Owais

Servings

12

servings

Prep time

18

hours 

Cooking time

45

minutes

Total time

18

hours 

45

minutes

Ingredients:

• 250g whole wheat flour

• 250g bread flour

• 375g water (room temperature)

• 100g active sourdough starter

• 10g salt

Instructions:

• Mixing the Dough (Evening of Day 1):
• Combine whole wheat flour, bread flour, and water in a large bowl. Mix until just combined. Cover with a damp towel and rest for 1 hour (autolyze).
• Adding the Starter and Salt:
• Add the sourdough starter to the dough. Mix thoroughly, using your hands to ensure the starter is fully incorporated.
• Sprinkle the salt over the dough and mix well. For the next 2 hours, perform a series of stretches and folds every 30 minutes (4 sets total).
• Bulk Fermentation:
• After the last fold, cover the bowl and let the dough rise at room temperature for 4-6 hours or until it nearly doubles. Alternatively, you can refrigerate the dough for 12-18 hours to develop more flavour.
• Shaping the Loaf (Morning of Day 2):
• Turn the dough out onto a lightly floured surface. Gently shape it into a round or oval loaf. Place the shaped dough, seam side up, into a proofing basket lined with a floured towel. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
• Preheating the Oven:
• Place a Dutch oven in your oven and preheat to 475°F (245°C) for at least 30 minutes before baking.
• Baking the Bread:
• Carefully transfer the proofed dough onto a piece of parchment paper. Score the top of the loaf with a sharp knife or razor blade.
• Using the parchment paper, lift the dough into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
• Remove the lid and bake for 20-25 minutes until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom.
• Cooling:
• Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.

Notes

• Enjoy your homemade 50% whole wheat sourdough bread, perfect for any meal of the day!

Ideas for Serving

• Sandwiches: Use this whole wheat sourdough for hearty sandwiches filled with your favourite ingredients.
• Toast: Toast slices and top with butter, jam, avocado, or a poached egg.
• Soup and Stews: Serve alongside a bowl of soup or stew for a comforting meal.
• Cheese Board: Pair with cheeses, fruits, and nuts for an elegant appetizer.

Nutritional Information (per slice)

• Calories: 150
• Carbohydrates: 28g
• Protein: 5g
• Fat: 1g
• Fiber: 4g
• Sugar: 0g

History of Sourdough Bread

Sourdough bread has a rich history dating back thousands of years. Originating in ancient Egypt around 1500 BC, sourdough was likely the first form of leavened bread. The natural fermentation process, which relies on wild yeast and lactic acid bacteria, allowed ancient bakers to produce bread with a unique tangy flavour and improved digestibility. Over time, sourdough spread throughout Europe and eventually to the Americas. Today, it remains a popular choice for its complex flavours, health benefits, and connection to traditional bread-making techniques.

FAQs

1. How do I know if my sourdough starter is ready to use?

Your starter is ready when it is bubbly and has doubled in size. It should also have a pleasant, slightly tangy aroma.

2. Can I use whole wheat flour for this recipe?

You can, but the bread will be denser and have a stronger whole wheat flavour. Using a mix of whole wheat and bread flour helps balance the texture and taste.

3. How should I store sourdough bread?

Store your sourdough bread in a paper bag or wrapped in a kitchen towel at room temperature. Avoid plastic bags, as they can make the crust soft. For longer storage, you can freeze the bread.

4. What if my dough is too sticky?

Whole wheat dough can be stickier than white flour dough. Use wet hands when handling the dough and lightly flour your work surface to make it more manageable.

5. Can I add seeds or nuts to this recipe?

Yes, you can add seeds, nuts, or other mix-ins during the final stretch and fold before shaping the dough. This will add extra texture and flavour to your bread.

6. How do I make my bread more sour?

For a more pronounced sour flavour, extend the fermentation time or use a higher proportion of whole wheat flour in your starter.

7. Can I bake this bread without a Dutch oven?

Yes, you can bake it on a baking stone or sheet. Place a pan of water on the bottom rack of your oven to create steam, which helps develop a crisp crust.

8. What can I do with leftover sourdough bread?

Leftover sourdough bread is great for making croutons, and breadcrumbs, or using in recipes like bread pudding and French toast.