Henry’s Whole Wheat Sourdough Recipe – Healthy & Delicious

February 7, 2025
Henry Hunter

Henry’s Whole Wheat Sourdough Recipe

This is a healthier twist on my foolproof sourdough recipe. It delivers the same open crumb and reliability. It also offers added nutrition and a nutty flavor.

Introduction

I’ve always had tremendous success with my foolproof sourdough recipe, and so have thousands of you in our baking community. I love the open crumb, the crisp crust, and that deep sourdough tang we all crave. Recently, I’ve been exploring healthier bread choices. I wanted something that offers a nuttier taste. It should also be better for you nutritionally.

That’s when I decided to create this whole wheat sourdough recipe, based on the foundation of my foolproof sourdough method. I’ve used King Arthur’s White Whole Wheat flour at 20% of the total flour blend. This allowed me to maintain that beautiful open crumb structure you see in the image. It also adds the nutritional benefits and complex flavors that only whole wheat can provide.

The result? A rewarding experience that turns out beautiful loaves with amazing taste. This healthy sourdough bread offers the best of both worlds. It retains the reliability and texture we love from the original recipe. It also has added fiber, protein, and minerals, which make each slice genuinely nourishing.

Let’s dive into this wholesome whole wheat sourdough variation that’s quickly becoming a favorite in my kitchen!

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Why This Whole Wheat Sourdough Recipe Works

Before we get into the method, let me explain what makes this healthy sourdough bread different from regular white flour versions:

Increased Hydration: I bumped the water from 375g to 385g because whole wheat flour absorbs more moisture than white flour. This extra hydration helps maintain the open crumb structure we’re after.

Gentle Handling: The coil fold method works well with whole wheat sourdough. This is because it’s gentle on the gluten structure. The bran wants to interrupt this structure.

Balanced Flour Ratio: At 20% whole wheat, you gain significant nutritional benefits. It adds a nutty flavor. This proportion does not overwhelm the dough’s ability to rise and develop proper structure.

Extended Bake Time: The extra density requires a slightly longer uncovered bake. This helps to develop proper crust color. It also ensures the interior is fully cooked through.

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Whole Wheat Sourdough Ingredients

(Yields one loaf)

Ingredient	Metric	Volume (approx.)
Bread flour	400g	3¼ cups
King Arthur White Whole Wheat flour	100g	¾ cup
Water (warm)	385g	1⅝ cups
Active sourdough starter	100g	½ cup
Salt	10g	2 tsp

Equipment Needed for Whole Wheat Sourdough

• Mixing bowl
• Bench scraper
• Proofing basket (banneton)
• Dutch oven or Brød & Taylor Baking Shell
• Digital scale
• Lame or sharp knife for scoring

Step-by-Step Whole Wheat Sourdough Method

Step 1: Mix & Fermentolyse Your Whole Wheat Sourdough (10 minutes active, 45 minutes rest)

Just like my original foolproof sourdough recipe, we’re skipping traditional autolyse. We’ll mix everything except the salt upfront for this healthy sourdough bread.

In a large bowl, combine both flours, water, and sourdough starter until no dry flour remains. The whole wheat flour will absorb water more readily. Don’t worry if the dough feels slightly different than your usual white flour version. Cover and let the mixture rest for 45 minutes.

After resting, add the salt and mix by hand using the Rubaud method:

• Cup your hand and scoop from underneath the dough
• Lift the dough upward, allowing it to fall back on itself
• Repeat for about 10 minutes until the dough looks smooth and holds its shape

Note: The whole wheat flour make the dough feel slightly more dense initially. Nonetheless, the fermentation process will open up this healthy sourdough bread beautifully.

Step 2: Building Strength in Your Whole Wheat Sourdough – Stretch & Fold Method (3 sets every 45 minutes)

Building dough strength is crucial with this whole wheat sourdough recipe. The bran can cut gluten strands if we’re not careful.

Stretch & Fold Method: Lift one side of the dough upward and fold it over itself. Rotate the bowl and repeat on all four sides.

Coil Fold Method (my preferred method for this healthy sourdough bread):

• Wet your hands to prevent sticking
• Gently lift the center of the dough with both hands
• Allow the dough to naturally coil under itself as you lift and fold
• Rotate the bowl 180 degrees and repeat

Carry out 3 sets, with 45 minutes between each set. The whole wheat flour will make the dough feel more filling. By the end, your whole wheat sourdough should feel strong. It should be elastic and well-developed.

Step 3: Shaping Your Healthy Sourdough Bread

After the final fold, let the dough rest in the bowl for 30 minutes. Then shape your whole wheat sourdough directly.

Turn the dough out onto a lightly floured surface, letting gravity help pull it out of the bowl. The whole wheat sourdough version feel slightly more robust than pure white flour dough.

Gently stretch the dough into a square without pressing out the gas.

Folding Method for Whole Wheat Sourdough:

• Take the bottom edge and fold it up to the center
• Stretch the bottom corners outward and fold them inward to slightly overlap
• Take the top edge, stretch slightly, and fold it down towards the bottom to create a square bundle

For extra tension in your healthy sourdough bread:

• Fold the top corners to the center, repeat with the middle and bottom
• Roll the dough up tightly, bottom to top, to form a taut package

Place the shaped whole wheat sourdough seam-side up in a floured proofing basket. Cover and let it rest on the counter for 1 hour, then refrigerate for 8-24 hours.

Step 4: Preparing to Bake Your Whole Wheat Sourdough

Preheat your oven to 475°F (245°C) with your baking vessel inside.

Pro Tip for Whole Wheat Sourdough: The whole wheat flour creates a slightly more stable surface for scoring. To create intricate patterns on your healthy sourdough bread, place the dough in the freezer. Leave it there for 15 minutes during preheat. This will firm it up even more.

Step 5: Baking Your Perfect Whole Wheat Sourdough

Remove your whole wheat sourdough from the fridge. Transfer it to parchment paper or a bread sling. Score the top using a lame or sharp knife.

Using the parchment or sling, carefully lower the dough into the preheated baking vessel.

Baking Schedule for Whole Wheat Sourdough:

• Covered for 22 minutes
• Uncovered for 12-17 minutes, or until the crust is deep golden brown and the internal temperature reaches 205°F (96°C)

Note: This healthy sourdough bread needs an extra 2-3 minutes to fully bake. This is due to the denser flour structure.

Let your whole wheat sourdough cool completely before slicing. The whole wheat version actually improves in flavor after a few hours of cooling!

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Troubleshooting Your Whole Wheat Sourdough Recipe

Issue	Cause	Solution
Dense crumb in healthy sourdough bread	Whole wheat flour inhibiting gluten	Focus on gentle but thorough fold techniques; don’t rush fermentation
Dough tears during shaping	Bran cutting gluten strands	Use coil folds instead of aggressive stretch and folds
Pale crust on whole wheat sourdough	Insufficient baking time	Extend uncovered baking by 2-3 minutes; whole wheat needs more time
Flat loaf	Under-fermented	Allow extra time during bulk fermentation; whole wheat ferments more slowly

Health Benefits of This Whole Wheat Sourdough Recipe

This healthy sourdough bread provides several nutritional advantages over traditional white flour versions:

Higher Fiber Content: The whole wheat flour adds significant dietary fiber, supporting digestive health and helping you feel fuller longer.

More Protein: Whole wheat naturally holds more protein than refined flour, making each slice more satisfying.

Essential Minerals: You’ll get more iron, magnesium, and B vitamins from the whole wheat part.

Lower Glycemic Impact: The fiber in this whole wheat sourdough helps slow sugar absorption, providing steadier energy levels.

Tips for Perfect Whole Wheat Sourdough Every Time

Use King Arthur White Whole Wheat Flour: This specific flour provides the nutty flavor and nutrition of whole wheat. It does so without the heaviness of traditional whole wheat flour.

Don’t Skip the Long Fermentation: The extended cold fermentation develops flavor and makes the nutrients more bioavailable.

Check Your Starter: Make sure your sourdough starter is active. Confirm it is bubbly before using it in this healthy sourdough bread recipe.

Be Patient with Cooling: Whole wheat sourdough continues to develop flavor as it cools, so resist cutting too early.

Final Thoughts

This whole wheat sourdough recipe has become a staple in my kitchen. It delivers everything I love about the original foolproof method while adding layers of nutty flavor and genuine nutrition. The 20% whole wheat ratio hits that sweet spot. You get health benefits without sacrificing the beautiful open crumb we’re after.

Every slice of this healthy sourdough bread feels more satisfying. I love knowing that my family is getting extra fiber, protein, and minerals with every bite. It’s proof that healthy choices don’t mean compromising on quality or flavor in your sourdough baking.

If you try this whole wheat sourdough recipe, share your results in the Baking Great Bread at Home group! I’d love to see your healthy sourdough bread creations and hear how this recipe works in your kitchen.

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Nutrition Facts for Whole Wheat Sourdough (per slice, ~55g)

Calories	Carbs	Protein	Fat	Fiber
120	24g	5g	1g	2g

Resources for Whole Wheat Sourdough Success

• My Original Foolproof Sourdough Recipe – The foundation for this variation
• King Arthur White Whole Wheat Flour – My preferred whole wheat flour for healthy sourdough bread
• Brød & Taylor Baking Shell – Consistent results every time
• Join the Facebook Group – Connect with thousands of bakers for tips and feedback!

Related Whole Wheat Sourdough Articles:

• How to Maintain a Healthy Sourdough Starter
• Troubleshooting Dense Whole Wheat Bread
• The Benefits of Long Fermentation in Sourdough Baking