Naturally leavened with a sourdough starter, this whole grain sourdough bread recipe calls for whole wheat or ancient grains such as einkorn or spelt. I’ve included tips for using each of the flours so you can create the perfect fluffy, sky-high loaf… no yeast required!
What’s so great about sourdough bread?
Well, many things! Such as easier digestibility, increased nutrition, and even delayed staling.
For more information, you can read about the differences between quick-yeasted and sourdough bread, how sourdough affects gluten sensitivity, and whether or not sourdough bread is low glycemic.
Also, check out our Sourdough eCourse for a video demonstration of this recipe!
Table Of Contents
Einkorn, Spelt Or Whole Wheat?
This whole grain sourdough bread recipe makes wonderful sandwich or free-form loaves… Once I get the recipe right, that is. 😉 Different flours yield different results, which is why you need to know the subtleties of each!
Einkorn Tips And Tricks
Whole-grain einkorn has a mild, nutty taste which people love even if they don’t enjoy the hearty, “healthy” taste of whole wheat! In my book, this makes it a wonderful way to transition into whole grain flours.
It also has 50% of the phytic acid of wheat (an anti-nutrient which binds to minerals and prevents them from being absorbed by our bodies).
Due to its weak gluten structure, it requires less kneading and won’t give as high of a rise as whole wheat… yet it is also more gentle on digestion. In the Bosch mixer, I knead for 6 minutes on speed 2 OR 4 to 5 minutes on speed 3 (newer models).
Finally, dough made from einkorn flour is sticky. Give it time to absorb liquids, and don’t add too much extra flour, and you’ll notice better results!
Einkorn is the flour I used in the loaves pictured. 🙂
Einkorn and khorasan (Kamut) are the ancient grains with the highest Vitamin A content. Therefore, if you’re following the low Vitamin A diet, you would want to use spelt or whole wheat.
Please note: Ancient grains such as spelt or einkorn (especially spelt) will want to spread out if you’re making a free-form loaf. Using something like a proofing basket can be helpful to keep the dough a bit taller.
Spelt Tips And Tricks
Similar to einkorn, spelt has a weaker, more fragile gluten structure. This means a dough which requires less kneading, yet on the other hand, spelt bread won’t rise as high as bread made from whole wheat or all-purpose flour either.
In the Bosch mixer, I knead for 6 minutes on speed 2 OR 4 to 5 minutes on speed 3 (newer models).
If einkorn is sticky, spelt is gloppy. Resist the urge to add too much flour, and give it time to absorb liquid!
Please note: Ancient grains such as spelt or einkorn (especially spelt) will want to spread out if you’re making a free-form loaf.
Whole Wheat Tips And Tricks
Whole wheat, especially hard red whole wheat can be hearty, heavy, and dense… yet it also has a strong, elastic gluten structure perfect for creating those sky-high loaves of bread!
If whole wheat sourdough bread is too heavy for you, feel free to add lighter flours (such as spelt or einkorn) for extra fluffiness. It’ll be the best of both worlds. 🙂
Due to its strong gluten, whole wheat may require more water in recipes, and kneading time is also longer. For whole hard red wheat, kneading time in the Bosch mixer is 8 to 10 minutes on speed 3 (newer models).
Sourdough That Isn’t Too Sour
This whole grain sourdough bread recipe calls for a greater ratio of sourdough starter than some recipes. It makes the loaf less sour!
Here’s why. The more starter one uses, the less overall rising time, therefore cutting down on the time to develop sourness.
If you prefer a more sour loaf or longer rising time, cut back on the amount of starter in this recipe and add more water in place of it.
To get an even more sour taste, you can use bulk fermentation overnight in the refrigerator.
Ingredients
- Sourdough starter. I keep my starter at a thin, pourable consistency. This doesn’t matter, though, because every person’s starter is going to be different. You’ll adapt the recipe by adjusting flour or water amounts below to get a dough with the right consistency.
- Whole wheat, spelt, or einkorn flour. I’ve included a range of flour amounts in the recipe below, depending on the consistency of your starter. If you use less flour, you’ll probably only make 1 loaf of bread. If you use more, you’ll end up with 2 loaves of bread. Freshly ground flour is my preference, but not required.
- Oil, for greasing. Choose unrefined coconut oil, grass-fed butter, extra virgin olive oil, avocado oil… or any other traditional, healthy fat!
Whole Grain Sourdough Bread Recipe
This recipe will yield one or two loaves of bread; in a loaf pan or free-form on a baking sheet or dutch oven. Choose whatever you’d like.
Stage 1: Building Up The Starter
Because every person’s starter is going to be slightly different, be ready to adapt by adjusting flour or water amounts to suit the consistency of your starter.
- Put 1 cup of ready-to-be-fed starter in a fairly large bowl.
- If using whole wheat flour, add 3 cups of flour and 3 cups of warm water (comfortable to the touch). If using whole spelt or einkorn flour, add 3 cups of flour and 2-1/4 cups of warm water. Mix fairly well.
- Cover with a towel and let sit at room temperature or in a warm place until the starter is domed, bubbly, and smells sour. It will be globby and gel-like.
Stage 2: Making The Dough
- Put 3 cups of the built-up starter in a big mixing bowl.
- Add 1 cup of water and 1 rounded tablespoon of sea salt. Mix.
- Transfer the remaining starter to the refrigerator or build it up for other recipes.
- Add 3 cups of flour and mix with a wooden spoon.
- Add flour, 1/4 to 1/2 cup at a time, to make a shaggy dough.
- Use your hands to turn the dough when it gets too stiff to stir. It will be sticky, but make sure it is not too wet by pressing your finger into it — do you hear water? Then it is too wet. You want a sticky dough that is not sopping wet.
- This whole-grain flour in the dough will continue to absorb flour for 15 to 30 minutes. So cover it with a towel and let it do so, undisturbed, for about 15 minutes.
Stage 3: Kneading The Dough
- Sprinkle flour on a clean counter or work surface, and put the dough on it.
- Knead for 5 minutes. The kneading motion is: Stretch and fold the dough toward you with both hands. Press the dough away from you with the heel of both hands. Rotate the dough one-quarter turn on the counter. Repeat for the duration of the kneading time.
- Add more flour to the countertop as needed. Avoid adding flour to the dough unless it is sticking to the counter even though the countertop is dusted or if your hands are a sticky mess. It is OK if some dough sticks to your hands, though.
- Cover with a towel and allow the dough to rest for 5 minutes. This prevents overworking of the dough and allows more time for it to absorb water.
- Repeat the kneading process for another 5 minutes.
Stage 4: Shaping The Loaves
Choose whether you’d like to make regular bread loaves or a free-form artisan loaf (pictured above).
To make regular bread loaves…
- Grease the loaf pans(s) well with coconut oil, butter or olive oil.
- Divide the dough into two equal parts.
- Shape the loaf, and place it into the loaf pan(s).
- Smear the top all over with melted butter or coconut oil.
- Make three or four diagonal cuts into the top of each loaf with a razor blade or serrated knife. Slashing a loaf helps it rise evenly.
To make a free-form loaf…
- Put a piece of parchment paper on a baking sheet and sprinkle it with flour, or grease the baking sheet (omitting the parchment paper and flour).
- Tuck the dough under itself, joining the ends underneath the loaf.
- Shape into a smooth, round loaf.
- Smear the top all over with melted butter or coconut oil.
- Using a razor blade or serrated knife, cut an X into the top.
Stage 5: Letting The Dough Rise
- Cover the loaves lightly with a tea towel and place them in a warm place to rise until doubled in size, about 5 to 8 hours, depending on room temperature.
- You may let them go longer, though the yeast will be done feasting and the loaves will collapse from their peak, leaving less aesthetically pleasing bread. However, it will still be tasty and healthy.
Stage 6: Baking
- Place the loaves in a cold oven. Turn on the heat to 375 degrees Fahrenheit. As the oven preheats, the slowly increasing heat will give the wild yeast a final boost and create a burst of height in the shape of the loaves. This baking method works best if the yeasts are not spent and still have sugars to consume. If they’ve eaten everything, have reached their peak and are beginning to collapse, it is best to bake in a pre-heated oven (375 or 400 degrees Fahrenheit).
- Bake for 50 to 60 minutes, until the loaves are golden brown and yield a hollow sound when tapped.
- Transfer to a cooling rack.
- Smear the top with more butter or coconut oil.
- Allow the loaves to cool for 30 minutes before cutting. (This prevents the loaves from collapsing and losing their structure.)
- Store in an airtight container at room temperature for up to a week, or freeze for future use.
Other Sourdough Recipes
- The Best Sourdough English Muffins (Traditional Recipe)
- Sourdough Sandwich Bread
- Einkorn Sourdough Bagels
- Homemade Sourdough Pancakes
- Einkorn Sourdough Chapatis {Indian Flatbread}
- Sourdough Pizza
- Sourdough Apple Cinnamon Rolls w/Cream Cheese Frosting
- Pumpkin Sourdough Cinnamon Rolls w/Cream Cheese Frosting
- Sourdough Chocolate Cake With Chocolate Frosting
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4.53 from 21 votes
Whole Grain Sourdough Bread
Naturally leavened with a sourdough starter, this whole grain sourdough bread recipe calls for whole wheat or ancient grains such as einkorn or spelt. I've included tips for using each of the flours so you can create the perfect fluffy, sky-high loaf... no yeast required!
CourseBreads
Servings 2 loaves
Author Wardee Harmon
Ingredients
- 3cupssourdough starter
- 1cuppure water+ 2-1/4 to 3 cups additional to build up starter
- 1tablespoonsea saltgenerous tablespoon or to taste
- 5 to 6cupswhole wheat, spelt, or einkorn flour+ up to 3 cups additional to build up starter
- coconut oilfor oiling
Instructions
Stage 1: Building up the Starter
Put 1 cup of ready-to-be-fed starter in a fairly large bowl.
If using whole wheat flour, add 3 cups of flour and 3 cups of warm water (comfortable to the touch). If using whole spelt or einkorn flour, add 3 cups of flour and 2-1/4 cups of warm water.
Mix fairly well.
Cover with a towel and let sit at room temperature or in a warm place until starter is domed, bubbly, and smells sour. It will be globby and gel-like.
Stage 2: Making the Dough
Put 3 cups of the built-up starter in a big mixing bowl — glass, ceramic or stainless steel.
Add 1 cup of water and 1 rounded tablespoon of sea salt. Mix.
Transfer the remaining starter to the refrigerator or build up for other recipes.
Add 3 cups of flour and mix with a wooden spoon.
Add flour, 1/4 to 1/2 cup at a time, to make a shaggy dough.
Use your hands to turn the dough when it gets too stiff to stir. It will be sticky, but make sure it is not too wet by pressing your finger into it — do you hear water? Then it is too wet. You want a sticky dough that is not sopping wet.
This whole-grain flour in the dough will continue to absorb flour for 15 to 30 minutes. So cover it with a towel and let it do so, undisturbed, for about 15 minutes.
Stage 3: Kneading the Dough
Sprinkle flour on a clean counter or work surface, and put the dough on it.
Knead for 5 minutes. The kneading motion is: Fold the dough toward you with both hands. Press the dough away from you with the heel of both hands. Rotate the dough one-quarter turn on the counter. Repeat for the duration of the kneading time.
Add more flour to the countertop as needed. Avoid adding flour to the dough unless it is sticking to the counter even though the countertop is dusted or if your hands are a sticky mess. It is OK if some dough sticks to your hands, though.
Cover with a towel and allow to rest for 5 minutes. This prevents overworking of the dough, and allows more time for the dough to absorb water.
Repeat the kneading process for another 5 minutes.
Stage 4: Shaping the Loaves
Choose whether you'd like to make regular bread loaves or a free-form loaf.
To make regular bread loaves...
Grease the loaf pans(s) well with coconut oil, butter or olive oil.
Divide the dough into two equal parts.
Shape the loaf, and place it into the loaf pan(s).
Smear the top all over with butter or coconut oil. Make three or four diagonal cuts into the top of each loaf with a serrated knife. Slashing a loaf helps it rise evenly.
To make a free-form loaf...
Put a piece of parchment paper on a baking sheet and sprinkle it with flour, or grease the baking sheet (omitting the parchment paper and flour).
Tuck the dough under itself, joining the ends underneath the loaf.
Shape into a smooth, round loaf.
Smear the top all over with butter or coconut oil.
Using a serrated knife, cut an X into the top.
Stage 5: Letting the Dough Rise
Put the loaves in a warm place to rise until doubled in size, about 5 to 8 hours, depending on room temperature. You may let them go longer, though the yeast will be done feasting and the loaves will collapse from their peak, leaving less aesthetically pleasing bread. However, it will still be tasty and healthy.
Stage 6: Baking
Place the loaves in a cold oven.*
Turn on the heat to 375 degrees Fahrenheit.
As the oven preheats, the slowly increasing heat will give the wild yeast a final boost and create burst of height in the shape of the loaves.
Bake for 50 to 60 minutes, until the loaves are golden brown and yield a hollow sound when tapped.
Transfer to a cooling rack.
Smear the top with butter or coconut oil.
Allow to cool for 30 minutes before cutting into the loaves.
Store in an airtight container at room temperature, or freeze for future use.
Recipe Notes
*This baking method works best if the yeasts are not spent and still have sugars to consume. If they’ve eaten everything, have reached their peak and are beginning to collapse, it is best to bake in a pre-heated oven (375 or 400 degrees Fahrenheit).
Double Rise Method
The Single Rise Method (as written above) is wonderful if you’re creating your bread dough in the morning. You’ll make the dough, shape the loaves, let the loaves double in size and then bake.
The Double Rise Method (as written below) is wonderful if you’re creating the bread dough in the late morning or afternoon. You’ll create and knead your dough, let it rise in a big bowl, shape the loaves before bed, and bake the loaves in the morning. This yields a more sour loaf, which may be desirable depending on your preference.
However, you might be sleeping when the bread reaches its peak rise, yielding a collapsed and therefore flatter loaf of bread. This is likely to happen in warmer temperatures; less likely in cooler weather.
If you would like a more flavorful, sour loaf, proceed with the following instructions...
- Follow the directions above through Stage 3. Then, proceed with the first rise.
- Place the dough in a very large, greased bowl (more than double the size of the dough).
- Cover with a damp, clean towel.
- Put the bowl in a warm place and allow the dough to rise until doubled in size, or spilling out of the bowl. This will take 3 to 8 hours, depending on room temperature.
- Proceed with Stage 4 and beyond, above.
Low Vitamin A diet: Einkorn and khorasan (Kamut) are the ancient grains with the highest Vitamin A content. Therefore, if you're following the low Vitamin A diet, you would want to use spelt or whole wheat for this recipe.
This post was featured in Strawberry Rhubarb French Toast Casserole, and 26 Sourdough Bread Recipes.
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