Rustic Whole-Wheat Sourdough Bread Recipe

Rustic whole-wheat sourdough loaf with a crisp golden crust and tender whole-grain crumb

Rustic Whole-Wheat Sourdough Bread Recipe

This rustic whole-wheat sourdough is designed for home bakers who want a dependable artisan loaf with clear timing cues and practical guidance. It makes 1 large loaf and takes about 24 hours.

Recipe at a glance

  • Difficulty: Beginner+
  • Yield: 1 large loaf
  • Total time: About 24 hours
  • Hydration: 75%

Ingredients

  • 350g bread flour
  • 150g whole-wheat flour
  • 375g water
  • 100g active starter
  • 10g fine sea salt

Instructions

  1. Combine both flours with 350g water. Rest 45 minutes so the whole-grain flour can hydrate.
  2. Mix in the starter, salt, and remaining water.
  3. Bulk ferment 4-6 hours, performing four sets of folds during the first 2 hours.
  4. Preshape, rest 20 minutes, and shape firmly. Transfer to a floured banneton.
  5. Cold-proof 8-16 hours. Bake in a preheated Dutch oven at 450 F for about 45 minutes, uncovering after the first 22 minutes.
  6. Cool fully before slicing.

Baker’s tip

Whole wheat absorbs more water and ferments quickly. If the dough feels very loose, hold back 15-20g water next time.

Ready to start baking?

Begin with Baker’s Kitchen Organic San Francisco-Style Sourdough Starter Culture, or choose a complete starter jar kit with the tools you need to feed, track, and grow your starter with confidence.

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