Soft Whole Wheat Sourdough Bread (Light)
This light whole-wheat sourdough bread recipe is easy to make, soft, and delicious! It features 30% whole-wheat flour, olive oil, and honey and has an a wonderful earthy flavor.
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I love developing bread recipes and was searching for the perfect whole-wheat sourdough bread that wasn’t heavy or tough.
After a little trial and error in the kitchen, I developed this simple, amazingly delicious loaf.
As a light whole wheat bread, it utilizes a ratio of wheat and white flour plus olive oil, resulting in a loaf that is incredibly soft and flavorful.
This bread comes together quickly and has an easy timeline to follow-wholesome, simple bread could not be easier!
Why You’ll Love This Whole Wheat Sourdough Recipe
- I created this recipe specifically for busy people. It’s a simple, no fuss recipe with just a few ingredients and minimal steps.
- This bread is soft and chewy with a beautiful, robust, whole-wheat flavor.
- Combining whole wheat, and sourdough makes this bread wholesome and digestible.
- This wonderful everyday sandwich bread pairs well with lunch meat or peanut butter. It also makes great toast!
Ingredients
This delicious bread recipe requires just a few simple ingredients:
- 150 grams whole wheat flour
- 350 grams white flour (bread or all-,purpose flour, I use King Arthur)
- (14 grams) 1 tablespoon olive oil
- (12 grams) 1 tablespoon sugar (or honey)
- 350 grams water
- 50 grams active starter (the starter has been fed and given enough time to become active and bubbly)
- (8 grams) 1.5 tsp salt
For more wholesome recipes, try my whole wheat sourdough bread and whole wheat bagels.
Tools
- Large mixing bowl
- Razor blade or lame for scoring
- Scale
- Bench scraper (optional, for shaping dough)
Timeline Options
You can make this bread in the evening and let it ferment overnight, or feed your sourdough starter at night right before you go to bed and start your bread dough early in the morning.
I am putting the evening timeline in the directions of this post, but know that you can adjust it to work for your schedule.
How To Make Whole Wheat Sourdough Bread
Step 1: Feed your starter in advance so that you have at least 50 grams of active, bubbly sourdough starter to use in this bread recipe. (1 pm)
Step 2: In a large bowl, mix together 250 grams water, 50 grams sourdough starter, and 14 grams of olive oil. I like to use a scale for accurate results.
Add 150 grams of whole wheat flour, 350 grams of all-purpose flour, 12 grams sugar and 5 grams of salt. Mix with a spatula until the dough becomes a loose, shaggy ball. Cover with a damp tea towel or plastic wrap and let the dough rest for40-60 minutes. (8 pm)
Step 3: (Using slightly wet hands) complete one round of stretch and folds by lifting one side of the dough, stretching it out, and folding it over the dough ball. Repeat around each side of the dough until smooth, elastic ball forms. (9 pm)
Step 4: Repeat stretch and folds every 20-30 minutes. You can do up to three sets. I do not always get three sets in, and my bread turns out just fine. (9:30-10:30 pm)
Step 5: Bulk fermentation: Cover the dough for the bulk rise. Let the dough sit on the counter for 8-10 hours or until it has doubled. Go by the size of the dough, not the timeline, to ensure it has fully fermented and is ready for baking.
Step 6: When the dough is ready, scrape it out of the bowl and place it onto a floured surface. Shape the dough into a ball: fold each side of the dough into the center, then coax it into a ball shape. Set into a banneton or a floured bowl and refrigerate for one hour for it’s second rise. (7 am)
Optional: Prior to preheating your oven, set the dough in the freezer for 30 minutes. I have found that really cold bread will score easier!
Step 7: Preheat oven to 450 degrees F. Reshape the bread if needed, then dust the top of the bread with rice flour or all-purpose flour. Score the bread using a sharp razor.
Step 8: Set the bread on a piece of parchment paper and place in a cold Dutch Oven. Bake the bread in the preheated oven for 25 minutes. Remove the lid of the Dutch Oven and bake for 20-25 minutes or until the crust is golden brown.
Remove from the oven and let cool for at least one hour before slicing. Enjoy!
Soft Whole Wheat Sourdough Bread (Light)
Equipment
- 1 Large Mixing Bowl
- 1 kitchen scale
- 1 Spatula
- 1 Dutch Oven
Ingredients
- 350 grams water
- 50 grams active sourdough starter
- 14 grams olive oil 1 tbsp
- 150 grams whole wheat flour
- 350 grams white flour all purpose or bread
- 12 grams sugar 1 tbsp, can sub honey
- 8 grams salt 1.5 tsp
Instructions
- Combine the water, sourdough starter and olive oil and whisk well. Add in the whole wheat flour, white flour, sugar and salt. Combine with a spatula until a rough ball forms. Cover with a damp tea towel and let sit for 40-60 minutes.
- Perform the first set of stretch and folds by pulling up one side of the dough then folding it over the dough, repeating until you have gone all the way around the dough. Repeat until the dough is smooth and elastic. Cover and let the dough sit for 30 minutes.
- Repeat 2-3 more sets of stretch and folds.
- Set the dough in a warm place and let it bulk ferment for 8-10 hours or until doubled in size.
- Shape the dough by folding the four corners of the dough in and coaxing it into a ball shape.
- Set the dough back in the banneton or a floured bowl and place in fridge for one hour. Line a Dutch Oven with parchment paper.
- Optional: Move dough to freezer 30 minutes prior to baking for easier scoring.
- Preheat oven to 450 degrees. Score the dough and place it in the cold Dutch Oven. Bake for 25 minutes, remove the Dutch Oven lid and bake for an additional 20-25 minutes or until the bread is golden brown. Let rest for at least one hour before slicing.
I love the time line of this recipe and plan to make it soon but also wondering if it would be possible to make this in a loaf? If so, what changes would need to be made?
Hi Jeanne! Yes, you should be able to. You could either try shaping it into a loaf shape and doing an open bake with it, or using a loaf pan like in my sandwich bread recipe: https://gingerhomemaking.com/easy-sourdough-sandwich-bread/